Food service rotations
Interns rotate through the Department Of Foodservices at the Danville campus or the Wilkes-Barre campus to meet many of the competencies related to management. The following is the their Mission and Scope of Service:
MISSION AND SCOPE OF SERVICE
Our mission is to provide patients and customers with the highest quality food and services possible. We are committed to total customer satisfaction and to developing long-term relationships with those we serve. Above all, we value our employees and the contributions they make in meeting our goals. We research trends in food service to keep us ahead of our competition. We will use technology to keep us competitive and growing.
These services are provided: Inpatient meals and snacks, outpatient meal service in designated areas, visitor feeding, employee feeding, contract feeding for Geisinger Rehabilitation Hospital - affiliate of HealthSouth and the Long Term Acute Care Hospital, catering and vending contract administration.
THE TOTAL LENGTH OF FOOD SERVICE ROTATIONS IS APPROXIMATELY 11 WEEKS.
Production and Purchasing
Interns produce recipes for assigned food products, set up a taste panel, and critique the results. Using a computer-generated program, they expand recipes and complete nutrient analyses. They assist with coordinating the production, service, and clean-up of a catered event and complete a catering cost analysis report. Interns also forecast production needs, observe and help production personnel, and assist with the preparation of employee work schedules.
Interns participate in purchasing food and supplies and managing inventory. They write specifications, evaluate contracts, attend food shows, coordinate a product evaluation session, and meet with sales representatives.
Patient food service
Interns participate in all facets of patient-directed food service including analyzing and revising menus for modified diets, managing tray delivery to patients and proper sanitation techniques, inservicing employees on a variety of education topics, and conducting performance improvement activities such as conducting tray audits. Interns also have opportunities to participate in employee interviews for hiring new food service workers.
Retail food service
Interns learn about the various retail food service operations at Geisinger, their customer composition, equipment, and menu offerings. Interns will advertise new menu items, create menu boards, develop employee work assignments, cost recipes, set prices, and manage cash operations.
Interns collaborate with Geisinger's Wellness Manager and her team to plan a variety of activities and programs for work site wellness for employees.
Food service management/Healthy selections
Interns learn how nutrition and food service interface with other medical center services. Interns participate in problem solving, quality improvement, proposal writing, budget development, employee education and administrative conferences. They will work with the Healthy Selections Coordinator to complete projects related to creating and selling healthy foods in a hospital.