Riderwood Binder

Fabulous French Bistro

Andrea Belloli & Rayna Herskowitz

Table of Contents Theme Meal Overview Background Theme Meal Rationale Recipe Overview Fabulous French Bistro Menu Shopping List Recipes with Nutrition Facts Production Theme Week Schedule Theme Meal Buffet Design/Layout Theme Meal Survey Theme Meal Cost Analysis Marketing Marketing Reflection Handouts and Posters Additional Projects Meat Yield SWOT Analysis Sustainability Survey Financial Project Employee In-Service Intern Reflections

Theme Meal Overview

Background France, a sovereign state in Western Europe, extends over approximately 640,679 square kilometers. The word ‘France’ stems from the Latin language, meaning “country of the Franks”. The population is about 66.6 million individuals and the oldest known humans on modern day France date back about 1.8 million years ago.

France is well known for its plentiful culture. In fact, the country receives nearly 83 million tourists per year, making it the most popular tourist destination in the world. Paris is not only the capital but also the country’s biggest city.

‘Bistro’ is a well-known restaurant style within Paris. The main focus behind the bistro restaurant is to concentrate on simplicity, low prices, and a quaint environment. Although uncertain, it is believed that bistros originated in Parisian apartment basements to increase revenue. The landlords had the ability to offer foods they could cook in bulk. To paint a better picture, French bistros are often housed in 20 th century buildings.

The décor represents historical and welcoming atmospheres. Bistros tend to get very busy at lunchtime.

Theme Meal Rationale For our theme meal, we decided on a Fabulous French Bistro style.

Both of our families are big fans of ethnic cuisine. However, neither of us have a strong background in French style cooking, which is why we wanted to give it a shot. After researching French food, we found a specific nicheFrench Bistro. We had a lot of fun finding decorations and recipes to fit our theme. As we advertised the event, we could quickly tell the residents were as excited as we were!

Recipe Overview

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Fabulous French Bistro

Bonjour, for the ultimate French cuisine experience, join us at Wye Oak Pub on May 8th from 11:30 AM-1:30PM.

Bon Appetite Soup Creamy Caramelized Parsnip Soup

Salad Apple, Walnut, and Brie Salad with Champagne Vinaigrette

Entrees Chicken Dijon Roast Beef French Dip Sandwiches Sea Bass with Leeks, Potatoes, and Balsamic Vinaigrette Roasted Vegetable Ratatouille

Sides Garlicy Green Beans Roasted Carrots with Red Onions

Dessert Assorted Chocolate Mousse Parfait

Wye Oak Pub Friday, May 8 from 11:30am-1:30pm MOD or $12 plus tax Employee Discount Available

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French Bistro Shopping List Creamy Caramelized Parsnip Soup ● Olive oil (for pans) ● 35 pounds parsnips ● 11 cups chopped onion ● ½ cup Garlic ● 5 ½ teaspoons nutmeg ● 5 ½ pounds gold potatoes ● 5 ½ gallons cups vegetable stock ● salt ● ground black pepper Apple, Brie, and Walnut Salad ● 25 red apples ● 3 pounds spring mix salad greens ● 1pounds brie cheese ● 8 1/2 cup toasted walnuts Champagne Vinaigrette ● 8 ½ tablespoons Dijon mustard ● 1 bottle Champagne ● 12 ounces Rice wine vinegar ● 2.25 quarts Olive oil ● 2 tablespoons Salt ● 1.5 teaspoons Ground black pepper Chicken Dijon ● 8 1/2 tablespoons coriander seeds ● 3 ¼ cups Olive oil ● 100 chicken drumsticks ● 6 ¼ cups chopped onion ● 2 gallons low-sodium chicken stock ● 100 cloves garlic ● 3 cups Dijon mustard ● 4 ½ cups sour cream ● 1 ½ cups tarragon

k Vegetable Ratatouille ● 12 Eggplants ● 12 large zucchini ● 12 summer squash ● 37 beefsteak tomatoes ● Extra virgin olive oil ● 12 large red onion ● 1 ½ teaspoon salt ● 1 ½ teaspoons red pepper flakes ● 12 red bell peppers ● 12 green bell peppers ● 3/4 cups red wine vinegar ● 1/2 cups chopped fresh marjoram leaves ● 1 ½ tablespoons chopped fresh thyme leaves Garlicy Green Beans ● 9 1/2 pounds French string beans ● 1.5 teaspoon Kosher salt ● 1.5 cups butter ● 12.5 tablespoons olive oil ● 25 cloves garlic ● 1.5 teaspoon black pepper Roasted Carrots with Red Onion ● 20 pounds of young carrots ● 10 medium red onions ● 3 cups olive oil ● 1.5 cups fresh chopped rosemary ● 50 cloves of garlic ● 3 teaspoons salt ● 3 pepper French Dip Au Jus  20 pounds beef sirloin caps  2 cups soy sauce  3 tablespoons thyme  2 ¾ tablespoons salt  4 teaspoons black pepper  ½ cup garlic  11 cups yellow onion  3 cups Dijon mustard  2 cups beef base  1 case French rolls Sea Bass with Leeks, Potatoes, and Balsamic Vinaigrette ● ● ●

2 cups butter 2 cups olive oil 12 Leeks (thinly sliced, white and pale green parts only)

