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Christin a Kala fsk y and Stacy Kim University of Ma ryland Dietetic Interns March 7 th , 2014 Windsor Resturant
Theme Meal Overview Background and Rationale Menu
Marketing and DĂŠcor Marketing Plan Poster
Flyers/Handouts Table Tents
Television Commercial and Script Article for Riderwood Reporter
Decorations List and Table DĂŠcor
Production
Forecasted Menu Recipes with Nutrient Analysis Grocery List
Production Schedules Buffet Diagram Cost Analysis
Summary
Financial Report Satisfaction Surveys Intern Reflections
Additional Projects SWOT Analysis I & II
Sustainability Project Financial Project Staff-In Service
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Theme Meal Background and Rationale South Korea is a small peninsular country located between China and Japan. Korean culture and food were largely influenced by China and Japan but have evolved with its own distinct traditions and flavors. Since Korea was once an agricultural nation, their diet is based largely on vegetables and rice. Fishing is commonplace but more recently, especially with younger generations, beef and pork dishes have become very popular. Kimchi, or spicy pickled cabbage, is one of the most well-known side dishes in Korean cuisine. There are several variations of kimchi, and it is a very versatile ingredient used in many recipes. Korean families used to prepare enough kimchi to last the winter months and would store them in clay pots underneath the ground to maintain temperature and flavor. Unlike most American restaurants, dishes in a traditional Korean meal are served all at once with a wide array of side dishes to eat along with rice, soup, and meat. While the meal is eaten “family style�, respect for elders is very important in Korean culture. The meal will not begin until the oldest person is seated and starts eating. Also, when refilling beverages, it is respectful to pour drinks for others before filling your own glass, starting with the oldest at the table. During the meal, you should try to eat at the pace of your elders and wait until they are finished eating before leaving the table. We chose a Korean BBQ theme for our meal because it is a growing trend for those who love to dine out, and it is an idea that is new to the Riderwood residents and culinary staff. After introducing the theme to the dining services team, the overall feedback was positive and enthusiastic. Also, after assisting with the Chinese New Year meal on our first day, we felt that the seniors enjoy variety and something new to keep things interesting. Last, as dietetic interns, our overall goal is to provide healthy options for the seniors. The Korean diet emphasizes vegetables, fermented foods, and ingredients with antioxidant properties, which are great for overall health and wellbeing.
Korean Barbeque Soups and Salads
Man du Guk: Dumpling Soup House Salad : with Ginger Dressing
Entrees
Galbi: Marinated Short Ribs Grilled Shrimp Ka bobs: with Asian-Marinated Peaches Dak Kang Jun g: Sweet Fried Chicken Drumsticks Japchae: Stir-Fried Noodles with Vegetables
Sides Bahb: White Sticky Rice Hobak Jun: Vegetable Pancake Sigeumchi Namul: Sesame-Seasoned Spinach Kimchi: Spicy, Pickled Cabbage
Dessert Green Tea Ice Cream
Beverages Bo Ri Cha: Barley Tea
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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 100 attendees will be achieved. Posters: Using our Information Technology background, we will develop eye-catching posters to promote our theme meal. The posters will feature traditional Korean backgrounds and festive theme pictures. We will display the posters on the communication boards, near elevators, and at the host table of Fireside restaurant, the Overlook restaurant, Montgomery Station, and Windsor restaurant. Flyers: Each flyer will contain our menu, the location, the time and date of the theme meal and the cost. Flyers will be passed out to residents a week prior to the meal. Table Tents: These will contain the same information as the flyers with the information on the front and the menu on the back. They will be placed at each table in Windsor restaurant for one week prior to the event. Television Commercial: We will film a commercial and air it two weeks prior to our theme meal event on Riderwood’s channel 99 station. Word of Mouth/Table Touches: During meal times, we will be talking with Riderwood residents to advertise our theme meal and connect with the residents. We will personally invite residents to come to our meal. We will also speak to residents and employees in the hallways to promote our event. Social Media: We will ask if we are able to market our event on the Erickson or Riderwood Twitter and Facebook pages. Although we may not be able to reach as many people this way, employees and residents who are followers or “friends� can be reminded about the event online. Article: We will write an article to be printed in the Reporter, a community newsletter, to promote our dietetic internship as well as to invite residents to our theme meal. This well help reach residents who do not dine in at the restaurants where we will be performing our table touches or placing our table tents.
Stacy setting up table tents in the Overlook Restaurant
A University of Maryland Dietetic Intern Event Galbi: Marinated Short Ribs Shrimp Kabobs: with Asian-Marinated Peaches Dak Kang Jung: Sweet Fried Chicken Drumsticks Japchae: Stir-Fried Noodles with Vegetables *Plus authentic Korean sides, soup, and dessert*
Friday, March 7 th , 2014 11:00 am – 1:30 pm
In Windsor Restaurant
MOD + $2.00 or $10
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Menu Soups and Salads Mandu Guk: Dumpling Soup House Salad: with Ginger Dressing
Entrees
Galbi: Marinated Short Ribs Shrimp Kabobs: with AsianMarinated Peaches
Dak Kang Jung: Sweet Fried Chicken Drumsticks
Japchae: Stir-Fried Noodles with Vegetables
Fun Facts: • In South Korea, a baby is one year old at birth, instead of zero as in most cultures. • The Korean flag is called Taegeukgi. Its design symbolizes the principles of yin and yang. These two forces embody the concepts of
Sides
continual movement, balance,
Hobak Jun: Vegetable
trigrams in each corner of the
Bahb: White Sticky Rice
and harmony. The four
Pancake
flag symbolize the four
Sigeumchi Namul: SesameSeasoned Spinach
Kimchi: Spicy, Pickled Cabbage Desserts
Green Tea Ice Cream Beverages
Bo Ri Cha: Barley Tea
elements: heaven, earth, fire, and water. • Until 1945, Korea was a single, unified country. • South Korea loves its newspapers. There are over 63 daily editions in print!
Television Commercial
To further promote our theme meal, we created a commercial in collaboration with the Riderwood TV team. This commercial began airing on the Riderwood network one week before the event. The commercial begins in Windsor restaurant and then we are magically transported to Korea after the sound of a gong. We aimed to make the commercial very light-hearted and fun. We had a great time filming the commercial and are so pleased with the end product! Check out the commercial here: http://riderwoodtv.pegcentral.com/player.php?video=b5f0b02536ff3d0ad00734485494b51e
Television Commercial Script (Stacy eating Korean dish) Christina: “Wow! What smells so good??” Stacy: “Oh, that’s probably my Kimchi?” Christina: “Your what-chi?” Stacy: “My KIM-chi. It’s a pickled cabbage dish and one of the most well-known dishes in Korean cuisine.” Christina: “Ooooo! That looks fantastic! Hey, remember that Chinese New Year event they held back in February? I wish they would have more Asian-themed events. I would love to get the chance to try some Korean food.” Stacy: “That gives me an idea!!” ***GONG NOISE*** (New location in Korea) Stacy: “How about a Korean BBQ Theme Meal!!” Christina: “YAY!!!” Together: “Join us March 7th in Windsor restaurant from 11:00-1:30” Stacy: “There will be Galbi and Mandu Guk” Christina: “She means short-ribs and dumpling soup” Stacy: “And Japchae” Christina: “She means vegetable stir-fry” Stacy: “And much, much more!” Christina: “So come out to Windsor March 7th from 11:00-1:30 and try some authentic Korean cuisine!” Together: “See you there!!” (Bow)
Article for the March 2014 Edition of the Riderwood Reporter: Dietetic Interns Cook up Mouth-Watering Food for Residents as Part of Final Project Before Graduation By Christina Kalafsky and Stacy Kim University of Maryland Dietetic Interns
You’ve probably seen us wandering around, looking lost in the community. Or maybe you have attended theme meals events in the past, such as the Winter Olympics Meal or Bushels of Fun Apple Festival, hosted by our fellow classmates. We are Christina Kalafsky and Stacy Kim, dietetic interns from the University of Maryland, College Park. Our 44-week program is preparing us to become registered dietitians, and we are fortunate to be able to spend six of those weeks at Riderwood. During this time, we get to prepare meals with the awesome food service staff at Windsor and create our own theme meal for our final project. In doing so, we get to meet the wonderful residents who live here and learn how to make some great food! Before our rotation at Riderwood Village, we spent several weeks in various hospital settings, a community food bank, and an information technology site writing nutrition blogs. Although we aren’t sure yet what path we want to take with our careers, we hope to bring our passion for food and nutrition wherever we go. We would also love for you to join us for our theme meal on Friday, March 7 from 11:00 am to 1:30 pm at Windsor Restaurant as we present our Korean BBQ menu, featuring delicious items such as marinated short ribs, shrimp kabobs, dumpling soup, green tea ice cream, and much more. We would like to thank the residents of Riderwood for their support of our program throughout the years and we look forward to meeting you!
