Table of Contents Theme Meal Overview Rationale Background Menu
Marketing and DĂŠcor Marketing Plan Flyer Table Tents/ Handouts Commercial Script Decorations List Table DĂŠcor
Production Forecasted Menu Recipes 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
Rationale As the start of the 2014 Winter Olympics nears, an air of excitement can be felt around the nation. Ninety countries will come together to compete in 15 winter sports with a strong spirit of athleticism, patriotism, and solidarity. We chose to engage in the exciting energy and bring the Riderwood residents a Winter Olympic themed meal that celebrates the different nations participating in the games. The dishes prepared for the theme meal are an authentic selection creatively named to highlight the sporting achievements of that country. Located in the Wye Oak Pub, our meal will utilize the “sporty” bar feel as it is transformed into a winter sporting paradise. The Pub will be decorated with each country’s flag that is participating in the winter games as well as a generous display of medals, torches and the Olympic rings. A spirit of competitiveness and sportsmanship will be cultivated through a trivia competition, in which gold, silver, and bronze medals will be handed out to residents for their participation. We will also have raffle for the attendees, giving three lucky winners a complimentary bottle of wine. We hope the residents will relive happy memories of past Olympics as they enjoy their delicious and international meal with the festive décor.
Winter Olympic Feast Soups and Salads Authentic Russian Borscht Soup American Beef Chili Norwegian Coleslaw
Entrees Canadian Smoked Applewood Brisket Jamaican Jerk Chicken British Beer Battered Fish and Chips Vegetarian Turkish Stuffed Peppers
Sides Italian Green Bean Gremolata Roasted Russian Root Vegetable Medley German Potato Salad Mexican Tomato Rice and Beans Traditional Southern Cornbread
Desserts Sugar Free Vanilla Bean Ice Cream Swiss Chocolate Mousse Cake Â
Marketing Plan Decorations: We plan to decorate the Wye Oak Pub with pictures of the different countries flags or mini flags (of those who are participating in the games), balloons (gold, red, black, blue and green), paper and tissue torches, plastic medals (gold, silver and bronze), flag banners and a nice display of the Olympic rings. Posters: Using Publisher, we will develop enticing and informative posters about our theme meal. We will use winter backgrounds and festive Olympic theme pictures to excite the residents about the upcoming meal. We plan to place posters in different buildings/communities (near elevators and dining establishments) to get other residents not located in the Town Center involved. T.V. Commercial: We will be filming a Winter Olympic commercial our third week at Riderwood that will air a week prior to theme meal. Our commercial will have an “Olympic Skier” who is being interviewed by an “Olympic newscaster” after just setting a new personal record. In the interview, the “Olympian” will reveal that they are headed to the 2014 Winter Olympic theme meal to treat themselves to a great win. The “Olympian” will describe some of the menu items and give details about the event. Word of Mouth/ Table Touches: Weeks leading up the theme meal, we will be talking with Riderwood residents during lunch and dinner hours to advertise our theme meal. We plan on giving them a brief description of some sample menu items to get them excited for the upcoming event. We will be interacting with the residents during meal times or down time to get to know them better and make sure they know who we are and what event will be taking place. Flyers: Flyers will be created and handed out to Riderwood residents advertising our meal and giving detailed description of the 5 W’s (Why, What, Who, When, Where). Flyers will be handed out a week prior and we will also be knocking on the doors of the residents and giving them our flyers as well as a reminder. Table Tents: The few weeks prior to our event, we will create table tents to place in the various dining locations on the Riderwood campus advertising our meal. During the actual theme meal, we will also create and display table tents on the table and bar tops in the Pub detailing interesting facts about the Olympics.
Soup & Salad Russian Borscht Soup American Beef Chili Norwegian Coleslaw
EntrĂŠes Canadian Smoked Brisket Jamaican Jerk Chicken British Fish & Chips Turkish Stuffed Peppers
Sides Italian Green Bean Gremolata Russian Vegetable Medley German Potato Salad Mexican Tomato Rice & Beans Southern Cornbread
Dessert Sugar Free Vanilla Bean Ice Cream Swiss Chocolate Mousse Cake
The United States has hosted the Winter Olympics four times. Sochi 2014 will be the first year women are allowed to ski jump in the Winter Olympics.
No country in the Southern Hemisphere has ever hosted a Winter Games. The first Winter Olympics only hosted 16 nations in 16 different events. Only 11 women competed out of 285 athletes.
The first Winter Olympic Games were held in Chamonix, France in 1924.
This will be the first time in the history of the Winter Olympics that competitions will be held before the Opening ceremony.
In 1960, Walt Disney was in charge of the committee that organized opening day ceremonies. He coordinated the releasing of 1000s of balloons, fireworks, ice statues, 2,000 white doves, & national flags dropped by parachute.
Norway has won the most number of total medals at the Winter Games.
The Sochi 2014 Olympic Torch will be the first to travel in space - one leg of the relay will involve a spacewalk by Russian cosmonauts.
The youngest athlete to win a gold medal at the Winter Games was 15year-old American figure skater Tara Lipinski in Nagano 1998.
TV Commercial
To further promote our Winter Olympic Theme Meal, we met with the Riderwood TV team to develop a commercial that aired on the Riderwood network the week prior to our event. In the commercial, Erica is an NBC sports newscaster covering the Winter Olympic Games when Christine, a newly gold medalist in downhill skiing is interviewed about her big win. Christine explains she wanted to get down the slope as fast as she could in order to make it to the Winter Olympic Theme Meal that is taking place in the Wye Oak Pub. Christine describes the meal in such great detail that Erica ends the commercial by asking to catch a ride to the event. The commercial was extremely enjoyable to make and we loved seeing it air on the TVs at Riderwood.
