Final Binder by Bethany Beaver

“UN JOUR A P RIS”

Bethany Beaver and Margery Swan UMD College Park Dietetic Interns September 28, 2012

Table of Contents Theme Meal Overview Rationale Background Menu Marketing & DĂŠcor Marketing Plan Flyer Table Tents/Handouts Commercial Decorations List Table Decor Production Forecasted Menu Recipes Nutrient Analysis Grocery List Production Schedules Buffet Diagram Cost Analysis Summary Financial Report Satisfaction Surveys Intern Reflections Theme Meal Photos Additional Projects SWOT Analyses I & II Sustainability Project Financial Statement Staff In-Service Riderwood TV Interview Intern Thank You

Theme Meal Overview Rationale Background Menu

Rationale We chose to spend â&#x20AC;&#x153;A Day in Parisâ&#x20AC;? with the Riderwood residents in order to sample classic French dishes while experiencing Parisian culture. For this event, we based the table dĂŠcor on famous landmarks in Paris, and chose to serve traditional French foods. We chose Paris as our theme because we wanted to explore French cooking and share our experiences with the residents. We hope that through our detailed decorations we created an ambiance that transported the residents to Paris and allowed them to find a new appreciation for the fine art of French cooking.

Background During our theme meal, we toured Paris with Riderwood residents, exploring the Eiffel Tower, Arc de Triomphe, Tuileries Garden, Lourve, and Notre Dame Cathedral. These famous landmarks are described below.

Arc de Triomphe The Arc de Triomphe or “Triumphal Arc” was commissioned by the French Emperor Napoleon in 1806 to honor those that fought and died for their country. Since the reign of Napoleon, the Arc continues to serve as a symbol of military triumph and honor to the French people. Buried below the Arc is the tomb of the Unknown Soldier with an external flame, which memorializes and recognizes all the unidentified soldiers in France’s history.

The Tuileries Garden The Tuileries Garden was created by Catherine de Medicis in 1564 to accompany her new palace in Paris. However, during the French Revolution, the garden was made accessible to the entire public. While the palace burnt down in the 19th century, the garden remained and continues to this day to be a place of relaxation and recreation for the French people.

The Louvre The Louvre was first built during the middle ages as a fortress to protect the French capital. As time progressed the Louvre went through many changes and renovations before eventually becoming a museum. Currently, the Louvre is home to countless pieces of art including: Da Vinci’s Mona Lisa, Géricault’s Raft of the Medusa, and Jacques-Louis’s The Oath of the Horatii.

The Notre Dame Cathedral The Notre Dame Cathedral was built over a period of 200 years and is still in use today for Sunday mass. Known for its gothic architecture, the cathedral has ornate stained glass windows, and a large collection of sculptures and stone gargoyles. It was also the first building to have a flying buttress, which was built to add external support to the building. Still to this day, visitors can walk up 140 steps to the famous bell-tower to catch a glimpse of the French capital.

The Eiffel Tower The Eiffel Tower or la dame de fer (the iron lady) was built in 1889 to mark the entrance to the World’s Fair. Since then, the Tower has become a symbol of French pride and still holds the record for the tallest building in Paris. The Tower also holds the record for being the most visited paid monument in the world, with around 6.5 million visitors every year.

“UN JOUR A P RIS” A Day in Paris Menu ·

· Soup

Soupe Haricots Blancs White beans cooked with a blend of herbs in a vegetable broth ·

· · Entrees

Poullet Fricassee Chicken simmered in white wine and vegetables Boeuf Daube Beef braised in red wine and vegetables Poisson Provencal Cod baked with tomatoes, olives and capers Ratatouille Vegetarian stew with eggplant and seasonal vegetables ·

· · Side Dishes

Pommes de Terre Lyonnaise Potatoes with thyme, onion and garlic Tomates Provencal Tomatoes topped with bread crumbs, parmesan and lemon zest Haricots Verts Lyonnaise Green beans with thyme, nutmeg and garlic Champignon de Quinoa Quinoa with mushrooms and mixed vegetables ·

· · Dessert

Bettelman Pudding de Pomme Warm apple bread pudding with cinnamon, rum and raisins $10 or MOD Accepted

Marketing & DĂŠcor Marketing Plan Flyer Table Tents/Handouts Commercial Decorations List Table DĂŠcor

A Day in Paris: Marketing Plan This marketing plan is intended to target residents and staff members from the Riderwood Community. We plan on promoting our theme meal through various advertising means so that our goal of 200 attendees will be achieved. Below is a list of written and verbal techniques that we will be using to market this event.

Table tents: Create a small flier with menu options to be placed at each table in the Potomac Cafe. These invitations will be placed one week prior to the event.

Table Touches: Information will be provided orally through table touches during lunch and dinner services at the various restaurants on the Riderwood campus. This will allow us to connect with the residents while still bringing attention to our theme meal.

Poster: One week prior to the event, we plan on hanging our event posters on community bulletin boards throughout the Riderwood campus. These posters will display the date, time and theme of our event.

Channel 99 Broadcast: We plan on filming and airing a commercial about our theme meal on Riderwoodâ&#x20AC;&#x2122;s channel 99 station one week prior to the event.