Sea Bass with Leeks, Potatoes, and Balsamic Vinaigrette ● 2 cups butter ● 2 cups olive oil ● 12 Leeks (thinly sliced, white and pale green parts only) ● 16 cups low-sodium chicken broth ● 3 cups bread crumbs ● 1 cup rosemary ● 2 ¾ tablespoons salt ● 4 ⅛ tsp pepper ● 37 ½ pounds sea bass fillets ● 4 cups Dijon mustard ● 2 cups balsamic vinegar ● 30 red potatoes (medium-sized) White Chocolate Mousse ● 3 tablespoons vanilla extract ● 6 cups heavy cream ● 2 pounds strawberries ● 2 pounds blueberries Chocolate Mousse ● 6 cups heavy cream ● 4 cups mousse mix

Apple, Brie, and Walnut Salad Serves: 4 Ingredients: 2 red apples, cored and thinly slices 3 cups spring mix salad greens ½ cup sliced Brie cheese 1/3 cup toasted walnut pieces Instructions: 1. Add the mixed spring greens. Top with Brie and walnuts just before serving. http://allrecipes.com/recipe/apple-brie-and-walnut-salad/

Nutrition Facts Serving Size 1 portion Servings Per Recipe 4 Amount per serving

Calories 146 Total fat 9g Saturated fat 4g Trans fat g Cholesterol 18mg Sodium 128mg Total Carbohydrate 13g Dietary fiber 3g Sugars 9g Protein 5g

Calories from fat 81 % Daily Value* 16% 16% 6% 6% 10% 12%

*Percent Daily Values are based on a 2,000 calorie diet.

12%

Champagne Vinaigrette Yields: 1 cup Ingredients: 2 teasponns Dijon mustard ¼ cup champagne ¼ cup rice vinegar ¾ cup extra-virgin olive oil ½ teaspoon salt Pinch of freshly ground black pepper

Instructions: 1. In a small bowl, combine mustard, champagne and vinegar; whisk together. While whisking constantly, slowly drizzle in olive oil. Season with salt and pepper. http://www.marthastewart.com/315227/champagne-vinaigrette

Nutrition Facts Serving Size 2 tablespoons Servings Per Recipe 8 Amount per serving

Calories 181 Total fat 20g Saturated fat 3g Trans fat 0g Cholesterol 0mg Sodium 160mg Total Carbohydrate 0g Dietary fiber 0g Sugars 0g Protein 0g

Calories from fat 180 % Daily Value* 36% 13% 0% 7% 0% 0%

*Percent Daily Values are based on a 2,000 calorie diet.

0%

Creamy Caramelized Parsnip Soup Recipe with Baby Parsnip French Fries Serves: 9 Ingredients: Olive oil (for the pans) 5 parsnips (baby, peeled and cut into fourths or sixths, lengthwise) 1 cup chopped onion (roughly) 2 tsps minced garlic ½ tsp ground nutmeg (plus a bit more for garnish) ½ lb gold potatoes (Dutch, washed, dried and roughly chopped) 8 cups vegetable stock (light, the flavor should be mild) Sea salt Ground black pepper Instructions: 1. Preheat the oven 500 degrees F and place in center rack.

2. Coat the baking sheet with olive oil. Add the roughly chopped parsnips and mix into oil.

3. Repeat step 2 with baby parsnip slices, keeping them in one area, as you’ll be removing them from the oven before the rest. Generously sprinkle all of the parsnips with salt and pepper and once the oven is preheated to 500 degrees 5, roast them for approximately 30 minutes, flipping them halfway through.

The baby parsnip slices should be checked when you flip the rest- they’ll likely be ready to come out of the oven at this point. (Place them on a plate and set aside.) The parsnips should all be golden brown.

Set them aside, keeping them on the baking sheet.

4. Coat the bottom of a large soup pot with olive oil, place it over medium-high heat, and add the onions and garlic. Cook until the onions are nicely caramelized, about 15 minutes.

5. Add the nutmeg and stir. Once the aroma has been released, add the potatoes and cook for just a couple of minutes.

6. Now add the roasted parsnips to the pot (no the baby parsnips- those are for garnish).

7. Pour in the stock and bring to a boil. Turn the heat to low, cover and simmer until the potatoes are tender, about 20 minutes.

8. In two batches, pour the mixture into a very powerful blender and purée until it’s as smooth as possible. It should be thick and creamy.

9. Pour the puréed soup back into the pot and season generously to taste with salt, pepper and maybe a pinch or two of granulated sugar.

10. Serve with a drizzle of extra virgin olive oil, a super light dusting of ground nutmeg and a few of the baby parsnip fries. http://www.yummly.com/recipe/Creamy-Caramelized-Parsnip-Soup-Recipe-with-Baby-Parsnip-French-Fries1062288?columns=4&position=6%2F47

Creamy Caramelized Parsnip Soup Recipe with Baby Parsnip French Fries

Nutrition Facts Serving Size 1 portion Servings Per Recipe 9 Amount per serving

Calories 148 Total fat 2g Saturated fat 0g Trans fat 0g Cholesterol 0mg Sodium 78mg Total Carbohydrate 31g Dietary fiber 5g Sugars 7g Protein 3g

Calories from fat 18 % Daily Value* 4% 1% 0% 3% 24% 20%

*Percent Daily Values are based on a 2,000 calorie diet.

