This presentation was created to showcase the world’s most widely used green business rating system, Leadership in Energy and Environmental Design (LEED).
This presentation was created to demonstrate the use of various gloves in foodservice. Upon completion of this inservice, foodservice workers will be able to differentiate, utilize, properly dispose, and treat gloves.
This project was conducted to investigate equipment options in foodservice and submit a written justification to the School Nutrition Services Director to approve the purchase.
This project was conducted to plan and control all facets of an onsite foodservice operation in order to accommodate the needs of a specific population.
Recipe Enlargement, Standardization, & Costing
This project was conducted to modify various recipes to support large-scale food production, standardization to be used in a specific kitchen, and costing/pricing of menu items for foodservice.
Public Policy Letter
This document shows a public policy letter written to my representative to seek support for a nutrition-related bill of importance to me.