For 6 weeks, I was at Holy Cross Hospital in Silver Spring to complete my food service rotation. I worked with the director of food service as well as managers of the retail and patient services side of the operation. One of our main projects was to update the signage with correct calorie information so customers could make informed choices. We worked with the executive and sous chefs to create a theme meal menu that would introduce customers to foods that aren't usually served on the cycle menu. The clinical nutrition manager had us modifying the cycle menu for the tray-line to incorporate changes to the menu that would be going into effect soon. We had to consider which items paired well together, the variety being offered throughout the week, and restrictions of various therapeutic diets the hospital offers. It was important that we worked on the tray-line and other jobs in the kitchen to understand the operation aspects of a commercial kitchen. Overall, my time at Holy Cross was fast-paced and rewarding since I was able to complete meaningful projects for the facility!