Riderwood Binder

Caribbean Cruise Theme Meal

The University of Maryland Dietetic Interns Wendy Baier & Melissa Grindle January 2013

Table of Contents Theme Meal Background Rationale Background Menu Marketing Marketing Plan Flyer Table Tent Commercial Table DĂŠcor Production Forecasted Meals Recipes Nutrient Analysis Grocery List Production Schedule Buffet Layout Pricing Summary Financial Summary Survey Results Reflection Theme Meal Photographs Additional Projects SWOT Analysis Financial Project

Theme Meal Overview

Rationale: We chose to invite the residents of Riderwood on a Caribbean Cruise and have them sample flavors from this region. After the holidays and during the dead of winter, enjoying a warm meal that inspires thoughts of the tropics would be welcomed.

For our meal we decided to create a Caribbean cruise itinerary and focus our table decorations on the features of each island they would visit. The food was a mix of traditional Caribbean foods and we also put a twist on a few favorites, such as Jamaican Jerk Fish.

Backgroud: We decided to take the residents of Riderwood on a Caribbean Cruise focused on five ports of call: Grand Turk, Jamaica, Curacao, Grand Cayman, and Key West.

Grand Turk is known for its outdoor adventures of ziplining, kayaking, and hiking. However, the biggest draw to the island is diving as it lies next to the 3rd largest barrier reef in the world. Before cruise ships even thought of stopping at Grand Turk, John Glenn, the first man to orbit the Earth, splashed down just a mile off the coast in 1962. Even seeing this island from space, John Glenn believed it to be paradise Falmouth, Jamaica, the newest cruise port, just opened in March 2011.

With the opening of this port, Falmouth has seen a spectacular renaissance. Back in the 1800s, it was the sendoff port for sugar, molasses, rum, and coffee being sent to England. Stepping off the ship today, you can purchase wood carvings, coconut purses, and beanies.

Curacao is home to pastel colored homes, which legend says was ordered by the governor who suffered from terrible migraine headaches, as white paint aggravated the condition. The city at dockside is quite cosmopolitan, with ample shopping and cafes to dine in. Also the city is split into two districts with a landmark floating pedestrian bridge to connect the two.

The idyllic port of Grand Cayman is home to white sandy beaches and ample opportunities to swim and scuba dive. If you are into wild life, you can visit Stingray City and Cayman Turtle Farm. You can either embrace the touristy town or completely escape it by heading to a local secluded beach. Either way, Grand Cayman offers plenty for every traveler.

The last port of call, Key West, is actually the southernmost point of the continental United States. Famous personalities such as Ernest Hemingway, President Truman, and Kelly McGillis have lived on this island. It is laid back and offers plenty of historical richness. And if you’re in the mood for some grub and a drink, you can get a Cheeseburger in Paradise at Jimmy Buffet’s Margaritaville.

Each of the ports of call offers a different taste of the Caribbean and our menu reflects the flavors you may find during your visit.

Starters: All Aboard!

Cuban Black Bean Soup: Seasoned with pepper, cumin and garlic Tropical Fruit Salad: Tropical fruits in a yogurt, honey, lime dressing Entrees: The Main Deck Chile Lime Grilled Steak : Cullote steak rubbed with island seasonings and lime juice Rum BBQ Chicken: Chicken with rum BBQ sauce topped with Mango Salsa Jamaican Jerk Snapper: Pan Fried Snapper with a jerk rub, topped with fresh pineapple Coconut Chickpea Curry: Chickpeas, sweet potatoes, onions, tomatoes, coconut milk and curry

Sides: The Skipper Castaway Red Bean and Rice: Classic red beans and rice-half Stowaway Sweet Potatoes, Plantains and Apples: Baked with brown sugar, cinnamon and ginger

Galley Chef’s Green Beans: Green beans, red peppers, and onions in vegetable broth Windjammer Roasted Veggies: Roasted zucchini, squash, bell peppers, asparagus and onion in a Caribbean sauce

Dessert: Bon Voyage!

Captain Jack’s Rum Cake: Rum cake with and a walnut rum glaze Smart Sweet Key Lime Pie: Sugar free key lime pie tartlets Go on Vacation January 18th Lunch Served 11:00 – 1:00 Windsor Dining Room $10 for Guests and Employees Meal of the Day + $2.00 for Residents

Marketing

Marketing Plan: o Commercial to air Monday January 7th through Thursday January 17th o Article in monthly newsletter o Meal to be listed on community calendar o Tri-fold table tents for dining rooms o Sell tickets outside Fireside o Advertisement cards to hand out o Flyers for community bulletin boards

Dreaming of your next vacation?

The University of Maryland Dietetic Interns will bring the vacation to you! s! r o v a l F al c i p o r T Taste ! s e z i r P Win !

lax e r d n a y Get awa

January 18th, 2013 11:00 AM– 1:00 PM Windsor Dining Room $10 for Guests and Employees OR Flex Meal + $2.00

Commercial Script (Blizzard background) Wendy: Boy it sure has gotten cold lately Melissa: did you hear its supposed to keep snowing all week Wendy: This isn’t helping my post-holiday blues Melissa: Well why don’t we go to the University of Maryland Dietetic Intern Caribbean Cruise brunch buffet!