Personal invites: We plan to personally invite residents to our theme meal by dressing in costume and handing out fliers for our event. We will do this one week prior to our theme meal.

“UN JOUR A PARIS” A Day in Paris Come spend an afternoon in Paris and indulge in classic French cuisine with the University of Maryland Dietetic Interns!

Entrees Poullet Fricassee

Chicken simmered in white wine and vegetables Boeuf Daube

Beef braised in red wine and vegetables Poisson Provencal

Cod baked with tomatoes, olives and capers Ratatouille

Vegetarian stew with eggplant and seasonal vegetables Served with soup, sides, and dessert Friday, September 28, 2012 11AM to 2PM In the Potomac Café $10 or MOD Accepted

Table Tents

Come spend an afternoon in Paris and indulge in classic French cuisine with the University of Maryland Dietetic Interns ·

Entrees Chicken Fricassee Beef Daube Cod Provencal Eggplant Ratatouille

Served with soup, sides and dessert ·

Friday, September 28, 2012 11AM to 2PM In the Potomac Café $10 MOD Accepted

A Day in Paris Commercial Script Enter scene with Paris backdrop, French music, and event information.

Cut to dialogue between Riderwood station anchor (Margery) and correspondent (Bethany) at the Eiffel Tower in Paris, France. Margery Hello, welcome to the program, I’m Margery a dietetic intern from the University of MD. Today we have another dietetic intern from the University of MD coming to you live from Paris, France Bethany Bonjour, welcome to Paris (French accent) I have been sight-seeing all day and have tasted the best French cuisine while here in Paris! Margery Is that the Eiffel Tower behind you? Bethany Oui. This is Paris’s most visited attraction! Margery I wish we were there. Bethany Come, bring all your friends at Riderwood on Sept 28th and join me for lunch. I will make the best dishes that I’ve tasted while in Paris. We can visit the Arc d’Triomphe, le Lourve, le Tuileries Jardin, Notre Dame and of course the Eiffel Tower. Margery What a great idea we’ll meet you there on September 28th at the Potomac Café from 11-2pm Bethany I am so looking forward to it! I better get ready! Au revoir! Margery Alright folks, thanks for tuning in to our program! Have a great day and we will see you Sept 28. End Scene with Paris backdrop, French music, and event information.

A Day in Paris Marketing Commercial To better market our theme meal, we chose to create a commercial for the Riderwood television station. Our commercial was aired one week prior to our event. Riderwoodâ&#x20AC;&#x2122;s Station 99 media team helped us execute our ideas and broadcast our event. In our skit, we acted as a television host and news journalist. We used a blue screen to create our Paris backdrop and props from the station to create a news station scene. Throughout the scene, we cut between the television host and the field journalist in Paris. In between takes we were able to view our commercial and ended up having a great time laughing at our novice acting skills. Filming our commercial was not only a great experience, but also something that the residents truly enjoyed.

Decorations List Item

Cost

Berets (2)

$20.98

French Flag (3)

$13.49

Poster Board (5)

$3.15

Crepe paper (1)

$2.11

Comment Card Box (1)

$3.17

Paper placemats (50)

$3.17

Raffle tickets

$8.00

Total

$54.07

Table Decor- Paris Attractions

Production Forecasted Menu Recipes Nutrient Analysis Grocery List Production Schedules Buffet Diagram Cost Analysis

Forecasting Forecasted (servings) Soup Soupe Haricots Blancs

200

Entrees Poullet Fricassee

200

Boeuf Daube

150

Poisson Provencal

150

Ratatouille

100

Side Dishes Pommes de Terre Lyonnaise

200

Tomates Provencal

175

Haricots Verts Lyonnaise

200

Champignon de Quinoa

150

Dessert Bettelman Pudding de Pomme

200

Recipes White Bean Soup Olive oil Onion, chopped Garlic, minced Leek bottoms, chopped Carrots, sliced Water Salt White beans Spinach, chopped Leek tops, thinly sliced Red pepper, chopped Basil, chopped Black pepper chives, chopped, fresh Tomatoes (2lbs) small dice

Original Yield: Serves 7 1T ½C 2 cloves ½C ½C 4½C ½t 1C 1C 1C 1/3 C ½C ¼t 2

Forecasted Yield: Serves 200 1¾C 5 lbs 58 cloves ½ case 5 lbs 8 gallons 4T + 2t 3 can, #10 2 lbs 14.5C 4.5lbs peppers 14.5C 2T + 2t ¼ lb 2lbs

Directions: - Preheat oil in large pot and sauté onion and garlic for 5 minutes - Add leak bottoms, carrots, 2 C (58C) water and salt – bring to boil, lower heat and simmer for 10 min - Add beans, spinach, leek tops, red pepper, basil, and remaining water, cover and simmer for 10 minutes - Garnish with scallions and add salt to taste

Source: http://www.easy-french-food.com/butternut-squash-soup-recipe.html#.UEYeto1lTeI

Chicken Fricassee All-purpose flour Paprika Poultry seasoning Salt Black pepper Chicken (8-cut) Butter Chopped onion Celery Garlic cloves, minced Reduced sodium chicken broth Dry white wine Carrots, julienne-cut Parsley, chopped

