DTM 365 - Food Production Field Exp

1. Identify the food preference of facility population through the usage of a questionnaire
2. Analyze a menu to determine if it meets nutritional needs of the house population
3. Identify and apply principles of food purchasing, receiving and storage
4. Describe current inventory procedure
5. Evaluate inventory system for accuracy, time involvement and use of latest available technology
6. Describe procedure for selecting a meat purveyor
7. Define quality assurance use on meat purchasing decisions
8. Develop awareness of the need for continuing education to be informed of new and innovative food production methods, products, and/or equipment
9. Develop a form to document food quality and recipe accuracy
10. Use large and small equipment available in institution effectively
11. Write specifications for certain food items and equipment
12. Develop standardized recipe files and records to support production
13. Describe the food transport system
14. Evaluate the food transport system
15. Alter menu to equal nutritional value when substitution is required