final binder
DESCRIPTION
Final binder from food service rotation at RiderwoodTRANSCRIPT
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
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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