1. In-Service Report
A self-guided in-service presentation was designed for the student employees at Stillings
Dining Hall. It was decided that this would be an excellent tool for the dining managers to use
with the students in order to get a wide range of topics introduced in a more interactive way.
Eventually, this would be link sent to all new students at the beginning of their employment
with UNH Dining. It would be required to complete the training and take the post-quiz within
two weeks of their employment date to ensure a basic understanding of practices and
procedures.
This presentation was created on Prezi because it offered a more interactive interface
than PowerPoint. Key messages were spread throughout the slides in order to keep students
motivated to learn more and adopt sanitary and safe practices while at work. The Association of
Nutrition and Foodservice Professionals website was utilized along with the UNH Dining
Student Handbook to create an outline of the topics needed to be covered. Personal safety,
hygiene, handwashing, food safety, food allergens, and attitude were selected as the major
areas to cover in an introduction in-service presentation.
From there, more information was pulled from the website and handbook along with
information from food allergy and food safety websites. A video was created and inserted into
one of the handwashing slides to make it visually appealing and more memorable to someone
watching it. A post-quiz was also created through Google Forms to allow managers direct
access to the responses received from the quizzes. This would eliminate the hassle of collecting

2. and filing student quiz results and would give the managers a quick way to check the answers
that they were receiving.
Once the presentation was created, it was sent to Rochelle and the Stillings managers
for feedback and suggestions. Some of the slides needed to be changed and there were
suggestions on updated information to be added to the food allergen slides. These slides were a
key piece of the presentation because the number of students with food allergies is increasing
and so is the need to prevent cross-contact of foods. After the slides were updated, an informal
presentation was done with some of the staff who work closely with the students on a daily
basis. There were some suggestions on what could be added to the presentation from the staff,
including a section on changing gloves when they are dirty and an added piece about
appropriate footwear needed when working.
All of the feedback was taken into consideration and the slides were updated
accordingly. A link to the presentation was given to a few of the student workers so that they
could perform a test run. All of the quiz responses from them came back accurate and no
further suggestions were made. An outline of the Prezi was created with all of the information
and links to the actual presentation, handwashing video, and sources used. These sources could
be used for further enhancement of learning for the students.
Overall, this was an effective way to deliver an in-service for a large population. It could
be used for individual training or presented to an audience. This method was chosen because it
would give more flexibility to the workers while still giving them the basic training that is
required. By creating a training module in Prezi, it could easily be edited along the way to

3. include updated information and different quiz questions. The idea was well-received by the
managers and the dining staff.
Find it at: http://youtu.be/GpM8dGZpDrg