Food Service Rotation – Week 1 Journal
Dates of rotation: (Monday) February 5, 2018 – (Friday) February 9, 2018
Location: SPE Certified/Rouge Tomate
Activities & Assignments:
Monday (8 hours)
- Worked on Rouge Tomate Master Kitchen Inventory
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- Putting unit prices next to each inventory item by looking through past invoices from purveyors
- Came up with ideas for blog entries
- 2 entries: recipe and non-recipe
Tuesday (8 hours)
- Continued to work on Rouge Tomate Master Kitchen Inventory
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- Putting unit prices next to each inventory item
- Started an outline for recipe and non-recipe blogs
- Non-recipe blog will be antibiotic use in meats
- Recipe blog will be watercress soup
Wednesday (7 hours)
- Read SPE Training Manual and took notes
- Read through SPE Scientific Charter
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- Took notes and added suggestions for changes
Thursday (9 hours)
- Continued working on Rouge Tomate Master Kitchen Inventory
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- Putting unit prices next to each inventory item
- Continued reading the SPE charter
- Took notes and added suggestions
Friday (8 hours)
- Continued working on Rouge Tomate Master Kitchen Inventory
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- Putting unit prices next to each inventory item
- Chef added more products in the inventory list
- Updated counts for previous items as well since in his new excel spreadsheet some counts have changed
Comments / Thoughts / Challenges:
- Could not find unit prices in invoice logs – missing data
- Had to convert some products. Ex. chef measured in quarts while invoice has unit price per lb
- Some data I found were from invoices dated 2016/early 2017, prices may have changed (gone up or down) so the unit price I entered in the spreadsheet may not be very accurate
Learning Objectives Met:
CRDN 2.3: Demonstrate active participation, teamwork and contributions in group settings.
CRDN 2.4: Function as a member of interprofessional teams.
CRDN 2.10: Demonstrate professional attributes in all areas of practice.
CRDN 3.9: Coordinate procurement, production, distribution and service of goods and services, demonstrating and promoting responsible use of resources.
Total Clock Hours: 40 hours