TV Script Backdrop is a snowy scene skiing down a mountain side. Skier is skiing fast down a mountain, passing flags and crosses the finish line with a new PR. Crowd cheers and skier looks happy. (Interview takes place in front of Olympic Backdrop) Interviewer: Wow! Christine that was an incredible run— a new personal record! What were you thinking as you were flying down the slopes? Skier: Thanks Erica, I heard that there was a Winter Olympic Theme Meal going on in the Wye Oak Pub at 11:30 that I wanted to make it to! Interviewer: A Winter Olympic Theme Meal? That sounds interesting, can you tell me a bit more about the event? Skier: Well, Erica, the menu consists of featured entrees, appetizers, and desserts from different countries that participate in the winter games. Interviewer: Do you know what they will be serving? It’s so cold out it would be great if they had a nice warm soup and entrées choices. Skier: I heard they will be having a Jamaican Jerk Chicken, authentic Fish and Chips from Great Britain, a warm potato salad from Germany and a Swiss Chocolate Mousse Cake for dessert! That is only just a preview of the menu; I know they will be offering a lot more! Interviewer: Oh wow, Christine that sounds delicious!! You are making my mouth water from just those items you mentioned. Where did you say this event will be?—I want to head over there after interviewing the other Olympians. Skier: At the Wye Oak Pub on January 17th at 11:30 am until 2pm there will be trivia, Olympic decorations and plenty of authentic international food to try! Interviewer: Thanks for the heads up! I will definitely meet you down there, and let the other Olympians know to go to the event to enjoy a tasty meal. *The above is the original script; however during filming the interns ad-libbed
Decorations Item International Flag Pennant Banner 23ft Tissue Torch 24in International Flag Picks 50ct World Games Party Rings 15ct International Flag Party Tape 20ft Award Medal 12ct
Amount Needed 1- ($4.99)
Total $4.99
3- ($2.99) 2- ($1.99)
$8.97 $3.98
1- ($5.99)
$5.99
3- ($1.99)
$5.97
1- ($5.99)
$5.99 Total: $35.89 + $2.63 TAX +$7.95 Shipping
Total: $46.47
2014 Winter Olympic Theme Meal窶認orecast Menu Items Menu Item Soup Chili Borscht Soup Salad Coleslaw Entrﾃｩe Smoked Brisket Jerk Chicken Fish and Chips Vegetarian Stuffed Peppers Vegetables Green beans Root Medley Starches Rice and Beans Potato Salad Chips Dessert SF Neapolitan Ice Cream Chocolate Mousse Cake Bread Cornbread Potato Roll
Forecasted Amount 60 60 120 90 100 70 40 70 50 70 70 100 4 gallons 10 cakes- 12 servings each 120 70
Grocery List for Dietetic Interns- Winter Olympic Theme Meal Produce-Canned and Fresh Yellow Onions Garlic Canned Whole Tomatoes (crushed with juices) Canned Diced Tomatoes Green Onion Red Potatoes Fresh Beets Fresh Carrots Chopped Cabbage Celery Green Pepper Sweet Red Pepper Limes Red Onion Green Onion Jalapenos Baking Potatoes Large Green Bell Peppers Tomatoes Lemons French Green Beans Baby Turnips Fingerling Potatoes Parsnips Large Golden Beets Kohlrabi Bulbs Celery Root
130 items 7 bulbs of garlic 6 (28 oz cans)= 168 oz 40 lbs or 630 oz 2 lbs 35 lbs 16 cups 20 lbs 33 lbs 12 cups 3 lbs 3 lbs 20 items 18 items 3 items 56 items 50 items 40 each 15 items 10 items 17.5 lbs 50 items 33 items 8 each 8 each 8 each 4 each
Protein- Meat, Fish, Chicken, Eggs Beef Chuck Whole Chicken Beef Brisket Cod Fillets Canned Black Beans Bacon Eggs
15 lb 105 (4 oz pieces) 24 lb (5-5 lbs briskets?) 25 lbs 12 (15 oz cans)=180 oz 9 lbs 63 eggs/ 5.5 dozen
Dairy Cheddar Sour Cream Grated Parmesan Cheese Butter Buttermilk Sugar Free Vanilla Bean Ice Cream Sourcream Cream Cheese Evaporated Milk Whipped Cream
2 lb 1 lb 1.5 cup 7 cups 14 cups 3 gal 2.5 cups 40 oz 60 oz 5 cups
Spices, Seasonings and Herbs Chili Powder Ground Cumin Cayenne Pepper Ground Cinnamon Crushed Red Pepper Bay Leaf Salt Dill Weed Ground Pepper Mustard Seeds Celery Seeds Dried Thyme Ground Allspice White Pepper Ground Nutmeg Red Pepper Flakes Paprika Garlic Powder Onion Powder Black Pepper Cayenne Dry Mustard Dried Oregano Kosher Salt Mint Flakes Flat Leaf Parsley Fresh Rosemary Fresh Cilantro Fresh Parsley Leaves
16 tbsp 8 tbsp 1.75 tsp 8 tsp 0.75 tsp 3 leaves 50 tsp= ~17 tbsp 2 tsp 4 tsp 5 tsp 5 tsp 7 tbsp 8 tbsp 8 tbsp 3 tsp 2 tsp 23.5 tsp= ~8 tbsp 6.5 tbsp 5 tbsp 7 tbsp 5 tbsp 2 tbsp 9 tbsp 2.5 cups 1/5 cup 4 tbsp 12.5 sprigs 1.75 lb ½ cup
Fresh Chive
¼ cup
Baking and Cooking Needs Vegetable Oil Tomato Paste Beef Broth Semisweet Chocolate Masa Harina Granulated Sugar White Vinegar Olive Oil Ketchup Brown Sugar Dark Brown Sugar Dark Amber Maple Syrup Cider Vinegar Yellow Mustard Worcestershire Sauce Hot Red Pepper Sauce Sherry Vinegar Whole Grain Dijon Mustard Baking Soda Chocolate Syrup Chocolate Cake Mix
50 tbsp (need more for Frying??) 12 tbsp 38 cups 26 oz 12 tbsp 20 cups 16 cups 132 tbsp= 8.25 cup 24 cup 3 cup 1/3 cup ¾ cup 3 cup 3 cup 3 cup ¼ cup 24 cup 1 cup 7 tsp 2.5 cups 6 (16 oz packages)
Grains and Flour All Purpose Flour Medium Grain White Rice Cornmeal Potato Rolls
50 cups 52 cups 14 cups 70 items
Misc. Items/ Other Pimento Applewood Chips for Smoker Pine Nuts Currants Alcohol (Beer and Rum)
? 8 cup 6.67 cup Will be provided by bar
Production Sheet: TUESDAY Time 9:00:00 AM 9:30:00 AM 10:00:00 AM 10:30:00 AM 11:00:00 AM 11:30:00 AM 12:00:00 PM 1:00:00 PM 2:00:00 PM 3:00:00 PM 3:30:00 PM 4:00:00 PM 5:00:00 PM 5:30:00 PM 6:00:00 PM
Task Temperature Check Prepare Maple-BBQ Sauce. Place in refrigerator. Prepare Swiss Mouse Cake batter and mousse. Place in refrigerator. Assemble cakes to cook. Place first batch in oven. LUNCH Remove first batch. Place final cakes in oven and clean area. Remove and cool cakes then place in freezer.
