Food service rotations

THE TOTAL LENGTH OF FOOD SERVICE ROTATIONS IS APPROXIMATELY 11 WEEKS.

Purchasing

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.

Production

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 oversee 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.

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, 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.

Food service management

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.