№ files_lp_3_process_7_056931
File format: docx
Character count: 4005
File size: 18 KB
Note:
Date
Subject:
Foodservice Management
Document Type:
Evaluation Form
Organization / Institution:
University of Utah
Author:
Preceptor
Target Audience:
Student, Preceptor, University Staff
Period of Action:
Date of Evaluation
Price: 8 / 10 USD
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The product description is provided for reference. Actual content and formatting may differ slightly.
Year:
Not specified
Region / City:
Not specified
Topic:
Clinical monitoring plan, clinical research
Document Type:
Template
Organization / Institution:
National Institutes of Health / National Institute of Mental Health (NIH/NIMH)
Author:
Not specified
Target Audience:
Clinical Research Associates (CRAs) or Principal Investigators (PIs)
Period of Validity:
Not specified
Approval Date:
Not specified
Date of Changes:
Not specified
Year:
2024–25
Institution:
University of Utah
Program:
Coordinated Master’s Program in Nutrition and Dietetics
Total Graduate Credits:
59
Tuition Type:
Differential tuition and standard tuition
Residency Status:
In-state and out-of-state
First Year Out-of-State Tuition:
$63,885.26
Second Year In-State Tuition:
$29,088.92
Total Estimated Program Cost:
$92,974.18
Summer Term Tuition Policy:
In-state rates for all students
Target Audience:
Graduate students in nutrition and dietetics
Differential Tuition Purpose:
Supports ACEND-accredited program requirements, supervised practice, software, and compliance fees
Year:
2025
Semester:
Spring
Days and Time:
Monday, 6:00PM – 9:00PM
Location:
Arch 127, University of Utah
Instructor:
Paul Bringhurst, AICP
Email:
[email protected], [email protected]
Phone:
385-321-1403
Office Hours:
Friday 2:00PM – 5:00PM, via Zoom or Canvas Conference
Course Type:
University Course
Subject Area:
Site Development, Urban Planning, Civil Engineering
Required Materials:
12-inch triangular engineer scale, 12-inch architectural triangle scale, PC or Mac, Adobe Acrobat DC
Optional Materials:
TopHatch Concepts app
Course Objectives:
Overview of site planning and development process, understanding regulatory requirements, site analysis, engagement of professional consultants
Evaluation Methods:
Assignments and quizzes 40%, Mid-term Exam 30%, Final Exam 30%
Grading Scale:
A-F, with detailed percentage ranges
Course Policies:
Attendance, participation, food & drink, electronic devices, Canvas usage
Holidays:
January 20 (MLK Jr. Day), February 17 (President’s Day), March 10 (Spring Break)
Program:
Introductory Pharmacy Practice Experiences (IPPE)
Field:
Pharmacy education
Rotation Types:
Core Community (community pharmacy); Core Institutional (hospital pharmacy)
Rural Requirement:
One rural experience during the IPPE year or APPE year
Duration:
4 weeks per rotation
Minimum Hours per Rotation:
160 clock hours
Total Required Hours:
320 clock hours
Grading System:
Credit / No Credit
Student Assignments:
Initial Self-Evaluation; Final Self-Evaluation; Checklist of Student Experiences; Reflective Writing; Evaluation of Preceptor
Evaluation Points:
Mid-point evaluation; Final evaluation
Preceptor Responsibilities:
Review self-evaluations; Monitor checklist completion; Conduct mid-point and final evaluations; Submit evaluations in RxPreceptor
Document Type:
Educational program guideline and preceptor checklist
Intended Audience:
IPPE preceptors
Year:
2020
Region / City:
United States
Topic:
Pharmacy Education, Preceptorship
Document Type:
Educational Material
Organization:
American Society of Health-System Pharmacists
Author:
Adrienne Matson, PharmD, BCPS; Noelle Leung, PharmD, BCPPS; Clark Kebodeaux, PharmD, BCACP; Brittany D. Bissell, PharmD, PhD, BCCCP; Holly Divine, PharmD, BCACP, BCGP, CDE, FAPhA
Target Audience:
Pharmacists, Pharmacy Preceptors
Period of Validity:
December 15, 2020 – December 15, 2023
Approval Date:
December 15, 2020
Expiration Date:
December 15, 2023
Year:
2018
Region / City:
Washington
Theme:
Pharmacy Practice
Document Type:
Guide
Organization / Institution:
University of Washington, School of Pharmacy
Author:
Rachel Allen, PharmD; Kristin Perez, MA
Target Audience:
Pharmacy Preceptors, Students
Period of Validity:
Ongoing
Approval Date:
June 2018
Date of Changes:
N/A
ILLINOIS ASSOCIATION OF NUTRITION AND FOODSERVICE PROFESSIONALS VENDOR OF THE YEAR AWARD APPLICATION
Year:
2017
Region / City:
Illinois, Waukegan
Subject:
Vendor nomination
Document type:
Application form
Organization:
Illinois Association of Nutrition & Foodservice Professionals
Author:
Rosalind Davis
Target audience:
ANFP members
Action period:
September 22, 2017
Approval date:
Not provided
Date of changes:
Not provided
Context:
Application form for nominating a vendor for the Illinois Association of Nutrition & Foodservice Professionals Vendor of the Year Award.