Decorations Item Streamers- Red 2 Pack Streamers- Blue 2 Pack Streamers- Yellow 2 Pack Ribbon Wind Twisters Lantern DĂŠcor Hanging Decorative Fan Hanging Decorative Mini Fan Balloons Korean Flags Tax Total
Amount Needed 4 3 3 1 3 2 2 1 42 60
Total Cost $4.00 $3.00 $3.00 $1.00 $3.00 $2.00 $5.98 $2.99 Free Free $1.60 $26.57
Gahm sah hahm nee da 감사합니다
Ahn young 안녕 Hello or Goodbye
Learn to Speak Korean
Thank you
Learn to Speak Korean
Learn to Speak Korean
Gahm sah hahm nee da
감사합니다
Thank you
Learn to Speak Korean
Hello or Goodbye 안녕 Ahn young
Sarang hae 사랑해 I love you
Mahn ee duh sayyo 많이드세요
Learn to Speak Korean
Enjoy your meal
Learn to Speak Korean
Learn to Speak Korean
사랑해
I love you
Learn to Speak Korean Enjoy your meal 많이드세요 Mahn ee duh sayyo
Sarang hae
Neh 네 Yes
Learn to Speak Korean Learn to Speak Korean
No 아니 Ah nee
Jal muh guh ssuh. 잘 먹었어. I ate well.
Learn to Speak Korean Learn to Speak Korean
I ate well. 잘 먹었어. Jal muh guh ssuh.
Learn to Speak Korean
Grandpa 할아버지 Ha da buh jee
Learn to Speak Korean Learn to Speak Korean
Friend 친구 Chin gu
Friend
친구
Chin gu
Learn to Speak Korean
Grandma
할머니
Hal muh nee
Learn to Speak Korean
I’m hungry
배고파
Beh go pah
Learn to Speak Korean
Learn to Speak Korean
This is delicious!
맛있어!
Mah shee ssuh!
Mah shee ssuh!
맛있어!
This is delicious!
Learn to Speak Korean
I’m hungry 배고파 Beh go pah
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Korean BBQ Theme Meal – Forecasted Menu Items Menu Item Soup and Salad: Mandu Guk – Dumpling Soup House Salad with Ginger Dressing Entrees: Galbi – Marinated Short Ribs Shrimp Kabobs with Asian-Marinated Peaches Dak Kang Jung – Sweet Fried Chicken Japchae – Stir-Fried Noodles with Vegetables Sides: Bahb – White, Sticky Rice Hobak Jun – Vegetable Pancake Sigeumchi Namul – Sesame-Seasoned Spinach Kimchi – Spicy, Pickled Cabbage Dessert: Green Tea Ice Cream Beverages: Bo Ri Cha – Barely Tea
Forecasted Amount 4 Gallons 120 Servings 100 Servings 100 Servings 100 Servings 100 Servings 15 pounds 120 Servings 120 Servings 120 Servings 2 Gallons 3 Gallons
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Mandu Guk: Dumpling Soup Ingredients:
Original Yield: 4 servings (1 liter) 12 dumplings 1 Tbsp 2 eggs 1 bunch, chopped
Forecasted Yield: 4 Gallons
Dumplings, beef 180 dumplings Beef Stock (Base) 14 ounces Eggs 30 eggs Green Onion 15 bunches Directions: • To prepare base- add 1 Tbsp of base to 1 qt boiling water. • Add the dumplings to the broth and simmer for 5 to 7 minutes. • Use egg whites to make “egg drop soup” effect in the broth. • Divide dumplings and soup into 4 bowls. Garnish with spring onions and season with salt and pepper to taste.
Recipe Source: http://allrecipes.asia/recipe/2203/koreanrice-cake-and-dumpling-soup--duk-gukand-mandu-.aspx
House Salad Ingredients: Original Yield: 4 servings 4 cups Salad, Mixed Greens 1 package Tomatoes, Grape 1 cup (peeled and sliced) Cucumber Directions: • Slice cucumbers and cut grape tomatoes. Add to mixed greens.
Forecasted Yield: 120 servings 1.5$cases 0.5$case 12$cucumbers$
Ginger Salad Dressing Ingredients:
Original Yield: 14 servings (2 Tbsp) ½ cup (minced) ½ cup 1/3 cup 2 tablespoons 2 tablespoons (minced) 2 tablespoons (minced) 2 tablespoons 4 teaspoons 2 teaspoons 2 teaspoons ½ teaspoon (minced) ½ teaspoon ¼ teaspoon
Forecasted Yield: 120 servings
Onion 2 pounds Oil, Peanut 5 cups Rice Wine Vinegar 3.33 cups Water 1.25 cups Ginger, Fresh 0.3 pounds Celery 5 stalks Ketchup 1.25 cups Soy Sauce 1 cup Sugar, White 0.5 pound Lemon Juice 3 ounces Garlic 0.1 pound Salt 5 teaspoons Black Pepper, Ground 2.5 teaspoons Directions: • In a blender, combine the minced onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt and pepper. Blend on high speed for about 30 seconds or until all of the ingredients are well-pureed.
Recipe Source: http://allrecipes.com/recipe/famousjapanese-restaurant-style-salad-dressing/
Galbi: Marinated Short Ribs Ingredients: Original Yield: 4 servings Forecasted Yield: 100 servings Low-Sodium Soy Sauce 3/4 cup 8 cups Brown sugar 3/4 cup 10 cups Water 3/4 cup 18.75 cups Garlic 1 clove (minced) 0.33 pounds Green onion 2 stalks (chopped) 10 bunches Asian (toasted) sesame oil 1 tablespoon 0.4 liters Korean-style short ribs (beef 2 pounds 50 pounds chuck flanken) Directions: • In a bowl, stir together soy sauce, brown sugar, water, garlic, green onions, and sesame oil until the sugar has dissolved. • Place the ribs in a large plastic zipper bag. Pour marinade over the ribs, squeeze out all the air, and refrigerate the bag for 3 hours to overnight. • Preheat a grill for medium-high heat and lightly oil the grate. Remove the ribs from the bag, shake off the excess marinade, and discard the marinade. Grill the ribs until the meat is still pink but not bloody nearest the bone, 5-7 minutes per side.
