Bethany Beaver and Margery Swan

September 28, 2012

“UN JOUR A P RIS”

UMD College Park Dietetic Interns

Table of Contents Theme Meal

Overview Rationale Background Menu

Marketing & Décor Marketing Plan Flyer Table Tents/Handouts Commercial Decorations List Table Decor

Production

Forecasted Menu Recipes Nutrient Analysis Grocery List Production Schedules Buffet Diagram Cost Analysis Summary Financial Report Satisfaction Surveys Intern Reflections Theme Meal Photos

Additional Projects SWOT Analyses I & II Sustainability Project Financial Statement Staff In-Service Riderwood TV Interview Intern Thank You

Theme Meal Overview Rationale

Background

Menu

Rationale

We chose to spend “A Day in Paris” with the Riderwood residents in order to sample

classic French dishes while experiencing Parisian culture. For this event, we based the table décor

on famous landmarks in Paris, and chose to serve traditional French foods. We chose Paris as our

theme because we wanted to explore French cooking and share our experiences with the residents.

We hope that through our detailed decorations we created an ambiance that transported the

residents to Paris and allowed them to find a new appreciation for the fine art of French cooking.

Background

During our theme meal, we toured Paris with Riderwood residents, exploring the Eiffel

Tower, Arc de Triomphe, Tuileries Garden, Lourve, and Notre Dame Cathedral. These famous

landmarks are described below.

Arc de Triomphe

The Arc de Triomphe or “Triumphal Arc” was

commissioned by the French Emperor Napoleon in 1806

to honor those that fought and died for their country.

Since the reign of Napoleon, the Arc continues to serve

as a symbol of military triumph and honor to the French

people. Buried below the Arc is the tomb of the Unknown Soldier with an external flame, which

memorializes and recognizes all the unidentified soldiers in France’s history.

The Tuileries Garden

The Tuileries Garden was created by

Catherine de Medicis in 1564 to accompany her

new palace in Paris. However, during the French

Revolution, the garden was made accessible to the

entire public. While the palace burnt down in the

19th century, the garden remained and continues

to this day to be a place of relaxation and

recreation for the French people.

The Louvre

The Louvre was first built during the middle

ages as a fortress to protect the French capital. As

time progressed the Louvre went through many

changes and renovations before eventually

becoming a museum. Currently, the Louvre is

home to countless pieces of art including: Da Vinci’s Mona Lisa,

Géricault’s Raft of the Medusa, and Jacques-Louis’s The Oath of the Horatii.

The Notre Dame Cathedral

The Notre Dame Cathedral was built over a period of 200 years and

is still in use today for Sunday mass. Known for its gothic architecture, the

cathedral has ornate stained glass windows, and a large collection of

sculptures and stone gargoyles. It was also the first building to have a flying

buttress, which was built to add external support to the building. Still to

this day, visitors can walk up 140 steps to the famous bell-tower to catch a

glimpse of the French capital.

The Eiffel Tower

The Eiffel Tower or la dame de fer (the iron lady) was built in 1889 to

mark the entrance to the World’s Fair. Since then, the Tower has become a

symbol of French pride and still holds the record for the tallest building in Paris.

The Tower also holds the record for being the most visited paid monument in

the world, with around 6.5 million visitors every year.

· · · Soup

Soupe Haricots Blancs White beans cooked with a blend of herbs in a vegetable broth

· · ·

Entrees

Poullet Fricassee Chicken simmered in white wine and vegetables

Boeuf Daube Beef braised in red wine and vegetables

Poisson Provencal Cod baked with tomatoes, olives and capers

Ratatouille

Vegetarian stew with eggplant and seasonal vegetables

· · · Side Dishes

Pommes de Terre Lyonnaise

Potatoes with thyme, onion and garlic

Tomates Provencal Tomatoes topped with bread crumbs, parmesan and lemon zest

Haricots Verts Lyonnaise Green beans with thyme, nutmeg and garlic

Champignon de Quinoa Quinoa with mushrooms and mixed vegetables

· · ·

Dessert

Bettelman Pudding de Pomme Warm apple bread pudding with cinnamon, rum and raisins

$10 or MOD Accepted

A Day in Paris Menu “UN JOUR A P RIS”

Marketing & Décor Marketing Plan

Flyer

Table Tents/Handouts

Commercial

Decorations List

Table Décor

A Day in Paris: Marketing Plan

This marketing plan is intended to target residents and staff members from

the Riderwood Community. We plan on promoting our theme meal through various

advertising means so that our goal of 200 attendees will be achieved. Below is a list

of written and verbal techniques that we will be using to market this event.

Table tents: Create a small flier with menu options to be placed at each table in the

Potomac Cafe. These invitations will be placed one week prior to the event.

Table Touches: Information will be provided orally through table touches during

lunch and dinner services at the various restaurants on the Riderwood campus. This

will allow us to connect with the residents while still bringing attention to our theme

meal.

Poster: One week prior to the event, we plan on hanging our event posters on

community bulletin boards throughout the Riderwood campus. These posters will

display the date, time and theme of our event.

Channel 99 Broadcast: We plan on filming and airing a commercial about our

theme meal on Riderwood’s channel 99 station one week prior to the event.

Personal invites: We plan to personally invite residents to our theme meal by

dressing in costume and handing out fliers for our event. We will do this one week

prior to our theme meal.

Come spend an afternoon in Paris

and indulge in classic French cuisine with the

University of Maryland Dietetic Interns!

Entrees

Poullet Fricassee Chicken simmered in white wine and vegetables

Boeuf Daube Beef braised in red wine and vegetables

Poisson Provencal Cod baked with tomatoes, olives and capers

Ratatouille Vegetarian stew with eggplant and seasonal vegetables

Served with soup, sides, and dessert

Friday, September 28, 2012

11AM to 2PM

In the Potomac Café

$10 or MOD Accepted

“UN JOUR A PARIS” A Day in Paris

Table Tents

Come spend an afternoon in Paris

and indulge in classic French cuisine with the University of Maryland Dietetic Interns

· · ·

Entrees

Chicken Fricassee Beef Daube

Cod Provencal Eggplant Ratatouille

Served with soup, sides and dessert

· · ·

Friday, September 28, 2012 11AM to 2PM

In the Potomac Café

$10 MOD Accepted

A Day in Paris Commercial Script Enter scene with Paris backdrop, French music, and event information.

Cut to dialogue between Riderwood station anchor (Margery) and correspondent (Bethany) at

the Eiffel Tower in Paris, France.

Margery

Hello, welcome to the program, I’m Margery a dietetic intern from the University of MD.

Today we have another dietetic intern from the University of MD coming to you live from

Paris, France

Bethany

Bonjour, welcome to Paris (French accent) I have been sight-seeing all day and have

tasted the best French cuisine while here in Paris!

Margery

Is that the Eiffel Tower behind you?

Bethany

Oui. This is Paris’s most visited attraction!

Margery

I wish we were there.

Bethany

Come, bring all your friends at Riderwood on Sept 28th

and join me for lunch. I will make the

best dishes that I’ve tasted while in Paris. We can visit the Arc d’Triomphe, le Lourve, le

Tuileries Jardin, Notre Dame and of course the Eiffel Tower.

Margery

What a great idea we’ll meet you there on September 28th

at the Potomac Café from

11-2pm

Bethany

I am so looking forward to it! I better get ready! Au revoir!

Margery

Alright folks, thanks for tuning in to our program! Have a great day and we will see

you Sept 28.

End Scene with Paris backdrop, French music, and event information.

A Day in Paris Marketing Commercial To better market our theme meal, we chose to create a commercial for the Riderwood

television station. Our commercial was aired one week prior to our event. Riderwood’s Station

99 media team helped us execute our ideas and broadcast our event. In our skit, we acted as a

television host and news journalist. We used a blue screen to create our Paris backdrop and props

from the station to create a news station scene. Throughout the scene, we cut between the

television host and the field journalist in Paris. In between takes we were able to view our

commercial and ended up having a great time laughing at our novice acting skills. Filming our

commercial was not only a great experience, but also something that the residents truly enjoyed.