Production Sheet: WEDNESDAY Time 9:00:00 AM 9:30:00 AM 10:00:00 AM 10:30:00 AM 11:00:00 AM 11:30:00 AM 12:00:00 PM 12:30:00 PM 1:00:00 PM 1:30:00 PM 2:00:00 PM 2:30:00 PM 3:00:00 PM 3:30:00 PM 4:00:00 PM 4:30:00 PM 5:00:00 PM 5:30:00 PM
Task Prepare vegetables for soups.
Assemble and cook soup. Cool and place in freezer.
LUNCH Prepare German potato salad. Place in refrigerator. Prepare and cook cornbread. Place in refrigerator. Clean, organize, and prepare all vegetables to be chopped next day. Clean.
Temperature Check
Production Sheet: THURSDAY Time 9:00:00 AM 9:30:00 AM 10:00:00 AM 10:30:00 AM 11:00:00 AM 11:30:00 AM 12:00:00 PM 12:30:00 PM 1:00:00 PM 1:30:00 PM 2:00:00 PM 2:30:00 PM 3:00:00 PM 3:30:00 PM 4:00:00 PM 4:30:00 PM 5:00:00 PM 5:30:00 PM 6:00:00 PM 6:30:00 PM 7:00:00 PM 7:30:00 PM 8:00:00PM
Task Cut all vegetables needed for production of entrees and sides.
Prepare and marinate potatoes for chips. LUNCH Assemble green beans and root vegetables. Place in refrigerator. Prepare marinade for brisket, and place in refrigerator. Prepare and cook rice, place in refrigerator. Prepare and cook stuffed peppers. Place in refrigerator. Prepare Coleslaw. Place in refrigerator. Prepare and marinate chicken. Place in refrigerator. Decorate pub.
Temperature Check
Production Sheet: FRIDAY Time 6:00:00 AM 6:30:00 AM 7:00:00 AM 7:30:00 AM 8:00:00 AM 8:30:00 AM
9:00:00 AM 9:30:00 AM 10:00:00 AM
10:30:00 AM 11:00:00 AM 11:30:00 AM 12:00:00 PM 12:30:00 PM 1:00:00 PM 1:30:00 PM 2:00:00 PM 2:30:00 PM 3:00:00 PM 3:30:00 PM 4:00:00 PM 4:30:00 PM 5:00:00 PM
Task Arrive at Windsor. Soak applewood chips for smoker. Prepare brisket. Pick up heating lamps and boards. Return to Seasons. Remove Swiss mousse cake and soup from freezer. Begin to defrost soup. Prepare batter for fish and chips. Check on Brisket. Place chicken and vegetables in oven. Start reheating potato salad, stuffed peppers, rice, and corn bread. Pick brisket up from Windsor. Place dishes in service area. Change for event. Cook fish and chips as needed, help with service, trivia, greet guests, etc.
Clean up from event. Dishes, reset pub to original layout, and take down decorations.
HOME!