Recipe Source: http://allrecipes.com/recipe/kalbikorean-bbq-short-ribs/
Grilled Shrimp Kabobs with Asian-Marinated Peaches Ingredients: For Skewers: Shrimp Peach, fresh Bell Pepper, green Onion, red Skewers For Marinade: Peach, canned
Original Yield: 2 servings
Forecasted Yield: 100 servings
4 large (shelled and deveined) 1 (quartered and pitted) 1 (quartered) 1 (quartered) 2 skewers
20 pounds of 26/30 (shelled and deveined) 1 bushel (~25 pounds) 8 pounds 8 pounds 200 skewers
1/4 cup (chopped)
1 #10 can
Sugar, White 1 tablespoon 0.75 pounds Low-Sodium Soy Sauce ¼ cup 4 cups Vegetable Stock ¼ cup 4 cups Garlic 1 teaspoon (minced) 0.25 pounds Green Onion ½ cup (sliced) 6 bunches Directions: • On a skewer place 1 quartered peach, 1 quartered onion, 1 piece of green onion and a shrimp. Now again add piece of green onion, onion, shrimp and finish up with a peach quartered. Repeat on each skewer. • In a blender, puree canned peach, sugar, soy sauce and vegetable stock. Pour the mixture into a casserole dish and add the garlic and scallions, mixing well. Place the skewers in the dish making sure they are very well coated with the marinade. Cover with plastic wrap for at least 2 hours. • Cook on grill using medium heat for 5 minutes turning so they are evenly browned.
Recipe Source: http://www.food.com/recipe/shrimp-koreanbbq-shrimp-kabobs-with-asian-marinatedpeaches-354861
Dak Kang Jung: Sweet Fried Chicken Drumsticks Ingredients: Original Yield: 4 servings Forecasted Yield: 100 servings Vegetable Oil 2 cups 10 cups Chicken drumsticks 2 pounds 2 cases Low-Sodium Soy Sauce ½ cup 12.5 cups Sugar, White ¼ cup + 2 tablespoons 3.1 pounds Kosher Salt To taste To taste Pepper To taste To taste Directions: • Heat vegetable oil in a Dutch oven or large pot over medium high heat to 300 degrees F. • Season chicken drumsticks with salt and pepper, to taste • Working in batches, add the chicken drumsticks to the Dutch oven, 5-6 at a time, and fry until light brown, ~2-3 minutes. Transfer to a paper-towel lined plate. • Increase oil temperature to 350 degrees F. Add the chicken drumsticks to the Dutch oven again and cook until golden brown and crispy, about 2 minutes on each side. Transfer to a paper towel lined plate. • Heat soy sauce and sugar in a small saucepan over medium high heat. Bring to a boil, reduce heat to low and simmer, stirring occasionally until the sauce has thickened, ~2-3 minutes. • Serve drumsticks immediately, tossed with soy sauce glaze.
Recipe Source: http://damndelicious.net/2013/07/0 5/korean-fried-chicken/
Japchae: Stir-Fried Noodles with Vegetables Ingredients: Original Yield: 4 servings Forecasted Yield: 100 servings Starch noodles 1 package 10 packages Carrot 1 medium sized 10 pounds Onion 1 medium sized 10 pounds Shiitake mushroom, fresh 5 mushrooms 2 cases White mushrooms 1 package 1 case Garlic 3 cloves 0.5 pounds Green onions 7 stalks 18 bunches Low-Sodium Soy Sauce 4 tablespoons 4 cups Sesame oil 4 tablespoons 0.2 liters Sugar, White 3 tablespoons 2 pounds Pepper 1 teaspoon 3 ounces Sesame seeds 1 tablespoon 0.5 pounds Directions: • Slice white mushrooms. Cut green onions into 7 cm long pieces. Cut carrot into thin matchstickshaped pieces ~5 cm long. Slice one onion thinly. • Boil 2 bunches of noodles in boiling water in a big pot for about 3 minutes. When the noodles are soft, drain them and put into a large bowl. • Cut the noodles several times with scissors and add 1 TB of soy sauce and 1 TB of sesame oil. Mix and set aside. • Add 1 TB soy sauce and 1 TB sesame oil, mix, and place aside. • On a heated pan, put a few drops of olive oil and add the carrot strips. Stir with a spatula for 30 seconds. Put into the large bowl and set aside. • Place a few drops of oil on the pan and add sliced onion. Stir until onion looks translucent. Put into large bowl with carrots. • Place a few drops of olive oil on the pan and add sliced white mushrooms. Stir for a bit then add to large bowl. • Place a few drops of olive oil on the pan and add sliced green onions. Stir for one minute then add to large bowl. • Place a few drops of olive oil on the pan and add shiitake mushrooms. Stir it for a bit then add to large bowl. • Add 2 TB of soy sauce, 3 TB of sugar, 2 TB of sesame oil, and 1 tsp of ground pepper into the large bowl and mix all ingredients. Sprinkle 1 TB of toasted sesame seeds on top.
Japchae: Stir-Fried Noodles with Vegetables
Recipe Source: http://www.maangchi.com/recipe/japchae
Hobak Jun: Vegetable Pancake Ingredients: Flour, Korean Pancake Water, ice cold Oil, vegetable
Original Yield: 4 servings 2 cups 2/3 cups ~1.5 Tablespoon/pancake for frying 2 medium sized (julienned or grated) 1 (cut into thin slices) 1 (cut into thin slices) 1 bunch (sliced) For Dipping
Forecasted Yield: 150 servings 30 cups 10 cups 0.1 gallon 7 pounds
Carrot Bell Pepper, Green 5 pounds Bell Pepper, Red 5 pounds Scallions 15 bunches Sauce, Soy For Dipping Directions: • Make pancake batter according to the directions on the package. • Place an 8-inch nonstick skillet over medium-high heat. Coat the bottom with vegetable oil. Ladle in about ¼ of the batter and spread it out evenly into a circle. Cook for ~5 minutes until the edges start browning. Then flip and cook for another 3-5 minutes. • When completed, transfer the pancake on a plate lined with a paper towel to drain oil (if necessary) and then place on a serving plate. • Repeat steps 2-3 with remaining batter. • When pancakes are finished, cut into wedges and serve with soy sauce for dipping.
Recipe Source: http://www.mothersmementos.com/2011/01/korean -vegetable-pancakes_26.html
Sigeumchi Namul: Sesame-Seasoned Spinach Ingredients: Original Yield: 4 servings Forecasted Yield: 100 servings Spinach ½ pound 32 pounds Salt 1 teaspoon 2 ounces Water 6 cups 1 gallon Spring Onion 1 teaspoon (finely chopped) 3 bunches Garlic ½ teaspoon (minced) 0.25 pounds Sesame Seeds, roasted 1 teaspoon 0.25 pounds Salt ¼ teaspoon (adjust to taste) Oil, Toasted Sesame 1 tablespoon 0.25 liters Directions: • Trim the spinach roots and wash the spinach in cold water thoroughly. • Boil the water in a pot/sauce pan for 5 to 7 mins. Add the salt (1 tsp). Once the water starts to boil, plunge the spinach into the pot and leave it for 30 seconds. • Drain the boiled water away and run cold water on the spinach for 1-2 minutes. • Squeeze the spinach to remove excess water. • Cut the spinach into 2-3 pieces with a knife. (If you are using baby spinach, you can skip this step.) • Add the seasoning sauce and mix well with your hands. • Serve it on a plate and enjoy.
Recipe Source: http://www.maangchi.com/recipe/sigumchi-namul
Bahb: Sticky, White Rice Ingredients: Original Yield: 4 servings Forecasted Yield: 120 servings Rice, White (sticky) 2 cups 15 pounds Directions: • Rinse the rice by running cold tap water over the rice until it is covered. Swish the rice with your hands a couple of times and then change the water. Repeat this steps 3-5 times until the water clears out (does not need to be crystal clear). • Soak the rice for 1-2 hours. • To steam the rice on a stove: o Add enough water so that it is 1.2 times more than the rice volume. o Boil the rice for 5-10 minutes on high heat. o Turn down the heat to medium and simmer for 7-8 minutes. o As the water get absorbed into the rice or evaporates, reduce the heat to low gradually. When the water has nearly disappeared, turn the heat off. o Let the rice sit (thoroughly steam) for 10-15 minutes with the lid on. o Then stir the rice around (top to bottom, side to side) lightly with a rice scoop.