Decorations List Item Cost

Berets (2) $20.98

French Flag (3) $13.49

Poster Board (5) $3.15

Crepe paper (1) $2.11

Comment Card Box (1) $3.17

Paper placemats (50) $3.17

Raffle tickets $8.00

Total $54.07

Table Decor- Paris Attractions

Table Decor- Paris Attractions

Production Forecasted Menu

Recipes

Nutrient Analysis

Grocery List

Production Schedules

Buffet Diagram

Cost Analysis

Forecasting

Forecasted

(servings)

Soup

Soupe Haricots Blancs 200

Entrees

Poullet Fricassee 200

Boeuf Daube 150

Poisson Provencal 150

Ratatouille 100

Side Dishes

Pommes de Terre Lyonnaise 200

Tomates Provencal 175

Haricots Verts Lyonnaise 200

Champignon de Quinoa 150

Dessert

Bettelman Pudding de Pomme 200

White Bean Soup Original

Yield: Serves 7

Forecasted

Yield: Serves 200

Olive oil 1 T 1 ¾ C

Onion, chopped ½ C 5 lbs

Garlic, minced 2 cloves 58 cloves

Leek bottoms, chopped ½ C ½ case

Carrots, sliced ½ C 5 lbs

Water 4 ½ C 8 gallons

Salt ½ t 4T + 2t

White beans 1 C 3 can, #10

Spinach, chopped 1 C 2 lbs

Leek tops, thinly sliced 1 C 14.5C

Red pepper, chopped 1/3 C 4.5lbs peppers

Basil, chopped ½ C 14.5C

Black pepper ¼ t 2T + 2t

chives, chopped, fresh 2 ¼ lb

Tomatoes (2lbs) small dice 2lbs

Directions:

- Preheat oil in large pot and sauté onion and garlic for 5 minutes

- Add leak bottoms, carrots, 2 C (58C) water and salt – bring to boil, lower heat and

simmer for 10 min

- Add beans, spinach, leek tops, red pepper, basil, and remaining water, cover and

simmer for 10 minutes

- Garnish with scallions and add salt to taste

Source: http://www.easy-french-food.com/butternut-squash-soup-recipe.html#.UEYeto1lTeI

Recipes

Chicken Fricassee Original

Yield: Serves 4

Forecasted

Yield:200

All-purpose flour 3 T 9.4 C or 2.3lbs

Paprika 1 t 1C or 4oz

Poultry seasoning 1 t 1C or 2.3 oz

Salt ½ t 8T

Black pepper ½ t 8T

Chicken (8-cut) 24 oz 50lbs

Butter 2 t 2C or 1lb

Chopped onion 1 ½ C 15lbs

Celery ½ C 8lbs

Garlic cloves, minced 3 ½ lb

Reduced sodium chicken broth 1 C 3 gallons

Dry white wine ¼ C ¾ gallon

Carrots, julienne-cut 2 C ½ gallon

Parsley, chopped ¼ C 12.5C

Directions:

- Combine first 5 ingredients, add chicken and toss well to coat

- Remove chicken and reserve flour mixture

- Melt butter in large skillet over medium heat, add chicken, breast sides down, and sauté

for 5 minutes or until chicken is browned

- Remove chicken from pan, but keep stove on

- Add onion, celery and garlic to pan and sauté for 10 minutes, stirring occasionally

- Stir in reserved flour mixture and cook 1 minute

- Add broth and wine and bring to a boil

- Add carrot, and chicken breasts (side up)

- Cover, reduce heat and simmer for 25 minutes

- Sprinkle chopped parsley

Beef Daube

Original

Yield: Serves 8

Forecasted

Yield:150

Olive oil 2 t ¾ C

Garlic cloves 12 cloves 2 lbs

Boneless short ribs 2 lb 67lbs

Salt 1 ½ t 7T

Black pepper ½ t 3T

Red wine 1 C 1 gallon

Chopped carrots 2 C 12lbs

Chopped onion 1 ½ C 11lbs

Reduced sodium beef broth ½ C 2 qt +1 C

Tomato paste 1 T 1C + 3T

Chopped rosemary 1 t 6T+1t or 1oz

Chopped thyme 1 t 6T +1t or 3/4oz

Ground cloves A dash 2t or .14oz

Diced tomatoes 1 (14.5oz) can 2.5 #10 cans

Bay leaf 1 10

Directions:

- Preheat oven to 300

- Heat oil over low heat, add garlic and cook for 5 minutes

- Remove garlic with a slotted spoon and set aside, increase heat to medium-high

- Add beef to pan and sprinkle salt and pepper on meat, cook for 5 minutes, browning on

all sides, remove beef from pan

- Add wine to pan and bring to a boil, scraping pan to loosen browned bits

- Add garlic, beef, rest of the salt and pepper, carrots, onion, broth, tomato paste, rosemary,

thyme, diced tomatoes, and bay leaf and bring to a boil

- Cover and bake at 300 for 2.5 hours or until beef is tender and serve

Cod Provencal Original

Yield: Serves 4

Forecasted

Yield: 150

Cod fish fillets 4 fillets (6 to 8 ounces each) 150 fillets (4 oz each) or 38lbs

Onion, diced 1 medium ½ C ½ gallon

Garlic, minced 2 cloves 12.5oz

Olive oil 2 T 4 ¾ C

Tomatoes, canned, drained 28 oz 5, #10 cans

Capers – drain liquid 1 T 2 1/3 C

Fresh Basil ¼ C 9C

Greek olives, pitted 8 1- #10 can

Lemon juice 1 T 2 1/3 C

Oregano, dried 1 t 1oz

Pepper ¼ t 3T

Directions:

- Preheat oven to 450 degrees F. Arrange fillets in baking dish.

- Saute onion and garlic in oil in skillet over medium heat for 10-15 minutes or until lightly

softened. Add tomatoes, capers, basil, olives, lemon juice, oregano, salt, and pepper.

- Simmer, stirring occasionally for approximately 8 minutes. Spoon the sauce over the fish.

- Bake in preheated oven for 10 minutes or until cooked through.

Source: http://www.bbcgoodfood.com/recipes/6360/cod-provenal

Roasted Veggie Ratatouille

Original

Yield: Serves 4

Forecasted

Yield: 100

Eggplant, cut lengthwise into ½in slices 1 12lbs

Zucchini, cut lengthwise into ½in slices 1 7lbs

Summer squash, cut lengthwise, ½in slices 1 7lbs

Beefsteak tomatoes, cut into ½in slices 3 50 tomatoes

Olive oil 1T 2 C

Salt To taste 5t

Red onion, diced 1 12.5C or 5lbs

Red pepper flakes ¼ t 2T or 1/3 oz

Red bell pepper, diced 1 9lbs

Yellow bell pepper, diced 1 9lbs

Red wine vinegar ¼ C 6 ¼ C

Marjoram leaves, chopped 2 T 1 oz

Thyme, chopped ½ t 4 T or ½ oz

Cream Cheese 1lb

Goat Cheese 3lbs

Directions:

- Preheat oven to 375

- Place eggplant, squash, zucchini, and tomatoes in 1 layer on a baking sheet

- Drizzle olive oil and sprinkle salt on vegetables

- Roast vegetables until soft, about 20-30 minutes, turning them halfway through the

cooking

- Remove from oven

- When cooled, cut the vegetables into ½ in pieces

- In a large skillet, heat olive oil over medium heat

- Add onion, red pepper flakes and salt

- Sauté for 5 minutes or until the onions are cooked

- Add the peppers and cook for another 5-10 minutes

- Add roasted vegetables, vinegar, marjoram and thyme to pan and olive oil if needed