Temperature
Heat board for fish
Heat Lamp
Brisket Carving Station
Fish Basket
Stuffed Peppers
Potato Root Vegetables Salad
Plate Lowerator
Salad Plate
Potato Roll
Chili
Chicken
Green Beans
Rice
Chips
Corn Bread
Coleslaw
Borscht
Soup Bowls
Placed in front of bay windows:
Cake Plates
Ice Cream Bowls
Placed by pool tables:
Swiss Cake
Ice Cream
Winter Olympic Theme Meal Buffet Table Layout
Recipe
Quantity
Unit
Cost/Unit
Adjusted Cost
Cost/ Recipe
Cost/ Serving
American Beef Chili Vegetable oil Beef chuck, cut into 1/2-inch cubes Chili powder Ground cumin Cayenne pepper Ground cinnamon Crushed red pepper Bay leaf Chopped yellow onions Minced garlic Bottles dark beer Whole tomatoes, crushed, with juices Diced tomatoes Tomato paste Beef broth Kosher Salt Semisweet chocolate Masa harina Grated Cheddar* Finely chopped green onions* Chopped fresh cilantro leaves*
12 tbsp 15 9 3.5 1.75 1.5 0.75 3 9 1.5 5 6 (28 oz) 6 (14.5 oz) 12 6 6 6 12 2 2 1.5
$39.34/ 6(1gal)
$6.56/gal
$0.26
lb tbsp tbsp tsp tsp tsp items cups tbsp 12 oz
$6.68/3(3lb) $7.89/ 1(18 oz) $13.81/ 1(16 oz) $13.04/ 1(18 oz) $9.92/ 1(16 oz) $12.28/ 1(12 oz) $13.70/ 1(8 oz) $17.85/ 1(50 lb) $10.37/ 1(5 lb)
$0.74/lb $0.44/oz $0.86/oz $0.72/oz $0.62/oz $1.02/oz $1.71/oz $0.36/lb $0.13/oz
$11.10 $1.98 $1.51 $0.21 $0.16 $0.13 $1.71 $1.62 $0.10
can can tbsp cups tsp oz tbsp lb lb lb
$18.59/ 6(10 lb) $24.51/ 6(10 lb) $61.01/ 24(4.5oz) $26.67/ 12(49 oz) $15.64/ 12(3 lb) $40.11/ 1(22 lb) $15.90/ 1(10 lb) $25.46/ 2(5 lb) $8.82/ 1 (12 ct) $14.22/ 1(30 ct)
$0.02/oz $0.03/oz $0.56/oz $0.05/oz $0.03/oz $0.11/oz $0.10/oz $2.50lb $0.73/each $0.47/each
$3.36 $2.61 $3.36 $2.40 $0.03 $0.66 ` $0.60 $2.50 $3.65 $1.88 60 servings
TOTAL
$39.83 Russian Borscht Soup
$0.66
Chopped Fresh Beets Chopped Carrots Chopped Onion Beef Broth Diced Tomatoes, undrained Chopped Cabbage Kosher Salt Dill Weed Pepper Sour Cream
16 16 16 32 8 (16 oz) 16 2 2 1 1
cups cups cups cups can cups tsp tsp tsp lb
$13.14/ 1(25 lb) $16.92/ 1(50 lb) $17.85/ 1(50 lb) $26.67/ 12(49 oz) $24.51/ 6(10 lb) $11.36/ 1(50 lb) $15.64/ 12(3 lb) $27.89/ 6(4 oz) $11.60/1 (1lb) $21.22/ 12(16 oz)
$0.53/lb $0.34/lb $0.36/lb $0.05/oz $0.03/oz $0.23/lb $0.03/oz $1.16/oz $0.73/oz $0.11/oz
$4.24 $2.72 $2.88 $12.80 $3.84 $1.84 $0.01 $0.39 $0.12 $1.76 60 servings
TOTAL
$30.60
$0.51
Norwegian Coleslaw Cabbage Kosher Salt Sugar, granulated White Vinegar Mustard Seeds Celery Seed Chopped Celery Chopped Green Pepper Chopped Sweet Red Pepper Shredded Carrots
10 3 10 10 5 5 12 10 10 20
items (25 lbs) tbsp cups cup tsp tsp cups small (3lbs) small (3lbs) 2.5 oz carrots
$11.36/ 1(50 lb) $15.64/ 12(3 lb) $14.86/ 1(25 lb) $27.52/ 12(32 oz) $11.96/ 1(24 oz) $35.68/ 6(16 oz) $32.40/ 4(5 lb) $10.65/ 1(5 lb) $24.77/ 1(10 lb) $16.92/ 1(50 lb)
$0.23/lb $0.03/oz $0.60/lb $0.07/oz $0.50/oz $0.37/oz $1.62/lb $2.13/lb $2.48/lb $0.34/lb
$5.75 $0.05 $3.00 $5.60 $0.42 $0.31 $9.72 $6.39 $7.44 $1.06 120 servings
TOTAL
$39.74 Jamaican Jerk Chicken
Whole Chicken Lime
100 4 oz piece 20 limes
$52.76/ 4(5 lb) $11.14/ 1(48 CT)
$2.64/lb $0.23/each
$65.95 $4.60
$0.33
Jerk Rub Chopped Red Onion Dried Thyme Ground All Spice Ground Cinnamon White Pepper Chopped Green Onion Tops Kosher Salt Ground Nutmeg Jalapenos Olive Oil Flavorful Rum Pimento
18 6 4 6.5 8 3 2 3 50 8 3 optional
items (~4oz/ea) tbsp tbsp tsp tbsp cups/each tbsp tsp small (~1oz/ea) tbsp splashes optional
$13.13/ 1(25 lb) $12.08/ 1(12 oz) $18.44/ 1(16 oz) $9.92/ 1(16 oz) $19.60/ 1(18 oz) $8.82/ 1(12 ct) $15.64/ 12(3 lb) $14.25/ 1(16oz) $14.12/ 1(10 lb) $41.32/ 6(1 gal)
$0.53/lb $1.00/oz $1.15/oz $0.62/oz $1.06/oz $0.74/each $0.03/oz $0.89/oz $1.41/lb $0.05/oz
$2.39 $3.00 $2.30 $0.67 $4.24 $2.22 $0.03 $0.45 $4.40 $0.20
100 servings
TOTAL
$90.45 Montreal Smoked Brisket