6%

Roasted Baby Carrots Serves: 4 Ingredients: 1 ½ pounds of baby carrots, rinsed and scrubbed 1 medium red onion, sliced 2 tablespoons olive oil 1 tablespoon fresh rosemary, chopped 2 cloves garlic, peeled and minced Salt Ground black pepper Instructions: 1. Preheat oven to 400˚F. Line a roasting pan with aluminum foil. Place the carrots, red onions, and minced garlic on the pan and sprinkle with chopped rosemary. Drizzle with olive oil and toss to combine so that the carrots and onions are lightly coated. Sprinkle with salt and pepper.

2. Roast at 400˚F for 30-40 minutes until well browned and caramelized around the edges. Remove from pan and place in a serving dish to serve. http://www.simplyrecipes.com/recipes/roasted_baby_carrots/

Roasted Baby Carrots

Nutrition Facts Serving Size 1 portion Servings Per Recipe 4 Amount per serving

Calories 135 Total fat 7g Saturated fat 1g Trans fat 0g Cholesterol 0mg Sodium 105mg Total Carbohydrate 18g Dietary fiber 5g Sugars 8g Protein 2g

Calories from fat 63 % Daily Value* 13% 5% 0% 5% 14% 19%

*Percent Daily Values are based on a 2,000 calorie diet.

4%

Garlicy Green Beans Serves: 8 Ingredients: 1 ½ pounds French string beans, both ends removed Kosher salt 2 tablespoons unsalted butter 1 tablespoon olive oil 2-3 garlic cloves, chopped Freshly ground black pepper Instructions:

1.

2.

3.

4.

Blanch string beans in a large pot of boiling water for 1 ½ minues.

Drain immediately and immerse in a large bowl of ice water to stop the cooking.

When the string beans are cool, drain and set aside.

Heat butter and olive oil in a large saute pan over medium heat and cook the garlic for 1-2 minutes, tossing occasionally, until lightly browned.

5. Add string beans, sprinkle with salt and pepper, and toss together.

6. Reheat the string beans and serve. http://www.foodnetwork.com/recipes/ina-garten/string-beans-with-garlic-recipe.html

Garlicy Green Beans

Nutrition Facts Serving Size 1 portion Servings Per Recipe 8 Amount per serving Calories 55 Total fat 5g Saturated fat 2g

Calories from fat 45 % Daily Value* 9% 9%

Trans fat 0g Cholesterol 8mg

3%

Sodium 3mg

0%

Total Carbohydrate 3g Dietary fiber 1g Sugars 1g Protein 1g

2% 5%

*Percent Daily Values are based on a 2,000 calorie diet.

2%

Roasted Veggie Ratatouille Serves: 4 Ingredients: 1 eggplant, cut lengthwise into 1/2 – inch slices 1 large zucchini, cut lengthwise into 1/2 –inch slices 1 summer squash, cut lengthwise into 1/2 –inch slices 3 beefsteak tomatoes, cut into 1/2 – inch slices Extra-virgin olive oil Kosher salt 1 large red onion, cut into 1/2 –inch dice Pinch crushed red pepper flakes 1 red bell pepper, cut into 1/2 –inch dice 1 yellow bell pepper, cut into 1/2 –inch dice 1/4 cup red wine vinegar 2 tablespoons chopped fresh marjoram leaves 1/2 tablespoon chopped fresh thyme leaves Instructions: 1. Preheat the oven to 375 degrees F. 2. Put the eggplant, zucchini, squash, and tomatoes in 1 layer on a baking sheet or baking sheets, drizzle with olive oil and sprinkle generously with salt. Roast until the vegetables are soft and pliable, about 20 to 30 minutes, turning them halfway through the cooking. Remove from the oven and allow to cool. When cool enough to handle transfer them to a cutting board and cut them into 1/2 – inch pieces.

3. Heat a large skillet over medium- high heat and coat the bottom with olive oil when the oil is hot, add the onion, crushed red pepper and season with salt, to taste. Saute until the onions are soft, about 5 minutes. Add the peppers and season again with salt, if needed. Cook until the peppers are soft, about 5 to 10 minutes.

4. Add the roasted vegetables to the pan along with the vinegar, marjoram, and thyme. Toss well to coat and add 2 to 3 more tablespoons olive oil, if needed. Taste to check the seasoning and transfer to a serving platter or bowl. http://www.foodnetwork.com/recipes/anne-burrell/roasted-veggie-ratatouille-france-recipe.html

Roasted Veggie Ratatouille

Nutrition Facts Serving Size 1 portion Servings Per Recipe 4 Amount per serving

Calories 88 Total fat 1g Saturated fat 0g Trans fat 0g Cholesterol 0mg Sodium 16mg Total Carbohydrate 19g Dietary fiber 7g Sugars 10g Protein 4g

Calories from fat 9 % Daily Value* 2% 0% 0% 1% 14% 28%

*Percent Daily Values are based on a 2,000 calorie diet.

8%

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Chicken Dijon Serves: 4 Ingredients: 1 teaspoon coriander seeds 2 tablespoons extra-virgin olive oil 8 medium chicken drumsticks (about 3 pounds) Salt and freshly ground pepper ¼ cup finely chopped onion 4 garlic cloves, minced 1 ½ cups low-sodium chicken broth 2 tablespoons whole-grain mustard 3 tablespoons crème fraîche or sour cream 2 teaspoons chopped tarragon Crusty bread, for serving

Instructions: 1. In a large skillet, toast the coriander seeds over moderately high heat until fragrant, about 2 minutes.