Original Yield: Serves 4 3T 1t 1t ½t ½t 24 oz 2t 1½C ½C 3 1C ¼C 2C ¼C

Forecasted Yield:200 9.4 C or 2.3lbs 1C or 4oz 1C or 2.3 oz 8T 8T 50lbs 2C or 1lb 15lbs 8lbs ½ lb 3 gallons ¾ gallon ½ gallon 12.5C

Directions: - Combine first 5 ingredients, add chicken and toss well to coat - Remove chicken and reserve flour mixture - Melt butter in large skillet over medium heat, add chicken, breast sides down, and sauté for 5 minutes or until chicken is browned - Remove chicken from pan, but keep stove on - Add onion, celery and garlic to pan and sauté for 10 minutes, stirring occasionally - Stir in reserved flour mixture and cook 1 minute - Add broth and wine and bring to a boil - Add carrot, and chicken breasts (side up) - Cover, reduce heat and simmer for 25 minutes - Sprinkle chopped parsley

Beef Daube Olive oil Garlic cloves Boneless short ribs Salt Black pepper Red wine Chopped carrots Chopped onion Reduced sodium beef broth Tomato paste Chopped rosemary Chopped thyme Ground cloves Diced tomatoes Bay leaf

Original Yield: Serves 8 2t 12 cloves 2 lb 1½t ½t 1C 2C 1½C ½C 1T 1t 1t A dash 1 (14.5oz) can 1

Forecasted Yield:150 ¾C 2 lbs 67lbs 7T 3T 1 gallon 12lbs 11lbs 2 qt +1 C 1C + 3T 6T+1t or 1oz 6T +1t or 3/4oz 2t or .14oz 2.5 #10 cans 10

Directions: - Preheat oven to 300 - Heat oil over low heat, add garlic and cook for 5 minutes - Remove garlic with a slotted spoon and set aside, increase heat to medium-high - Add beef to pan and sprinkle salt and pepper on meat, cook for 5 minutes, browning on all sides, remove beef from pan - Add wine to pan and bring to a boil, scraping pan to loosen browned bits - Add garlic, beef, rest of the salt and pepper, carrots, onion, broth, tomato paste, rosemary, thyme, diced tomatoes, and bay leaf and bring to a boil - Cover and bake at 300 for 2.5 hours or until beef is tender and serve

Cod Provencal Cod fish fillets Onion, diced Garlic, minced Olive oil Tomatoes, canned, drained Capers – drain liquid Fresh Basil Greek olives, pitted Lemon juice Oregano, dried Pepper

Original Yield: Serves 4 4 fillets (6 to 8 ounces each) 1 medium ½ C 2 cloves 2T 28 oz 1T ¼C 8 1T 1t ¼t

Forecasted Yield: 150 150 fillets (4 oz each) or 38lbs ½ gallon 12.5oz 4¾C 5, #10 cans 2 1/3 C 9C 1- #10 can 2 1/3 C 1oz 3T

Directions: - Preheat oven to 450 degrees F. Arrange fillets in baking dish. - Saute onion and garlic in oil in skillet over medium heat for 10-15 minutes or until lightly softened. Add tomatoes, capers, basil, olives, lemon juice, oregano, salt, and pepper. - Simmer, stirring occasionally for approximately 8 minutes. Spoon the sauce over the fish. - Bake in preheated oven for 10 minutes or until cooked through.

Source: http://www.bbcgoodfood.com/recipes/6360/cod-provenal

Roasted Veggie Ratatouille Eggplant, cut lengthwise into ½in slices Zucchini, cut lengthwise into ½in slices Summer squash, cut lengthwise, ½in slices Beefsteak tomatoes, cut into ½in slices Olive oil Salt Red onion, diced Red pepper flakes Red bell pepper, diced Yellow bell pepper, diced Red wine vinegar Marjoram leaves, chopped Thyme, chopped Cream Cheese Goat Cheese

Original Yield: Serves 4 1 1 1 3 1T To taste 1 ¼ t 1 1 ¼C 2T ½t

Forecasted Yield: 100 12lbs 7lbs 7lbs 50 tomatoes 2C 5t 12.5C or 5lbs 2T or 1/3 oz 9lbs 9lbs 6¼C 1 oz 4 T or ½ oz 1lb 3lbs

Directions: - Preheat oven to 375 - Place eggplant, squash, zucchini, and tomatoes in 1 layer on a baking sheet - Drizzle olive oil and sprinkle salt on vegetables - Roast vegetables until soft, about 20-30 minutes, turning them halfway through the cooking - Remove from oven - When cooled, cut the vegetables into ½ in pieces - In a large skillet, heat olive oil over medium heat - Add onion, red pepper flakes and salt - Sauté for 5 minutes or until the onions are cooked - Add the peppers and cook for another 5-10 minutes - Add roasted vegetables, vinegar, marjoram and thyme to pan and olive oil if needed - **Layer ingredients with cheese mixture

Source: http://www.foodnetwork.com/recipes/anne-burrell/roasted-veggie-ratatouille-francerecipe/index.html

