Typical Exercises During Field Experiences
Student's field experiences occur in a variety of food service facilities while working under the direction of a preceptor to complete assigned projects to achieve desired academic goals. Experiences include:
-Review and compare food production sheets. Evaluate food waste for enhancing Cost Control.
-Explore the hiring and termination process; critique the new employee orientation, thereby refining
Human Resource Management skills.
-Observe workplace for labor savings in operation to improve Time and Labor Management.
-Analyze the pros and cons of implementing HACCP guidelines in a facility to insure Quality Control.
-Critique the kitchen traffic flow to enhance Facility Layout skills.
-Review food operations system for determining Customer Satisfaction.