Domain 4: Practice Management and Use of Resources: Strategic application of principles of management and systems in the provision of services to individuals and organizations.
KRDN 4.1 Apply management theories to the development of programs or services.
During coursework in Food Safety & the Principles of Quantity Food Production, Food Service Management Skills, and our Food Service Capstone event, many different management theories were covered as applied to food production and service. In learning theories such as traditional, human relations, management science or operations, and systems approaches to the development of several business plan components, I have been able to better understand these management structures to be able to apply them to areas of business such as creating a vision and mission and developing marketing plans for a program or service. Given below is an example of a Marketing Plan for a public service created during Food Service Management Skills, highlighting the importance of applying management theory to determining the demographic, geographic, psychographic, and behavioral characteristics of a target population in order to create the best outcome.
Business Plan Marketing Activity
KRDN 4.2 Evaluate a budget and interpret financial data.
In Food Service Management Skills and our Food Service Capstone we were introduced to the fundamentals of budgeting and interpreting financial data in food service environments. These skills were built upon through budgeting assignments and in-class activities, and used most importantly in our Profit and Loss (P&L) Statement created after our Food Service Capstone Event, a luncheon held for prospective Bastyr MSN students. The final P&L statement can be viewed below.
Food Service Capstone Profit and Loss Statement
KRDN 4.3 Describe the regulation system related to billing and coding, what services are reimbursable by third party payers, and how reimbursement may be obtained.
In Nutrition Clinic Entry we were introduced to the regulation system related the complex process of billing and coding. Experience in using this system was provided to me when working as a Student Clinician at the Bastyr Center for Natural Health using EPIC software, and through further experience in clinical settings I know I can expand my knowledge and proficiency in working with these regulations related to billing and coding.
KRDN 4.4 Apply the principles of human resource management to different situations.
Food Service Management Skills introduced the concepts of human resource management in discussions surrounding maximizing productivity and creativity through management creating policies and procedures with focus being on the employee. By creating a business in this concept, employee turnover may be decreased and a more steady workforce may lead to progressive business outcomes. Success may come through proper staffing, a skill that was utilized when planning for our Food Service Capstone, when planning the schedules for both Front of House and Back of House for the time leading up to and during the MSN Luncheon event. The Front of House schedule which helped guide the event is attached below.
Food Service Capstone FOH Event Schedule
KRDN 4.5 Describe safety principles related to food, personnel and consumers.
Through Food Safety & The Principles of Quantity Food Production and Food Service Management Skills, I was able to build upon my knowledge of food safety principles I initially learned while working as a Kitchen Aide at Forest Ridge High School. I continued working on these skills both through volunteering for SNA events and during our Food Service Capstone MSN Luncheon, as we produced and served quantity amounts of food to multiple audiences. Acquiring my ServSafe certification, attached below, at the end of this course demonstrated my knowledge of important food safety and service content that will continue to serve me in the future when working in food production and service.
KRDN 4.6 Analyze data for assessment and evaluate data to be used in decision-making for continuous quality improvement.
At the end of our Food Service Capstone event we were given the opportunity to reflect on our planning process and analyze the data collected in order to assess and evaluate for areas of continued improvement. Through working as a team we were able to produce a highly-successful MSN Luncheon for potential incoming students to the program at Bastyr, and came together to create a final presentation showcasing the highlights of the event, as shown below. This event tested all of the knowledge that we had previously gained in Food Safety & the Principles of Quantity Food Production and Food Service Management Skills, culminating in the advancement of my personal knowledge surrounding food production and service systems.