Beef brisket Dark brown sugar Chili powder Paprika Salt Garlic powder Onion powder Black pepper Cayenne Dry mustard Ground cumin Applewood chips Maple BBQ Sauce Vegetable oil
24 1/3 1/3 1/3 3 1/4 1/4 1/4 1/4 2 2
lb cup cup cup tbsp cup cup cup cup tbsp tbsp
3/4 cup
$2.74/lb $21.14 / 24(1 lb) $0.88/lb $7.89/ 1(18 oz) $0.44/oz $100.72/ 3(5.25 lb) 0.40/oz $3.79/ 1(25 lb) $0.01/oz $33.03/ 6(1 lb) $0.34/oz $37.51/ 6(20 oz) $0.31/oz $11.60/1 (1lb) $0.73/oz $13.04/ 1(18 oz) $0.72/oz $39.07/ 6(1 lb) $0.41/oz $13.81/ 1(16 oz) $0.86/oz $78.02/ 1(30 lb) $2.60/lb $24.06/ 1(35 lb)
$0.04/oz
$65.76 $0.46 $1.17 $1.07 $0.01 $0.68 $0.62 $1.46 $1.44 $0.41 $0.86 $73.94 $0.24
$0.90
Yellow onion Chopped garlic Ketchup Brown sugar Dark amber maple syrup Cider vinegar Yellow mustard Worcestershire sauce Hot red pepper sauce Essence seasoning Red pepper flakes Essence Seasoning Paprika Salt Garlic powder Black pepper Onion powder Cayenne pepper Dried leaf oregano Dried thyme
4.5 1/4 24 3 3/4 3 3 3 1/4 2 2
cup cup cup cup cup cup cup cup cup tbsp tsp
$17.85/ 1(50 lb) $10.37/ 1(5 lb) $20.63/ 6(10 lb) $17.07/ 1(25 lb) $217.98/ 12(32 oz) $15.16/ 4(1 gal) $16.61/ 4(1 gal) $25.83/ 4(1 gal) $39.63/ 4(1 gal) $2.41/ 11.5 tbsp $75.00/ 6(16 oz)
$0.36/lb $0.13/oz $0.02/oz $0.04/oz $0.57/oz $3.79/gal $0.01/oz $0.05/oz $0.08/oz $0.21/tbsp $0.78/oz
2 1/2 2 2 1 1 1 1 1
tbsp tbsp tbsp tbsp tbsp tbsp tbsp tbsp
$100.72/ 3(5.25 lb) $3.79/ 1(25 lb) $33.03/ 6(1 lb) $11.60/1 (1lb) $37.51/ 6(20 oz) $13.04/ 1(18 oz) $26.49/ 1(5 lb) $12.08/ 1(12 oz)
0.40/oz $0.01/oz $0.34/oz $0.73/oz $0.31/oz $0.72/oz $0.33/oz $1.00/oz
$12.96 $0.26 $3.84 $0.96 $3.42 $0.71 $0.24 $1.20 $0.16 $0.42 $0.26 $24.67 $0.50 $0.01 $0.34 $0.37 $0.16 $0.36 $0.17 $0.50 90 servings
TOTAL
$98.61 British Beer Battered Fish
Bottle beer All-purpose flour Salt Black pepper Garlic powder Cod fillets
17.5 35 2 1 1 25
12 oz bottles cup tsp tsp tsp pounds
$16.35/ 2(25 lb) $3.79/ 1(25 lb) $11.60/1 (1lb) $33.03/ 6(1 lb) $9.19/ 1(10 lb)
$0.02/oz $0.01/oz $0.73/oz $0.34/oz $0.92/lb
$5.60 $0.01 $0.37 $0.17 $23.00
$1.10
70 servings
TOTAL
$
29.15
$0.42
British Homemade Chips Sherry vinegar Kosher salt Sugar Large baking potatoes Vegetable oil
24 1 1/2 1 1/2 50 for frying
cup cup cup each gal
$62.22/ 4(5 ltr) $15.64/ 12(3 lb) $14.86/ 1(25 lb) $18.40/ 120ct $24.06/ 1(35 lb)
$3.11/ltr $0.03/oz $0.60/lb $0.15/each $0.04/oz
$17.67 $0.36 $0.48 $7.50 $5.49 100 servings
TOTAL
$31.50
$0.32
Vegetarian Turkish Stuffed Peppers Large Green Bell Peppers White rice Medium onions Tomatoes, grated Tomatoes, whole Pine nuts Currants All spice Ground black pepper Mint flakes White sugar Salt Lemon juice Olive oil
40 40 80 30 15 6 2/3 6 2/3 1/4 1 1/2 1/4 to taste 5 5
each cups each cup each cup cup cup tbsp cup cup each cup
$17.93/ 1(25 lb) $35.61/ 1(11 lb) $17.85/ 1(50 lb) $24.51/ 6(10 lb) $18.28/ 1(25 lb) $69.35/ 1(5 lb) $16.50/ 1(5 lb) $18.44/ 1(16 oz) $11.60/1 (1 lb) $12.33/ 1(1 lb) $14.86/ 1(25 lb) $3.79/ 1(25 lb) $34.97/ 1(165 ct) $41.32/ 6(1 gal)
$0.72/lb $0.20/oz $0.36/lb $0.03/oz $0.73/lb $0.87/oz $0.21/oz $1.15/oz $0.73/oz $0.77/oz $0.60/lb $0.01/oz $0.21/each $0.05/oz
$9.60 $64.00 $9.60 $7.20 $3.65 $46.11 $11.13 $2.30 $0.37 $3.08 $0.08 $0.02 $1.05 $2.00 40 servings
TOTAL
$160.19
$4.00
Italian Green Bean Gemolata French green beans Minced garlic Grated lemon zest Minced fresh flat-leaf parsley Freshly grated Parmesan cheese Toasted pine nuts Olive oil Kosher salt Freshly ground black pepper
17.5 1/4 1/2 4 1 1/2 1 1 1/4 to taste to taste
pound cup cup tbsp cup cup cup
$43.85/ 10(2.2 lb) $10.37/ 1(5 lb) $34.97/ 1(165 ct) $27.19/ 3(10 oz) $8.84/ 1(20 lb) $69.35/ 1(5 lb) $41.32/ 6(1 gal) $15.64/ 12(3 lb) $11.60/1 (1 lb)
$1.99/lb $0.13/oz $0.21/each $0.91/oz $0.03/oz $0.87/oz $0.05/oz $0.03/oz $0.73/oz