Recipe Source: http://mykoreankitchen.com/2007/05/25/how -to-make-perfect-korean-steamed-rice-step3-how-to-soak-and-cook-the-rice/
Kimchi: Spicy, Pickled Cabbage Ingredients: Original Yield: 2 cabbages Forecasted Yield: 200 servings Cabbage, Nappa 2 large cabbages 2 cases Salt, Kosher 1 ½ cups 18 cups Flour, Sweet Rice ½ cup 6 cups Sugar, White ¼ cup 3 cups Hot Pepper Flakes 4 cups 0.5 cups Sauce, Fish 1 cup 12 cups Onion 1 medium sized (minced) 5 pounds Garlic 1 cup (minced) 1 cup Ginger 1 tablespoon (minced) 0.5 pounds Green Onion 7 stalks (chopped diagonally) 8 bunches Asian Chives (leeks) 2 cups (chopped) 3 bunches Directions: • Cut the cabbages in half, and then slit each half through the core, but not through the rest of the leaves. • Soak each piece in cold water and sprinkle salt over each leaf, and then set it aside for 2 hours. o *Tip: the stems should get more salt than the leaves • Two hours later, turn the pieces of cabbage over so they are salted evenly. • Another 2 hours later, you will see the cabbage look softer than before, and it should have shrunk. o *The total salting process will take 4 hours • Rinse the salted cabbage and radish with cold water 3 times. To make the kimchi paste: o Put ½ cup of sweet rice flour and 3 cups of water into a skillet and mix them up. Then cook over medium-high heat, stirring constantly. o When you see some bubbles, pour 1/4 cup of sugar into the porridge and stir one more minute. Then cool it down. o Place the cold porridge into a big bowl. Now you will add all your ingredients one by one. o Add fish sauce, hot pepper flakes, crushed garlic, ginger, and onion ! *Tip: it’s much easier to use a food processor. o Add green onions and Asian chives. o Mix all ingredients well. • Spread the kimchi paste onto each leaf of the cabbage, and make a good shape out of the leaves by slightly pressing with both hands. • Put it into an air- tight sealed plastic container or glass jar. • You can eat it fresh right after making or wait until it’s fermented. Put the Kimchi container at room temperature for 1 or 2 days and keep it in the refrigerator.
Kimchi: Spicy, Pickled Cabbage
Recipe Source: http://www.maangchi.com/recipe/napa-cabbagekimchi
Green Tea Ice Cream Ingredients: Eggs Yolks Sugar, White Matcha Powder, Green
Original Yield: 3 servings 3 yolks 4 tablespoons 2 tablespoons 1 ¼ cups (chilled but not whipped)
Forecasted Yield: 2 Gallons 75 yolks 6.25 cups 24 ounces
Cream, Heavy 31.25 cups Directions: • Combine first 3 ingredients and swirl it in food processor for 4-5 seconds. • Add cold heavy cream, and swirl it again for another 4-5 seconds. • Put it in a shallow metal pan (freezes faster), and freeze it about 3 hours until almost frozen. • Put the ice cream back in the food processor and process it again until it's creamy and consistency of soft ice cream. • Put it back in the metal pan and freeze. When it's frozen, the ice cream is ready to eat.
Recipe Source: http://kitchenwizardmari.com/2009/06/04/fastfabulous-food-processor-green-tea-ice-creamwithout-icecream-maker/
Bo Ri Cha: Barley Tea Ingredients: Original Yield: 1 liter Forecasted Yield: 3 gallons Tea, Barley 1 bag 16 bags Directions: • Add tea bag to pitcher of boiling water and allow to steep. May be served hot or cold.
Grocery List Sysco and Produce Ingredient Beef, Short rib Cabbage, Napa (large) Carrot Celery Chicken, drumsticks Chive, Asian (leeks) Cream, heavy Cucumbers Egg Garlic Ginger, root (fresh) Juice, lemon Ketchup Mushroom, shiitake Mushroom, white Oil, peanut Oil, sesame (toasted) Oil, vegetable Onion, green Onion, red Onion, Vidalia Peach, canned Peach, frozen Pepper, black (ground) Pepper, bell (green) Pepper, bell (red) Salad, mixed greens Salt, ground Salt, kosher Sauce, soy Seeds, sesame (toasted) Shrimp Skewers Spinach, frozen Stock, beef (BASE) Stock, vegetable Sugar, brown Sugar, white Tomatoes, Grape Vinegar, rice wine
Amount Needed 50 pounds 1 case 17 pounds 5 stalks 2 cases 3 bunches 31.25 cups 12 cucumbers 120 eggs 2.43 pounds 0.8 pounds 3 ounces 1.25 cups 2 cases 1 case 5 cups 0.85 liters 3.225 gallons 75 bunches 8 pounds 17 pounds 1 #10 can 1 case 5.5 ounces 13 pounds 5 pounds 1.5 cases 22 ounces 18 cups 29.5 cups 0.75 pounds 20 pounds 200 skewers 2 cases 14 ounces 4 cups 10 cups 15.6 pounds 0.5 cases 3.33 cups
Grocery List H-Mart Ingredient Dumplings, instant Flour, Korean pancake Flour, sweet rice Noodles, Korean style Powder, Match/Green tea Powder, Red pepper Rice, white (sticky) Sauce, fish Tea, barley
Amount Needed 180 Dumplings 7.5 pounds 6 cups 8 pounds 24 ounces 0.5 cups 15 pounds 12 cups 12 bags
Overall Theme Meal Production Schedule Friday Before (2/28/14) Short Ribs Receive beef Thaw beef over weekend Make marinade Marinate Grill Fried Chicken Season chicken Sear Heat in oven (~275 degF) Make sauce Toss in sauce Shrimp Kabobs Thaw frozen peaches Prep produce Make marinade Marinate Soak skewers 3045 minutes before grilling Place ingredients onto skewer Lightly grill and refrigerate Reheat Japchae Prep produce Cook Dumpling Soup Prep produce Thaw dumplings Make broth Add eggs Ice Cream Make ice cream White Rice Make rice
Monday
Tuesday
Wednesday
Thursday
Friday
(3/3/14)
(3/4/14)
(3/5/14)
(3/6/14)
(3/7/14)
X X
X
X
X X
X X X X X X X X X X X X X X X X X X X X X X
Overall Theme Meal Production Schedule Friday Before (2/28/14) Vegetable Pancake Prep produce Make pancakes Spinach Thaw spinach Make spinach Barley Tea Make tea Kimchi Make kimchi Cut kimchi
Monday
Tuesday
Wednesday
Thursday
Friday
(3/3/14)
(3/4/14)
(3/5/14)
(3/6/14)
(3/7/14)
X X X X X X X
Daily Theme Meal Production Schedules Frid ay, M arch 28, 2014 Time 10:00 AM – 3:00 PM 1:00 PM – 3:00 PM 3:00 PM – 5:00 PM
Task Receive produce, meat Thaw meat Kimchi salting process Make kimchi paste Make and store kimchi
