The Roasted Beet Salad was my salad in Room 500 (fine dining) and in the Retail Food Service Rotation. The salads had to have specific nutrition, weight and cost requirements. We created the recipes, analyzed the nutrients and eventually sampled and sold the products. The entire process of the Salad Project was a great experience.
As part of the Patient Food Service Rotation, interns were to find a process in the kitchen to improve with a new work flow. The attached document was implemented and is still functioning in the patient food service area.