Through a series of three courses, I was exposed to food service and food service management. These courses taught me how to effectively use nutrient analysis software, how to standardize and cost recipes, how to perform work analysis studies, and how to analyze the issues that food service establishments face.
Equipment presentation
This presentation was creased for my Food Principles lab course. This project is created to share the use, maintenance, and handling of two food service equipment pieces in an easily understandable manner.
Purchase order, recipe standardization, and recipe costing.
National School Lunch paper
This paper was written as my graduate project for my Food Service Procurement and Financial Management course. Included is an analysis of the issues schools face implementing healthy school lunch programs and a three-week meal plan example for kindergarteners.
Three day meal plan.
This project was for my Food Service Procurement and Financial Management course. This meal plan is for an older gentleman and follows MyPlate requirements. This was a group project amounting to a nine-day meal plan rotation.
National School Lunch Program Paper
This paper was for my Procurement and Financial Management course. This was my final project for Graduate level credit in this course. This paper explores the difficulties surrounding the NSLP requirements.