Transfer the seeds to a mortar and let cool. Crush the seeds coarsely with a pestle.

2. In the same skillet, heat the olive oil until shimmering. Season the chicken drumsticks with salt and pepper, add them to the skillet and cook over moderately high heat, turning, until golden brown all over, about 10 minutes. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook for 1 minute. Add the broth and crushed coriander and bring to a boil. Cover and cook over moderately low heat until the chicken is cooked through, about 15 minutes.

3. Transfer the chicken to a platter, cover and keep warm. In a small bowl, whisk the mustard with the crème fraîche and tarragon. Whisk the mixture into the skillet and simmer the sauce over moderate heat until thickened, about 5 minutes. Return the chicken to the skillet and turn to coat. Serve the chicken with crusty bread. http://www.foodandwine.com/recipes/chicken-dijon

Chicken Dijon

Nutrition Facts Serving Size 1 chicken quarter Servings Per Recipe 4 Amount per serving

Calories 375 Total fat 23g Saturated fat 6g Trans fat 0g Cholesterol 189mg Sodium 264mg Total Carbohydrate 4g Dietary fiber 1g Sugars 1g Protein 37g

Calories from fat 207 % Daily Value* 41% 27% 63% 11% 3% 2% 81%

*Percent Daily Values are based on a 2,000 calorie diet.

French Dip Au Jus Serves: 8 Ingredients: 1 ½ teaspoons beef base 1 teaspoon dried thyme 1 beef rump roast or bottom round roast (3 pounds), cut in half 1 medium onion, quartered ½ cup reduced-sodium soy sauce 2 garlic cloves, minced 1 bay leaf ½ teaspoon pepper 8 cups water 2 tablespoons Dijon mustard 2 loaves French bread (1 pound each), split and toasted 12 slices part-skim mozzarella cheese 1 jar (4-1/2 ounces) sliced mushrooms, drained Instructions: 1. Combine beef base and thyme; rub over roast and place in a 5-qt. slow cooker. Combine the onion, soy sauce, garlic, bay leaf, and pepper; pour over roast. Add water.

2. Cover and cook on low for 8-9 hours or until meat is tender. Remove roast to a cutting board; cool slightly. Strain cooking juices, reserving onion; skim fat from juices. Discard bay leaf. Thinly slice meat.

3. To assemble sandwiches, spread mustard over bread. Top each bottom with three slices cheese; layer with beef, remaining cheese, mushrooms, and reserved onion. Replace tops. Cut each loaf into four slices; serve with reserved juices. http://www.tasteofhome.com/recipes/french-dip-au-jus

French Dip Au Jus

Nutrition Facts Serving Size 1 sandwich Servings Per Recipe 8 Amount per serving

Calories 543 Total fat 17g Saturated fat 7g Trans fat 0g Cholesterol 99mg Sodium 1345mg Total Carbohydrate 47g Dietary fiber 2g Sugars 0g Protein 48g

Calories from fat 153 % Daily Value* 31% 33% 33% 58% 37% 9% 105%

*Percent Daily Values are based on a 2,000 calorie diet.

Sea Bass with Leeks, Potatoes, and Balsamic Vinaigrette

Nutrition Facts Serving Size 1 filet Servings Per Recipe 6 Amount per serving

Calories 628 Total fat 20g Saturated fat 5g Trans fat 0g Cholesterol 107mg Sodium 507mg Total Carbohydrate 63g Dietary fiber 8g Sugars 8g Protein 49g

Calories from fat 180 % Daily Value* 36% 22% 36% 22% 48% 30% 106%

*Percent Daily Values are based on a 2,000 calorie diet.

Sea Bass with Leeks, Potatoes, and Balsamic Vinaigrette Serves: 6 Ingredients: 2 tbsps butter 2 tbsps olive oil 8 cups leeks (thinly sliced, white and pale green parts only) 1 cup low salt chicken broth (canned) ¼ baguette (French-bread, about 2 ounces, sliced, lightly toasted) 2 tsps fresh rosemary (chopped, or 1 teaspoon dried) 2 large garlic cloves ½ tsp salt ¼ tsp pepper 36 oz sea bass fillets ¼ cup Dijon mustard 2 tbsps balsamic vinegar 6 red potato (medium-sized) Instructions: 1. Melt butter with 1 tablespoon olive oil in heavy large skillet over medium heat. Add leeks and chicken broth to skillet. Cover and simmer until leeks are tender, about 20 minutes. Uncover skillet and simmer until mixture thickens, about 5 minutes. Season with salt and pepper.

2. Place toasted baguette slices, rosemary, garlic, ½ teaspoon salt, ¼ teaspoon pepper, and 1 tablespoon olive oil in processor. Using on/off turns, process until moist crumbs form.

3. Place fish on baking sheet. Sprinkle fish with salt and pepper. Spread ¼ cup mustard atop fish, dividing equally. Sprinkle 2 tablespoons breadcrumbs over each fillet, pressing gently to adhere.

(Leeks and fish can be prepared 6 hours ahead. Cover separately and refrigerate).