Staffing Needs
Monday, March 3, 2014 Time
Task Receive produce, poultry, seafood
Staffing Needs Kenny to sign for order and to thaw frozen items
Thaw spinach Thaw peaches
Tuesday, Ma rch 4, 2014 Time 10:00 AM – 11:00 AM 11:00 AM – 11:30 AM 11:30 AM – 1:00 PM 1:00 PM – 1:30 PM 1:30 PM – 3:00 PM 3:00 PM – 4:30 PM 4:30 PM – 6:00 PM
Task Make marinade for beef Marinate beef Prep peppers, onions, scallions, and peaches for shrimp kabobs Prep spring onions for dumpling soup Prep carrots, onions, mushrooms, garlic, and green onions for japchae Prep carrots, green peppers, red peppers, and scallions for veggie pancake Prep tomatoes, cucumbers, onion, ginger, celery, and salad greens for salad/dressing
Staffing Needs
Daily Theme Meal Production Schedules Wed nesday, March 5, 2014 Time 10:00 AM – 10:30 AM 10:30 AM – 12:00 PM 12:00 PM - 12:30 PM 12:30 PM – 6:00 PM
Task Make marinade for shrimp kabobs Place shrimp kabob ingredients onto skewers Marinate shrimp kabobs Make ice cream
Staffing Needs
Thursday, March 6, 2014 Time 10:00 AM – 11:00 AM 11:00 AM – 12:30 PM 12:30 PM – 1:30 PM 1:30 PM – 2:00 PM 2:00 PM – 3:00 PM 7:00 PM – 9:00 PM
Task Season chicken Sear chicken Lightly grill shrimp Refrigerate shrimp Cut kimchi Decorate dining room
Staffing Needs
Frid ay, M arch 7, 2014 Time 7:00 AM – 9:00 AM
10:00 AM – 11:00 AM 9:00 AM – 11:00 AM 10:00 AM – 11:00 AM 9:00 AM – 1 1:00 AM 10:30 AM – 11:00 AM 9:30 AM – 11:00 AM 10:30 AM – 11:00 AM 11:00 AM – 1:30 PM 11:00 AM – 2:00 PM
Task Soak rice Heat chicken in oven Make sauce for chicken Toss chicken in sauce Slowly heat shrimp in oven Sautee japchae Make dumpling soup Make spinach side Make rice Make tea Cook veggie pancakes Put together salad Serve residents Collect satisfaction surveys Clean-up
Staffing Needs
Assistance from Chef Derrick and Marlene
Dumpling Soup Ginger Salad Dressing Green Tea Ice Cream
Kimchi
Sesame-Seasoned Spinach White, Sticky Rice Vegetable Pancake
Shrimp Kabobs
Sweet Fried Chicken
Galbi
Japchae
Theme Meal Buffet Layout
House Salad
“Bo Ri Cha”: Barley Tea
“Galbi”: Marinated Short Ribs Beef ribs marinated for days to lock in flavor then grilled to perfection
Shrimp Kabobs with AsianMarinated Peaches Grilled, skewered shrimp, peaches, green and Vidalia onions in an Asian- style marinade
“Japchae”: Stir-Fried Noodles with Vegetables Korean-style glass noodles sautéed with veggies then tossed with a toasted sesame oil sauce
“Dak Kang Jung”: Sweet Fried Chicken Drumsticks Lightly fried then tossed in a sweet, soy sauce glaze
Green Tea Ice Cream A sweet way to end your meal with just a hint of green tea flavor.
“Mandu Guk”: Dumpling Soup Beef dumplings in a light broth with egg whites and spring onions
“Bahb”: White Sticky Rice
Vegetable “Pancake” Dip in soy sauce and enjoy!
House Salad with Ginger Dressing
“Sigeumchi Namul”: Sesame-Seasoned Spinach A side dish, usually eaten together with rice and meat.
“Kimchi” - MILD A fermented cabbage dish, usually eaten together with rice and meat.
Cost Analysis Ingredient
Amount
Unit
Price/
Unit
Total Price
Galbi (Short Ribs) Short Ribs Sauce, Soy Sugar, Brown Garlic Green Onions Oil, Toasted Sesame
50 8 10 0.33 10
pounds cups cups pounds bunches
0.4 liter
$9.88 $0.39 $0.38 $0.34 $0.42
pound cup cup pound bunch
$12.68 liter
$493.80 $3.12 $3.78 $0.11 $4.20 $5.07 $510.08
Shrimp Kabobs Shrimp26/30 Peaches, Frozen Bell Pepper, Green Onion, Red Skewers Peaches, Canned Sugar, White Sauce, Soy Stock, Vegetable Garlic Green Onions
20 pound 10 pounds 8 pounds
$9.05 pound $1.84 pound $1.10 pound
$180.92 $18.41 $8.80
8 pounds 200 skewers 1 can
$0.25 pound $0.02 skewer $5.94 #10 can
$2.00 $4.00 $5.94
0.75 pound 4 cups 4 cups
$0.49 pound $0.39 cup $0.72 cup
$0.37 $1.54 $2.88
0.25 pound 6 bunches
$2.05 pound $0.42 bunch
$0.51 $2.52 $227.46
0.625 gallons 2 cases
$6.29 gallon $38.16 case
$3.93 $76.32
12.5 cups 3.1 pounds to taste to taste
$0.39 cup $0.49 pound $0.10 $0.20
$4.81 $1.52 $0.00 $0.00 $82.65
8 pounds 10 pounds 10 pounds
$4.00 pound $0.30 pound $0.35 pound
$31.96 $3.00 $3.47
Dak Kang Jung (Chicken) Oil, vegetable Chicken Drumsticks Sauce, Soy Sugar, White Salt, Kosher Pepper Japchae (Vegetable Stir-Fry) Starch Noodles Carrot Onion
Cost Analysis Ingredient
Amount
Unit
Price/
Unit
Total Price
Japchae (Vegetable Stir-Fry) Mushroom, Shiitake Mushroom, White Garlic Green Onion Sauce, Soy Oil, Toasted Sesame Sugar, White Pepper Sesame Seeds
2 cases
$12.27 case
$24.54
1 0.5 18 4
case pounds bunches cup
$15.21 $0.34 $0.42 $0.39
case pound bunch cup
$15.21 $0.17 $7.56 $1.54
0.2 2 3 0.5
liter pounds oz. pounds
$12.68 $0.49 $0.75 $6.87
liter pound oz. pound
$2.54 $0.98 $2.25 $3.44 $96.65
Mandu Guk (Dumpling Soup) Dumplings, instant Beef Stock (Base) Eggs (used whites
200 dumplings
$0.18 dumpling
$35.96
14 oz.
$0.43 oz.
$6.02
30 eggs
$0.00 egg
$0.00
Green Onion
15 bunches
$0.42 bunch
$6.30 $48.28
Rice, White (sticky)
15 pounds
$0.99 pound
$14.85
from ice cream)
Bahb (Sticky, White Rice) $14.85 Vegetable Pancake Flour, Korean Pancake Oil, vegetable Carrot Bell Pepper, Green Bell Pepper, Red Green Onion Sauce, Soy
8 pounds
$1.25 pound
$9.96
0.1 gallon 7 pound 5 pound
$6.56 gallon $0.30 pound $1.10 pound
$0.66 $2.10 $5.50
5 pound
$1.37 pound
$6.85
15 bunches
$0.42 bunch
$6.30 $0.00 $31.36
for dipping
Cost Analysis Ingredient
Amount
Unit
Price/
Unit
Total Price
Sigeumchi Namul (Sesame-Seasoned Spinach) Spinach, frozen Salt Green Onion Garlic Sesame Seeds Oil, Toasted Sesame
32 2 3 0.25 0.25
pounds oz. bunch pounds pounds
$1.00 $0.03 $0.42 $0.34 $6.87
pound oz. bunch pound pound
$31.84 $0.06 $1.26 $0.09 $1.72
0.25 liter
$12.68 liter
$3.17 $38.13
1 case
$16.48 case
$16.48
0.5 case
$15.64 case
$7.82
Salad Salad, Mixed Greens Tomatoes, Grape Cucumber
12 cucumbers
$0.90 cucumber
$10.80 $35.10
2 pound 40 oz. 27 oz.
$0.35 pound $0.13 oz. $0.25 oz.