Year:
2012
Region / City:
Brealey Campus, SAC Boardroom
Topic:
Foodservice Advisory Committee Meeting
Document Type:
Meeting Notes
Institution:
Fleming College
Author:
Mark Murdoch, Linda Humphries, John Kerr, Travis Doak, Chris Smith, Trish O’Connor, Rachel Cunningham, Julien Feyen
Target Audience:
College community, students, staff
Period of validity:
November 8, 2012
Approval Date:
November 8, 2012
Change Date:
November 8, 2012
Modern Developments in Commercial Kitchen Equipment and Smart Technologies in Foodservice Operations
Subject:
Commercial kitchen equipment and technology
Industry:
Foodservice and hospitality
Document type:
Industry overview article
Technologies discussed:
Internet of Things (IoT), artificial intelligence, kitchen display systems, automated cooking equipment
Equipment mentioned:
combi-ovens, programmable speed ovens, pressurised bratt pans, smart dishwashers, refrigeration systems
Operational areas:
cooking automation, refrigeration, inventory management, dishwashing, waste management
Key concepts:
smart kitchens, automation in food preparation, digital inventory tracking, Bluetooth temperature sensors
Geographic reference:
India (technology adoption context)
Primary stakeholders:
chefs, kitchen designers, hospitality operators, commercial kitchen solution providers
Focus topics:
kitchen productivity, equipment innovation, sustainable kitchen design, operational efficiency
Organization:
Acxion Foodservice
Industry:
Foodservice sales and marketing
Initiative:
Global Data Synchronization Network (GDSN®) implementation
Standards:
GS1 Standards
Subject:
Data synchronization and product information exchange
Sector:
Foodservice supply chain
Content Type:
Industry initiative description
Primary Focus:
Synchronization of item and location data between trading partners
Audience:
Foodservice operators and trading partners
Associated Network:
Global Data Synchronization Network (GDSN®)
Professional Capacity Mentioned:
Over 800 foodservice professionals in sales, marketing, and culinary expertise
Year:
2026
Region / City:
Not specified
Subject:
Foodservice management and operations
Document Type:
Educational quiz
Organization / Institution:
Not specified
Author:
Not specified
Target Audience:
Students and professionals in healthcare foodservice
Topics Covered:
Non-commercial foodservice types, patient nutrition, service models, menu planning, food safety, sustainable practices
Question Format:
Multiple-choice
Related Standards:
CMS healthcare guidelines
Focus Area:
Hospital and long-term care foodservice operations
Year:
1992–present
Region / City:
United States
Subject:
Energy engineering, foodservice energy research, kitchen ventilation
Document Type:
Professional profile / biography
Organization:
Smith Energy Engineers, LLC; Architectural Energy Corporation; Food Service Technology Center (FSTC)
Author:
Vernon A. Smith, PE
Target Audience:
Energy engineers, foodservice industry professionals, researchers
Projects:
LEED Gold Yum! Brands restaurant, McDonald’s LEED Volume Program, Duke University NZE McDonald’s study, Rocky Mountain Institute Net Zero Energy McDonald’s study
Expertise Areas:
Energy modeling, energy instrumentation, monitoring, retro-commissioning, HVAC fault detection and diagnostics
Professional Roles:
Principal Engineer, Director of Field Operations, Program Manager, Vice President, Senior Engineer
Professional Memberships:
ASHRAE TC 5.10, SPC 207P, TC 7.5, ASTM F-26 Committee
Notable Contributions:
Development of commissioning processes for foodservice systems, energy profile development for various foodservice facilities, instrumentation and data analysis for DCKV systems
Description:
Professional biography detailing Vernon A. Smith’s extensive experience in energy engineering with a focus on energy use in foodservice operations, including modeling, instrumentation, and benchmarking for commercial kitchens and large-scale foodservice facilities.