practices of Food Service 

 practices of Food Service

Instructions/Descriptions

Principles and practices of Food Service Management

American University of Armenia Biography About Students Essay

Biography posted to Web Campus (50 Points)

Each student is to post a recent head shot picture into the assignment folder on Web Campus. A short biography (300 words approx.) to be posted onto Web Campus

Name?

Why did you decide to take this 720 Principles and practices of Food Service Management class?

What is your expectation from this class?

Where would you like to travel to once all restrictions have been lifted and why?

Have you work full time of part time in the Food Service Industry?

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Have you ever visited a winery or distillery?

Have you ever visited a food market, if yes, then where?

What is your favorite cuisine and what makes this special?

What is your favorite alcoholic cocktail or non-alcoholic cocktail?

One interesting fact about yourself that you would like to share?

NRS 433V Bariatric Surgery Discussion Essay Paper

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Review the Topic Materials and the work completed in NRS 433V to formulate a PICOT statement for your capstone project.

A PICOT starts with a designated patient population in a particular clinical area and identifies clinical problems or issues that arise from clinical care. The intervention should be an independent, specified nursing change intervention. The intervention cannot require a provider prescription. Include a comparison to a patient population not currently receiving the intervention, and specify the timeframe needed to implement the change process.

Formulate a PICOT statement using the PICOT format provided in the assigned readings. The PICOT statement will provide a framework for your capstone project.

In a paper of 500-750 words, clearly identify the clinical problem and how it can result in a positive patient outcome.

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Make sure to address the following on the PICOT statement:

Evidence-Based Solution

Nursing Intervention

Patient Care

Health Care Agency

Nursing Practice

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Principles and practices of Food Service Management

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