Wendy: When is that?

Melissa: Its Friday January 18th, from 11:00 to 1:00 in the Windsor Dining room.

Wendy: That sounds like it could be fun (Transport to cruise) Wendy: Wow! It’s just like going on a real cruise!

Melissa: It’s so nice and warm!

Wendy: And the food smells so great, I love those tropical flavors Melissa: I’m so glad we escaped the winter and came here!

Scrolling information Join the Interns!

January 18th, 11-1 Windsor Dining Room Look for the interns to pre-buy your tickets Cost is Flex Meal + $2.00 or $10.00 Menu Prop List       

Coats Hat Scarves Shovel Yellow dress Shell necklace sunglasses

Caribbean Cruise Commercial Aired January 7th – January 18th Filmed, Edited, and Created by the Riderwood TV Crew

The script was written by the interns and then modified to fit props and backgrounds available in the TV studio.

Feedback from the commercial was positive and many residents who attended the meal had seen the commercial.

To view the commercial, visit this link: http://bit.ly/VnZmcL

Production

Cuban Black Bean Soup Ingredients:               

2 1/2 cups dry black beans 6 cups water 3 tablespoons olive oil 2 onions, chopped 3 cloves garlic, chopped 6 stalks celery, chopped, with leaves 2 cups water 8 cups chicken broth 1/2 teaspoon ground cayenne pepper 1 1/2 teaspoons ground cumin 2 tablespoons balsamic vinegar 1/4 cup sherry 1 tablespoon soy sauce 1/2 teaspoon ground black pepper 1/4 cup sour cream  1/4 cup chopped green onions

Directions: In a medium-size stock pot, add dried black beans and 6 cups of water, cover and let soak overnight.

In another large stock pot, heat olive oil and add onion, minced garlic and chopped celery. Saute until vegetables are softened. Drain and rinse soaked black beans. Add pre-soaked beans or drained and rinsed canned beans to vegetable mixture along with 2 cups water and broth. Bring to boil; reduce heat and simmer.

Add cayenne pepper and ground cumin. Partially cover the pot and simmer over low heat for 2 to 2 1/2 hours, or until beans are soft. Puree soup in batches in food processor or blender.

Return pureed soup to stock pot and simmer.

Add vinegar, sherry, soy sauce and pepper. Serve hot with a dollop of sour cream or yogurt and chopped green onions.

Fruit Salad with Honey Lime Dressing Ingredients: Dressing:  1/2 cup plain low fat or nonfat yogurt  1/4 cup lime juice  1/4 cup honey  1 tsp. lime zest Salad  2 cups cantaloupe, cut in bite size pieces  1 cup red seedless grapes  1 cup pineapple, cut in chunks  1 cup peeled, diced mango  2 cups blueberries  1 cup Mandarin Oranges

Directions: In a small bowl, mix yogurt, lime juice, honey and lime zest until well-blended.

Refrigerate (covered) until ready to serve. Toss dressing with fruit in large serving bowl.

Chili Lime Grilled Steak Ingredients:          

1 t chili powder 1 t granulated garlic 1/2 t cumin 1/2 t coriander 1/2 t oregano 1/8- 1/4 t chili powder 3/4 t salt 1/4 t black pepper 1 lime (about 2 T lime juice) 1 T extra virgin olive oil  1-2 lbs flank steak, or other good grilling cut (tenderloin, NY strip, and tri-tip all work well)

Directions: Juice the lime into a small bowl. Add oil and spices and stir to combine.

Place the steak in a shallow dish and pour the spice mixture on top. Use your hands to massage it in there. Let it sit for 15 minutes.

Place meat on hot grill for 5-7 minutes on each side.

Slice meat.

Mango Salsa Barbeque Chicken Ingredients:  5 4-ounce boneless, skinless chicken breasts, butterflied  2 cups of barbeque sauce  5 oz rum  1 mango, cut into cubes  2 Tbs chopped red onion  1 jalapeno pepper, minced  1/4 cup fresh cilantro, chopped  Juice from 1 lime

Directions: Heat barbeque sauce. Add rum and simmer. Turn off heat and allow to cook.

Heat a grill or grill pan to high. Brush the chicken with about half of the barbecue sauce, coating both sides. Set aside while the grill heats up.

Grill the chicken until it’s cooked through — about 2 minutes on each side. While it’s cooking, baste with the remaining barbecue sauce. Remove from the pan and let rest under a piece of foil or a pot lid for 5 minutes to allow the juices to redistribute before serving.

Make the salsa by combining the mango, red onion, jalapeno, cilantro, and lime juice. Serve the salsa over the chicken.

Jamaican Jerk Fish Ingredients:       

4 6 ounce pieces snapper Salt 1 - 2 teaspoons Jamaican jerk seasoning 1 pineapple--peeled, cored and cut into rings 1 tablespoon olive oil Pepper 1 lime, cut into wedges

Directions: Heat a griddle or 2 heavy skillets over medium-high heat. Season the fish on both sides with salt and the jerk seasoning. Lightly salt both sides of each pineapple ring. Drizzle the olive oil in the pan, add the fish and pineapple rings and cook until golden, about 3 minutes on each side.

Season with salt and pepper. Arrange a pineapple slice and a fish fillet on each plate. Garnish with lime wedges.