$34.83 $0.26 $2.31 $1.82 $0.36 $6.96 $0.50 $0.03 $0.73 70 servings
TOTAL
$47.80
$0.68
Roasted Root Vegetable Medley Carrots Baby turnips Fingerling potatoes Parsnips Medium onions Large golden beets
Kohlrabi bulbs Celery root Whole head garlic Fresh rosemary Salt
50 each 50 33 8 8
$34.48/ 1(50 lb)
$0.69/lb
each each each each
$27.99/ 12(3 lb) $34.78/ 1(20 lb) $23.96/ 1(25 lb) $17.85/ 1(50 lb)
$0.78/lb $1.74/lb $0.96/lb $0.36/lb
8 each
$12.06/ 1(25 lb)
$0.48/lb
$8.63 (Green $13.02 turnip) $27.84 $1.92 $0.96 (regular $0.77 beet) (not available) (not available
8 each 4 each 4 each 12.5 sprigs to taste
$40.83/ 4(5 lb) $9.09/ 1(7 oz) $3.79/ 1(25 lb)
$2.04/lb $0.68/oz $0.01/oz
$0.26 $0.68 $0.01
Freshly ground black pepper Extra-virgin olive oil
to taste as needed
$11.60/1 (1lb) $41.32/ 6(1 gal)
$0.73/oz $0.05/oz
$0.73 $0.10 50 servings
TOTAL
$54.92
$1.09
Mexican Tomato Rice and Beans Medium-grain white rice Canned diced tomatoes Extra-virgin olive oil Garlic cloves Fresh jalapeno Canned black beans Kosher salt Ground cumin Chili powder Fresh oregano Fresh cilantro
12 12 1 1/2 6 6 12 1 2 1 1/2 1/2
cup (14 1/2 oz) can cup cloves (.21/oz) each (~1oz/ea) (15 oz) can tbsp tbsp tbsp cup cup (4)
$35.61/ 1(11 lb) $24.51/ 6(10 lb) $41.32/ 6(1 gal) $10.37/ 1(5 lb) $14.12/ 1(10 lb) $20.16/ 24(15 lb) $15.64/ 12(3 lb) $13.81/ 1(16 oz) $7.89/ 1(18 oz) $26.49/ 1(5 lb) $14.22/ 1(30 ct)
$0.20/oz $0.03/oz $0.05/oz $0.13/oz $1.41/lb $0.004/oz $0.03/oz $0.86/oz $0.44/oz $0.33/oz $0.47/each
$19.20 $5.22 $0.60 $0.16 $0.53 $0.72 $0.02 $0.86 $0.22 $1.32 $1.88 70 servings
TOTAL
$30.73 German Potato Salad
Red potatoes Kosher salt Bacon Yellow onion White vinegar White sugar Whole grain Dijon mustard Freshly ground black pepper Fresh parsley leaves
35 3 9 13 5 3/4 2 1 1 1/2
pounds tbsp pounds cups cup cup cup tbsp cup
$13.68/ 1(50 lb) $15.64/ 12(3 lb) $35.20/ 2(150 ct) $17.85/ 1(50 lb) $27.52/ 12(32 oz) $14.86/ 1(25 lb) $44.24/ 2(11 lb) $11.60/ 1 (1lb) $14.33/ 4(1 lb)
$0.27/lb $0.03/oz $0.12/sl $0.36/lb $0.07/oz $0.60/lb $0.13/oz $0.73/oz $0.22/oz
$9.45 $0.05 $19.44 $1.20 $0.13 $0.64 $1.04 $0.04 $0.88
$0.44
Fresh chives
1/4 cup
$5.03/ 1(4 oz)
$1.26/oz
$2.52 70 servings
TOTAL
$35.39
$0.51
Traditional Southern Cornbread Butter White Sugar Eggs Buttermilk Baking Soda Cornmeal All-purpose flour Salt
7 8.5 28 14 7 14 14 7
cups cups eggs cups tsp cups cups tsp
$71.17/ 36(1 lb) $14.86/ 1(25 lb) $18.59/ 1(15 DOZ) $24.12/ 9(.5 gal) $15.40/ 12 (24 oz) $14.06/ 1(25 lb) $16.35/ 2(25 lb) $3.79/ 1(25 lb)
$1.98/lb $0.60/lb $0.10/egg $5.36/gal $0.05/oz $0.56/lb $0.33/lb $0.01/oz
$6.93 $2.55 $2.80 $4.69 $0.06 $3.92 $2.31 $0.01 120 servings
TOTAL
$23.27
$0.19
Swiss Chocolate Mousse Cake Chocolate Syrup Chocolate Cake Mix Water Vegetable Oil Eggs Breakstones Sour Cream Cream Cheese, softened Sugar Evaporated Milk Semi Sweet Chocolate Whipped Cream
2.5 5 5 1.5 35 2.5 5 (8 oz) 5 5 (12 oz) 5 (4oz) 5
cups pkg (16 oz) cups cups eggs cups pkg cups can pkg cups
$21.90/ 12(24 oz) $54.82/ 6(5 lb) $0 $24.06/ 1(35 lb) $18.59/ 1(15 DOZ) $21.22/ 12(16 oz) $5.56/ 1(3 lb) $14.86/ 1(25 lb) $46.86/ 6(10 lb) $40.11/ 1(22 lb) $25.14/ 12(15 oz)
$0.08/oz $1.83/lb 0 $0.04/oz $0.10/egg $0.11/oz $1.85/lb $0.60/lb $0.78/lb $0.11/oz $0.14/oz
$1.60 $9.15 0 $0.48 $3.50 $2.20 $4.63 $1.50 $2.93 $2.20 $5.60 120 servings
TOTAL
$33.79
$0.28
Potato Roll Potato Roll
70 items
$24.12/1 (72 ct)
0.34/each
$23.80 70 servings
TOTAL
$23.80
$0.34
Sugar Free Vanilla Bean Icecream SF NF vanilla bean ice cream
3 gallon
$28.29/ 1(3 gal)
$9.43/gal
$28.29 60 servings
TOTAL
TOTAL FOOD COST: $798.06
$28.29
*Note: Was unable to find alcohol prices and prices of some items that were unavailable on eSYSCO. They are not included in the total food cost.
