Angelina Caradonna
Food Service:
My foodservice rotation was at OSUWMC's nutrition services. I got to experience hands on work helping in the kitchens on the tray line and I was able to collaborate with the team on a number of management behind the scenes items, including utilizing CBORD food systems. During this rotation was right when COVID-19 hit, so I was needed to help create emergency menus and assemble operational manuals just in case there would become a shortage in inventory and staff availability. I believe I received a truly unique experience, not only seeing how a large hospital food service establishment was run, but how it was run during a crisis including the steps taken to ensure that they could still meet the needs of the hospital.
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Below are some projects I completed, the first was a collaboration with a clinical dietitian on the on the cardiac floor, were I compiled a chart of the carb counts for each item on the breakfast, lunch, and dinner patient menus. The second is a book report I wrote where I read a leadership/management book and discussed my thoughts on how it could be utilized in food service management. The third is a journal article analysis where I had to review 3 separate journal articles regarding the same topic. The three being from scholarly, pop culture, and food service trade articles.
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I also had the opportunity to work with OSUWMC's BistrOH! which is the hospital food service that caters to staff and visitors. I worked independently with the café managers, to create a special event menu. While brainstorming for ideas, we focused on foods that would be sustainable, cost-effective, and healthy. At the time, the price of meat had increased due to COVID-19 affecting production, so we came up with the idea to have a "blended meat" entrée. I created a recipe, based off of multiple I had researched, of a beef and mushroom blended meatloaf. I also planned the sides to this dish, mashed cauliflower and green beans. This process also included reviewing pricing and availability of the ingredients, determining what equipment and personal were needed to cook the menu items, completing a nutrient analysis of the meal, and designing promotional signage to engage clientele. Below is the special event menu, as well as recipe cards that were handed out to customers.
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