Lacey Pettigrew Career Portfolio

Employee Conduct In-service

NFSC 431: Foodservice Equipment and Production

Skill Area: Managerial Skill, employee motivation and skill building

Assignment Title: Workplace In-service; Workplace Harassment

         This assignment taught how to conduct in-services on appropriate employee conduct from a managerial perspective. In the in-service the skills obtained were use of PowerPoint, creative presentation strategies, understanding and translating of employee policies.

         From this assignment the understanding of workplace in-services was gained. Managerial skills are important for any position in the nutrition profession as it teaches understanding of the importance and use of human resource policies in any hospital or facility. The assignment also shows the importance of reiteration of company policies to keep all employees in a safe and comfortable environment, which promotes a positive workspace. Critical understanding of staff planning and human resource policy and procedures.All of the information applied when compiling and completing this assignment, reflects all of the previous foodservice and management information gained undergraduate nutrition studies.

         Employee conduct in-services are a very important part of the Nutrition and Food Science profession; it teaches leadership skills and how to implement company policy professionally. This type of skill is utilized in every professional field.