$0.47
Erica Gavey Intern Reflection When I started at Riderwood in the beginning of December, I was somewhat nervous as I had very little food service experience prior to my dietetic internship. After a warm welcome from the Season’s and Wye Oak Pub staff, all of my fears and hesitations went away and I was excited to learn all the “in’s and out’s” of a food service operation. My days were spent in the kitchen helping with food preparation, expediting, conducting a health inspection, and other side projects. My main focus was dedicated to planning our theme meal. We got approval of our Winter Olympic idea on day 1 and worked hard and tirelessly on finding the best recipes to use that were authentic and diverse. Forecasting the menu, developing attractive and creative promotion flyers, posters and table tents and even starring in a commercial (which was a lot of fun) were projects that my internship partner and I spent a lot of time perfecting. When week 5 approached, we came into work early and left late every day to prepare, create and cook over 11 diverse menu items and even spent a decent portion decorating the Wye Oak Pub with Winter Olympic decorations and promoting our theme meal at all the various restaurants on the Riderwood campus. To say our theme meal was a success is an understatement. I am so proud of myself and my partner for all the hard work we did into creating such a fun event and I am grateful to the kitchen staff for all of their help and guidance. Before this rotation, the most people I had prepared and cooked a meal for was 3, and after serving over 120 residents and delicious meal, I leave this rotation feeling confident in my ability to follow through with my goals, delegating and prioritizing tasks and never shying away from a new opportunity!
SWOT Analysis #1: Slow Business in the Pub Scenario: The Pub located in Town Center is open seven days a week from 11:30 a.m. to 8:00 p.m., offering a variety of menu and drink selections. From 6:30 p.m. to 8:00 p.m. the kitchen is closed and only drinks are available to the residents. Managers inquired possible reasons why business is slower in comparison to other dining establishments on the campus. Strengths In the Kitchen 1. Layout of kitchen; kitchen was laid out in an efficient manner for the Chef 2. Chef checked the temperature of the fried fish before service; great food safety practice In the Dining Room 1. Friendly service; every customer was greeted with a smile 2. Guest promptly received menu and utensils after sitting 3. Built rapport with residents; witnessed several staff members talking with residents and asking how they were doing and what their holiday plans were Other 1. The Pub’s location can be a strength as it is located directly across from Seasons Restaurant and near the lobby where guests frequent 2. The Pub is open seven days a week, which allow customers to visit for brunch Sunday after church 3. Alternative attractions, such as a popcorn machine and pool tables lure in residents
Weaknesses In the Kitchen 1. Slow preparation in kitchen: a. For example (ticket printed at 12:05pm, not prepared until 12:21pm, not served until 12:27pm)—Item was 1 Cold Sandwich b. Ran out of potato salad at 12:11pm (Pub had only been open 41 minutes) c. Don’t prep meals in the order they are received; little communication between chefs on who prepares which plate (there was an instance when both chefs were working on same order) d. Some staff members were preparing their own lunch during peak times In the Dining Room 1. Servers were not assigned a specific section. The layout seemed disorganized 2. Different servers interacted with the same table 3. Two ladies served meal at 11:51am, actively looking for someone to clear table at 12:11pm, and waiter was flagged down at 12:21pm Other 1. The Pub is at a disadvantage because of the proximity to Seasons Restaurant during dinner 2. Bar seating is not favorable; it is too high for some residents
Opportunities In the Kitchen 1. Train staff on food safety (ServSafe certified) and to be knowledgeable about menu a. For example, there was more than one instance when staff members had to ask Chef what the side items were 2. Possible installment of a mini fridge for salads and condiments; add additional mayo into the servers condiment area 3. Have more employees involved in restocking the kitchen (only observed the chef restocking) In the Dining Room 1. Assign servers specific sections 2. Use a notepad to take orders, especially with big groups 3. Time management a. Instead of standing waiting for customers help stock kitchen
Threats In the Kitchen 1. Food safety and kitchen safety a. When the special (Fried Fish and Okra) was received at 11:58 am it was still in the kitchen past 12:30pm not temp controlled) b. Ice-cream scoop was resting under coffee dispenser c. Some items that were dropped weren’t picked up immediately d. Lids weren’t on hot items (noticed lids for soup and bacon stayed off for over an hour) e. Hairnets weren’t utilized for all staff helping prepare food In the Dining Room 1. Displeased customers for slow service and clearing of plates Other 1. Weather conditions affect outdoor seating and events
Other
1. Possible expansion of menu to provide more
variety 2. Perfect atmosphere for hosting themed events 3. Increasing late night traffic with additional events such as board game nights, card games and/or pool tournaments 4. Add additional TV behind the bar in the Pub to attract residents to dine in the Pub while watching sporting events or the evening news
2. The laid back atmosphere of the Pub may
discourage residents who are looking for a formal dining atmosphere 3. Upcoming holidays reduce possible residents dining at the Pub. 4. Closing the Pub down for certain holidays may present challenges to residents (i.e. Mother’s Day)