4. Whisk vinegar and 1 teaspoon mustard in small bowl. Gradually whisk in ¼ cup olive oil. Season with salt and pepper. Set vinaigrette aside.

5. Preheat oven to 400 degrees F. Cook potatoes in large pot of boiling salted water until potatoes are tender, about 30 minutes. Drain well.

6. Meanwhile, bake fish until opaque in center, about 20 minutes. Rewarm leek mixture in skillet over medium heat.

7. Slice each potato crosswise into 5 rounds. Arrange potato slices in circle on plates. Spread 1/6 of leek mixture over potatoes on each plate. Drizzle with vinaigrette. Place fish atop leek mixture. http://www.yummly.com/recipe/external/Sea-Bass-With-Leeks_-Potatoes-And-Balsamic-VinaigretteEpicurious

White Chocolate Mousse Serves: 4 Ingredients: 12 oz white chocolate 1 ½ cups heavy cream (divided) mini chocolate chips (optional) Instructions: 1. In a small saucepan, heat ¾ cup of the cream on medium heat. The cream should get hot and slightly bubbly on the edges, but do not bring to a boil.

2. Turn off the heat and add the chocolate. Stir until the chocolate is melted and the cream and chocolate are completely combined. Set aside and allow to cool to room temperature.

3. With an electric mixer using the whisk attachment, beat the other ¾ cup cream on high until soft peaks form. Once the chocolate mixture is cool, fold it into the whipped cream using the paddle attachment.

4. Serve cold topped with mini chocolate chips if desired. http://www.thecookierookie.com/easy-white-chocolate-mousse/

Chocolate Mousse Serves: 8 Ingredients: 3 tablespoons unsweetened cocoa powder 1 cup sugar pinch of espresso powder (optional) pinch of salt 2 cups heavy cream 2 egg yolks 1 teaspoon vanilla Whipped cream Instructions: 1. Place cocoa, sugar, espresso powder, flour, and salt into large saucepan. Mix thoroughly. Add 1 cup of heavy cream and stir until all dry ingredients are mixed well. Add remaining cream and mix thoroughly. Heat over medium low heat until mixture begins to thicken, stirring continuously.

2. Beat egg yolks. Pour small amount of chocolate mixture into egg yolks and mix thoroughly. Add egg-chocolate mixture back into pudding mixture, stirring continuously. Add vanilla. Continue to heat until pudding is thickened. Allow pudding to cool completely.

3. Prepare whipped cream. Fold 1 cup of whipped cream into cooled chocolate mixture.

4. Before serving, top with whipped cream. http://www.yummly.com/recipe/external/Chocolate-Mousse-1091586

Production

Green Beans

Extra Bread Chicken Dijon

Carrots

Ratatouille

Sea Bass

French Dip

Au Jus

Soup

Assorted Mousse Desserts

Fabulous French Bistro Survey We are happy you attended our theme meal.

Please take a moment to rate our meal using the scale below: Poor Fair Good Very Good Excellent 1. How would you describe the taste of the food?

Poor

Fair

Good

Very Good

Excellent

2. How would you describe the ambiance of the theme meal?

Poor

Fair

Good

Very Good

Excellent

3. How would you describe the variety of food?

Poor

Fair

Good

Very Good

4) What was your favorite part of the theme meal?

Please provide areas of improvement

Excellent

Fabulous French Bistro Survey 1. How would you describe the taste of the food?

Poor 0%

Fair 4%

Good 4%

Very Good 38%

Excellent 54%

2. How would you describe the ambiance of the theme meal?

Poor 4%

Fair 0%

Good 4%

Very Good 41%

Excellent 51%

Very Good 37%

Excellent 55%

3. How would you describe the variety of food?

Poor 4%

Fair 4%

Good 0%

4) What was your favorite part of the theme meal?            

All was great Roast beef and dessert Appreciated how much work the interns put into the meal Simple food, great taste Salad and veggies The sea bass and the roast beef plus the salad. Everything!!!

Parsnip soup The ratatouille and mousse were superb. The students were super friendly.

Buffet style Attitude of servers was very refreshing.

Variety of food and enthusiasm of staff.

Decorations were festivec j

Please provide areas of improvement:       

Would like a copy of the fish recipe Make more desserts I did not win the bottle of wine!

Cook beans till they are softer Have more dinners, this one was great.

Do it more often. Best meal of all the ones I’ve attended.

Given the environment and the venue, there are few, if any, areas where I could suggest improvement.

Theme Meal Recipe Cost Analysis

Food Amount Used Creamy Caramelized Parsnip Soup

Unit

Cost

Parsnip Yellow Onion Garlic Nutmeg Gold Potatoes Vegetable Stock Salt Black Pepper

35 11 0.5 5.5 5.5 5.5 1 1

pounds cups cups teaspoons pounds gallons teaspoon teaspoon

$75.95 $3.91 $0.60 $0.03 $1.55 $3.74 $0.01 $0.06 $85.86

25 3 1 8.5

units pounds pound cups

$7.69 $8.54 $4.83 $3.30 $24.36

8.5 1 12 2.25 2 1.5

tablespoons bottle ounces quarts tablespoons teaspoons

$0.97 $4.99 $1.22 $3.70 $0.06 $0.09 $11.03

8.5 3.125 1.5 100 6.125 2 100 3 4.5

tablespoons cups cups units cups gallons units cups cups

$0.90 $1.28 $1.80 $76.28 $2.17 $2.00 $3.09 $5.52 $3.03 $96.07

Apple, Brie, and Walnut Salad Red Apples Spring Mix Brie Cheese Walnuts

Champagne Vinaigrette Dijon Mustard Champagne Rice Wine Vinegar Olive Oil Salt Black Pepper