Creamy Chickpea Coconut Curry Ingredients:              

1 onion, diced 4 cloves garlic, minced 1 red pepper, chopped 1 carrot, chopped 1 tablespoon olive oil handful cherry tomatoes, or 1 medium tomato, chopped 2 cups chickpeas, drained 1 baked/cooked sweet potato 1 (15 ounce) can coconut milk 1 to 3 tablespoons curry powder 1 tablespoon turmeric 1 large bunch cilantro, chopped 1 to 2 teaspoons sea salt black pepper and salt, to taste

Directions: Sauté the onion, garlic, red pepper, and carrot in the olive oil on medium high heat, until fragrant and onion is transparent. Add the cherry tomatoes, and cook a few minutes longer.

Add chickpeas, sweet potato, coconut milk, curry powder, turmeric, salt, cilantro, and black pepper.

Let simmer and bubble for about 10 to 15 minutes. Season with salt, and adjust to taste.

Castaway Red Beans & Rice Ingredients:       

1 cup uncooked long-grain white rice 2 cups water 2 tablespoons butter 1 onion, chopped 1/2 green bell pepper, chopped 1 (15 ounce) can kidney beans, drained 1 (14.5 ounce) can diced tomatoes, undrained

Directions: Bring the rice and water to boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.

Melt butter in a skillet over medium heat. Stir in onion and green bell pepper, and cook until tender. Mix in beans and tomatoes, and continue cooking until heated through. Serve skillet mixture over the rice.

Galley Chef Green Beans Ingredients:       



1 lb green beans 1 cup chopped onion 2 cloves garlic 1/2 cup chopped red bell pepper 2 TBSP olive oil 1 cup vegetable broth 1/2 to 1 teaspoon kosher salt (can substitute regular table salt; use 1/4 to 1/2 teaspoon) Ground black pepper

Directions: Snap the stem ends of green beans, or cut them off in a big bunch with a knife if you’d like.

Heat olive oil in pan over medium heat. Add garlic and onions and cook for a minute. Then add green beans and cook for a minute until beans turn bright green. Add the chicken broth, chopped red pepper, salt, and black pepper.

Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp.

You can add more chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can caramelize.

Sweet Potatoes Plantains & Apples Ingredients:         

2 very ripe, blackened plantains 1 large sweet potato, peeled 3 Granny Smith apples, diced 3 Tbs. soy margarine, melted ½ cup firmly packed brown sugar ½ tsp. ground cinnamon ½ tsp. ground ginger ½ tsp. salt ½ cup water

Directions: Preheat oven to 350F. Cut ends off plantains, and halve lengthwise. Remove peel by putting thumb between fruit and peel, and pulling thumb down length of fruit. Cut plantain on bias into 1/2-inch pieces.

Quarter sweet potato lengthwise. Cut each quarter into 1/4-inch pieces.

Mix apples, plantains and sweet potatoes in large bowl. In separate bowl, combine melted margarine, brown sugar, cinnamon, ginger, salt and water. Toss sweet potato mixture with brown sugar mixture, and place into ovenproof dish.

Bake for 20 minutes covered. Uncover, and bake 20 minutes more.

Windjammer Roasted Vegetables Ingredients: Sauce:           

3 tbsp soy sauce 1/2 tbsp canola oil 2 tbsp red wine vinegar 1 tbsp packed brown sugar 1 small onion, coarsely chopped 1/2 tsp dried thyme 1/2 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp ground black pepper 2 tsp grated fresh ginger 2 garlic cloves, minced

Vegetables:  1 medium zucchini  1 medium summer squash  1 medium red bell pepper  1 medium yellow bell pepper  1 lb fresh asparagus  1 red onion, chopped

Directions: Puree the dressing ingredients in a food processor.

Preheat oven to 450 degrees.

Cut zucchini, summer squash, red pepper, yellow pepper and asparagus into bite-size pieces.

Put all vegetables in a large roasting pan, and toss with the sauce. Spread in a single layer.

Roast for 30 minutes, stirring occasionally, until vegetables are lightly browned and tender

Captain Jack’s Rum Cake Ingredients:           

1 cup chopped walnuts 1 (18.25 ounce) package yellow cake mix 1 (3.4 ounce) package instant vanilla pudding mix 4 eggs 1/2 cup water 1/2 cup vegetable oil 1/2 cup dark rum 1/2 cup butter 1/4 cup water 1 cup white sugar 1/2 cup dark rum

Directions: Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.

In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.

Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.

