How is learning planned during clinical experiences? What are your best strategies?


1. Sit in the front seat

Sitting on the front of the seat will minimize the incoming disturbance. Whether it's interference from friends who invite chat or interference from within yourself (phone toys, reading novels, and so forth). In addition, sitting at the front will show your sincerity in studying. You will be closer to the lecturer and you will be more likely to ask questions if you have questions to ask.

2. Be a student known by lecturers

Being a student that has been recognized by the lecturers in the new semester would be something to be proud of. This opportunity you should use with the best. You must have something different so that you can be recognized among the students who are probably thousands. You must make sure that you keep your attitude from changing the lecturer's judgment against you.

3. Be a volunteer

You must put yourself in the shoes of being ready to help others whenever and wherever. This will give you the opportunity to learn new things. For example in a classroom, when your teacher requires someone to be a model of learning, you can offer yourself. In this way you will gain more knowledge than any other student in that class. Why? Since you practice right away, this will keep you in mind. For example, you see an accident in front of you. You can try to help by giving first aid to the victim by applying the knowledge you get in nursing school. This will give you the opportunity to jump right into the field and apply the knowledge you gain. So you will learn more meaningfully.

4. Knowing the right learning method for you

Early college is a good time to dig up information about yourself. Many things you may not know about yourself. For example, do you already know the right learning method for you? If you do not know yet, then you should look for it. How to?

Basically the character of the learner there are 4 kinds, namely visual, audio, audio visual, and kinestetik. If a person has a visual learning character, then he must see the material directly in order to understand the material. If someone has the character of learning audio, then he does not need text, he just listens to the lecturer explain and he can already understand it. Audio visual character is a combination of audio and visual. While someone who has a kinesthetic learning character, then when learning he must while doing the movement, this will make him understand with the material.

For that, you should try one by one and feel which one suits you best. Knowing your learning character will help you in choosing the right learning method for you.

5. Learn in a group

Studying in groups is very important to be done by new students. In addition to cultivating friendships, group learning can be a means of discussion for them to share their difficulties and seek solutions.


Michael Job replied on

As per a study by the Natural Resources Defense Council, 30 to 40 percent of all food produced in the U.S. is wasted, which ends up costing approximately $165 billion annually. Among the contributors to this food waste difficulty is that the restaurant industry, and all that waste may damage your bottom line. From setting goals for your own restaurant and making some small changes like taking inventory, changing your food orders, and utilizing your meals creatively, you can have a large impact on your profit margin.

How to Control Food Price

Reducing food expenses and waste starts with monitoring and monitoring the food coming into your own restaurant. It can be hard to use all of that food before it spoils, although many restaurants order food in shipments. To reduce spoilage, here are

Food Cost Formula
Calculating food costs could be a time consuming task, but calculating your finances and remaining on budget might help you save time, money, and meals in the long run. Some things to take under consideration when calculating a food cost percent is your stock, the price of goods sold (COGS), and food cost percent. These factors can help you stay on budget and monitor your profit and loss statement.

How do I calculate my food cost percentage?
The best way to calculate your actual food cost is to take your COGS divided by your food sales, multiplied by 100. This will you give a consequence as a percentage to you.

Food Cost Formula: (Cost of Goods Sold / Food Sales) x 100
A wholesome food cost percentage is between 25 and 35 percent. However, do not fret if your percentage is higher than that. If you're spending more on food, then you may not be spending up to lease or labour -- which evens out in the end.

Be Consistent When Calculating Inventory
You need to be tracking this when calculating your stock. It is best to calculate your stock at the start or end of each day. This makes it possible to maintain your amounts consistent when calculating your food cost percentage along with stock.

Checking your stock on a regular basis can give you an concept of just how and at what speed your food is being used or wasted. For example, if you observe that you have salami that spoiling and is currently going unused, change your food purchase to reduce the food waste. Conversely, before your dinner ceremony even starts if you're running out of mozzarella cheese, you need to increase your food order.

Work with Your Food Suppliers
You are able to use your suppliers to decrease your food costs, once you've some idea of how much food your restaurant uses at a given time. If possible, look around and see what providers are eager to provide you with. In case you've got a fantastic relationship with your existing provider, ask them to get a discount or to match prices.

An alternative would be to work out a plan where you buy in bulk but have the order sent in several shipments, instead of all at once. Ordering food in bulk can be cheap, but it can result in food spoiling, which negates any cash you would have saved by purchasing in bulk. Having your shipments sent in many installments lessens the amount of food wasted ensures that you serving food that is fresh, and saves you money.

Join a Group Purchasing Organization
Consider joining a group purchasing organization, if you are unable to work out a deal with your supplier to purchase in bulk. While keeping prices low, group purchasing organizations pool the resources of small restaurants to acquire the best quality goods. The combined capital of many individual restaurants is important, which gives the organization leverage when bargaining with providers, ensuring you're getting a fantastic deal.

There is also the choice to cut out the middleman and go straight to the source, when purchasing food . Oftentimes, food that is shipped from across the country is picked before it is flash frozen and completely ripe, which may have a negative effect on the flavor. Buying locally guarantees that you are getting the freshest products possible while also supporting your regional economy.

Manage Your Food Replies
The harder you're willing to work, the more you can save, If it comes to food orders. Following are a few ideas about the best way best to spend less, while also making quality food.

Take extra time to do the prep work yourself. For example, buying a chicken that's already deboned, skinned, and portioned is going to become more expensive than simply buying whole chickens.
Keep tabs on food costs and how they could influence your shopping list. For example, a drought in California could affect the harvest, so it probably would not be the time.
Use seasonal meals to save money on produce. Seasonal food depends on your place , so check out your regional farmers market to find out what's new and to find inspiration for new recipes.
Be aware of food specifications with your own produce. At the U.S., food is inspected and sorted into grades depending on its quality, freshness, and visual appeal. Many times the differences between grades are purely decorative. By way of instance, there's hardly any difference between No. 1 and No. 2 avocados, so by ordering the No. 2 choice, you can decrease your food prices without sacrificing taste.

Restaurant Portion Control
Assessing the portions of your food is an superb way. Monitor how much food is being thrown away. The portion is large if a dish can't be finished by your clients consistently. Use restaurant portion management tools like part scales and portion spoons to function the proper amount of food to your customers.

If you want to more about restaurant cost control you wont get a better one than The Grafyt. Just contact them and they will provide you all the necessary options that con control your restaurant cost.

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