As part of the foodservice management rotation, I created a salad using a gluten-free grain. The salad had to meet guidelines for low sodium and low fat. After development of the recipe, the salad was sold in Rush's cafeteria.
When rotating through the Central Kitchen, each intern was responsible for identifying a process to improve. My quality improvement project was centralized around the patient foodservice assistants using the three required patient identifiers when delivering trays to patients.