During my food service rotation with Aramark at the South Scranton Intermediate School, where the office oversees operations for about 17 schools in the district. I observed that the system functioned differently compared to other food service institutions. Each school has unique requirements and space limitations, so Aramark’s standards must be adapted to fit those conditions. The top priority is ensuring that every child receives two meals per day.

Another key difference was the setup of each school: all had storage areas, dining halls, and hot and cold holding systems. Some schools operated as production sites, while others functioned as satellite schools, receiving prepared meals from the production schools. The food was transported in special insulated bags to maintain proper hot and cold temperatures. In addition, some schools used cabinets designed to keep hot foods warm and safe until service.

Throughout this experience, I worked with multiple teams and encountered different personalities. It was important to show respect to all staff members while also making sure not to disrupt the flow of their work.