Chicken Dijon Coriander Seeds Olive Oil Tarragon Chicken Drumsticks Yellow Onion Chicken Stock Garlic Dijon Mustard Sour Cream

Vegetable Ratatouille Eggplant Zucchini Summer Squash Beefsteak Tomatoes Red Onion Salt Red Pepper Flakes Red Bell Pepper Green Bell Pepper Red Wine Vinegar

12 12 12 37 12 1.5 1.5 12 12 0.75

units units units units units teaspoons teaspoons units units cups

$19.85 $2.56 $3.20 $9.62 $2.00 $0.33 $0.05 $3.34 $3.46 $0.33

Theme Meal Recipe Cost Analysis Marjoram Leaves Thyme

0.5 cups 1.5 tablespoons

$1.49 $0.20 $46.43

Garlicy Green Beans String Beans Salt Butter Olive Oil Garlic Black Pepper

9.4 1.5 1.5 12.5 25 1.5

pounds teaspoons cups tablespoons units teaspoons

$24.38 $0.01 $1.96 $0.32 $0.66 $0.09 $27.42

pounds units cups cups units teaspoons teaspoons

$38.56 $1.67 $0.62 $1.28 $1.32 $0.02 $0.18 $43.65

Roasted Carrots with Red Onions Baby Carrots Red Onion Olive Oil Rosemary Garlic Salt Black Pepper

20 10 1.5 1.5 50 3 3

Sea Bass with Leeks, Potatoes, and Balsamic Vinaigrette Butter Olive Oil Leeks Chicken Broth Bread Crumbs Rosemary Salt Black Pepper Sea Bass Dijon Mustard Balsamic Vinegar Red Potatoes

2 2 12 16 3 1 2.75 4 37.5 4 2 30

cups cups units cups cups cup tablespoons teaspoons pounds cups cups units

$2.61 $0.82 $24.31 $1.00 $0.39 $0.85 $0.50 $0.24 $523.12 $7.36 $2.76 $2.80 $566.76

20 2 3 2.75 4 0.5 11 3 2 1

pounds cups tablespoons tablespoons teaspoons cups cups cups cups case

$160.44 $1.46 $0.40 $0.01 $0.26 $0.39 $1.60 $5.52 $0.14 $33.21 $203.43

3 tablespoons 6 cups

$0.15 $3.00

French Dip Au Jus Beef Caps Soy Sauce Thyme Salt Black Pepper Garlic Yellow Onions Dijon Mustard Beef Base French Rolls

Total:

White Chocolate Mousse Vanillla Extract Heavy Cream

$1,105.01

Theme Meal Recipe Cost Analysis Strawberries Blueberries

2 pounds 2 pounds

$3.89 $4.17 $11.21

6 cups 4 cups

$3.00 $11.48 $14.48

Chocolate Mousse Heavy Cream Mousse Mix

Total:

$1,130.70

Marketing

Marketing Reflection Flyers: To correspond with our Bistro Theme, we created “postcard� style flyers. We laminated postcards addressed to the residents to hand out. The time, place, prices, and theme were all clearly listed on the front side. Residents were very enthusiastic to receive these flyers.

Table Tents: Two weeks prior to our event, we placed table tents on card tables and tables in the Pub, Village Square, and various other buildings within the community. We replenished any tents that were taken by residents. The table tents looked similar to our poster, to once again create a cohesive design across all marketing materials for the event.

Poster: We created eye-catching posters to spread the word about the event and act as reminders to residents. We created 1 poster, to keep consistent associations with the event. The posters were hung throughout elevators and bulletin boards. The posters could be found in various buildings around campus, including Arbor Ridge. 15 posters were approved by the communications department and hung up on various bulletin boards around Riderwood. Along with the poster, we placed a menu nearby so residents could get excited about the food to come.

TV Commercial: Riderwood has their own TV station. We were able to take advantage of this resource by creating our own TV commercial. We designed a script to incorporate humor and information on our theme meal. The commercial contained a description of the theme, the menu items being served, and time and location details of the event. As a marketing technique, we wore the same outfits we used in the commercial on the day of the theme meal.

Word of Mouth/ Table Touches: We felt word of mouth was one of the most important tools in our marketing plan. We really enjoyed chatting with residents about our Fabulous French Bistro Themed meal. We visited residents while they were sitting in lobbies throughout the Riderwood campus and during lunch time at the Pub. Table touches during lunch and dinner hours made it possible to advertise the event and answer any resident’s questions.

Decorations: We decided to buy decorations that capture the essence of a French Bistro style to place around the Wye Oak Pub. By purchasing the majority of our decorations at the dollar store, we were able to stretch our tight budget and purchase a wide variety of items. To maintain the cohesive color scheme of the marketing materials, all of the decorations were red, white, and blue (colors of the French flag).