Potatoes Lyonnaise Potatoes, peeled and cubed Olive oil Butter Onions, julienne Garlic, chopped Parsley, chopped, fresh Salt White pepper Thyme, chopped, fresh Champagne vinegar

Original Yield: Serves 6 2 lbs 2T 1 stick (1/2C) 4 2T ½T ToTaste To Taste 1/4T 1T

Forecasted Yield: 200 67lb 4.25C 16.5C or 2lbs 26lbs 1C 1 C or 3oz 4T 4t or .4oz ½ C or 1oz 2C

Directions: - Boil potatoes in pot with salted water, then blanch for 2 minutes - Heat oil in large saucepan, add onions, and season with salt and pepper - Sauté onions until caramelized (8-10 minutes), place onions into a bowl - Place pan back on the stove and melt the stick of butter - When butter is melted cover the bottom of the pan with 1/3 of the potatoes - Season with salt and pepper - Cover layer of potatoes with ½ onions, cover onions with 1/3 potatoes, season again - Repeat layering until onions and potatoes are all in pan - Place pan in the oven and cook (400) for 10-12 minutes or until golden brown - Garnish with parsley Source: http://www.foodnetwork.com/recipes/emeril-lagasse/classic-lyonnaise-potatoesrecipe/index.html

Tomato Provencal Plain breadcrumbs Parmesan, grated Lemon zest Fresh thyme Olive oil Salt Pepper Tomatoes, ½ inch slices

Original Yield: Serves 4 1½C ¼C 1T 2 sprigs 2T

4 large

Forecasted Yield:175 1 ¼ gallon 2lbs 11C or 3lbs 22 lemons 22t or 7T + 1t or 0.85oz 87.5T or 5 ½ C 5t 5t 25lbs

Directions: - Preheat oven to 400 degrees F - Lightly oil baking dish. In bowl, combine breadcrumbs, grated Parmesan, finely grated lemon zest, fresh thyme, and olive oil, season with salt and pepper. - Arrange sliced (cut in ½ +core) tomatoes in prepared baking dish, overlapping slightly; season with salt and pepper. Top with breadcrumb mixture. Bake until tomatoes are tender and crumbs are golden brown, 15-20 minutes.

Source: http://www.marthastewart.com/316947/tomatoes-provencal

Haricots Verts Lyonnaise Water Salt Green beans, trimmed Butter Garlic, crushed Red onion, sliced in rings Thyme, fresh Red wine vinegar Black pepper Nutmeg Parsley, minced

Original Yield: Serves 4 16 C 1T 1 ½ lbs 3T 1 clove 1 (1/2C) ½t 2T ½t ¼t 1T

Forecasted Yield: 200 50T or 3C 19lbs 150T or 9 1/3C or 4lbs 50 cloves or 8.3oz 50 or 25C or 7lbs 25t or 8T +1t or 1oz 100T or 6C 25t or 8T +1t 12.5t or 4T or 1/2 oz 50T or 3.25C or 4oz

Directions: - In a large pot bring salted water and baking soda to a boil - Add green beans to boiling water and boil for 5 minutes - Immediately plunge beans in ice water for 5 minutes, wrap in a cloth a set aside - In same pot, heat butter over medium heat, and add the garlic, until lightly browned - Set aside mixture for 20 minutes - Remove garlic from butter and discard it - In the same pot (with the butter) add onion and thyme - Cover and braise onion over medium heat for 5 minutes - Increase the heat to medium-high, uncover the pot and caramelize the onion - Stir in the green beans, after 1-2 minutes, add the red wine vinegar - Sprinkle the rest of the spices on top

Source: http://allrecipes.com/recipe/haricots-verts-lyonnaise/

Rice Cooker Quinoa Mushroom Pilaf Quinoa, soak for 15 min and drain Garlic, minced Onion, chopped Butter Olive oil Fresh parsley, chopped Mushrooms Turmeric Red pepper, chopped Vegetable broth Carrots, chopped Celery, chopped

Original Yield: Serves 4 1C 1 clove ½C 1T 1T 2T 1C ½t ½C 1¾C ½C ½C

Forecasted Yield: 150 16lbs 6.2oz 7.5lbs 2.3C or 1.2lbs 2.3C 4.7C 7lbs 6T or .7oz 5lbs 2 gallons 5lbs 5lbs

Directions: - Heat oil in pan, add garlic, onion, carrot, celery and mushrooms - Sauté until mushrooms are lightly browned (5-6 min) - Add quinoa and turmeric and continue sautéing for 2 + min to toast quinoa. - Transfer mixture to rice cooker - Add pepper and broth, cook on white rice setting - Toss to loosen quinoa Source: http://jeanetteshealthyliving.com/2012/01/rice-cooker-quinoa-pilaf-with-mushrooms.html

Apple Bettelman Bread Pudding Milk Sugar Vanilla extract bean- research Cinnamon, ground Dark rum Salt Raisins Apples, peeled and diced Stale brioche, cut into bite sized cubes Butter Eggs, lightly beaten