- **Layer ingredients with cheese mixture

Source: http://www.foodnetwork.com/recipes/anne-burrell/roasted-veggie-ratatouille-france-

recipe/index.html

Potatoes Lyonnaise

Original

Yield: Serves 6

Forecasted

Yield: 200

Potatoes, peeled and cubed 2 lbs 67lb

Olive oil 2T 4.25C

Butter 1 stick (1/2C) 16.5C or 2lbs

Onions, julienne 4 26lbs

Garlic, chopped 2T 1C

Parsley, chopped, fresh ½ T 1 C or 3oz

Salt ToTaste 4T

White pepper To Taste 4t or .4oz

Thyme, chopped, fresh 1/4T ½ C or 1oz

Champagne vinegar 1 T 2 C

Directions:

- Boil potatoes in pot with salted water, then blanch for 2 minutes

- Heat oil in large saucepan, add onions, and season with salt and pepper

- Sauté onions until caramelized (8-10 minutes), place onions into a bowl

- Place pan back on the stove and melt the stick of butter

- When butter is melted cover the bottom of the pan with 1/3 of the potatoes

- Season with salt and pepper

- Cover layer of potatoes with ½ onions, cover onions with 1/3 potatoes, season again

- Repeat layering until onions and potatoes are all in pan

- Place pan in the oven and cook (400) for 10-12 minutes or until golden brown

- Garnish with parsley

Source: http://www.foodnetwork.com/recipes/emeril-lagasse/classic-lyonnaise-potatoes-

recipe/index.html

Tomato Provencal Original

Yield: Serves 4

Forecasted

Yield:175

Plain breadcrumbs 1 ½ C 1 ¼ gallon 2lbs

Parmesan, grated ¼ C 11C or 3lbs

Lemon zest 1 T 22 lemons

Fresh thyme 2 sprigs 22t or 7T + 1t or 0.85oz

Olive oil 2 T 87.5T or 5 ½ C

Salt 5t

Pepper 5t

Tomatoes, ½ inch slices 4 large 25lbs

Directions:

- Preheat oven to 400 degrees F

- Lightly oil baking dish. In bowl, combine breadcrumbs, grated Parmesan, finely grated

lemon zest, fresh thyme, and olive oil, season with salt and pepper.

- Arrange sliced (cut in ½ +core) tomatoes in prepared baking dish, overlapping slightly;

season with salt and pepper. Top with breadcrumb mixture. Bake until tomatoes are

tender and crumbs are golden brown, 15-20 minutes.

Source: http://www.marthastewart.com/316947/tomatoes-provencal

Haricots Verts Lyonnaise

Original

Yield: Serves 4

Forecasted

Yield: 200

Water 16 C

Salt 1 T 50T or 3C

Green beans, trimmed 1 ½ lbs 19lbs

Butter 3 T 150T or 9 1/3C or 4lbs

Garlic, crushed 1 clove 50 cloves or 8.3oz

Red onion, sliced in rings 1 (1/2C) 50 or 25C or 7lbs

Thyme, fresh ½ t 25t or 8T +1t or 1oz

Red wine vinegar 2 T 100T or 6C

Black pepper ½ t 25t or 8T +1t

Nutmeg ¼ t 12.5t or 4T or 1/2 oz

Parsley, minced 1 T 50T or 3.25C or 4oz

Directions:

- In a large pot bring salted water and baking soda to a boil

- Add green beans to boiling water and boil for 5 minutes

- Immediately plunge beans in ice water for 5 minutes, wrap in a cloth a set aside

- In same pot, heat butter over medium heat, and add the garlic, until lightly browned

- Set aside mixture for 20 minutes

- Remove garlic from butter and discard it

- In the same pot (with the butter) add onion and thyme

- Cover and braise onion over medium heat for 5 minutes

- Increase the heat to medium-high, uncover the pot and caramelize the onion

- Stir in the green beans, after 1-2 minutes, add the red wine vinegar

- Sprinkle the rest of the spices on top

Source: http://allrecipes.com/recipe/haricots-verts-lyonnaise/

Rice Cooker Quinoa Mushroom Pilaf

Original

Yield: Serves 4

Forecasted

Yield: 150

Quinoa, soak for 15 min and drain 1C 16lbs

Garlic, minced 1 clove 6.2oz

Onion, chopped ½ C 7.5lbs

Butter 1 T 2.3C or 1.2lbs

Olive oil 1 T 2.3C

Fresh parsley, chopped 2 T 4.7C

Mushrooms 1C 7lbs

Turmeric ½ t 6T or .7oz

Red pepper, chopped ½ C 5lbs

Vegetable broth 1 ¾ C 2 gallons

Carrots, chopped ½ C 5lbs

Celery, chopped ½ C 5lbs

Directions:

- Heat oil in pan, add garlic, onion, carrot, celery and mushrooms

- Sauté until mushrooms are lightly browned (5-6 min)

- Add quinoa and turmeric and continue sautéing for 2 + min to toast quinoa.

- Transfer mixture to rice cooker

- Add pepper and broth, cook on white rice setting

- Toss to loosen quinoa

Source: http://jeanetteshealthyliving.com/2012/01/rice-cooker-quinoa-pilaf-with-mushrooms.html

Apple Bettelman Bread Pudding

Original

Yield: Serves 7

Forecasted

Yield:200

Milk 1 1/3 – 1 2/3 C 3 gallons

Sugar ½ C 6.3lbs

Vanilla extract bean- research 1 1/3 C

Cinnamon, ground 1 t 1/2C or 2.4oz

Dark rum 2 T 3.5C or 28oz

Salt ¼ t 2T +1t

Raisins ¼ C 7C raisins or 2lbs

Apples, peeled and diced 2 (10oz) 18lbs

Stale brioche, cut into bite sized cubes 12 oz 21.5lbs

Butter 1 T 1.75C or 1lbs

Eggs, lightly beaten 2 4 ¾ dozen

Directions:

- Combine 38C milk with the sugar and vanilla in a medium saucepan

- Cover and bring to a simmer over medium heat

- Remove from heat and let cool, uncovered for 5 minutes

- In a large mixing bowl, combine milk mixture, cinnamon, rum, salt, raisins, apples and

salt

- Add bread and stir well to combine (bread still dry, add extra milk)

- Cover with plastic wrap and refrigerate for a day, stirring once or twice

- Preheat oven to 350

- Grease a baking dish and sprinkle with sugar

- Fish out vanilla bean, but keep seeds in mixture

- Add eggs and combine

- Pour into buttered dish, sprinkle with sugar and bake for 35-45 minutes

- Serve slightly warm

Source: http://www.thekitchn.com/apple-bettelman-french-bread-p-141779

Caramel Original

Yield: 14oz

Forecasted

100oz

Sugar 1 ½ C 10.5C

Water 1/3 C 2 1/3 C

Heavy Cream 1 ¼ - 1 ½ C 2 ½ qt

Vanilla ½ t 1T

Directions

- Mix the water and sugar in a large heavy-bottomed saucepan.

- Cover and cook over low heat until the sugar dissolves. Increase the heat and boil

uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring

occasionally with a wooden spoon. Watch it carefully at the end, as it will go from

caramel to burnt very quickly.

- Stand back to avoid splattering, and gradually add the cream and the seeds scraped from

the vanilla bean (or vanilla extract).

- Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes.

- Serve warm, or add another 1/4 cup of heavy cream and serve room temperature.

Source: http://www.foodnetwork.com/recipes/ina-garten/caramel-sauce-recipe/index.html

Plain Green Beans

Original

Yield: Serves 4

Forecasted

60

Frozen green beans 2 C 6lbs

Directions

- Place green beans in steam pan.

- Place in steamer for 20 minutes.

Grilled Chicken

Original

Yield: Serves 4

Forecasted

20

Chicken breast, boneless,

skinless

4-4oz 5lbs

Directions:

- Grill chicken breast on med-high heat for 15 minutes.

Total

Calories Fat Protein Carbohydrates Good Source of . . .

