Management-Leadership Rotation Evaluation

STUDENT:______TOTAL HOURS COMPLETED: ______

PRECEPTOR: ______NUMBER OF DAYS ABSENT FROM ROTATION:______

  1. Intern does not meet standard. Intern needs to develop a plan of improvement with Internship Director
  2. Intern needs constant/close supervision. Demonstrating limited skill application. Performance not consistent

to expected level of ability.

  1. Intern is demonstrating skill at an expected level. Starting to work independently
  2. Intern is demonstrating skill at a high level, which presents early in the rotation and is maintained throughout.

Intern needs minimal guidance. Intern must be at this level before staff relief.

N/A - Competency not observed during this rotation.

COMPETENCY ACTIVITIES / 1 / 2 / 3 / 4 / NA
CRDN 1.1Select indicators of program quality and/or customer service and measure achievement of objectives.
  • Conduct tray line accuracy and time audit
  • Determine labor minutes/meal, meals/per labor hour, and other productivity outcomes in patient meal service; recommend improvement plan based on outcomes
  • Identify components of quality management in a foodservice setting.
  • Participate in the collection and evaluation of quality management data as identified in the department quality management plan.
  • Complete one administrative study of one component that is measurable by measuring a specific component and providing recommendations for improvement
  • Enter quality data for clients in QA system

CRDN 1.3 Justify programs, products, services and care using appropriate evidence or data
  • Conduct a cost-benefit or cost-effectiveness study for a program or process
  • Conduct a value analysis for two food items
  • Conduct a plate waste study at a school or hospital foodservice facility and make a recommendation.
  • Review a foodservice safety program based on HAACP and discuss the strengths and/or weaknesses of the record keeping and monitoring process with preceptor

CRDN 1.4 Evaluate emerging research for application in nutrition and dietetics practice
  • Discuss with preceptor articles from professional literature regarding new aspects of medical nutrition therapy, foodservice, and community nutrition intervention on topics of interest. Complete an abstract for one FS Management, MNT, and Community rotation

CRDN 1.6Incorporate critical thinking skills in overall practice
  • Use critical thinking skills when engaging in conflict resolution
  • Use critical thinking skills when making decisions related to public perception of foodservice products and services.
  • Communicate effectively in reaching solutions to difficult problems; without being unduly prejudiced by others' opinions.

CRDN 2.1 Practice in compliance with current federal regulations and state statutes and rules, as applicable and in accordance with accreditation standards and the Scope of Nutrition and Dietetics Practice and Code of Ethics for the Profession of Dietetics
  • Utilize information and demonstrate understanding in daily work assignments
  • Reviews district, state, and Federal regulations regarding patient care
  • Work in an ethical and respectful manner with all members of the healthcare team responsible for investigating, developing and delivering patient-centered care.

CRDN 2.2 Demonstrate professional writing skills in preparing professional communications
  • Develop appropriate project proposal for FS Mgmt Project (Cafeteria Meal)
  • Write one policy with procedures based on a FS Project
  • Demonstrate ability to use computer hardware, software technology, web-based resources and the Internet to complete assignments and experiences and communicate effectively
  • Follow facility format and guidelines when developing documents
  • Create Social Media Messages
  • Utilize appropriate verbal (in English), nonverbal and written communication with patients, families, preceptors, members of the healthcare team, and others

CRDN 2.3 Demonstrate active participation, teamwork, and contributions in group settings
  • Attend and / or participate in foodservice meetings / conferences with a member of the management team.
  • Apply leadership practices that support collaborative practice, team effectiveness, and patient centered- care

CRDN 2.4 Function as a member of interprofessional teams
  • Communicate with clarity, confidence and respect in encouraging ideas and opinions of other team members to ensure a common understanding of information, treatment and health/healthcare decisions

CRDN 2.5 Assign duties to NDTRs and /or support personnel as appropriate
  • Using notes through computer system, face-to-face communication, and other communication with Diet office personnel, have Diet Aides follow through on patient care concerns that intern identifies in working with patient
  • Ensure that patients receive the correct menu items and have tray line personnel plate the appropriate food; verify via accuracy checks
  • Have the transporters carry appropriate foods and supplies to patient care areas that follow established guidelines
  • Conduct patient services audits on identified NDTRs/Diet Techs to ensure that correct menu selection procedures (including HIPPA and nutritional constraints) are being followed.

CRDN 2.7 Apply leadership skills to achieve desired outcomes
  • Staff relief experience
  • Interactions with staff leading them to complete assigned work and making sure that works gets accomplished in a timely manner
  • Apply leadership practices that support collaborative practice, team effectiveness and patient-centered care

CRDN 2.8Demonstrate negotiation skills
  • Interactions with staff leading them to complete assigned work and making sure that works gets accomplished in a timely manner
  • Participate in supervisory decision making while completing staff relief (Demonstrating negotiating skills includes showing assertiveness when needed, while respecting the life experiences, cultural diversity and educational background of the other parties.)

CRDN 2.10 Demonstrate professional attributes in all areas of practice
  • 5 Critical Incidences reports will be written in FS Mgmt rotations that will demonstrate ability to look objectively at an interaction and determine what could have been done to improve on the result.
  • Staff Relief experiences will allow for opportunities to demonstrate professional attributes by addressing unexpected problems and issues that need to be addressed.

CRDNN 2.11 Show cultural competence/sensitivity in interactions with clients, colleagues, and staff
  • Practice cultural competency/sensitivity providing management to different cultures (employees) in the inpatient and outpatient settings.

CRDN 2.12 Perform self-assessment and develop goals for self-improvement throughout the program.
  • Each rotation will require a self-assessment before and after the rotation is completed. This will require the student to reflect on learning and document in portfolio format what has been accomplished.