To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

Grocery List Item Black Beans Olive Oil Chicken Broth Onions Garlic Celery Cayenne Cumin Balsamic Vinegar Sherry Soy Sauce Chili Powder Garlic Powder Coriander Oregano Lime Juice Culotte Barbeque Sauce Rum Chicken Snapper Jerk Seasoning Lime Red Bell Pepper Carrots Tomatoes Chickpeas Sweet Potatoes Curry Powder Turmeric Cilantro Coconut Milk White Rice Butter Green Peppers Kidney Beans Diced Tomatoes

Quantity Needed 25 cups 89.1 TBSP/ 5.57 cups 5 gallons 45 + 10cups 135 cloves 60 stalks 7.8 tsp 23.75 tsp 20 TBSP 2.5 cups 47.5 TBSP 17.5 tsp 17.5 tsp 8.75 tsp 8.75 tsp 75 TBSP + 4.375 cups 35 lbs 13.3 cups 33.3 ounces + 6.6 cups 40lb 34 fillets/13lb 6.6 tsp 7 limes 27.5 + 5 cups 15 15 30 cups 32.5 15 TBSP 15 TBSP 15 Bunches + 6.25 cups 15 cans – 15oz 10 cups 72.5 TBSP + 3.3 cups 5 10 – 15oz cans 10 – 14.5oz cans

Order Pkg 6/#10 Can 1 gallon

Quantity to Order 2 - #10 cans (1.9) 1 (0.35)

SUPC 5844220 5934302

12/48oz 4.5 gallons 12 lb cut 6/32 oz 178 cloves in 32oz 24 ct 6/14oz 6/14oz 6/17oz 1.5L 4/1gallon 6/18oz 6/21oz 6/14oz 6/13oz 4/1gallon

2

4311189

3 1

6191712 ???

10 lb 4/1gallon 750ml

4 1 4

5136601 6743748

96/4.8oz 10lb 6/18oz 54 ct 5 lb bag 30lb 25lb 6/#10 Can 6/5lb 6/1lb 6/1lb 4lb

2 2 1 1 1 1 1 1 1 1 1 1

7917661 6190080 5517024

24/14oz 44 lbs 36 lb

1 (17 cans) 1 1

5331368 5807086 5972320

Bushel 6/10# 6/10#

1 1 1

4014973 3896446

1 1 1 1 1 1 1 1 1 1 1

5229398 5228713 2744431 4005567 5228564 9806449 5228671 5229158 138834

4062337 0079095 5228747 5229802

Plantains Granny Smith Apples Brown Sugar Cinnamon Green beans Vegetable Broth Canola Oil Red Wine Vinegar Red Onion Thyme Cloves Ginger Zucchini Yellow Squash Yellow Bell Pepper Asparagus Walnuts Yellow Cake Mix Vanilla Pudding Eggs Sugar Mangoes Jalapenos Yogurt Honey Grapes Canteloupe Pineapple Blueberries Mandarin Edible Flowers

35 52.5

4/6lb 88 ct

1 1

9096033

8.75 cups + 12.5 TBSP 15 tsp 10lbs + 2.5lbs 10 cups 6.25 TBSP + 3.3 cups 25 TBSP

12/2lb

1

5593702

6/18oz 24lb 6 lb 6/1gallon

1 1 1 1

6639512 2282283 5814397 5934302

4/1gallon

1

4042479

25#

2

6/6oz 11 oz 6/1lb 20# 20# 11#

1 1 1 1 1 1

11# 6lbs 6/5lb 24/3.4oz 15 dozen 50lb 9 ct 1lb 6/32oz 6/5lb 18 lb 5# chunk 5# chunk

2 1 1 (7.6lb) 1 2 1 4 1 1 1 1 3 3

12/0.5 pint 6/10# cans

3 1

12.5 + 12.5 + 50 TBSP 6.25 tsp 6.25 tsp 25 tsp 12.5 12.5 12.5 12.5 lbs 6.66 cups 6 boxes – 18.5oz 7 – 3.4 oz pkgs 27 6.66 cups 25 + 17.5 cups 25 8.75 cups 4.375 cups 17.5 cups 35 cups 17.5 cups + 1.3 pineapples (4 cups) 35 cups 17.5 cups

5913504 ???

5228887

4645388 5908371 0108696 3602786 4782694

1037316 4361432

Tuesday’s Production Sheet 9-5 3-5 promotions (selling tickets and table touches) Food Item Soup- Celery Steak- chili powder, garlic powder, cumin, coriander, oregano, cayenne, salt, pepper, lime juice Chicken- BBQ Sauce and rum

Amount 60 pcs 10 spices

Task Chop Mix spices and

Time Needed 30 minutes 10 minutes

Mix in rum into sauce on stovetop.

Peel and Chop(fine) Chop Chop Cut into wedges Chop Chop Chop Chop

10 minutes

Salsa-Red onion

50 tbsp

Salsa- Jalapeño Salsa-Cilantro Fish-Limes Curry – Red Pepper Curry- carrot Curry-tomato Rice and Beansgreen peppers Roasted Veggies Sauce- soy sauce, canola oil, red wine vinegar, brown sugar, onion, thyme, cinnamon, cloves, pepper, ginger, garlic Roasted VeggiesZucchini Roasted VeggiesSummer Squash Roasted Veggies- Red Bell Pepper Roasted VeggiesYellow Bell pepper Roasted VeggiesAsparagus Roasted Veggies- Red onion Total Time

25 pcs 6.25 cups 7 15 pcs 15 pcs 15 pcs 5 pcs

Mix and Puree

15 minutes

12.5 pcs

Chop

15 minutes

12.5 pcs

Chop

15 minutes

12.5 pcs

Chop

15 minutes

12.5 pcs

Chop

15 minutes

12.5 pcs

Chop

15 minutes

12.5 pcs

Chop

15 minutes

Notes

15 minutes 15 minutes 10 minutes 10 minutes 15 minutes 30 minutes 30 minutes 10 minutes

4.8 hours

**Ask when Chad gets in.

Ask where food will be

Wednesday 9-5 Afternoon promotional- selling tickets and table touches Food Rum Cake- Cake

Rum Cake- Glaze

Key lime PieFilling Steak

Amount 7 cakes

Task Time 4 hours  Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.  In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.  Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used. 