Original Yield: Serves 7 1 1/3 – 1 2/3 C ½C 1 1t 2T ¼t ¼C 2 (10oz) 12 oz 1T 2

Forecasted Yield:200 3 gallons 6.3lbs 1/3 C 1/2C or 2.4oz 3.5C or 28oz 2T +1t 7C raisins or 2lbs 18lbs 21.5lbs 1.75C or 1lbs 4 ¾ dozen

Directions: - Combine 38C milk with the sugar and vanilla in a medium saucepan - Cover and bring to a simmer over medium heat - Remove from heat and let cool, uncovered for 5 minutes - In a large mixing bowl, combine milk mixture, cinnamon, rum, salt, raisins, apples and salt - Add bread and stir well to combine (bread still dry, add extra milk) - Cover with plastic wrap and refrigerate for a day, stirring once or twice - Preheat oven to 350 - Grease a baking dish and sprinkle with sugar - Fish out vanilla bean, but keep seeds in mixture - Add eggs and combine - Pour into buttered dish, sprinkle with sugar and bake for 35-45 minutes - Serve slightly warm Source: http://www.thekitchn.com/apple-bettelman-french-bread-p-141779

Caramel Sugar Water Heavy Cream Vanilla

Original Yield: 14oz 1½C 1/3 C 1¼-1½C ½t

Forecasted 100oz 10.5C 2 1/3 C 2 ½ qt 1T

Directions - Mix the water and sugar in a large heavy-bottomed saucepan. - Cover and cook over low heat until the sugar dissolves. Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with a wooden spoon. Watch it carefully at the end, as it will go from caramel to burnt very quickly. - Stand back to avoid splattering, and gradually add the cream and the seeds scraped from the vanilla bean (or vanilla extract). - Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes. - Serve warm, or add another 1/4 cup of heavy cream and serve room temperature. Source: http://www.foodnetwork.com/recipes/ina-garten/caramel-sauce-recipe/index.html

Plain Green Beans Original Yield: Serves 4 2C

Frozen green beans

Forecasted 60 6lbs

Directions - Place green beans in steam pan. - Place in steamer for 20 minutes.

Grilled Chicken Chicken breast, boneless, skinless

Original Yield: Serves 4 4-4oz

Directions: - Grill chicken breast on med-high heat for 15 minutes.

Forecasted 20 5lbs

Nutrient Analysis Total Calories

Fat

Protein

Carbohydrates

Good Source of . . .

White Bean Soup

131

26g

Magnesium and vitamin E

Chicken Breast

184

34g

Niacin and vitamin B6

Chicken Fricasse

411

16g

31g

Vitamin A and potassium

Beef Daube

436

14g

40g

24g

B12 and zinc

Cod Provincal

192

22g

13g

Phosphorus

252

44g

Vitamin C and folate

232

36g

B6 and Thiamin

126

12g

Fiber

197

10g

24g

Vitamin A and Riboflavin

216

10g

29g

Vitamin K and copper

391

\13g

65g

Riboflavin

Ratatouille Potatoes Lyonnaise Haricots Verts Lyonaise Quinoa Tomatoes Provincal Apple Bread Pudding

Grocery List Produce 72.5lb 5lb 7.5 cans 30oz 1 can 22 Lemons 52lbs 67lb ½ Case 25lb 2lb 18.5lb 0.25lb 13lb 12lb 7lb 7lb 7lb 9lb 19lb 7lb 18lb

Onion Garlic Tomatoes, canned Capers Greek olives, pitted Fresh lemons (zest/juice) Tomato, fresh Potatoes, diced Leeks Carrots, sliced Spinach Red pepper, chopped Chives, fresh Celery, diced Eggplant Squash, yellow Zucchini Red onion Yellow pepper, chopped Green beans Mushrooms, sliced Apples, sliced peeled Herbs/Spices

1oz 4.1oz 2.4oz 0.50oz 1oz 28oz 1oz 19.25oz 0.14oz 0.10oz 4oz 2.3oz 0.33C+1T 0.70oz 0.30oz 0.40oz 6.7oz 3.3lb

Oregano, dried Thyme, fresh Cinnamon, ground Nutmeg Marjoram leaves Basil, fresh Rosemary, fresh Parsley, fresh Cloves, ground Bay leaves Paprika Poultry seasoning Vanilla extract Turmeric Red pepper flakes White pepper Black pepper Salt

Dairy/Eggs 3lb 3 gal 9.2lb 4 ¾ dozen 3lb 1lb 2.5qt

Parmesan, grated Milk Butter Eggs Goat cheese Cream cheese Heavy Cream Protein

38lb 3 cans 67lb 50lb 5lb

Cod fillets White beans, precooked Boneless beef short ribs 8-cut chicken Boneless, skinless chicken breast General Baking

21.3C 1gal+3c 2 ¼ qt 9.5oz 3gal 2 gal 3/4gal 12.25C 28oz 2lb 2C 11lb

Olive oil Red wine Reduced sodium beef broth Tomato paste Reduced sodium chicken broth Vegetable broth Dry white wine Red wine vinegar Dark rum Raisins Champagne vinegar Sugar Grains/Flour

