SPE Week 1

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
    • 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
    • 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
    • Took notes and added suggestions for changes

Thursday (9 hours)

  • Continued working on Rouge Tomate Master Kitchen Inventory
    • 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
    • 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

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