I would like to hire an interview Writer

Directions 1. Select a person to interview. He or she should be an active foodservice manager, CDM/CFPP, foodservice registered dietitian, or director of nutrition. 2. Call or email and make an appointment for the interview. You may conduct the interview over the phone or in person. You will need about 15 minutes for the interview. 3. Review diet manuals. 4. Consider what you already know about the importance of menus in foodservice, and write down 5-7 questions you would like to ask in the interview to discover: • How resources are used to meet client needs, food quality, and food presentation • How the person uses the resources to modify menus and to determine menu or diet accuracy • What menus does the person use (cycle menus, selective menus, à la carte, or single-use menus) • What portion control is and its importance • How he/she sees the department's obligation to honor legal and moral responsibilities regarding diet needs 5. Write a summary paper about your interview. Include the following information: • The person you interviewed, when, where, and why. • The questions you asked (just a list of the questions--don't provide the answers). • A summary of the information you gained from the interview about resources used for meeting client dietary needs, how the person being interviewed used the resources to modify menus, and how he/she sees the department's obligation to honor legal and moral responsibilities regarding diet needs. • Personal reflections and conclusions that resulted from the experience and the knowledge you gained from it. Thank you!