CRDN 2.15 Practice and/or role play mentoring and precepting others.
•During staff relief choose one day to role play the mentor/preceptor. Write down the qualities/ attributes that you feel are needed to be a mentor/preceptor
CRDN 3.3 Demonstrate effective communication skills for clinical and customer services in a variety of formats and settings
  • In-service presentations
  • 5 Critical Incidence Reports
  • Plan, coordinate and participate in a cafeteria / dining room promotional activity.

CRDNN 3.4 Design, implement and evaluate presentations to a target audience
  • Plan, develop and present an in-service for staff while in the FS Mgmt
  • Create appropriate education materials, conduct and evaluate an in-service training for employees.

CRDNN 3.6Use effective education and counseling skills to facilitate behavior change
  • Create appropriate education materials, conduct and evaluate an in-service training for employees

CRDN 3.9 Coordinate procurement, production, distribution and service of goods and services, demonstrating and promoting use of resources
  • Assume responsibility for tray line, and Sanitation Managers one time
  • Conduct a cafeteria meal where the intern coordinates procurement, production, distribution and service of goods and services (WCCH FS Mgmt Rotation)
  • Be responsible for implementation and evaluation of a new food product for patient services. Consider cost, Difficulty with preparation, service issues. Follow to evaluate patient satisfaction.
  • Observe the flow of foods through the procurement, preparation, distribution, and service systems of the facility.
  • Review department policies and procedures with respect to food procurement, production, distribution and service.
  • Participate in and evaluate the distribution and service of meals.
  • Conduct a food inventory and place a food order.

CRDN 3.10Develop and evaluate recipes, formulas and menus for acceptability and affordability that accommodate the cultural diversity and health needs of various populations, groups and individuals
  • Revise individual patient menus.
  • Write a cycle menu for a target population.
  • Develop and implement a standardized recipe for a regular or modified food item.
  • Conduct a sensory evaluation of a new commercially prepared food product or new recipe

CRDN 4.1 Participate in management of human resources
  • Develop a job description
  • Review disciplinary action policy
  • Participate in human resources activities, as the experience becomes available.
  • Review departmental policy / procedure manual, employee manual, job description and personnel policies regarding recruiting, interviewing, hiring, orienting, training, appraising and terminating employees.
  • Participate in recruiting and interviewing process
  • Review the organizational chart of facility to see how the foodservice relates to other departments.
  • Discuss employee turnover, employee productivity and job satisfaction with a preceptor.

CRDN 4.2 Perform management functions related to safety, security and sanitation that affect employees, customers, patients, facilities and food
  • Develop safety and/or sanitation monitoring process and forms
  • Complete a sanitation / safety check of the foodservice facility.
  • Incorporate HACCP in foodservice system management. Develop a HACCP flow chart for one recipe.
  • Conduct temperature checks of prepared foods at the point of service.
  • Interview Risk Management personnel
  • Outline disaster preparedness plan
  • Review current equipment usage and facility layout and design. Write specifications and justification for a new piece of foodservice equipment.

CRDN 4.3 Conduct clinical and customer service quality management activities
  • Develop and distribute satisfaction surveys; analyze results and make recommendations based on results
  • Conduct meal rounds
  • Examine facility satisfaction survey results, make recommendations based on data

CRDN 4.4 Apply current nutrition informatics to develop, store, retrieve and disseminate information and data
  • Review and discuss with preceptor computer resources and applications specific to foodservice, i.e., forecasting, menu planning, inventory, productivity assessment, employee scheduling, production scheduling, nutrient analysis, financial management.

CRDN 4.5 Analyze quality, financial and productivity data for use in planning
  • Prepare budget for Cafeteria meal; determine actual expense/revenue FS Mgmt rotation (WCCH FS Mgmt rotation)
  • Determine labor minutes/meal, meals/per labor hour, and other productivity outcomes in patient meal service; recommend improvement plan based on outcomes

CRDN 4.6 Propose and use procedures as appropriate to the practice setting to promote sustainability reduce waste and protect the environment
  • Research state and local recycling laws/ordinances that apply to healthcare facility waste as well as “walk-in” waste from patients and visitors.
  • Review and discuss with preceptor procedures appropriate to the facility regarding reducing waste and protecting the environment.
  • Propose a plan that would implement energy, recycling, sustainable design and waste management and control. Write up plan

CRDN 4.7 Conduct feasibility studies for products, programs or services with consideration of costs and benefits
  • Conduct cost-benefit or cost-effectiveness study for a program or process
  • Conduct a value analysis for two food items

CRDN 4.8 Develop a plan to provide or develop a product, program or service that includes a budget, staffing needs, equipment and supplies
  • Develop a plan for a cafeteria meal include budget, staffing needs, equipment and supplies (FS Mgmt rotation at WCCH)

CRDN 4.10 Analyze risk in nutrition and dietetics practice.
  • Gather and analyze all the information relevant to the risk of harm in a management setting. Then, analyze the situation to find the source or sources of risk.
  • Assess all potential protective factors and explore the best solutions to mitigate risk. Some might already be in place or you may need to develop a new protective factor, such as, an advanced practice skill, a policy or standard.
  • Apply the most relevant protective solutions for the delivery of safe, competent, and timely client-centered dietetic services.
  • Reflect on and assess the experiences, processes and protective outcomes. This may mean challenging previous responses and decision-making to identify any cumulative impact.

Comments:

Pass: Proceed to next rotation: ______Fail: Repeat rotation: ______

Signature of Dietetic Intern: ______Date: ______

Signature of Preceptor: ______Date: ______