NFSC 230: Introduction to Foodservice Administration

Skill Area: Management

Assignment Title: Diabetes In-service

What I learned: In this assignment I learned how to research and create an in-service for foodservice staff. In order to effectively present information to a particular audience I had to consider literacy level and use simple terminology. I learned to keep my concepts organized, and relate the topic and information to their work environment so that it may be applied.

Reflection to assignment: This assignment made me realize the extent of research, organization, and the importance of relating the information to the staff’s work environment so that it may be applied.

Relevance to the profession: In all work settings in-services are done to help teach employees an area that they may not be very knowledgeable about. In a hospital setting many in-services are done with kitchen staff as well as registered with dieticians. Also, in the nutrition fields when presentations are given to groups of people it is similar to an in-service.

Diabetes Inservice.pdf Diabetes Inservice.pdf
Size : 581.367 Kb
Type : pdf

This free website was made using Yola.

No HTML skills required. Build your website in minutes.

Go to and sign up today!

Make a free website with Yola