$0.69 $5.20 $6.75
$0.98 $0.13 $0.48 $0.39 $0.49 $0.22 $0.34 $0.03 $0.75
$0.29 $0.65 $0.60 $0.39 $0.25 $0.66 $0.03 $0.15 $1.88
Ginger Salad Dressing Onion Oil, Peanut Rice Wine Vinegar Ginger, Fresh Celery Ketchup Soy Sauce Sugar, White Lemon Juice Garlic Salt Black Pepper, Ground
0.3 5 1.25 1 0.5 3 0.1 5 2.5
pound stalks cups cups pound oz. pound tsp tsp
pound stalk cup cup pound oz. pound oz. oz.
$17.54 Bo Ri Cha (Barley Tea) Tea, Barley
16 bags
$0.28 bag
$4.48 $4.48
Cost Analysis Ingredient
Amount
Unit
Price/
Unit
Total Price
Kimchi Cabbage, Nappa (large) Salt, Kosher Flour, Sweet Rice Sugar, White Hot Pepper Flakes Sauce, Fish Onion Garlic Ginger, Fresh Green Onion Asian Chives (leeks)
2 cases 18 cups
$20.00 case $0.43 pound
$40.00 $7.74
6 cups 3 cups
$0.58 cup $0.49 pound
$3.48 $1.47
$2.00 $1.75 $0.35 $0.02 $0.98 $0.42
cup cup pound oz. pound bunch
$1.00 $1.75 $1.74 $0.16 $0.49 $3.36
$2.19 bunch
$6.57 $67.76
$0.11 egg $0.49 pound
$8.25 $3.06
1.14 oz. $2.90 quart
$4.56 $23.18 $39.06
0.5 1 5 8 0.5 8
cups cups pounds oz. pounds bunches
3 bunches
Green Tea Ice Cream Eggs, yolks Sugar, White Matcha Powder, Green Cream, Heavy
Total Cost:
75 eggs 6.25 cups 4 oz. 8 quarts
$1,213.40
!
!
Financial Report Revenue: Guests (Including MOD + $2, cash, and discounts)
Quantity
Total Revenue
171
$1,710.00
Expenses: Food Cost Labor Cost Decoration Cost Total Expenses
$1,213.40 $330.30 $26.57 $1,570.27
Gross Profit/Loss: Total Revenue: Total Expense: Profit/Loss:
$1,710.00 $1,570.27
+$139.73
KOREAN BBQ THEME MEAL Please rate your experience on a scale of 1 to 5 (1 = worst, 5 = best). 1. How would you rate the overall theme of the meal? 1
2
3
4
5
2. How would you rate the taste of the menu? 1
2
3
4
5
3. Overall, how did you enjoy the meal? (atmosphere, taste, presentation, etc.) 1
2
3
4
5
4. What did you enjoy most about the event?
Additional comments:
Compliments The galbi (Korean ribs) should be added to the regular dinner menu. This meal was beyond excellent. Yah, interns! Excellent food, enjoyable atmosphere, sharing travel experience, etc. Well organized - authentic dishes - mmm!! It was a wonderful change from Riderwood's meals (not that we don't enjoy Riderwood's cuisine) I'm not an adventurous eater so I was surprised how good everything was. A great change The ice cream, ginger dressing and galbi were great. Decorations were nice too Continue with the student presentations. Ginger salad dressing very good and different Great idea - let's have more of this type of meal. Very, very good! A nice atmosphere and tasty foods. Well organized! Kimchi was one of the best. A new experience for my taste buds – thanks Green tea ice cream delicious. Dumpling soup was also excellent!! You really pulled it off. Congratulations! Green tea ice cream was amazing! Ribs and chicken were good too! Yummy overall! :) Love these theme lunches - a nice break from the everyday meals. Keep it up!!
What did you enjoy most? Different kinds of food to try The delicious food and menu. My first time with Korean food All of it. The presence of the two representatives from the University The chance to learn something about Korea Experiencing a different cuisine with good company EVERYTHING. Do do do come back soon The quality and variety A meal that was interesting, delicious, varied in taste. The mere fact that the effort for a different meal is undertaken That you chose it and executed it well. Congratulations Tasting a meal other than what we are accustomed to Meeting the young people involved in the event
Critiques There should have been more servers or at least better service. Disappointed about the lack of shrimp on the kabob Hot ice cream dishes. Cold food. Would suggest two kimchi: mild and hot A little music would be nice Pancake was a little rubbery More cultural information about the country would be great It would help to have both sides of the buffet open for expediency
Comment Card Analysis Overall, our Korean BBQ theme meal was a great success. Out of the 171 guests who dined with us, 112 provided feedback on the surveys that were distributed at the hostess stand as they checked in. Those who chose to participate in the brief survey were asked to rate the theme, the taste of the menu, and their overall experience on a scale from 1 to 5, with 1 being the lowest rating and 5 being the highest. Guests were also asked to share what they enjoyed the most about our theme meal in an open-ended format, and space was left at the bottom of the survey sheet for any additional comments, compliments or critiques. The average rating of the theme was 4.52 out of 5. When asked to rate the theme of the meal (Korean BBQ): • 0 out of 112 respondents gave the theme a rating of 1 (0.00%) • 1 out of 112 respondents gave the theme a rating of 2 (0.90%) • 12 out of 112 respondents gave the theme a rating of 3 (10.70%) • 27 out of 112 respondents gave the theme a rating of 4 (24.10%) • 72 out of 112 respondents gave the theme a rating of 5 (64.30%) The average rating of the taste of the menu was 4.01 out of 5. When asked to rate the taste of the menu: • 1 out of 112 respondents gave the taste of the menu a rating of 1 (0.90%) • 6 out of 112 respondents gave the taste of the menu a rating of 2 (5.40%) • 19 out of 112 respondents gave the taste of the menu a rating of 3 (17.00%) • 49 out of 112 respondents gave the taste of the menu a rating of 4 (43.80%) • 37 out of 112 respondents gave the taste of the menu a rating of 5 (33.00%) The average rating of the overall experience of guests was 4.21 out of 5. When asked to rate overall experience during the theme meal: • 1 out of 112 respondents did not answer this question (0.90%) • 1 out of 112 respondents gave their overall experience a rating of 1 (0.90%) • 6 out of 112 respondents gave their overall experience a rating of 2 (5.40%) • 12 out of 112 respondents gave their overall experience a rating of 3 (10.70%) • 38 out of 112 respondents gave their overall experience a rating of 4 (33.90%) • 54 out of 112 respondents gave their overall experience a rating of 5 (48.20%)
Christina Kalafsky – Intern Reflection I cannot believe my time at Riderwood has come to an end. This entire rotation has taught me more than I ever could have anticipated. From costing out a meal, staring in a commercial, and grilling pounds and pounds of meat, my time here has been filled with new and valuable experiences. Due to my poor sense of direction, I was one minute late on the first day of the rotation. When I arrived, I was informed that the theme for our meal had already been decided before I had even shared my ideas. Initially, I was disappointed; but now I see that being one minute late was the best thing that could have happened. Our Korean BBQ theme was a HUGE success with the highest turnout of residents and staff for any intern theme meal event held at Windsor restaurant. Even Marlene, one of the head cooks of the restaurant, said that our meal was the best theme meal they’ve ever had! But none of this would have been possible without all the help from the Riderwood community. Everyone has been so welcoming and inviting. On day one, the Windsor kitchen staff invited us to be a part of their little family. They taught us the “ins and outs” of the kitchen, from showing us where items were located to demonstrating how machines were used. They fed us amazing food and in return we assisted with meal preparation whatever way we could. By the end of the 3rd week, we really felt like a part of their family and this definitely showed during the week of our theme meal. Every single member of the kitchen staff encouraged us along the way and was there to guide us. The family bond was even more evident on the day of our theme meal, when Chef Derrick and Marlene (on her day off) came in early to help us prepare our meal. And when our meal was so successful that we ran out of food, our Windsor family was right there to help us make more! This kindness was also reflected in the residents. While helping serve on the buffet line, countless residents went out of their way to welcome Stacy and me to Riderwood. When they would see us walking throughout the communities, they immediately knew we were “The Interns” and would reach out to us. Promoting our theme meal event and getting a chance to speak to the seniors was one of my favorite aspects of the entire rotation. Even though asking them one question usually led to a series of unrelated answers, I loved getting to hear the stories they had to share with us. I still cannot get over that when asked “what did you enjoy most about the event?” on our satisfaction survey, several of the residents wrote “meeting the young people involved in the event.” I cannot say enough good things about Riderwood. We made some lasting memories here that we will never forget. I am so thankful for the entire Riderwood community. Thank you for letting us be a part of your family for these past six weeks. We couldn’t have done it without y'all!