2lb 2.3lb 21.5lb 16lb

Bread crumbs Flour Brioche bread Quinoa

Theme Meal Production Sheet Tuesday White Bean Soup Wash vegetables Prepare/Assemble Cook Chicken Fricassee Pan up chicken/Prep veg Prepare/Cook Reheat Beef Daube Pan up beef/prep veg Prepare/Cook Reheat Cod Provencal Pan up cod Prepare the sauce Bake Ratatouille Prepare vegetables Assemble Cook Potatoes Lyonnaise Cut potatoes/soak Cook Tomatoes Provencal Prepare/Assemble Cook Haricots verts Lyonnaise Prep/Assemble/Blanch Cook Quinoa Prep veg/seasonings Cook quinoa Apple Bread Pudding Prepare Finish prep/Assemble Cook Plain Green beans Pan Up Cook Plain Chicken Pan Up Cook Reheat

Wednesday

Thursday

Friday

x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x

PRODUCTION SHEET â&#x20AC;&#x201C; TUESDAY

Time

Task

9:00

Pan up chicken (200+), plain chicken breasts and vegetables

9:15 9:30 9:45 10:00

10:15

Cut, trim and pan up beef (200) and prep vegetables

10:30 10:45 11:00 11:15 11:30 11:45

12:00 12:15 12:30

Lunch Cut up bread for dessert

12:45 1:00 1:15

1:30

Prepare lyonnaise seasonings for green beans

1:45 2:00 2:15

2:30

Wash vegetables for soup

2:45 3:00 3:15

3:30 3:45 4:00 4:15 4:30

Make cheese filling for ratatouille

Temperature Check ď&#x192;ž

PRODUCTION SHEET – WEDSNESDAY

Time

Task

9:00

Dredge chicken

9:15 9:30 9:45

10:00

Cook chicken (including plain chicken)

10:15 10:30 10:45 11:00 11:15 11:30 11:45

12:00

Place chicken in hotel pans

12:15

12:30

Pan up cod

12:45 1:00

1:15 1:30 1:45

Lunch Begin cooking beef

2:00 2:15 2:30

2:45 3:00 3:15

Place beef in oven – watch 2.5 hours Vegetable prep for ratatouille (clean and cut)

3:30 3:45 4:00 4:15 4:30

4:45 5:00 6:00

Roast vegetables for 30 min (turning at min 15) Bread Pudding

Temperature Check 

PRODUCTION SHEET – THURSDAY Time

Task

9:00

Begin following soup recipe, split recipe prep up between us

9:15 9:30 9:45 10:00 10:15 10:30 10:45

11:00 Wash, slice pan up, and assemble tomatoes 11:15 11:30 11:45 12:00 12:15 12:30 12:45

1:00

Lunch

1:15

1:30

Assemble ratatouille

1:45 2:00 2:15 2:30 2:45 3:00 3:15

3:30

Make cod sauce + let cool

3:45 4:00 4:15 4:30 4:45

5:00 5:15 5:30 5:45 6:00 6:15 6:30

6:45

Finish bread pudding and make caramel – Margery Prep veggies and seasonings for quinoa

Put sauce on cod fillets (cover with parchment paper then foil) Decorations and make sure all ingredients and food items are ready for theme meal

Temperature Check 

PRODUCTION SHEET â&#x20AC;&#x201C; FRIDAY

Time

Task

6:00

Start heating soup on stove -begin potatoes recipe

6:15

6:30

Margery - put beef and chicken in oven

6:45 7:00 7:15

7:30

Margery - put ratatouille and bread pudding in oven - make quinoa

7:45

8:00

Assemble and cook green beans

8:15 8:30 8:45 9:00 9:15

9:30 Assemble cod and place cod in oven + place tomatoes in oven + place plain 9:45 green beans in steamer 10:00 Must be out in dining room - Set up centerpieces on each table - Check buffet line 10:15 - Comment cards plus pencils - Set up music in hall 10:30 - Get dressed - Make sure comment card box is out and visible 10:45 Make sure food is all out including soup 11:00 Greet guests and welcome them to Paris

Temperature Check ď&#x192;ž

Buffet Diagram

Cost Analysis Recipe

White Bean Soup Olive Oil Onions Garlic Leeks Carrots Salt White Beans Spinach Red Pepper Basil Black Pepper Chives Tomatoes

Quantity

Cost /Recipe

1.75C 5 lbs 10oz ½ case 5lbs 4T + 2t 3 - #10 cans 2lbs 4.5lbs 18oz 2T + 2t ¼ lb 2lbs

7.63/gallon = $0.84 0.34/lb = $1.70 0.18/oz = $1.80 24.61/case = $12.31 0.60/lb = $3.00 0.43/26oz 0.94/can = $2.82 3.00/lb = $6.00 1.05/lb = $4.73 4.98/4oz = $22.41 10.43/lb 3.71/lb = $0.93 0.72/lb = $1.44

Total: Chicken Fricassee Flour Paprika Poultry Seasoning Salt Pepper 8-Cut chicken Butter Onions Celery Garlic Chicken Broth White wine Carrots Parsley