In a saucepan, combine butter, 1/4 cup water and 1 cup sugar.

Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly.

Remove from heat and stir in 1/2 cup rum.

Mix and Put in Shells. chill Marinade

Notes Bunt

20 minutes

1 hour 10 minutes

**Work on while cakes are cooking

Thursday 9-8 Food Salsa- Mango

Amount 25

Task Peel and Chop(fine)

Time 1 hour minutes 40 minutes 10 minutes

Fruit Salad17.5 Mango cups Salsa- Mango, onion, jalapeĂąo, cilantro, lime juice Snapper- Jerk 27 fillets Seasonings

Peel and Chop

Rub – salt and pepper to taste Test one

45 minutes

Stowaway- sweet potatoes, plantains, apples, brown sugar, cinnamon, ginger, salt, water Mixed veggieszucchini, squash, red peppers, yellow peppers, asparagus, red onion

Tray

10 minutes

Tray

10 minutes

Mix

Notes

Cook Friday

Friday 7-3 Food Soup – black beans Soup – onion, garlic, celery

Amount 25 cups

Task Drain and mix

Time 5 minutes

Soup- broth, pepper, cumin, vinegar, sherry, soy sauce, black pepper

In another large stock pot, heat 15 minutes olive oil and add onion, minced garlic and chopped celery. Sauté until vegetables are softened.

20 minutes  Add beans to vegetable (sit for 2 hours) mixture along with 2 cups water and broth. Bring to boil; reduce heat and simmer.  Add cayenne pepper and ground cumin. Partially cover the pot and simmer over low heat for 2 to 2 1/2 hours, or until beans are soft.

Soup





Notes **Start right away

Puree soup in batches in food 20 minutes processor or blender. Return pureed soup to stock pot and simmer.

Add vinegar, sherry, soy sauce and pepper. Serve hot with a dollop of sour cream or yogurt and chopped green onions.

Fish

Sear and Pan

30 minutes

Fish Chicken Chicken Curry-onion, garlic, red pepper, carrot, tomato, chickpeas, sweet potatoes Curry- curry powder, turmeric, cilantro, salt, pepper, coconut milk Green beansgarlic and onion Green beans-

Finish in Oven Grill and Pan Add BBQ Sauce. Finish in Oven Sauté in olive oil

10 minutes 1 hour 15 minutes 10 minutes

Mix together then add to vegetables. Let simmer for 10-15 minutes

20 minutes

Sauté in butter/oil

8 minutes

Add in green beans- until bright

2 minutes

Save for Last- 10am

beans Green Beanschicken broth, red pepper, salt and pepper Green Beansgreen beans Fruit Saladyogurt, lime juice, honey Fruit Saladgrapes, cantaloupe, pineapple, blueberries, mandarin oranges, mango Steak

green Add to beans. Cook for 20-30 minutes with lid cracked.

40 minuets

Cook plain

30 minutes

Mix dressing

10 minutes

Mix together. Add dressing.

15 minutes

Finish in oven

1 hour

Red Beans and Rice- Rice

Cook

30 minutes

Red Beans and Rice- beans, tomatoes, onion

Mix in with cooked rice on heat

15 minutes

Do greens in a steamer first

Check on time

Buffet Layout Red Beans & Rice

Red Beans & Rice

Sweet Potatoes & Plantains

Sweet Potatoes & Plantains

Roasted Vegetables

Roasted Vegetables

Green Beans

Green Beans

Coconut Curry

Coconut Curry

Rice

Rice

Jerk Fish

Jerk Fish

Barbeque Chicken

Barbeque Chicken

Fruit Salad/Mago Salsa

Action Station: Chili Lime Beef

Black Bean Soup

12 servings black beans water olive oil onions garlic celery water chicken broth cayenne pepper cumin balsamic vinegar sherry soy sauce

8 servings chili powder garlic powder cumin coriander oregano cayenne pepper salt black pepper lime juice olive oil terres major

15 servings barbeque sauce rum chicken Plain Chicken 15 servings

cups cups TBSP pc pc pc cups cups tsp tsp TBSP cups TBSP

tsp tsp tsp tsp tsp tsp tsp tsp TBSP TBSP lb

cups oz lbs

Qty per Recipe 2.5 6 3 2 3 6 2 8 0.5 1.5 2 0.25 1

Qty per Recipe 1 1 0.5 0.5 0.5 0.16 0.75 0.25 2 1 2

Cuban Black Bean Soup Order Pkg Cost per pkg 6/10# $20

Price per serving Cost per Unit $0.14 per 1/2 cup

Amount per Recipe $0.70

6/ 1 gal 12lb cut 6/32oz 24 ct

$48.42 $9.25 $35.41 $20.89

$0.03 per TBSP $0.88 per onion $0.19 per clove $0.08 per stalk

$0.09 $1.76 $0.57 $0.48

12/48oz 6/14 oz 6/14 oz 6/ 17oz 1.5L 4 / 1 gal

$24.78 $38.79 $50.21 $17.66 $6.00 $39.33

$0.34 per cup $0.04 per tsp $0.07 per tsp $0.09 per TBSP $0.95 per cup $0.04 per TBSP total

