Sean Singh

NUTR 303 Reflection

1.What did you learn in this class and how can you see yourself applying it in the future as it

relates to your personal and/or career goals?

This class taught me different aspects of the food industry. Food safety regulations, the system in

which the industry runs, menu planning, menu pricing, HACCP, supply chains, and inventory

were some of the aspects we delved into. Many of the topics discussed in class were easily

relatable and applicable for me as I’m currently working in food service. I can see why some

items are priced the way they are, why certain items are put on sale, and the subtleties of the

restaurant environment. I’d eventually like to work in food product development at some point

so this won’t be the last time I see some of these topics.

2.Which activity or assignment stood out for you and why?

The food service operation project was something that spanned through most of the semester and

required a lot of creativity by myself and my groupmates. It really showed me the difficulty of

conceptualizing a restaurant. Developing a menu was enjoyable but there were so many

calculations to do to figure out the final prices for items. Constantly adjusting prices due to

changing market prices would seem like a really tough thing to keep track of. We got to develop

a basic floor plan of the restaurant and propose the necessary amount of land needed to operate.

Food safety was something we also had to be aware of and it exposed us to the potential hazards

in the supply ordering and delivery processes.

3.What about the way the course was taught facilitated your learning the material?

Having lectures that were accessible at any time and available to rewatch made it easy to review

for exams and projects. Real life examples of what we were learning being applied to food

service operations were helpful in visualizing effective marketing strategies.