Food Production Systems for Nutrition and Dietetics Professionals

Food Production Systems for Nutrition & Dietetics Professionals

Rubric for Paper: Delivering Quality Food and Nutrition Services (KRDN COMPETENCY REQUIREMENT)

The Assignment:

Please write an analysis paper that describes, in your own words, a quality foodservice environment.

It should comprehensively cover delivery of quality food and nutrition services in a clinical foodservice environment. Your paper should discuss quality as it relates to the major areas of foodservice covered in this class. Please refer to the syllabus or your textbook to review these topics. You may focus more heavily on 1-2 areas, though you should at least briefly discuss other major areas.

Use 1” margins, 12-point font, double spaced, at least 3-5 pages. Please write as much as you believe is necessary to thoroughly discuss the topic. This is a KRDN so we are looking for your acquired knowledge of the topic, gained through your coursework and studies.

Grading Scale:

WRITTEN PAPER
Introduction paragraph	2
Describe topics and what was learned	5
Punctuation and grammar	1
Conclusion paragraph	2
TOTAL	10

NOTE: This paper will be graded as PASS/FAIL with a score of 80% representing a passing grade. If a student does not achieve a passing grade on the first attempt, an alternate assignment will be given and must be completed by the last class meeting of the semester.