$2.75 $0.02 $0.10 $0.18 $0.24 $0.04

Chili Lime Steak Order Pkg Cost per pkg 6/18oz $44.91 6/21oz $52.62 6/14 oz $50.21 6/14oz $44.69 6/13oz $55.36 6/14 oz $38.79

$6.93

Cost per Unit $0.05 per tsp $0.04 per tsp $0.07 per tsp $0.06 per tsp $0.08 per tsp $0.04 per tsp

Amount per Recipe $0.05 $0.04 $0.04 $0.03 $0.04 $0.01

$41.18 $0.04 per TBSP $48.42 $0.03 per TBSP $5.43/lb $5.43/lb total Rum Barbeque Chicken Qty per Recipe Order Pkg Cost per pkg Cost per Unit 2 4/1gal $49.04 $0.77 per cup 5 750ml $12 $0.47 per oz 5 96/4.8oz $57.22 $1.99 per lb total Qty per Recipe Order Pkg Cost per pkg Cost per Unit

$0.08 $0.03 $10.86 $11.18

4/1gal 6/ 1 gal 1/10#

Amount per Recipe $1.53 $2.35 $9.95 $13.83 Amount per Recipe

$0.58

$1.40

$0.92

chicken

12 servings snapper jerk seasoning pinapple ring olive oil lime salt pepper

lbs

5 96/4.8oz

Qty per Recipe filets (4-6oz) tsp pc TBSP pc

4 1 0.2 1 1

$57.22 $1.99 per lb

Jamaican Jerk Fish Order Pkg Cost per pkg 1/10lb $70.31 6/18oz $58.65 5# cut $17.09 6/ 1 gal $48.42 54 ct $9.97

Cost per Unit $0.44 per oz $0.06 per tsp $5.89 per pineapple $0.03 per TBSP $0.18 per lime

total 12 servings Snapper

4 servings onion garlic red pepper carrot olive oil tomato chickpeas sweet potato curry powder tumeric cilantro salt black pepper coconut milk

8 servings white rice water

Plain Fish Qty per Recipe Order Pkg Cost per pkg Cost per Unit filets (4-6oz) 4 1/10lb $70.31 $0.44 per oz

pc cloves pc pc TBSP pc cups pc TBSP TBSP bunch tsp 1 - 15oz

cups cups

Creamy Chickpea Coconut Curry Qty per Recipe Order Pkg Cost per pkg 1 12lb cut $9.25 4 6/32oz $35.41 1 5lb bag $8.78 1 30lb $21.88 1 6/ 1 gal $48.42 1 roma 25lb $20.66 2 6/#10 $19.50 1 6/5lb $36.32 1 6/ 1 lb $54.22 1 6/ 1lb $52.16 1 4lb $14.94

1 24 / 14oz

Cost per Unit $0.88 per onion $0.19 per clove $0.88 per pepper $0.23 per carrot $0.03 per TBSP $0.28 per tomato $0.25 per cup $1.06 per potato $0.19 per TBSP $0.18 per TBSP $0.64 per bunch

$23.82 $1.05 per 15oz total

Red Beans and Rice Qty per Recipe Order Pkg Cost per pkg Cost per Unit 1 44lb $45.22 $0.45 per cup 2

$9.95

Amount per Recipe $10.55 $0.12 $1.17 $0.03 $0.18

$12.05

$1.00

Amount per Recipe $10.55

Amount per Recipe $0.88 $0.76 $0.88 $0.23 $0.03 $0.28 $0.50 $1.06 $0.19 $0.18 $0.64

$1.05 $6.68 Amount per Recipe $0.45

$1.67

butter onion green peppers kidney beans diced tomatoes

8 servings plantains sweet potato apples butter brown sugar cinnamon ginger salt water

TBSP pc pc can can

pcs pcs pcs TBSP cup tsp tsp tsp cup

2 1 0.5 1 1

36lb 12lb cut bushel 6/10# 6/10#

$53.42 $9.25 $45.96 $21.70 $21.67

$0.08 per TBSP $0.16 $0.88 per onion $0.88 $0.82 per pepper $0.41 $0.52 per 15oz can $0.52 $0.50 per 14.5oz can $0.50 total $2.92 Sugared Sweet Potatoes, Plantains, and Apples Qty per Recipe Order Pkg Cost per pkg Cost per Unit Amount per Recipe 2 4/6lb $28.47 $0.40 per plantain $0.80 1 6/5lb $36.32 $0.25 per sweet potato $0.25 3 88 ct GS $34.70 $0.39 per apple $1.17 3 36lb $53.42 $0.05 per TBSP $0.15 0.5 12/2lb $24.48 $0.23 per cup $0.11 0.5 6/18oz $43.59 $0.04 per tsp $0.02 0.5 6/1lb $74.76 $0.09 per tsp $0.04

$2.54 8 servings green beans onion garlic red bell pepper olive oil vegetable broth salt black pepper

