Clayton Cates University of Maryland Dining Services

	Clayton Cates

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University of Maryland Dining Services

What a hectic three weeks. The University of Maryland Dining Services rotation was located in the South Dining Hall on the main campus, College Park. I was able learn about so many aspects of Dining Services.

	Some of the job responsibilities I learned about in the kitchen -		I had the opportunity to speak with many administrators and learned about -
	preparing food receiving inventory inspecting inventory stocking store rooms working the service line		the budget different stores on campus management of staff Dining Services efforts to go green disaster planning

Staff Training

I had the opportunity to educate some of the kitchen staff about a cold temperature cleaner called "Kool Klene." The training included - what symptoms a person might have if over exposed, what to wear while using the product, and what to do in case of an emergency. (Click the image to see the poster - PDF).

Another large aspect of this rotation included the Dining Service's Wellness Initiative. Here is a picture of me explaining the Wellness Wall to a few of the staff members.

Wellness Wall

The weekly Wellness Wall included a basic nutrition tip, exercise tip and a recipe that are all in English and Spanish.The images used were culturally relevant and changed to align with the topic and targeted population. Tips were changed weekly and were posted in two different highly visible locations on the Dining Hall.

Final Presentation

My partner, Cindy Francis and I were responsible for developing a presentation explaining all the projects we had completed during the course of the rotation. We were expected to create and prepare a hot meal for twenty of the administrators,including the Director of Dining Services. We were the first two interns to prepare a hot meal and present our three weeks of hard work. The menu included a spicy cornbread muffin, gourmet salad and fiery rice with shrimp entree. What a success!

	Working with Executive Chef John Gray on the recipes.		Our delicious salad.

Explaining the details of our contributions to the Wellness Initiative.		Our final poster and presentation.What a great opportunity to showcase our hard work.