White

Bean Soup

131 7g 1g 26g Magnesium and vitamin E

Chicken

Breast

184 4g 34g 0g Niacin and vitamin B6

Chicken

Fricasse

411 16g 31g 31g Vitamin A and potassium

Beef

Daube

436 14g 40g 24g B12 and zinc

Cod

Provincal

192 6g 22g 13g Phosphorus

Ratatouille

252 8g 6g 44g Vitamin C and folate

Potatoes

Lyonnaise

232 9g 4g 36g B6 and Thiamin

Haricots

Verts

Lyonaise

126 8g 2g 12g Fiber

Quinoa

197 10g 5g 24g Vitamin A and Riboflavin

Tomatoes

Provincal

216 10g 8g 29g Vitamin K and copper

Apple

Bread

Pudding

391 \13g 6g 65g Riboflavin

Nutrient Analysis

Produce

72.5lb Onion

5lb Garlic

7.5 cans Tomatoes, canned

30oz Capers

1 can Greek olives, pitted

22 Lemons Fresh lemons (zest/juice)

52lbs Tomato, fresh

67lb Potatoes, diced

½ Case Leeks

25lb Carrots, sliced

2lb Spinach

18.5lb Red pepper, chopped

0.25lb Chives, fresh

13lb Celery, diced

12lb Eggplant

7lb Squash, yellow

7lb Zucchini

7lb Red onion

9lb Yellow pepper, chopped

19lb Green beans

7lb Mushrooms, sliced

18lb Apples, sliced peeled

Herbs/Spices

1oz Oregano, dried

4.1oz Thyme, fresh

2.4oz Cinnamon, ground

0.50oz Nutmeg

1oz Marjoram leaves

28oz Basil, fresh

1oz Rosemary, fresh

19.25oz Parsley, fresh

0.14oz Cloves, ground

0.10oz Bay leaves

4oz Paprika

2.3oz Poultry seasoning

0.33C+1T Vanilla extract

0.70oz Turmeric

0.30oz Red pepper flakes

0.40oz White pepper

6.7oz Black pepper

3.3lb Salt

Dairy/Eggs

3lb Parmesan, grated

3 gal Milk

9.2lb Butter

4 ¾ dozen Eggs

3lb Goat cheese

1lb Cream cheese

2.5qt Heavy Cream

Protein

38lb Cod fillets

3 cans White beans, precooked

67lb Boneless beef short ribs

50lb 8-cut chicken

5lb Boneless, skinless chicken breast

General Baking

21.3C Olive oil

1gal+3c Red wine

2 ¼ qt Reduced sodium beef broth

9.5oz Tomato paste

3gal Reduced sodium chicken broth

2 gal Vegetable broth

3/4gal Dry white wine

12.25C Red wine vinegar

28oz Dark rum

2lb Raisins

2C Champagne vinegar

11lb Sugar

Grains/Flour

2lb Bread crumbs

2.3lb Flour

21.5lb Brioche bread

16lb Quinoa

Grocery List

Theme Meal Production Sheet Tuesday Wednesday Thursday Friday

White Bean Soup

Wash vegetables x

Prepare/Assemble x

Cook x

Chicken Fricassee

Pan up chicken/Prep veg x

Prepare/Cook x

Reheat x

Beef Daube

Pan up beef/prep veg x

Prepare/Cook x

Reheat x

Cod Provencal

Pan up cod x

Prepare the sauce x

Bake x

Ratatouille

Prepare vegetables x

Assemble x

Cook x

Potatoes Lyonnaise

Cut potatoes/soak x

Cook x

Tomatoes Provencal

Prepare/Assemble x

Cook x

Haricots verts Lyonnaise

Prep/Assemble/Blanch x

Cook x

Quinoa

Prep veg/seasonings x

Cook quinoa x

Apple Bread Pudding

Prepare x

Finish prep/Assemble x

Cook x

Plain Green beans

Pan Up x

Cook x

Plain Chicken

Pan Up x

Cook x

Reheat x

PRODUCTION SHEET – TUESDAY

Time

Task Temperature Check

9:00 Pan up chicken (200+), plain chicken breasts and vegetables

9:15

9:30

9:45

10:00

10:15 Cut, trim and pan up beef (200) and prep vegetables

10:30

10:45

11:00

11:15

11:30

11:45

12:00 Lunch 12:15

12:30 Cut up bread for dessert 12:45

1:00

1:15

1:30 Prepare lyonnaise seasonings for green beans 1:45

2:00

2:15

2:30 Wash vegetables for soup 2:45

3:00

3:15

3:30 Make cheese filling for ratatouille 3:45

4:00

4:15

4:30

PRODUCTION SHEET – WEDSNESDAY

Time

Task Temperature

Check

9:00 Dredge chicken 9:15

9:30

9:45

10:00 Cook chicken (including plain chicken) 10:15

10:30

10:45

11:00

11:15

11:30

11:45

12:00 Place chicken in hotel pans

12:15

12:30 Pan up cod

12:45

1:00

1:15 Lunch

1:30

1:45 Begin cooking beef 2:00

2:15

2:30

2:45 Place beef in oven – watch 2.5 hours

3:00

3:15 Vegetable prep for ratatouille (clean and cut) 3:30

3:45

4:00

4:15

4:30

4:45 Roast vegetables for 30 min (turning at min 15)

Bread Pudding

5:00

6:00

PRODUCTION SHEET – THURSDAY Time

Task Temperature

Check

9:00 Begin following soup recipe, split recipe prep up between us 9:15

9:30

9:45

10:00

10:15

10:30

10:45

11:00 Wash, slice pan up, and assemble tomatoes 11:15

11:30

11:45

12:00

12:15

12:30

12:45

1:00 Lunch

1:15

1:30 Assemble ratatouille

1:45

2:00

2:15

2:30

2:45

3:00

3:15

3:30 Make cod sauce + let cool 3:45

4:00

4:15

4:30

4:45

5:00 Finish bread pudding and make caramel – Margery

Prep veggies and seasonings for quinoa

5:15

5:30

5:45

6:00

6:15

6:30

6:45 Put sauce on cod fillets (cover with parchment paper then foil)

Decorations and make sure all ingredients and food items are ready for

theme meal

PRODUCTION SHEET – FRIDAY

Time

Task Temperature

Check

6:00 Start heating soup on stove -begin potatoes recipe 6:15 6:30 Margery - put beef and chicken in oven 6:45

7:00

7:15

7:30 Margery - put ratatouille and bread pudding in oven - make quinoa 7:45 8:00 Assemble and cook green beans 8:15