Qty per Recipe lb cup cloves cup TBSP cup tsp to taste

1 1 2 0.5 2 1

Fresh Green Beans Order Pkg Cost per pkg 24lb $25.60 12lb cut $9.25 6/32oz $35.41 5lb bag $8.78 6/ 1 gal $48.42 6lb $33.02

Cost per Unit $1.07 per lb $0.75 per cup $0.19 per clove $1.76 per cup $0.03 per TBSP $0.07 per cup

8 servings soy sauce canola oil

Plain Green Beans Order Pkg Cost per pkg Cost per Unit 1 24lb $25.60 $1.07 per lb

Amount per Recipe $1.07

Caribbean Roasted Veggies Qty per Recipe Order Pkg Cost per pkg Cost per Unit 3 4/1 gal $39.33 $0.04 per TBSP 0.5 6/ 1 gal $48.42 $0.03 per TBSP

Amount per Recipe $0.12 $0.01

Qty per Recipe lb

TBSP TBSP

$0.32

Amount per Recipe $1.07 $0.75 $0.38 $0.88 $0.06 $0.07

$3.21 8 servings green beans

$0.37

$0.40

red wine vinegar brown sugar onion thyme cinnamon cloves black pepper ginger garlic

TBSP TBSP pc tsp tsp tsp tsp tsp cloves

Zucchini Summer Squash Red Bell Pepper Yellow bell Pepper Asparagus Red Onion

pc pc pc pc lb pc

12 servings walnuts yellow cake mix vanilla pudding mix eggs water oil rum butter water white sugar

4 servings mango red onion jalapeno cilantro

cup oz pkg pc cup cup cup cup cup cup

pc TBSP pc cup

2 4/1 gal $6.54 1 12/2lb $24.48 1 50lb $18.44 0.5 6/6oz $38.35 0.5 6/18oz $43.59 0.5 11 oz $13.63 0.5 2 6/1lb $74.76 2 6/32oz $35.41 Caribbean Roasted Veggies - Veggies Qty per Recipe Order Pkg Cost per pkg 1 20# $14.11 1 20# $13.60 1 5lb bag $8.78 1 11# $20.10 1 11# $20.29 1 25# $16.94 Bahamian Rum Cake (1 bundt cake) Qty per Recipe Order Pkg Cost per pkg 1 6lb $53.21 1 6/5lb $58.43 1 24/3.4oz $22.84 4 1/15 dz $31.96 0.5 0.5 6/1gal $42.74 1 750ml $12 0.5 36lb $53.42 0.25 1 1/50lb $29.28 Mango Salsa for BBQ Chicken Qty per Recipe Order Pkg Cost per pkg 1 9ct $11.46 2 25# $16.94 1 1lb $1.87 0.25 1# $4.49

$0.006 per TBSP $0.04 per TBSP $0.28 per onion $0.12 per tsp $0.04 per tsp $0.13 per tsp

$0.01 $0.04 $0.28 $0.06 $0.02 $0.07

$0.09 per tsp $0.19 per clove

$0.18 $0.38

Cost per Unit $0.64 per pc $0.62 per pc $0.88 per pepper $0.91 per pepper $1.84 per lb $0.51 per onion total

Amount per Recipe $0.64 $0.62 $0.88 $0.91 $1.84 $0.51 $6.57

Cost per Unit $1.66 per cup $0.12 per oz $0.95 per pkg $0.18 per egg

Amount per Recipe $1.66 $2.19 $0.95 $0.72

$0.44 per cup $3.80 per cup $0.80 per cup

$0.22 $3.80 $0.40

$0.53 per cup

$0.53 $10.47

Cost per Unit $1.27 per mango $0.02 per TBSP $0.08 per pepper $2.51 per cup

Amount per Recipe $1.27 $0.04 $0.08 $0.63

$0.82

$0.87

lime

18 servings Key lime mix graham tart shell skim milk

8 servings yogurt lime juice honey grapes canteloupe pineapple blueberries mandarin oranges mango

TBSP

2 4/1gal

$41.18 $0.04 per TBSP

Key Lime Pie Order Pkg Cost per pkg Cost per Unit 1 18 ct pkg $6.97 $0.38 per portion 18 96 ct pkg $35.61 $0.37 per shell 1 gallon $3.79 $0.21 per portion

Qty per Recipe 1 pkg pc gal

cup cup cup cup cup cup cup cup cup

$0.08 $2.10

$0.53

Amount per Recipe $6.97 $6.66 $3.79 $17.42

$0.97

Tropical Fruit Salad with Honey Lime Dressing Qty per Recipe Order Pkg Cost per pkg Cost per Unit 0.5 6/32oz $14.08 $0.59 per cup 0.25 4/1gal $41.18 $0.64 per cup 0.25 6/5lb $92.47 $2.31 per cup 1 18# $37.44 $0.83 per cup 2 5# chunk $17.09 $1.44 per cup 1 5# chunk $17.09 $1.52 per cup 2 12 ct 1/2pint $32.17 $2.68 per cup 1 6/10# can $39.29 $0.50 per cup 1 9ct $11.46 $1.27 per cup

Amount per Recipe $0.29 $0.16 $0.57 $0.83 $2.88 $3.04 $5.36 $0.50 $1.27 $14.90 total cost of meal per serving

