My food service management training was at Greenspring retirement community.  I worked at four dining halls offering different dining styles.  ​I had very interesting assignments to work with, such as: ​Offer a TV interview on healthy eating; Organize and execute Theme meal “Tour of Africa” for 350 residents; Update job descriptions related to dining services; Cost savings project and designing/remodeling based case study project .

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Executive summary for the case study project:

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In an effort to accommodate more residents in the dining hall, the facility considers redesigning the floor plan of the dining hall and kitchen.  A dessert bar located in the middle of the dining hall is to be replaced with dining tables.  1 new freezer, refrigerator, accessories and small ware are to be purchased to carry on with the same dessert service.​

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Two options for redesigning the dining hall-kitchen area were researched.  A proposal was developed that included:

Pros and Cons of each option; additional labor cost involved with the new service; quotes for the equipment to be purchased.