8:30

8:45

9:00

9:15

9:30 Assemble cod and place cod in oven + place tomatoes in oven + place plain

green beans in steamer

9:45

10:00

Must be out in dining room

- Set up centerpieces on each table

- Check buffet line

- Comment cards plus pencils

- Set up music in hall

- Get dressed

- Make sure comment card box is out and visible

10:15

10:30

10:45 Make sure food is all out including soup

11:00 Greet guests and welcome them to Paris

Buffet Diagram

Cost Analysis Recipe Quantity Cost /Recipe Servings Cost/

Serving

White Bean Soup

Olive Oil 1.75C 7.63/gallon = $0.84 $0.01

Onions 5 lbs 0.34/lb = $1.70 $0.01

Garlic 10oz 0.18/oz = $1.80 $0.02

Leeks ½ case 24.61/case = $12.31 $0.06

Carrots 5lbs 0.60/lb = $3.00 $0.02

Salt 4T + 2t 0.43/26oz $0.01

White Beans 3 - #10 cans 0.94/can = $2.82 $0.02

Spinach 2lbs 3.00/lb = $6.00 $0.03

Red Pepper 4.5lbs 1.05/lb = $4.73 $0.02

Basil 18oz 4.98/4oz = $22.41 $0.11

Black Pepper 2T + 2t 10.43/lb $0.01

Chives ¼ lb 3.71/lb = $0.93 $0.01

Tomatoes 2lbs 0.72/lb = $1.44 $0.01

Total: $57.98 200 $0.34

Chicken Fricassee

Flour 2.3lbs 0.34/lb = $0.78 $0.01

Paprika 4oz 7.21/18oz = $1.60 $0.01

Poultry Seasoning 2.3oz 9.76/12oz = $1.87 $0.01

Salt 8T 0.43/26oz $0.01

Pepper 8T 10.43/lb $0.01

8-Cut chicken 50lbs 1.25/lb = $62.5 $0.31

Butter 1lb 2.55/lb = $2.55 $0.01

Onions 15lbs 0.34/lb = $5.10 $0.03

Celery 8lbs 1.59/lb = $12.72 $0.06

Garlic 8oz 0.18/oz = $1.44 $0.01

Chicken Broth 3 gallons 2.07/49oz = $16.22 $0.08

White wine 3qt + ½ C 5.05/gallon = $3.79 $0.02

Carrots 3lbs 0.60/lb = $1.80 $0.01

Parsley 16oz 5.03/4oz = $20.12 $0.10

Total: $130.49 200 $0.68

Beef Daube

Olive Oil ¾ C 7.63/gallon = $0.36 $0.01

Garlic 2lbs .18/oz = $5.76 $0.04

Boneless Short ribs 67lbs 6.43/lb = $430.81 $2.87

Salt 7T 0.43/26oz $0.01

Pepper 3T 10.43/lb $0.01

Red Wine 1.02 gallons 6.52/gal = $8.72 $0.06

Carrots 12lbs 0.60/lb = 7.20 $0.05

Onions 11lbs 0.34/lb = $3.74 $0.03

Beef Broth 2.25qt or 72oz 2.91/49oz = $3.25 $0.01

Tomato Paste 1C + 3T 1.35/12oz = $0.92 $0.01

Rosemary 1oz 5.14/4oz = $1.29 $0.01

Thyme ¾oz 5.03/4oz = $0.94 $0.01

Cloves .14oz 1.16/oz = $0.16 $0.01

Tomatoes 2.5 - #10 cans 3.61/can = $9.03 $0.06

Bay Leaf 0.1oz 7.14/2oz = $0.36 $0.01

Total: $472.81 150 $3.20

Cod Provencal

Cod Fillets 38lbs 5.27/lb = $200.26 $1.34

Onions 3lbs .34/lb = $1.02 $0.01

Garlic 12.5oz .18/oz = $2.25 $0.02

Olive Oil 4.75C 7.63/gal =$2.27 $0.02

Tomatoes, canned 5 - #10 cans 3.61/can = $18.05 $0.12

Capers 30oz 6.78/32oz = $6.36 $0.04

Basil 10oz 4.98/4oz = $12.45 $0.08

Olives 1 - #10 can 6.49/can = $6.49 $0.04

Lemon Juice 22 lemons 0.18/lemon = $3.96 $0.03

Oregano 1oz 9.22/13oz = $0.71 $0.01

Pepper 3T 10.43/lb $0.01

Total: $253.82 150 $1.72

Ratatouille

Eggplant 12lbs 13.48/5lb = $32.35 $0.32

Zucchini 7lbs 2.88/3lb = $6.72 $0.07

Squash 7lbs 0.67/lb = $4.69 $0.05

Tomatoes 25lbs 0.72/lb = $18 $0.18

Olive Oil 2C 7.63/gal =$0.95 $0.01

Salt 5t 0.43/26oz $0.01

Red Onion 5lbs 1.09/lb = $5.45 $0.05

Red Pepper Flakes 1/3oz 7.01/13oz = $0.16 $0.01

Red Pepper 9lbs 1.05/lb = $9.45 $0.09

Yellow Pepper 9lbs 2.60/lb = $23.40 $0.23

Red Wine Vinegar 6.25C 6.66/gallon = $2.60 $0.03

Marjoram 1oz 12.39/3oz = $4.13 $0.04

Thyme 1/2oz 5.03/4oz = $0.63 $0.01

Cream Cheese 1lb 1.70/lb = $1.70 $0.02

Goat Cheese 3lbs 12.34/lb = $37.02 $0.37

Total: $147.25 100 $1.49

Potatoes Lyonnaise

Potatoes 67lbs 7.44/10lb = $49.85 $0.25

Olive Oil 4.25C 7.63/gal = $2.03 $0.01

Butter 2lbs 2.55/lb = $5.10 $0.03

Onions 26lbs 0.34/lb = $8.84 $0.04

Garlic 1C or 3.2oz 0.18/oz = $0.58 $0.01

Parsley 3oz 5.03/4oz = $3.77 $0.02

Salt 4T 0.43/26oz $0.01

White pepper 0.4oz 1.03/oz = $0.41 $0.01

Thyme 1oz 5.03/4oz = $1.26 $0.01

Champagne Vinegar 2C 22.18/0.5gallon = $5.55 $0.03

Total: $77.39 200 $0.42

Tomato Provencal

Breadcrumbs 2lbs 7.15/7.5lb = $1.91 $0.01

Parmesan, grated 3lbs 21.02/5lb = $12.61 $0.06

Lemon Zest 22 lemons -------------- -------------

Thyme .85oz 5.03/4oz = $1.07 $0.01

Olive Oil 5.5C 7.63/gal = $2.62 $0.01

Salt 5t 0.43/26oz $0.01

Pepper 5t 0.43/lb $0.01

Tomatoes 25lbs 0.72/lb = $18 $0.10

Total: $36.21 175 $0.21

Haricots Verts

Lyonnaise

Salt 3C 0.43/26oz $0.01

Green Beans 19lbs 0.80/lb = $15.20 $0.08

Butter 4lbs 2.55/lb = $10.20 $0.05

Garlic 8.3oz 0.18/oz = $1.50 $0.01

Red Onion 7lbs 1.09/lb = $7.63 $0.04

Thyme 1oz 5.03/4oz = $5.03 $0.03

Red Wine Vinegar 6C 6.66/gal = $2.50 $0.01

Pepper 8T + 1t 10.43/lb $0.01

Nutmeg 1/2 oz 0.85/oz = $0.43 $0.01

Parsley 4oz 5.03/4oz = $5.03 $0.03

Total: $47.52 200 $0.28

Quinoa

Quinoa 16lbs 2.95/lb = $47.20 $0.31

Garlic 6.2oz 0.18/oz = $1.12 $0.01

Onion 7.5lbs 0.34/lb = $2.55 $0.02

Butter 1.2lbs 2.55/lb = $3.06 $0.02

Olive Oil 2.3C 7.63/gal = $1.10 $0.01

Parsley 6.25oz 5.03/4oz = $7.86 $0.05

Mushrooms 7lbs 2.10/lb = $14.70 $0.10

Tummeric 0.7oz 0.54/oz = $0.38 $0.01

Red Pepper 5lbs 1.05/lb = $5.25 $0.04

Vegetable Broth 2 gal (256oz) 14.56/32oz = $116.48 $0.78

Carrots 5lbs 0.60/lb = $3.00 $0.02

Celery 5lbs 1.59/lb = $7.95 $0.05

Total: $210.65 150 $1.42

Plain Green Beans

Green Beans 6lbs 0.80/lb = $4.80 $0.08

Total: $4.80 75 $0.08

Plain Chicken Breast

Chicken Breast 5lbs 30.72/10lb = $15.36 $0.77

Total: $15.36 20 $0.77

Apple Bread Pudding

Milk 3 gallons 4.20/gal = $12.60 $0.06

Sugar 6.3lbs 32.80/50lb = $4.13 $0.02

Vanilla Extract 1/3 C or 2.5oz 2.91/32oz = $0.23 $0.01

Cinnamon 2.4oz 0.40/oz = $0.96 $0.01

Dark Rum 28oz 14.11/L = $11.71 $0.06

Salt 2T + 1t 0.43/26oz $0.01

Raisins 2lbs 3.58/2lb = $3.58 $0.02

Apples 18lbs (57) 0.45/apple = $25.65 $0.13

Stale Bread 21.5lbs 0.56/3oz = $64.21 $0.32

Butter 1lb 2.55/lb - $2.55 $0.01

Eggs 4.75 dozen 2.02/dozen = $9.60 $0.05

Total: $135.23 200 $0.70

Caramel

Sugar 4.7lbs 32.80/50lb = 3.08 $0.02

Heavy Cream 2.5qt or 80oz 2.49/32oz = $6.23 $0.03

Vanilla 1T 2.91/32oz = $0.05 $0.01

Total: $9.36 200 $0.60

Total Cost: $1,598.87 -------------

Cost per person: $7.99

Summary Financial Statement

Satisfaction Surveys

Intern Reflections

Theme Meal Photos

Financial Statement

REVENUE

Total Guests: 176

Quantity Unit

Income

Total

Employees 70 $7.38 $516.60

Group Discount 19 $6.95 $132.05

Residents/Guests 9 $10.55 $94.95

Residents MOD 78 $8.00 $624.00

Total Revenue $1367.60

EXPENSES

Food Cost $1598. 24

Decorations Cost $50.00

Total Expenses $1648.24

GROSS PROFIT/LOSS

Total Revenue: $1367.60

Total Expenses: $1648.24

Profit/Loss: -280.64

A Day in Paris - Comment Card

Please rate your experience on a scale of 1 to 5, 1 being the worst and 5 being the best.

How would you rate the décor or atmosphere of the event?

1 2 3 4 5

Please rate the flavors and the taste of our French dishes?

1 2 3 4 5

Overall, how would you rate your experience dining with us today?

1 2 3 4 5

What did you like most about the event?

Is there anything we could have done differently?

Thank you for your feedback! Please place in comment box on your way out.

A Day in Paris - Comment Card

Please rate your experience on a scale of 1 to 5, 1 being the worst and 5 being the best.

How would you rate the décor or atmosphere of the event?

1 2 3 4 5

Please rate the flavors and the taste of our French dishes?

1 2 3 4 5

Overall, how would you rate your experience dining with us today?

1 2 3 4 5

What did you like most about the event?

Is there anything we could have done differently?

Thank you for your feedback! Please place in comment box on your way out.

2 2

14 16

25

0

5

10

15

20

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30

Terrible Poor Average Verygood

Excellent

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Comment Card Analysis How would you rate the décor or atmosphere of the event?