SWOT Analysis #2: Business at the Overlook Restaurant Scenario: The Overlook Restaurant is located in Lakeside Commons and is open seven days a week for lunch and dinner from 11:30 a.m. to 6:00 p.m. They offer Dinner at the BAR from 3:00 p.m. to 6:00 p.m. and a daily dinner carry-out from 3:00 p.m. to 7:30 p.m. Happy hour is offered on Mondays, Wednesdays, and Fridays from 4:00 p.m. until 6:00 p.m. The Overlook Restaurant offers a variety of meal selections including a specialty item of the day (i.e. Build Your Own Omelet Tuesdays and Surf and Turf Fridays). The menu changes every 3 months as the restaurant prides itself on fresh and seasonal menu items. Managers inquired about the work flow and production of the Overlook Restaurant and compare it to the Wye Oak Pub located in Town Center. Note: We observed the Overlook Restaurants on Tuesday and Friday during their lunch hours. Strengths Weaknesses In the Kitchen In the Kitchen - Efficient system in the prep area behind - Space behind the bar when food is prepped the bar. Three chefs responsible for and cooked is different stations (1 soup, salad & - Beverage station/ alcohol not located behind sandwiches, 1 wood fire stove and stove bar as it was utilize for meal preparation and top, 1 specialty entrees and stove) cooking - Appealing and diverse menu offering - Bar wasn’t utilized at a seating area during signature specialties Mon-Fri lunch time (it is offered but no one took - Food was prepared in a fast and efficient advantage) manner (kept in or near wood stove to - Although the menu changes every three remain warm) sandwiches and soups months, the specialty menu does not change made and served within 5 minutes In the Dining Room In the Dining Room - Frequent errors were made. 3 out of 5 tables - Host is available to help seat guests and observed, sent food back. (i.e. soup too cold, immediately distribute menus for review. no French fries served with omelet.) - Fast service to the residents in the dining - Tight space between tables. Walkers room (i.e. 4 guests arrived at 11:32, served frequently blocked path, hard for guest to water 11:33, placed food and drink order maneuver. 11:34, soup delivered 11:45, soda refills - Though there are 8 waiters and 1 hostess, 11:47, food delivered 12:00) rarely was there more than 2 waiters helping - Accommodating staff (i.e. when customer guests at a time. was displeased manager came to table at Other 12:10 and left at 12:18 when customer - Small work space behind the bar where the was pleased. chefs prep and cook might be difficult to - Customers were greeted frequently (i.e. manage during peak hours/large parties two guest were visited by wait staff at - Chefs didn’t communicate with each other 11:48, 11:52, 11:59, 12:02, 12:10, 12:16, for most items 12:20, 12:27) Other -
Beautifully decorated dining facility with big windows and open spaces Seasonal menu—rotates every 3 months and is updated with fresh ingredients There are a lot of menu items where the residents get to personalize their meal (i.e. build your own pizza)
Opportunities
In the Kitchen - Offer more popular signature entrees (the top two popular are Build Your Own Omelet Tuesdays and Surf and Turf Fridays Monday is Italian Day and it is the slowest day; change the theme) - Allow residents to use MOD when ordering takeout at lunch. In the Dining Room - Possible addition of tables that seat only two individuals to allow smaller parties to feel more comfortable at peaks times. - Use trays when delivering food (i.e. when delivering 4 plates - brought 2 waiters and then went back again to grab condiments) - Allow reservations bigger than 8 if are willing to eat at opening. - Offer happy hour on Saturday in addition to Monday, Wednesday, and Friday. Other - Maintenance was being conducted in the dining room during peak lunch hours. Should try and complete these projects before opening or between lunch and dinner.
Threats
In the Kitchen - Not offering a signature specialty on the weekends - High volume of patrons and small work space behind bar - Although it’s nice seeing the chefs work, utilizing the big kitchen in the back may be more effective In the Dining Room - Other restaurants and individual kitchens on campus (i.e. Monday special is Italian – easy to prepare pasta with marinara at home, café, pub, etc.) - Icy or cold weather prevents patrons from other buildings traveling in for lunch. - Sitting at bar in front of stove is hot during summer months. Detracts from small parties coming at that time. Other - Residents with walkers are a challenge as they either don’t want to part with their walkers nor wait to have their walkers retrieved
Sustainability Survey While at Riderwood we implemented a survey on recycling in order to determine residents understanding of the different methods of recycling, and whether they participate in, or would be interested in participating in, these programs. Once the survey was completed we found that 89% of residents always recycled. Of the remaining individuals, 7% recycle most of the time and only 4% rarely recycle. When asked, “How often do you recycle?” 78% said once a week. Riderwood’s recycling service provides pickup at the resident’s door once a week. 18% said once a day because they are constantly separating garbage from recycling, and only 4% said once a month. Residents were much more uncertain when asked if Riderwood had a food compost system, 70% had no idea and most of these were uncertain of what food composting was. 26% knew that Riderwood does use a compost system and only 4% believed that there was no compost system in place. Employing a food compost system for residents was either strongly or slightly supported by 67% of residents. Of the remaining, 26% were neutral on whether a system was provided or not, and 7% were slightly against. An overwhelming 93% of resident’s believed that their actions can have a positive impact on the environment and only 7% believe that what they do does not matter. 1. Do you recycle? Always 24
Most of the time 2
2. How often do you recycle? Once a day Once a week 5 21
Rarely 1
Never 0
Once a month 1
Never 0
3. Do you know if Riderwood uses a food compost system? It does It doesn’t I have no idea 7 1 19 4. Would you be interested in Riderwood implementing a compost system for residents? Strongly in Slightly in Neutral Slightly Strongly favor favor against against 11 7 7 2 0 5. Do you believe you can have a positive impact on the environment by recycling? Yes No Unsure 25 2 0
Prevent injury by always wearing a cut glove in the hand opposite of your knife!
Protect yourself and your coworkers. Clean up spills as soon as they happen, use signs to warn others of possible risk, and always remember to wear slip resistant shoes!
Wash Hands
Protect your back! Make sure to place your feet near the object you are lifting, keep your back straight, and lift by apply pressure and bending your knees.
In-between each task, wash your hands and get a new pair of gloves.