Food Service Management Rotation

As a Dietetic Intern at the Sonoma Valley Unified School District, I supported the Food & Nutrition Services team in delivering nutritious, USDA-compliant meals to students by assisting with menu planning, food preparation, and meal service operations. I ensured menus aligned with school nutrition standards while considering student preferences. I collaborated with staff to promote student wellness and support nutrition education initiatives, helping to create a positive school food environment that encourages healthy eating habits and student success.

Through this experience, I developed skills in school nutrition programs, food safety practices, and interdisciplinary teamwork.

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Food Service Management Rotation Deliverables

Theme Meal Project

I developed and implemented a theme-based menu by reviewing facility guidelines for recipe and menu development and analyzing customer satisfaction data to identify areas for improvement. I collaborated with my preceptor and food service staff to design a menu that met nutrition standards, budget constraints, and customer preferences. I created a cost analysis for the menu, tested recipes through small-scale food production, and participated in full meal preparation and service. I evaluated the project’s outcomes and summarized findings in a written report, highlighting opportunities to enhance menu quality and customer satisfaction.

Theme Meal Project Prep

Theme Meal Menu Design

Theme Meal Budget

Theme Meal Menu Testing

Theme Meal Execution and Analysis

QI Project

I conducted a quality improvement project using the Plan–Do–Study (PDSA) model to evaluate and enhance a food service process. I assessed current operations by reviewing standards, analyzing environmental factors, and identifying areas for improvement using relevant data. I developed and implemented a pilot intervention in collaboration with department staff, including creating tools, training materials, and/or process changes. I then evaluated the effectiveness of the intervention by analyzing pre- and post-data, observations, and feedback, and proposed modifications to improve outcomes. Through this project, I gained experience in quality improvement methodology, data analysis, and leadership within a food service setting.

QI Project Paper

Chicken Caesar Salad Wrap