After tallying our results, we determined that the

average guest rating for décor was 4.0 or very

good. Fifty one percent of diners indicated that

our décor was excellent, 27% thought it was

very good, 24% rated it average and 7% found it

to be poor/terrible.

Please rate the favors and the taste of our French dishes?

We found the average guest rating for the taste of

our French dishes to be 4.5. Sixty-two percent of

individuals indicated that our food was excellent,

29% found our dishes to be very good, 9% of guest

rated our French food as average, and no one

indicated that our food was poor/terrible.

Overall, how would you rate your experience dining with us today?

After tallying our comment cards, we found the

average guest rating to be 4.4 on overall dining

experience. Fifty-one percent of attendees found

their experience to be excellent, 41% said their

experience was very good, 8% rated their

experience as average, and 0% found their

experience to be poor or terrible.

Written Comments

What did you like most about the event?

- Beef exceptionally well flavored

- Friendly atmosphere

- Delicious dessert

- Variety of foods

- Waiting to win a prize (raffle giveaway)

- Spirit of the charming hostesses

Is there anything we could have done differently?

- Held event at a different venue

- Have a grilled item

- Make labels bigger and easier to read

- Bigger posters

- Have a sign for the soup

Intern Reflection

By: Bethany Beaver

Prior to beginning my rotation at Riderwood, I felt comfortable working in the food

service sector. I gained experience during college when I worked as a dietary aide in a

transitional care unit and assisted living facility. Although my employment experience was

beneficial, it was completely different from my time at Riderwood.

While at Riderwood, I learned how to conduct a SWOT analysis, kitchen inspection,

staff in-service, and more. I also learned a great amount about the financial aspects of the

food service industry. My biggest accomplishment of all, however, was our theme meal. On

our first day we brainstormed and discussed our ideas with Chef Victor and then decided

upon “A Day in Paris.” After that, our planning began. We worked very diligently and utilized

as many resources as possible to make our theme meal a success, and according to our

feedback, it was! Margery and I are both so grateful to have had this incredible opportunity to

plan and execute an entire theme meal.

Looking back, it all seems like a blur. We found that organization, planning, and

communication were key to our success at Riderwood. For future interns, building relationships

with the staff and residents should be your number one priority. I thoroughly enjoyed my time

at Riderwood and am thankful to have had this opportunity.

Intern Reflection

By: Margery Swan

When I first began my rotation at Riderwood, I wasn’t sure what to expect. Due to my

strong food service background, I had thought this rotation may not be as challenging or

interesting as some of the other rotations. However, reflecting back on my six weeks at

Riderwood, I have learned a great deal about food service management.

One of the first experiences I recall was our second day at Riderwood, Oscar brought

Bethany and me to a manager’s finance meeting. Having the opportunity to observe the restaurant

managers explain their monthly financial reports gave me a real-life example of how financials

impact the entire organization. I learned even more about financials when we had to cost-out and

generate a financial report for our theme meal.

In addition, to financial experience, our theme meal taught me how to plan, market, order,

and cook for 200 people. I also learned how to be flexible and innovative when it came to

unforeseen problems. For example, our champagne vinegar, which was needed for our potatoes

lyonnaise, did not arrive at the expected time. Since our meal time was quickly approaching

Olinda, the morning cook, had the great idea to create our own champagne vinegar. Although,

the create-your-own vinegar did not work well in our potatoes, it still demonstrated to me how

important it is to react quickly and find a solution when things don’t go quite as planned. This

lesson is just one of the many things I have learned while at Riderwood. My advice to future

interns is to go out of your way to get to know the kitchen staff; they are amazing people with so

much experience to share with you. I hope you will have a terrific experience and take advantage

of every opportunity while at Riderwood.

Theme Meal Event Photos

-

Classic French Cuisine French Hostesses

Chef Victor Chef Marta Olinda

Ratatouille

Welcoming Guests

Buffet

Additional Projects SWOT Analyses I & II

Sustainability Project

Financial Report

Staff In-Service

Riderwood TV Interview

SWOT Analysis: Safety in the Café Kitchen

Margery Swan and Bethany Beaver

August 30, 2012

Strengths

Employees were following proper

hygiene and uniform policy

Proper food-handling safety

Cold food was arranged and organized

in accordance with food safety

regulations

First in first out method was being

followed

Food was elevated in storage rooms

(off floor)

Weaknesses

Unlabeled chemical bottle

Blockage of fire extinguisher by

dishware

Obstruction of walkway by metal carts

Unused extension cord on counter

Ice machine drip with no wet floor

signs

Unlabeled foods

Knife in sink

Box surpassed fire safety line in dry

storage

Dishware stacked above head

Redbook not being utilized

Opportunities

Staff in-service on using the Redbook

Staff in-service on proper labeling and

dating procedures

Asses labeling feasibility within the

workplace

Staff training safety regulations

Specify a designated area for unused

carts

Threats

Endangerment to employee safety and

health

Risk of food spoilage

Increased risk of food-borne illness

SWOT Analysis: Service in the Dining Area

Margery Swan and Bethany Beaver

September 12, 2012

Strengths

Servers demonstrated good hand

washing

GNAs remained in designated section

during meal service

Dinner plates were covered when

transported to tables

Tables were bused throughout meal

service

Servers were pleasant

Weaknesses

Juices were preset prior to residents

arrival

No beverage preferences were taken

and milk wasn’t offered

The juice cart remained in the dining

room during service

The resident meal tickets were not

collected prior to 11:45

Not all residents were present at 11:45

The steam tables were not set before

11:45

Residents at tables were not served at

the same time

Tables were not wiped down prior to

the second seating

Plates were served while residents were

still on previous course

Opportunities

Staff in-service on proper service

etiquette

Asses time schedule of the GNAs and

the kitchen staff

Designate staff member to wipe tables

after each service

Staff training on resident’ rights and the

importance of abiding by them

Threats

Risk of cross-contamination

Poor dining experience for residents

Violates residents’ right to choose

between drink options

Sustainability Survey: Executive Summary

In order to gain information on the sustainability of the Potomac Café’s carry-out program, we

developed a short questionnaire to survey the residents at Riderwood. Our survey consisted of three

main questions. First, do you ever take carry-out from the Potomac Café? If yes, how many times per

week? Second, do you know if the carry-out containers are recyclable? Third, have you made any

efforts to recycle the carry out containers?