Table cloths and linens were used on every table to create a fancier feel within the Pub. Raffle: As an incentive for the residents to attend the theme meal, we conducted a raffle every 30-45 minutes. Raffle prizes included 3 different bottles of wine. Residents were very enthusiastic and even slightly competitive when it came time to draw the winning tickets.

Postcard Event Reminders Bonjour Riderwood Residents!

Please join us for the Fabulous French Bistro Theme Meal for a colorful culinary experience.

May 8th, 2015

We hope to see you there!

11:30AM-1:30PM

Sincerely, UMD Interns

Wye Oak Pub MOD or $12 plus tax

Buffet Food Labels

Additional Projects

Meat Yield Test: Beef Tenderloin Total Start Weight: 6.5 lbs Total Trim: 1 lb Weight after Trimming: 5.5 lbs Weight after Cooking: 4.5 lbs Temperature after Cooking: 120 ˚F Yield Percentage: 4.5 lbs/5.5 lbs= .82 * 100= 82% yield As Purchased Cost: $10.22/lb As Purchased Cost: $10.22 * 6.5 lbs = $66.43 Total Trim Weight and Value: 1 lb, $10.22 New Fabricated Cost: $66.43 - $10.22 = $56.21 New Fabricated Cost Per Pound: $56.21(NFC)/5.5 lbs (New Fabricated Weight) = $10.22

Cost Factor: $10.22/$10.22 = $1.00 Number of Portions of Final Product 5.5 lbs * 16 oz = 88 oz 88 oz / 5 oz = 17.6 5 oz portions Cost Per Portion $10.22/16 oz = $0.64/oz $0.64/oz * 5 oz = $3.20 per portion 35% Food Cost = $3.20/0.35 = $9.14 Cost Per Serving with Factored Losses: 6.5 lbs – 4.5 lbs = 2 lbs 2 lbs * $10.22 = $20.44 $66.43 + $20.44 = $86.87 $86.87/17 portions = $5.11 35% Food Cost = $14.60

SWOT Analysis Wye Oak Pub Pizza Bar Strengths:  Food displayed in a colorful, appetizing, and organized fashion.  Pizza remained warm by placing under heat lamps  Well-advertised with signage throughout Town Center  Provides creative new option for use of daily meal  Minimizes waste as pizza slices per meal were limited to 2 Weaknesses:  Not enough hot lamps to display more than 3 pizza options  No dessert provided as part of “daily meal”  Requires constant replenishment by servers and kitchen staff  Entire meal (2 slices of pizza and Greek salad) barely fit in the to-go boxes  Prices of meal not clearly visible to residents  Variety in salad hindered by having only one salad dressing option.

Opportunities:  New weekly special provides ability to grow in response to customer satisfaction and reviews  Allows for interaction among dietetic interns and Riderwood residents  Can increase use of daily meal during lunch-time hours, thereby increasing lunch revenue in the Pub  Provides kitchen with the ability to be creative with pizza toppings and salad options.

Threats:  Ingredients not clearly listed increasing risk for allergic reactions  Buffett line difficult for individuals with mobility impairments to navigate  Pizza options not consistent throughout entire lunch period, leading to possible resident dissatisfaction  With use of heat lamps, potential for foods served at hazardous temperatures  Competition with other popular lunch services within the Riderwood community such as Potomac Café  Difficult to gauge how many slices each resident consumed when resident returned to buffet multiple times

SWOT Analysis Fabulous French Theme Meal Strengths:       

Advertisement prior to meal helped increase awareness of event.

Provided gourmet food options, such as sea bass.

Servers had time to do table touches to hear directly from residents.

Residents had surveys to share opinions.

Vegetarian options available.

Decoration budget was closely followed.

Meal prep allowed for smooth setup the morning of the theme meal.

Weaknesses:      

Not enough desserts made prior to start of theme meal.

Green beans slightly undercooked.

Soup warmer was too large to fit on top of flame.

Commercial for event was only displayed the week of theme meal.

Technical problems with oven delayed cook time the day of.

Pub was understaffed with servers.

Opportunities:      

Special events can increase use of daily meal during lunchtime hours.

Provided opportunity for dietetic interns to interact with Riderwood residents.

Interns enhanced cooking skills via prep of theme meal.

Allows for chef creativity with unique ingredients.

Interns built rapport with kitchen staff.

Resident surveys allow for adjustments for next theme meal.

Threats:     

Ingredients not clearly listed increasing risk for allergic reactions.

Decreased serving staff available, creating lines for buffet line.

Heat lamps provided potential for hazardous food temperatures.

Holiday weekend decreased potential audience for event.

Theme meal took place during the first week of the month; therefore, less desire to use meal of the day.

Sustainability Survey: Recycling in Riderwood 1. Have you noticed any recycling initiatives at Riderwood?

Yes

No

2. Do you recycle?

Never

Rarely

Sometimes

Always

3. What type of items do you recycle?  Paper

 Plastic

 Glass

 None

 Aluminum

4. When eating in the dining hall, do you typically use...

Dishware

or

Carry-out Containers

5. How convenient do you find recycling in Riderwood?

Very Convenient

Convenient

Not Convenient

6. Do you use a reusable water bottle?

Never

Rarely

Sometimes

Always

7. Would you be interested in having filtered water bottle refill stations around Riderwood?

Yes

No

8. Additional comments? _________________________________________________________ _________________________________________________________

Sustainability Survey Results Recycling in Riderwood 1. Have you noticed any recycling initiatives at Riderwood?