Stacy Kim – Intern Reflection It’s hard to believe that our 6-week rotation at Riderwood is already over! It seems like just yesterday that Christina and I were nervously awaiting Chef Victor’s approval for our theme meal idea. During the beginning of our rotation, we spent our mornings working on our menus, searching for recipes, promoting our meal, and doing lots and lots of calculations. Our afternoons were dedicated to learning our way around the kitchen and assisting with food preparation for the nightly dinner service at Windsor Restaurant. During our production week, we focused on preparing the ingredients for our theme meal and decorating the dining room until finally, it was the big day! Our event was a great success, and I am really proud of how everything turned out. Our hard work and preparation paid off, and our moments of freaking out during production week and long hours spent planning were well worth it. My favorite parts of this rotation included spending time with the cooks, filming our theme meal commercial in the TV studio, serving dessert to the residents during dinner service, and eating the tasty lunches that were provided each day. My family is from South Korea, so our Korean BBQ meal was particularly special to me. I loved the stories that the residents would tell me about their time spent visiting or living in Korea, so I am glad that this event had meaning for many of those who attended. I can’t thank everyone enough for all of their help during our rotation and production week and their endless patience while we learned how to use the equipment. The wait staff and RAs provided great service to our guests during our theme meal and kept their cool even when things got busier than we had anticipated. I really appreciate the chefs, Dining Services staff and managers, and Riderwood for allowing us to intern here and learn more about foodservice operations in a hands-on environment. I would also like to thank the residents, who are beyond supportive of the dietetic interns from the University of Maryland. I will always remember their encouragement, positive feedback after the theme meal, and desire for our success.
!
!
SWOT Analysis I: Increasing the Price of Alcohol at Windsor Bar Scenario: The Windsor Bar is one of the most successful bar areas within the facility. They have been discussing the possibility of increasing the prices of alcohol bar because they are currently not making a profit on their sales. Current prices for cheapest items: Beer: $2.75 Wine: $4.25 Hard liquor: $4.00
Strengths • No additional resources are needed to implement the change • Beer prices are not affected • Increase in profit per glass or drink
Proposed prices: Beer: $2.75 (remains the same) Wine: $5.00 ($0.75 increase) Hard liquor: $4.50 ($0.50 increase)
Weaknesses • People may be unhappy with the price increase • Price change may drive away potential customers or might discourage residents from drinking more than one drink o Guests who enjoy drinking wine or hard liquor may not want to come to the bar anymore. • If the prices are higher than Wye Oak Pub, Windsor Restaurant’s bar may decrease in popularity • The possibility of a slower turnover of inventory, particularly in wine and hard liquor • Prices will need to be reflected on all menus or advertisements o Cost of ink, paper, time and labor spent changing this information
Opportunities
Threats
• Riderwood could use the additional revenue to do something that would benefit the residents
• If increased prices are higher than competitors (Wye Oak Pub), Windsor’s bar may decrease in popularity • If vendors decide to increase prices of wine, liquor, or beer, Windsor Restaurant will have to raise their prices again to continue making a profit o Further decrease in popularity/unhappy residents
SWOT Analysis II: Changing the Seating Arrangement of Windsor Restaurant Scenario: Because Windsor is a buffet, many residents need their walkers or scooters in order to get their meals. With the current seating arrangement, there is not enough room for residents to walk through the restaurant. By moving the larger 7-top tables to the back of the restaurant and replacing them with smaller 5-top tables, the proposed seating arrangement would provide an additional six inches on either side of the tables.
Strengths
Weaknesses
• No additional resources are needed to implement the change • Better utilization of the floor space • Residents will have more room and be able to ambulate through the restaurant easier o Less complaints from residents about this issue • Residents would be able to store their walkers near their tables without being in others’ way
• All the large tables will be located in the back of the restaurant, therefore, they will not be able to accommodate large parties that would prefer to sit closer to the buffet or towards the front of the restaurant • The large tables will all be in one section so a server may only have large tables and get overwhelmed • Residents may be unhappy with the change; they like to sit at their “usual” table • May cause confusion with wait staff, hostesses and residents • Residents who would like to have window seats would have to be part of a large party
Opportunities
Threats
• Large parties/clubs would be able to use the back section of the restaurant without closing down the entire dining area • Windsor could better accommodate the growing population of residents using walkers/scooters
• If other restaurants close for renovations (The Pub or The Café), Windsor would have to take on these customers and the issue of lack of space would occur again • Tables placed next to the windows could possibly have more temperature-related complaints; If it is cold outside, tables near the window will also be colder than tables farther from the windows
Sustainability Survey Hello! We are interns from the University of Maryland. Please help us learn more about battery recycling at Riderwood by completing this short survey. 1. Do you recycle your old batteries? Yes
No
2. If you answered yes, where do you recycle your batteries? ____________________________________________ 3. If you answered no, why not? (Please select all that apply). I do not have batteries to recycle. The drop-off location for old batteries is too far. I do not care about recycling old batteries. I did not know you could recycle batteries at Riderwood. Other: _____________________________________ 4. What location(s) for battery drop-off would be the most convenient for you to recycle old batteries? _____________________________________ It is already in a convenient location.
Thank you for filling out this survey ď Š
Sustainability Survey While at Riderwood we asked several Riderwood residents from different communities about battery recycling. Do you recycle your old batteries? Yes Sometimes 6 3
No 3
If you answered yes, where do you recycle your batteries? • Three residents responded with, “In the recycling center.” • Two residents responded with, “In the trash room.” • One resident responded with, “In the wall.” • One resident responded with, “In the designated area.” If you answered no, why not? I do not have The drop-off batteries to location for old recycle. batteries is too far. 1 -
I do not care about recycling old batteries. -
I did not know I could recycle batteries at Riderwood. 2
Other
-Two residents responded with, “I forget to recycle them.” -One resident responded with, “I don’t know where to recycle them.”
What location(s) for battery drop-off would be the most convenient for you to recycle old batteries? • Nine residents responded with, “It is already in a convenient location.” • Two residents responded with, “Town Center.” • One resident responded with, “Inside my apartment ".”
