Case Study Of Bettie With Tasks

Wasting money is a big problem, yet it is not the only one; wasting the catering associate’s time is another. Catering associates only have about two minutes to spend in a patient’s room. That may seem like plenty of time to get an order and move on to the next patient. However, by the time the caterer describes the menu, diet, and the Always Available Menu, by the time the patients decide what they want, it is time to for the catering associate to move on. There is very little time to search for a menu and describe the process of ordering. Therefore, this leads to confusion for patients.

My experience working with the elderly since the age of 19, has taught me patience and understanding when working with the elderly population. As a cook in the nursing home, I learned of food preference and physical problems that the elderly population has. Some of the physical problems I encountered were residents that had strokes or contracted arms and hands that required assistance with special eating utensils and plates. Depending on nutritional needs I

Assess their needs. Provide a calm environment in a seperate dining area if possible. Maintain their dignity, provide them with any necessary aids to eating and drinking for example in the case of an individual with an arthritic condition provide cutlery with large handles. Ensure there is a drink available and that their diet is adeqaute for their needs. Allow them to state their preference for certain food and ensure they receive the correct food. If they wear dentures check they are being worn. Give them psychological support and encourage them. Assist with feeding them if required.

MEMORANDUM 03.01.2010 TO: FROM: RE: Daphne Matthews Alex Associate - 4667 Memo Assignment 1: Who Does the Pastry?

It is important for children and staff to participate fully in family style meals, eating at a leisurely pace. Please make sure that children sit together as a group to eat, like a family sits at the table at home to eat. Children should wash their hands in preparation for the meal, participate in setting the table, and assist in placing the serving bowls on the table. The children should be sitting down to eat at the scheduled meal times: 8:30 for Breakfast, 11:30 for Lunch, and 2:00 for Snack and subsidy Snack at 2:30. Children are encouraged to eat at a leisurely pace and allowed approximately 30 minutes after the meal service begins to complete their meal. Children with disabilities, slow eaters, and very hungry children may need additional time to consume their meals. Teachers should be a good role model, sitting down with the children, encouraging them to try new foods, sharing the same meal as the children. They can encourage them by asking the children what the food tastes like, such as sweet or salty. When children are finished with their meal, they should be allowed to leave the table and proceed to help clean up. Teachers and children explore the importance of taking care of

Leadership: She is responsible for being a supporting trainer to the Lead Technician on the evening shift.

Most of the time the manager need to breakdown the wording with word that residents associate with. And sometime if there is a hard word to understand the manager draws a picture what they going to have for breakfast, lunch, or dinner because with memory care patients is too difficult to understand. So, in my FSO they are cutting down the food because there’s no way that residents can finish the food is too much for them, so they give the residents small amount from everything they need. If they don’t cut down the food, they are going to end with so much food waste. For example, they planning to do pancake for next day, the pancake and fruit, and protein, but they had grain, fruit, and protein in morning, so the manager going to cutting down again. In my FSO they don’t have appetizers food because they tried appetizers food before, they found out that the residents are not eating their main food because it’s too much food. In memory care community is more like homestyle food. As mentioned in the lecture the Truth-in-Menu legislation is mean the truth in menu and its require giving that name of items and list the right product that used in the

Impressive your assignment was straight and to the point. I was really inspired to hear that BB&T, was not just a company that you invest in; it has been an enduring occupation for your spouse for many years. After doing further research on BB&T, I quickly discover that BB&T gives back to the community. Which is important, Colossians 4:1 reminds us of that with the following statement “Masters, give unto [your] servants that which is just and equal; knowing that ye also have a Master in heaven” (King James Version). One large, public banking corporation, BB&T, has funded grants to more than 60 colleges and universities in the United States to address what the corporation refers to as the “moral foundations of capitalism (Beets, 2015).

Do task guiding behaviors work? I tested out some task guiding behaviors I learned in a study group I have for my math class. My results were very helpful in what I was trying to achieve from studying. Using these behaviors can help you learn, share, and specify information. I would highly recommend for those in groups (big or small) to use these behaviors or different ones to help you learn even more. Some of these behaviors include requesting information, clarifying information, testing reasoning and negotiating.

The staff seems knowledgeable; they provide the brief overview of the entire activity beforehand to all of the participants. For the canoeing trip, they assisted patrons on how to place canoe in the water to how position themselves in the canoe.

VicRoads plans and develops road network and deliver road safety to customers. VicRoads provides registration and licensing services. Purpose is to deliver social, economic and environmental benefits to communities around Victoria.

Silveria stated she likes to bake, create recipes, jog, swim, and write. Therefore, I trust she would be a nice fit for the Nourish 282 program which the Staff Advisory committee discusses weekly. The program has created a school garden, assisted lunch staff with creating healthy recipes, and joined forces with the physical education teachers to provide extra-curricular activities. The committee is seeking a person to coordinate various facets of this new program. One task the committee has completed was preparing food bags for deprived families. Kathy acknowledge in her interview that she enjoyed establishing programs similar to this in the past. Therefore, it is my belief she would enjoy preparing food bags. The second activity calls for creating a solid physical health program for children. Kathy said she likes to run and swim. Therefore, she may be interested in promoting a club such as a running team. Thirdly, her love for baking and creating recipes would be beneficial to the lunch staff. In the past the lunch workforce have partnered with families to create natural recipes for the lunch menu. Kathy it seems would enjoy the ability to develop new

As the director of Tinkerbell’s KinderCare I would provide training to educate each staff member on food safety in the classroom. It is important for each staff to be careful when handling all food by washing their hands and using gloves. Food should be stored away from the classroom. The kitchen staff will be responsible for delivery and pickup of all food in the classroom. After each snack and meal all left over food is discarded in a covered food bind for disposal. After food has been left out in room temperature and served it becomes contaminated and may cause problems if eaten several hours later. If there is a refrigerator in the classroom and no kitchen staff is available on site, after serving the cheese and cracker, it should be placed

Covenant Village of Cromwell is a retirement community that is a subsidiary of Covenant Village Retirement Communities, which hosts fourteen retirement locations throughout the United States. The location I worked for has several departments, such as nursing, independent living, housekeeping, and dining services. It houses hundreds of residents in three main categories: independent living, semi-independent living, and assisted living. There are approximately 300 staff members that work across campus in a variety of roles, such as nursing, maintenance, activities, housekeeping, and aides. I worked within dining services, where there were about 50 staff members with two main dining rooms on campus. The dining rooms were responsible for providing meals to the residents: either breakfast, lunch, or dinner, depending on each resident’s individual needs. In assisted living, the main dining room was named Pineview, and in semi-independent living, the dining room was referred to as the Village. There were two dining room managers and four floor supervisors, so each side and one manager and two supervisors. Within the kitchens, there were three different divisions, which were the cooks, the wait staff, and the utility staff. Within my division, wait staff, there were also trainers, who were tasked with watching over and training new staff. There were also three different roles within wait staff, including the hosts, the runners, and the servers.

The skill I will be focusing on with the employees of Alam Realty is how to better communicate using non-verbal communication. Non-verbal communication such as active listening, watching for customer’s body language cues and being aware of their own body positions, are important skills for sales professionals because the sales transaction depends on good communication. From the Needs Assessment, it has been determined there are several areas of non-communication that need to be covered in training. Listening skills that focus on giving full attention to the customer, nodding their head the use of non-lexical fillers and appropriate eye contact. The training will also cover first impressions, facial