Yes No 95% 95% 2. Do you recycle?

Never 5%

Rarely 0%

3. What type of items do you recycle?

Paper Glass 100% 94%

Sometimes 11%

Plastic 100%

Always 84%

Aluminum 82%

None 0%

4. When eating in the dining hall, do you typically use‌ Dishware Carry-Out Containers 100% 0% 5. How convenient do you find recycling in Riderwood?

Very Convenient Convenient 76% 14% 6. Do you use a reusable water bottle?

Never Rarely 26% 16%

Not Convenient 10%

Sometimes 37%

7. Would you be interested in having filtered water bottle refill station around Riderwood?

Yes No 37% 63% 8. Additional Comments a. Increase recycling and increase labels on trash cans b. Is there fluoride in the water? c. Better ways to throw out trash on trash days (bag vs. bin) d. Too many disposable containers are used e. I use a water filter pitcher at home f. Like separate containers for recycling different materials

Always 21%

Intern Financial Project New Wye Oak Pub Recipes

Ingredients

Amount

Unit

Cost

Crab Cake Crab Meat Ritz Crackers Dijon Mustard Ranch Liquid Egg Chopped Parsley Old Bay Worcestershire Sauce Lettuce Tomato Mayo Buns

6 2 2 0.5 1 0.5 2 1 10 10 2 10

cans cups tablespoons cup cup cups tablespoons tablespoon slices slices tablespoons units

Number of Servings:

Price Per Serving

$38.76 $1.50 $0.13 $0.49 $0.88 $0.63 $0.30 $0.02 $0.03 $0.65 $0.02 $5.20 $48.61 10

$4.80

Pulled Pork Sandwich Pulled Pork Green Pepper Chicken Base Monterey Jack Cheddar Cheese Tortilla 12"

1 4 1 0.5 0.5 4

pound ounces ounce ounces ounces units

Number of Servings:

Price Per Serving

$8.51 $0.36 $0.42 $0.08 $0.06 $5.74 $15.71 4

$3.93

Blackened Salmon BLT Salmon Filet Butter Cajun Season Black Pepper Thyme Garlic Powder Onion Powder Flour Bacon Lettuce Cajun Mayo Tomato

40 2 2 1 1 1 2 0.5 1 1 0.5 1

ounces ounces teaspoons tablespoon ounce tablespoon tablespoons cups pound head cups pound Recipe Total Number of Servings:

Price Per Serving

$14.20 $2.20 $0.10 $2.25 $1.06 $0.14 $0.16 $0.70 $1.09 $0.89 $0.32 $0.66 $23.77 $10.00

$2.38

Pico de Gallo Plum Tomatoes

10 units

$1.32

Intern Financial Project New Wye Oak Pub Recipes Red Onion White Onion Cliantro Fresh Lime Juice Jalapenos Salt Black Pepper

1 1 1 4 2 1 1

unit unit bunch ounces units teaspoon teaspoon

Recipe Total:

$0.17 $0.12 $0.57 $0.28 $0.50 $0.01 $0.06

$3.03

In-Service Sodium Questionnaire 1. Can you recall one health related impact of a high sodium diet?

2. What are three salt-free alternatives to add flavor while cooking?

3. How much sodium should an average American have per day?

Intern Reflections Rayna Herkowitz and Andrea Belloli Working at Riderwood for 6 weeks has provided us with a unique, yet educational experience. We learned so much about preparing a meal for a large audience. Our theme meal had 4 main components for the entrĂŠe; poultry, meat, fish, and vegetarian. In addition, we provided a salad, soup, side vegetables, and dessert. It was a great learning opportunity to understand how much goes into planning an event. We paid close attention to recommendations involving preparation and marketing. It was important to inform residents beforehand of our event in an effort to increase event attendance. We spent many days meeting and speaking with residents about the date and made note of any suggestions they had to make the event as special as possible. Traveling to the other buildings to promote the event helped us get a better sense of the Riderwood community. It was so special to see their shared excitement!

In order to make our event successful, we learned how critical it is to have great teamwork skills. We worked hard throughout our time at Riderwood to build upon our relationships with the kitchen staff and help out with other events during our rotation. We earned the respect of the kitchen staff and servers by showing that we could also work hard and help them with their events and projects.

Along with teamwork came communication. The week of our special event was filled with preparation. As partners, we had to work hard to share what items were completed, what we needed more assistance with, and so on. By being prepared, we were better able to adjust for any last minute complications. Thanks to an awesome kitchen staff and effective communication, we were able to create a successful event for the residents.

We put a lot of effort into strengthening our customer service skills. During our event we decided to do table touches with the attendees. At each of our table visits, we asked questions about the appearance and taste of the food. We also handed out raffle tickets for a chance to win one of three bottles of wine.

The residents became excited and competitive when they were made aware of the raffle drawings. We even shared some of our feedback with our fellow UMD interns to help make their theme meal a success as well.

We are really thankful for getting the chance to work with the wonderful Season’s restaurant kitchen staff. Both of us have gained a tremendous amount of respect for every individual we worked with. They taught us so much about cooking and helped strengthen our confidence in the kitchen. Their expertise was truly commendable.