Financial Project Most Expensive Meal Combinations for Windsor Restaurant - Lunch Carryout Week
Meal Item
1
Entrée Soup (16 oz) Dessert Beverage #1 Beverage #2
2
Entrée Soup (16 oz) Dessert Beverage #1 Beverage #2
Food Item Blackened Salmon Mesclun Salad Cream of Crab Soup Marquis Cake Sweet Tea Sweet Tea Spinach & Grilled Shrimp Salad Tuscan White Bean Soup Marquis Cake Sweet Tea Sweet Tea
Food Cost
Container Type
Container Cost
Total Cost per Food Item
$2.6300
24 oz sandwich with lid
$0.2400
$2.2100 $1.4000 $0.5625 $0.5625
16 oz soup with lid 12 oz dessert with lid Bottle (Pint) Bottle (Pint)
$0.1300 $0.1500 n/a n/a
$2.8700 $2.3400 $1.5500 $0.5625 $0.5625
Total cost for meal: $2.0000
24 oz sandwich with lid
$0.2400
$2.2400
$0.5300
16 oz soup with lid
$0.1300
$1.4000 $0.5625 $0.5625
12 oz dessert with lid Bottle (Pint) Bottle (Pint)
$0.1500 n/a n/a
$0.6600 $1.5500 $0.5625 $0.5625
Total Cost for Meal: 3
$5.5750
Soup (16 oz)
Caesar Salad w/ Poached Salmon Italian Wedding Soup
Dessert Beverage #1 Beverage #2
Marquis Cake Sweet Tea Sweet Tea
Entrée
Seafood Salad with Low Fat Mayonnaise
$2.0300
24 oz sandwich with lid
$0.2400
$2.2700
Soup (16 oz)
Potato Leek Soup
$0.7700
16 oz soup with lid
$0.1300
Dessert Beverage #1 Beverage #2
Marquis Cake Sweet Tea Sweet Tea
$1.4000 $0.5625 $0.5625
12 oz dessert with lid Bottle (Pint) Bottle (Pint)
$0.1500 n/a n/a
$0.9000 $1.5500 $0.5625 $0.5625
Entrée
$3.1200
24 oz sandwich with lid
$0.2400
$3.3600
$0.9900
16 oz soup with lid
$0.1300
$1.4000 $0.5625 $0.5625
12 oz dessert with lid Bottle (Pint) Bottle (Pint)
$0.1500 n/a n/a
$1.1200 $1.5500 $0.5625 $0.5625
Total Cost for Meal: 4
$7.8850
Total Cost for Meal:
$7.1550
$5.8450
Least Expensive Meal Combinations for Windsor Restaurant - Lunch Carryout Week
Meal Item
1
Entrée Soup (16 oz) Dessert Beverage #1 Beverage #2
Food Item Cold Cut Sandwich w/ Chips & Pickle Vegetable Green w/ Basil Pesto No Sugar Added/Reduced Fat Apple Pie 2% or Skim Milk 2% or Skim Milk
Food Cost
Container Type
Container Cost
Total Cost per Food Item
$1.0400
24 oz sandwich with lid
$0.2400
$1.2800
$1.2000
16 oz soup with lid
$0.1300
$1.3300
$0.6900
12 oz dessert with lid
$0.1500
$0.3060 $0.3060
Bottle (Half Pint) Bottle (Half Pint)
n/a n/a
Total cost for meal: 2
Entrée Soup (16 oz) Dessert Beverage #1 Beverage #2
Crab Salad on Sub Sandwich Chicken Noodle Soup No Sugar Added/Reduced Fat Apple Pie 2% or Skim Milk 2% or Skim Milk
$0.82
24 oz sandwich with lid
$0.2400
$0.29
16 oz soup with lid
$0.1300
$0.69
12 oz dessert with lid
$0.1500
$0.31 $0.31
Bottle (Half Pint) Bottle (Half Pint)
n/a n/a
Total cost for meal: 3
Entrée
Roast Beef Panini
$1.6700
24 oz sandwich with lid
$0.2400
Soup (16 oz)
Cream of Broccoli Soup No Sugar Added/Reduced Fat Apple Pie 2% or Skim Milk 2% or Skim Milk
$0.5600
16 oz soup with lid
$0.1300
$0.6900
12 oz dessert with lid
$0.1500
$0.3060 $0.3060
Bottle (Half Pint) Bottle (Half Pint)
n/a n/a
Dessert Beverage #1 Beverage #2
Total cost for meal: 4
$0.8400 $0.3060 $0.3060
$4.0620 $1.0600 $0.4200 $0.8400 $0.3060 $0.3060
$2.9320 $1.9100 $0.6900 $0.8400 $0.3060 $0.3060
$4.0520
Entrée
Crispy Ranchero Wrap
$1.0500
24 oz sandwich with lid
$0.2400
$1.2900
Soup (16 oz)
Chicken Florentine Soup
$0.6100
16 oz soup with lid
$0.1300
$0.7400
Dessert
No Sugar Added/Reduced Fat Apple Pie
$0.6900
12 oz dessert with lid
$0.1500
Beverage #1 Beverage #2
2% or Skim Milk 2% or Skim Milk
$0.3060 $0.3060
Bottle (Half Pint) Bottle (Half Pint)
n/a n/a
Total cost for meal:
$0.8400 $0.3060 $0.3060
$3.4820
In-Service Education Plan Topic: Sodium Audience: Dining Services Staff at Windsor Restaurant Goal: Increase the knowledge and understanding of sodium, its effects on blood pressure/overall health, particularly in older adults, and Riderwood’s “No Added Salt” policy Objectives • Discuss what sodium does for the body • Review sources of sodium in the diet, both natural and added • Explain why too much sodium in the diet is harmful to the body, especially in older adults • Make a connection between the consequences of a high-sodium diet with Riderwood’s “No Added Salt” policy Outline A. Introduction a. Hello! Today we would like to discuss sodium, why it is important to keep in mind when working with an older population, and why we have a “No Added Salt” policy at Riderwood. b. Sodium can occur naturally in foods, such as in milk, cheese, some seafood, and olives. c. It is also added to many products such as processed meats (like bacon, sausage, and ham), frozen foods, canned vegetables and soups, and condiments (such as BBQ sauce, soy sauce, and ketchup). d. Fast foods are usually very high in sodium also. e. Sodium is needed in the body to control blood pressure and blood volume. It is also needed to keep your muscles and nerves working properly. f. The problem is too much sodium in the diet, which may lead to: i. High blood pressure ii. Fluid build-up in people with congestive heart failure, cirrhosis, or kidney disease B. Sodium Intake and Older Adults a. Older adults have a higher risk of high blood pressure for a number of reasons. i. As we get older, the blood vessels aren’t as flexible so they naturally have to do more work to pump blood throughout the body. ii. They may also drink less water than they should or may not be able to exercise the recommended amount. iii. Also, they may have diseases that affect or are affected by sodium, such as diabetes, kidney disease, and high cholesterol. b. It is generally recommended that people between 51 and 70 years old consume to 1.3 grams of sodium per day (~1/2 teaspoon) and seniors older than 71 should limit to 1.2 grams. c. A low sodium-diet can help keep high blood pressure under control and prevent the risk of heart attack or stroke.
In-Service Education Plan D. Riderwood’s “No Added Salt” Policy a. Since some foods naturally contain sodium and others come with added sodium, we at Riderwood do not want to add more salt on top of that after we are done cooking, especially if the seniors have a habit of using saltshakers at the dinner table. i. Because of the negative effects of a high sodium diet in the elderly who may have a higher risk of high blood pressure or already have conditions such as diabetes, high cholesterol, or kidney issues, we try to use low-sodium options, such as low-sodium soy sauce, when possible. ii. The policy also ensures consistency between chefs and cooks in different kitchens throughout the community using the same recipes. If the chef of one restaurant adds more salt than a chef in another for the same dish, residents who dine at different restaurants during the menu cycles may complain that foods are too salty or not salty enough. b. We try to use herbs and spices to add great flavor to food instead of adding salt. c. On the dinner tables, there are salt-free seasoning packets for seniors to use instead of regular table salt (Nu-Salt or House Recipe Seasoning Blend). E. Conclusion a. Sodium plays an important role in the body but too much can be a bad thing. b. High sodium diets can lead to high blood pressure and complications of existing diseases such as diabetes, kidney disease, or high cholesterol. c. Our “No-Added-Salt” policy at Riderwood hopes to encourage healthier ways to season foods and to minimize the risk of high-sodium diets, especially if seniors like to use saltshakers at the dinner table. F. Resources a. http://healthyeating.sfgate.com/much-sodium-should-elderly-consume-5893.html b. http://www.nutrition411.com/education-materials/older-adults-and-geriatricissues/item/909-elderly-low-sodium-diet c. http://www.nlm.nih.gov/medlineplus/ency/article/002415.htm