After surveying fifty residents we found that the majority of residents (63%) using the carryout

containers were aware that the containers were recyclable. Most of the Riderwood residents also chose

to recycle their carry out containers (71%). However, while surveying the residents we found that

many were confused about which containers were recyclable. In order to address this confusion, we

developed an informational poster/flyer (see attached) to hang near the carryout line. This will

hopefully lesson resident confusion and increase recycling efforts among those using the carryout

containers.

Survey Results

Question 1: Do you ever take carryout from the Potomac Café?

Yes No

35 15

If yes, how many times per week

Less

than

Once

Once Twice Three

Times

Four

Times

Five

Times

Six

Times

Seven

Times

8 8 4 4 3 1 2 5

23% 23% 11% 11% 9% 3% 6% 14%

Do you know if the carryout containers are recyclable?

Yes No

22 13

63% 37%

Have you made any efforts to recycle the carry out containers?

Yes No

25 10

71% 29%

Did you know these carry-out containers

can be recycled?

Recycling is an easy way to help protect

the future of our environment!

Coffee Shop Financial Plan: Executive Summary

Within the next few months, the Riderwood Village convenience shop will be renovated to

include a coffee shop. This coffee shop will offer breakfast foods, sweet treats, and specialty coffee

drinks. The coffee shop will operate Monday through Saturday from 7-11AM. There will be one full

time equivalent managing and running the operation. This employee will earn thirteen dollars per hour

and will work from 6AM-2:30PM Monday through Saturday.

The goal of this financial plan was to determine the amount of revenue needed to break even.

To accomplish this, we used the food cost percent method to obtain a selling price for each menu item.

We then used menu pricing psychology and ended each menu item in an odd number (i.e. 5 or 9). In

order to determine our break even value, we used our raw food costs for the first month as well as our

labor costs for that month. This report does not take into account the operational expenses. Below are

charts detailing our raw food costs, menu pricing, labor costs, and total expenses for the first month.

Total Expenses for the First Month

Labor Cost $2496.00

Food Cost $2008.06

Operational Cost N/A

Total Expenses $4504.06

The Coffee Shop will have to make $4504.06 during the first month in order to cover the food and

labor costs. The total food cost will decrease after the first month due to excess inventory from the

first month.

Labor Costs

Title Hours Hours/wk Hourly Wage Total Earnings/month

Manager/Barista 6:00-2:30 (8hr)

(30min break)