$1.86 $11.70

Summary

Financial Analysis of Theme Meal Revenue: Total Guest Count – 137

Meal Plan Cash Department Resident Charge Gift Card Total Revenue

Count 66 40 5 25

Income Average 9.43 7.21 43.98 3.76

1

2.00

Expense: Food cost Decorations Cost Total Expense

Cost $1016.21 $50 $1066.21

Gross Profit/Loss: Total Revenue Total Expense Profit/Loss

$1,226.78 $1,066.21 $160.57

Total 622.38 288.45 219.91 94.04 2.00 $1,226.78

Overall Experience Ratings 1-10 6%

3%

46%

8%

37%

7

8

9

10

Overall, people enjoyed themselves a lot. 46% gave us a perfect score, and 83% of attendees scored us a 9 or higher.

We had 35 responses out of a possible 139 attendees. Only 2 comment cards were submitted without an overall score.

No Response

Favorite Parts of the Meal Variety of taste, color, textures Talking with the students Excellent combination of flavors!

So many tasty choices Nice atmosphere The taste of everything followed by the fabulous use of bright colors Main Courses. Bean soup was delicious, also salsa, plantains and rum cake. An excellent meal!

Constructive Criticism More spices Soup could have been hotter Cake could have been moister More prizes, more dĂŠcor, music, longer hours (11-2) Nothing- it was great!

Favorite Dishes 12

The Jerk Snapper was by far the favorite entrĂŠe.

One resident described it as being seasoned beautifully.

11

10

9

8 6 4 2

4

5

6

5 2

3

2

1

3

The most popular side dish was the Sweet Potatoes, Plantain and Apple dish.

2

0

The Caribbean Roasted Vegetables were the least favorite. One resident commented that they had too much cinnamon.

Another resident requested fewer onions overall and this dish had a lot of onions in it.

Through comments, we also found that the soup and cake were highly enjoyed.

Least Favorite Dishes 6

5

5 4

3

3 2 1

3

2 1

1

2 1

2 1

1

1

1

0

Overall, the least favorites were not consistent which seems to indicate a personal taste preference rather than an unsuccessful dish.

Intern Reflection During our 6 week rotation here at Riderwood, we were able to gain exposure to a diverse set of skills related to food service and management.

Our main project was to create and host a theme meal for upwards of 150 people. We started this process the first week of our rotation by brainstorming themes and potential recipes. Deciding on an appropriate theme that would entice the residents of Riderwood proved more challenging than we originally anticipated. We had a variety of choices and eventually settled on the Caribbean Cruise Theme.

From there, we scaled our recipes from single servings to commercial portions that would be appropriate for a buffet. Adjusting spices, accounting for baking, and cooking losses were steps within this process. One challenge associated with scaling recipes was forecasting attendance for our theme meal.

Pricing the recipes was the next step. We utilized Sysco and learned how a commercial kitchen orders their food and which types of product they use. Also, learning about the purchasing quantities was helpful and challenged us to learn the yield of each order. The goal of this meal was to breakeven, so we had to balance our spending with the revenue we anticipated to generate.

Marketing the meal was probably the largest obstacle we faced since Windsor Dining Room does not serve lunch daily. We decided to create a commercial, put an article in the monthly newsletter, make flyers to hang about campus, and also interact with residents to gain exposure. From the attendance and response of residents, we believe our marketing was successful.

We committed an entire week to food preparation. A week ahead of time, we created a production schedule to keep us on track. This was important because certain foods could not be prepared ahead of time due to diminished quality (ie: browning of fruits). The day of the meal proved a challenge to get everything ready at the same time. Many foods could not be cooked too far in advance without losing flavor or temperature. Being familiar with our recipes and having the production schedule helped us through this process.

During the meal, we had the opportunity to interact with residents and gather feedback on their experience. Most of our feedback was positive with some constructive criticism. This group is unique in the fact that most elderly enjoy routine, have dietary limitations, and altered taste sensations. Preparing food in a retirement community requires a different thought process than other settings.

We believe that our weeks spent at Riderwood helped us to better understand working with an elderly population and also food service management. Being involved from start to finish gave us a large breadth of experience that will help us in our future careers as dietitians. We thank the staff at Riderwood for allowing us the opportunity to shadow and work with them for these past few weeks.

Additional Projects

SWOT Analysis – Windsor Bar     

    

Strengths Training the bartender under an experienced bartender Utilizing the room next to the bar for events Residents love the bartender Convenient location to those in Windsor Simply having it

Opportunities 5 pm crowd Willingness of patrons to pay higher price for better quality alcohol Coffee Football, especially the Redskins Having events around the bar area

     



Weaknesses Time of operation Cant see bar from the waiting area Poor advertisement Layout of the tables Snacks- would like more variety

Threats Possibly the pub s competition

Meat Yield Project: Prime Rib Price $9.67 per lb $159.56 per 16.5 portion

Raw In package Out of package

16.5 lb 15.5 lb

Cooked @ 300â ° for 45 min post cook 12 lb yield (post trim) 10.5 lb fat and unusable trim loss

fat and trim yield cost net cost % increase

1.5 lb 6 lb

$14.51 $101.54 $11.05 114.3%