NUTR 303 Reflection Statement
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Reflection Statement (NUTR 303) Taking Nutrition 303, Quantity Food Production, I was educated on the business aspect of a food production organization. Although I had previous experience as a chef and restaurant manager in a family business, I was lacking the information on how to create a business and run it successfully. In this class, I learned the essential steps for planning, creating and maintaining a successful business. I also learned that in order for a food service business to be successful, clear communication and unity in-between all departments are essential components. Basically, individual departments of a food service organization come together as a whole to support the business. Information about food safety, training individuals handling food , food preparation methods, temperatures and danger zones, inventory, purchasing, preserving and transporting foods and many other important factors that would play an essential role in success of a business was shared with us. Adding what I have learned from taking this class to my previous food service experience, I think I now have the tools to create a business of my own. I can also use this information to help people start a food production business or improve an existing organization or assist a failing organization to get back on its feet. Having to work on a group project brought everything we theoretically learned to life. We researched and spoke with people in the field to gather information about creating a business plan for a school food service. We not only learned
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Reflection
Transcript of NUTR 303 Reflection Statement
Reflection Statement (NUTR 303)
Taking Nutrition 303, Quantity Food Production, I was educated on the business
aspect of a food production organization. Although I had previous experience as a chef and
restaurant manager in a family business, I was lacking the information on how to create a
business and run it successfully. In this class, I learned the essential steps for planning,
creating and maintaining a successful business. I also learned that in order for a food service
business to be successful, clear communication and unity in-between all departments are
essential components. Basically, individual departments of a food service organization come
together as a whole to support the business.
Information about food safety, training individuals handling food , food preparation
methods, temperatures and danger zones, inventory, purchasing, preserving and transporting
foods and many other important factors that would play an essential role in success of a
business was shared with us. Adding what I have learned from taking this class to my
previous food service experience, I think I now have the tools to create a business of my own.
I can also use this information to help people start a food production business or improve an
existing organization or assist a failing organization to get back on its feet.
Having to work on a group project brought everything we theoretically learned to life.
We researched and spoke with people in the field to gather information about creating a
business plan for a school food service. We not only learned about great resources to find
information on creating a food service business but also learned so much more detailed
logistics to support it in the long run. In addition, this class gave me a new perspective on
dining out and all the steps that can go wrong with the process. For example, a mistake that
may seem simple like an employee not washing their hands up to food not being cooked in
the appropriate temperature and many other errors can cause food borne illnesses. This
knowledge made me choose the restaurants I eat at more carefully.