48 $13.00/hr $2496.00

Raw Food Costs

Item Food Cost Cost/Unit

Cream Cheese, regular 17.59/case (100-1oz) 0.18/1oz package

Cream cheese, fat-free 16.43/case (100-1oz) 0.16/1oz package

Cream cheese, garden vegetable 16.50/case (100-.75oz) 0.17/0.75oz package

Chipped beef 65.66/case (4-76oz) 0.86/4oz serving

Toast (white bread) 25.04/case (10-26slice) 0.10/slice

Sausage gravy 29.49/case (3-6lb) 0.41/4oz

Sausage pastry roll N/A 0.57/roll

Biscuit 27.50/case (120-2oz) 0.23/biscuit

Bacon 35.05/case (300 slices) 0.23/2 slices

Egg 33.59/case (15 dozen) 0.19/egg

Cheese 44.81/case (4-5lb) 0.14/1oz

Sausage 24.93/case (107-1.5oz) 0.23/patty

Bagel, assorted flavors 21.24/case (90 bagels) 0.24/bagel

Cheerios 27.72/case (70 boxes) 0.40/box

Frosted Flakes 25.41/case (70 boxes) 0.36/box

Corn Pops 27.87/case (96 boxes) 0.29/ box

Special K 26.22/case (70 boxes) 0.37/box

Raisin Bran 25.41/case (70 boxes) 0.36/box

Mini Wheats 27.84/case (70 boxes) 0.40/box

Cinnamon Toast Crunch 31.91/case (96 boxes) 0.33/box

Fiber One 27.84/case (70 boxes) 0.40/box

Milk Carton, whole 10.78/case (24-8oz) 0.45/carton

Milk Carton, skim 5.12/case (20-8oz) 0.26/carton

Milk Carton, 2% 5.12/case (20-8oz) 0.26/carton

Granola 29.31/10-18oz 0.32/2oz

Oatmeal, baked apple 20.90/pack (24 servings) 0.87/serving

Oatmeal, brown sugar 20.90/pack (24 servings 0.87/serving

Oatmeal, regular 9.52/case (48 servings) 0.20/serving

Yogurt, mixed berry 6.72/case (12 pack) 0.56/pack

Scones, cinnamon 60.14/case (40-10oz) 0.30/scone

Scones, blueberry 60.14/case (40-10oz) 0.30/scone

Scones, chocolate chunk 60.14/case (40-10oz) 0.30/scone

Cinnamon Roll 44.53/case (100 rolls) 0.45/roll

Muffin, banana 13.60/case (24 muffins) 0.57/muffin

Muffin, blueberry 22.57/case (72 muffins) 0.31/muffin

Muffin, cranberry 17.39/case (24 muffins) 0.72/muffin

Muffin, lemon 17.39/case (24 muffins) 0.72/muffin

Breakfast loaf, apple 29.04/case (3-44oz) 0.44/2oz slice

Breakfast loaf, banana 29.04/case (3-44oz) 0.44/2oz slice

Breakfast loaf, chocolate marble pound 29.04/case (3-44oz) 0.44/2oz slice

Breakfast loaf, lemon poppy 29.04/case (3-44oz) 0.44/2oz slice

Chocolate Raspberry Brownie 46.66/case (4-3lb) 0.49/2oz brownie

Florida Key Lime 27.78/case (24 mini pies) 1.16/pie

Tazo Tea, assorted flavors 19.20/case (147 bags) 0.13/tea bag

Sweet-N-Low 11.58/case (2,000 packets) 0.01/pack

Equal 26.88/case (2,000 packets) 0.01/pack

Splenda 27.83/case (2,000 packets) 0.01/pack

Sugar 15.32/case (3,000 packets) 0.01/pack

Cinnamon 31.86/5lb 0.10/.25oz

Creamer 11.02/case (390 units) 0.03/unit

Milk, 2% 16.80/case (4gal) 0.03/oz

Milk, whole 16.97/case (6-1/2 gal) 0.04/oz

Latte (Hot/Iced) N/A *3.05/sm latte

Cappuccino N/A *3.05/sm cappuccino

Espresso N/A *2.75/sm espresso

Mocha N/A *3.65/sm mocha

Dark Roast Coffee 144.43/24-14oz ground 0.09/6oz cup

Light Roast Coffee 144.43/24-14oz ground 0.09/6oz cup

Decaf Coffee 144.43/24-14oz ground 0.09/6oz cup

White bread 25.04/case (10-26slice) 0.10/slice

Wheat 25.38/case (10-26slice) 0.10/slice

Multi-Grain 29.38/case (240 slices) 0.12/slice

Marble Rye 23.67/case (132 slices) 0.20/slice

English Muffin 17.50/case (72 muffins) 0.24/muffin

Croissant 37.67/case (48 croissants) 0.78/croissant

Cinnamon Swirl Raisin 44.51/case (192 slices) 0.23/slice

Bagel, assorted flavors 21.24/case (90 bagels) 0.24/bagel

Total Food Costs $2008.06 $32.64

Menu Pricing

Item Raw Food Cost 30% Food Cost Menu Price

Cream Cheese, regular 0.18/1oz package 0.60/1oz pack 0.65/package

Cream cheese, fat-free 0.16/1oz package 0.53/1oz pack 0.65/package

Cream cheese, garden vegetable 0.17/0.75oz package 0.56/0.75oz pack 0.65/package

Chipped beef on toast 0.96/serving 3.20/serving 3.45/serving

Sausage gravy with biscuit 0.64/serving 2.13/serving 2.25/serving

Sausage pastry roll 0.57/serving 1.90/serving 1.95/serving

Bacon, egg and cheese bagel 0.80/serving 2.67/serving 3.25/serving

Sausage, egg and cheese bagel 0.80/serving 2.67/serving 3.25/serving

Bacon, egg and cheese biscuit 0.79/serving 2.63/serving 3.25/serving

Sausage, egg and cheese biscuit 0.79/serving 2.63/serving 3.25/serving

Cheerios 0.40/box 1.33/serving 1.55/box

Frosted Flakes 0.36/box 1.20/serving 1.55/box

Corn Pops 0.29/ box 0.97/serving 1.55/box

Special K 0.37/box 1.23/serving 1.55/box

Raisin Bran 0.36/box 1.20/serving 1.55/box

Mini Wheats 0.40/box 1.33/serving 1.55/box

Cinnamon Toast Crunch 0.33/box 1.10/serving 1.55/box

Fiber One 0.40/box 1.33/serving 1.55/box

Milk Carton, whole 0.26/carton 0.87/carton 0.95/carton

Milk Carton, skim 0.26/carton 0.87/carton 0.95/carton

Milk Carton, 2% 0.26/carton 0.87carton 0.95/carton

Granola 0.32/2oz 1.07/serving 1.25/serving

Oatmeal, baked apple 0.87/serving 2.90/serving 2.95/serving

Oatmeal, brown sugar 0.87/serving 2.90/serving 2.95/serving

Oatmeal, regular 0.20/serving 0.67/serving 2.95/serving

Yogurt, mixed berry 0.56/pack 1.87/pack 1.95/pack

Scones, cinnamon 0.30/scone 1.00/scone 1.65/scone

Scones, blueberry 0.30/scone 1.00/scone 1.65/scone

Scones, chocolate chunk 0.30/scone 1.00/scone 1.65/scone

Cinnamon Roll 0.45/roll 1.50/roll 1.85/roll

Muffin, banana 0.57/muffin 1.90/muffin 2.65/muffin

Muffin, blueberry 0.31/muffin 1.03/muffin 2.65/muffin

Muffin, cranberry 0.72/muffin 2.4/muffin 2.65/muffin

Muffin, lemon 0.72/muffin 2.4/muffin 2.65/muffin

Breakfast loaf, apple 0.44/2oz slice 1.47/slice 1.95/slice

Breakfast loaf, banana 0.44/2oz slice 1.47/slice 1.95/slice

Breakfast loaf, chocolate pound 0.44/2oz slice 1.47/slice 1.95/slice

Breakfast loaf, lemon poppy 0.44/2oz slice 1.47/slice 1.95/slice

Chocolate Raspberry Brownie 0.49/2oz brownie 1.63/brownie 1.95/brownie

Florida Key Lime 1.16/pie 3.87/pie 3.95/pie

Tazo Tea, assorted flavors 0.13/tea bag 0.43/bag 0.55/bag

Latte (Hot/Iced) N/A N/A *3.05/sm

Cappuccino N/A N/A *3.05/sm

Espresso N/A N/A *2.75/sm

Mocha N/A N/A *3.65/sm

Dark Roast Coffee 0.09/6oz cup 0.30/cup 1.05/cup

Light Roast Coffee 0.09/6oz cup 0.30/cup 1.05/cup

Decaf Coffee 0.09/6oz cup 0.30/cup 1.05/cup

White bread 0.10/slice 0.33/slice 0.55/slice

Wheat 0.10/slice 0.33/slice 0.55/slice

Multi-Grain 0.12/slice 0.40/slice 0.55/slice

Marble Rye 0.20/slice 0.67/slice 0.55/slice

English Muffin 0.24/muffin 0.80/muffin 0.95/muffin

Croissant 0.78/croissant 2.60/croissant 2.75/croissant

Cinnamon Swirl Raisin 0.23/slice 0.77/slice 0.55/slice

Bagel, assorted flavors 0.24/bagel 0.80/bagel 1.55/bagel

Total $32.64 $72.87 $105.20

*Information obtained from Starbucks menu.

INSERVICE EDUCATION LESSON PLAN

Title: How to Label and Date Date: 10/5/2012

Goal(s):

1. Potomac kitchen staff will increase their knowledge of proper labeling and dating

procedures.

Objective(s):

1. After the in-service, employees will be able to identify two reasons to label and date

foods in the kitchen.

2. After the in-service, employees will be able to correctly label and date food items in the

kitchen.

Audio-visual Aids:

1. Employee handout demonstrating how to correctly label and date food items.

2. Labels

3. Food item for labeling quiz

4. Food storage bin

Outline:

I. Introduction

a. Welcome, thank you for coming.

b. Today we will be discussing proper labeling and dating procedures

c. Remind them that this in-service is a review

II. Why is proper labeling and dating important?

a. Ask employees why they think it is important

i. To prevent food spoilage

ii. To prevent food waste

iii. To prevent food-borne illness

iv. To prevent confusion

v. To prevent cross-contamination of foods

III. How to label and date

a. Wrap/store food items appropriately

b. Obtain a label

c. Fill out label

i. Demonstrate how to fill out a label

1. Label food item

2. Mark specific date

3. Identify use-by date

4. Your initial and manager’s initial on staff

IV. Distribute short quiz

Example of proper labeling and dating

Important Shelf Life Days

Food Item Days

Dairy (Cheeses, milk, yogurt) 7

Prepared Foods 3

Opened Canned Foods 7

Item Cheddar Cheese

Date 10/3/12 Time 12:30PM

Use By 10/10/12 Time 12:30PM

Shelf Life 7 Days

M T W TH F SA SU

Emp. BB Mgr. AG

Labeling and Dating Quiz

1. Name two reasons why labeling and dating are important.

1.

2.

2. How would you label and date this food item?

Labeling and Dating Quiz

1. Name two reasons why labeling and dating are important.

1.

2.

2. How would you label and date this food item?

Item

Date Time

Use By Time

Shelf Life Days

M T W TH F SA SU

Emp. Mgr.

Item

Date Time

Use By Time

Shelf Life Days

M T W TH F SA SU

Emp. Mgr.

Riderwood TV Interview

While at Riderwood we had the opportunity to sit down with one of the residents and be

interviewed about our experience. The interview took place at the Riderwood television station on

Monday and aired the following Thursday. Jack, the interviewer, asked us questions about the

internship program, our theme meal experience and any future career goals. Although originally

nervous, as soon as we sat down to film, the anxiety lifted. Unlike our commercial, the interview felt

more like a comfortable conversation and it was nice to have the opportunity to explain to the

residents what we, as interns are here to accomplish.

Thank You

Thank You

We would like to say thank you to everyone here at Riderwood for their

help and guidance. Our time here has been amazing, and we greatly appreciate the

staff and the residents’ support during our rotation. Our theme meal turned out to

be a big success, which could not have been possible without help from the Potomac

Kitchen staff and the Dining Services Department. We would like to give a special

thank you to Chef Victor and Chef Marta, who took time out of their schedule to

mentor and teach us the many aspects of foodservice management. We will never

forget our time and our experiences at Riderwood. Thank you again!

Sincerely,

Bethany & Margery