$57.98

2.3lbs 4oz 2.3oz 8T 8T 50lbs 1lb 15lbs 8lbs 8oz 3 gallons 3qt + ½ C 3lbs 16oz

Total: Beef Daube Olive Oil Garlic Boneless Short ribs Salt Pepper Red Wine Carrots Onions

7.63/gallon = $0.36 .18/oz = $5.76 6.43/lb = $430.81 0.43/26oz 10.43/lb 6.52/gal = $8.72 0.60/lb = 7.20 0.34/lb = $3.74

Cost/ Serving

$0.01 $0.01 $0.02 $0.06 $0.02 $0.01 $0.02 $0.03 $0.02 $0.11 $0.01 $0.01 $0.01 200

0.34/lb = $0.78 7.21/18oz = $1.60 9.76/12oz = $1.87 0.43/26oz 10.43/lb 1.25/lb = $62.5 2.55/lb = $2.55 0.34/lb = $5.10 1.59/lb = $12.72 0.18/oz = $1.44 2.07/49oz = $16.22 5.05/gallon = $3.79 0.60/lb = $1.80 5.03/4oz = $20.12 $130.49

¾C 2lbs 67lbs 7T 3T 1.02 gallons 12lbs 11lbs

Servings

$0.34

$0.01 $0.01 $0.01 $0.01 $0.01 $0.31 $0.01 $0.03 $0.06 $0.01 $0.08 $0.02 $0.01 $0.10 200

$0.68

$0.01 $0.04 $2.87 $0.01 $0.01 $0.06 $0.05 $0.03

Beef Broth Tomato Paste Rosemary Thyme Cloves Tomatoes Bay Leaf

2.25qt or 72oz 1C + 3T 1oz 他oz .14oz 2.5 - #10 cans 0.1oz

Total: Cod Provencal Cod Fillets Onions Garlic Olive Oil Tomatoes, canned Capers Basil Olives Lemon Juice Oregano Pepper

$472.81

38lbs 3lbs 12.5oz 4.75C 5 - #10 cans 30oz 10oz 1 - #10 can 22 lemons 1oz 3T

Total: Ratatouille Eggplant Zucchini Squash Tomatoes Olive Oil Salt Red Onion Red Pepper Flakes Red Pepper Yellow Pepper Red Wine Vinegar Marjoram Thyme Cream Cheese Goat Cheese

12lbs 7lbs 7lbs 25lbs 2C 5t 5lbs 1/3oz 9lbs 9lbs 6.25C 1oz 1/2oz 1lb 3lbs

150

7.44/10lb = $49.85 7.63/gal = $2.03 2.55/lb = $5.10 0.34/lb = $8.84 0.18/oz = $0.58

$3.20

$1.34 $0.01 $0.02 $0.02 $0.12 $0.04 $0.08 $0.04 $0.03 $0.01 $0.01 150

13.48/5lb = $32.35 2.88/3lb = $6.72 0.67/lb = $4.69 0.72/lb = $18 7.63/gal =$0.95 0.43/26oz 1.09/lb = $5.45 7.01/13oz = $0.16 1.05/lb = $9.45 2.60/lb = $23.40 6.66/gallon = $2.60 12.39/3oz = $4.13 5.03/4oz = $0.63 1.70/lb = $1.70 12.34/lb = $37.02 $147.25

67lbs 4.25C 2lbs 26lbs 1C or 3.2oz

$0.01 $0.01 $0.01 $0.01 $0.01 $0.06 $0.01

5.27/lb = $200.26 .34/lb = $1.02 .18/oz = $2.25 7.63/gal =$2.27 3.61/can = $18.05 6.78/32oz = $6.36 4.98/4oz = $12.45 6.49/can = $6.49 0.18/lemon = $3.96 9.22/13oz = $0.71 10.43/lb $253.82

Total: Potatoes Lyonnaise Potatoes Olive Oil Butter Onions Garlic

2.91/49oz = $3.25 1.35/12oz = $0.92 5.14/4oz = $1.29 5.03/4oz = $0.94 1.16/oz = $0.16 3.61/can = $9.03 7.14/2oz = $0.36

$1.72

$0.32 $0.07 $0.05 $0.18 $0.01 $0.01 $0.05 $0.01 $0.09 $0.23 $0.03 $0.04 $0.01 $0.02 $0.37 100

$1.49

$0.25 $0.01 $0.03 $0.04 $0.01

Parsley Salt White pepper Thyme Champagne Vinegar

3oz 4T 0.4oz 1oz 2C

Total: Tomato Provencal Breadcrumbs Parmesan, grated Lemon Zest Thyme Olive Oil Salt Pepper Tomatoes

$77.39

2lbs 3lbs 22 lemons .85oz 5.5C 5t 5t 25lbs

Total: Haricots Verts Lyonnaise Salt Green Beans Butter Garlic Red Onion Thyme Red Wine Vinegar Pepper Nutmeg Parsley

3C 19lbs 4lbs 8.3oz 7lbs 1oz 6C 8T + 1t 1/2 oz 4oz

Total:

200

175

$0.21

$0.01 $0.08 $0.05 $0.01 $0.04 $0.03 $0.01 $0.01 $0.01 $0.03 200

2.95/lb = $47.20 0.18/oz = $1.12 0.34/lb = $2.55 2.55/lb = $3.06 7.63/gal = $1.10 5.03/4oz = $7.86 2.10/lb = $14.70 0.54/oz = $0.38 1.05/lb = $5.25 14.56/32oz = $116.48 0.60/lb = $3.00 1.59/lb = $7.95 $210.65

$0.42

$0.01 $0.06 ------------$0.01 $0.01 $0.01 $0.01 $0.10

0.43/26oz 0.80/lb = $15.20 2.55/lb = $10.20 0.18/oz = $1.50 1.09/lb = $7.63 5.03/4oz = $5.03 6.66/gal = $2.50 10.43/lb 0.85/oz = $0.43 5.03/4oz = $5.03 $47.52

16lbs 6.2oz 7.5lbs 1.2lbs 2.3C 6.25oz 7lbs 0.7oz 5lbs 2 gal (256oz) 5lbs 5lbs

$0.02 $0.01 $0.01 $0.01 $0.03

7.15/7.5lb = $1.91 21.02/5lb = $12.61 -------------5.03/4oz = $1.07 7.63/gal = $2.62 0.43/26oz 0.43/lb 0.72/lb = $18 $36.21

Total: Quinoa Quinoa Garlic Onion Butter Olive Oil Parsley Mushrooms Tummeric Red Pepper Vegetable Broth Carrots Celery

5.03/4oz = $3.77 0.43/26oz 1.03/oz = $0.41 5.03/4oz = $1.26 22.18/0.5gallon = $5.55

$0.28

$0.31 $0.01 $0.02 $0.02 $0.01 $0.05 $0.10 $0.01 $0.04 $0.78 $0.02 $0.05 150

$1.42

Plain Green Beans Green Beans

6lbs

Total: Plain Chicken Breast Chicken Breast

$4.80

5lbs

Total: Apple Bread Pudding Milk Sugar Vanilla Extract Cinnamon Dark Rum Salt Raisins Apples Stale Bread Butter Eggs

3 gallons 6.3lbs 1/3 C or 2.5oz 2.4oz 28oz 2T + 1t 2lbs 18lbs (57) 21.5lbs 1lb 4.75 dozen

Total: Total Cost: Cost per person:

$1,598.87 $7.99

$0.77

$0.06 $0.02 $0.01 $0.01 $0.06 $0.01 $0.02 $0.13 $0.32 $0.01 $0.05 200

32.80/50lb = 3.08 2.49/32oz = $6.23 2.91/32oz = $0.05 $9.36

$0.08

$0.77

4.20/gal = $12.60 32.80/50lb = $4.13 2.91/32oz = $0.23 0.40/oz = $0.96 14.11/L = $11.71 0.43/26oz 3.58/2lb = $3.58 0.45/apple = $25.65 0.56/3oz = $64.21 2.55/lb - $2.55 2.02/dozen = $9.60 $135.23

4.7lbs 2.5qt or 80oz 1T

$0.08

30.72/10lb = $15.36 $15.36

Total: Caramel Sugar Heavy Cream Vanilla

0.80/lb = $4.80

$0.70

$0.02 $0.03 $0.01 200

$0.60 -------------

Summary Financial Statement Satisfaction Surveys Intern Reflections Theme Meal Photos

Financial Statement REVENUE Total Guests: 176 Quantity

Unit

Total

Income Employees

$7.38

$516.60

Group Discount

$6.95

$132.05

Residents/Guests

$10.55

$94.95

Residents MOD

$8.00

$624.00

Total Revenue

$1367.60

EXPENSES Food Cost

$1598. 24

Decorations Cost

$50.00

Total Expenses

$1648.24

GROSS PROFIT/LOSS Total Revenue: $1367.60 Total Expenses: $1648.24

Profit/Loss: -280.64

A Day in Paris - Comment Card Please rate your experience on a scale of 1 to 5, 1 being the worst and 5 being the best. How would you rate the dĂŠcor or atmosphere of the event? 1 2 3 Please rate the flavors and the taste of our French dishes?

1 2 3 4 Overall, how would you rate your experience dining with us today? 1

5 5 5

What did you like most about the event?

Is there anything we could have done differently?

Thank you for your feedback! Please place in comment box on your way out.

1 2 3 4 Overall, how would you rate your experience dining with us today? 1

5 5 5

What did you like most about the event?

Is there anything we could have done differently?

Thank you for your feedback! Please place in comment box on your way out.

Comment Card Analysis How would you rate the décor or atmosphere of the event?

Number of People

25 20 14

After tallying our results, we determined that the average guest rating for décor was 4.0 or very good. Fifty one percent of diners indicated that our décor was excellent, 27% thought it was very good, 24% rated it average and 7% found it to be poor/terrible.

10 5

Terrible

Poor

0 Average

Very Excellent good

We found the average guest rating for the taste of our French dishes to be 4.5. Sixty-two percent of individuals indicated that our food was excellent, 29% found our dishes to be very good, 9% of guest rated our French food as average, and no one indicated that our food was poor/terrible.

Number of People

Please rate the favors and the taste of our French dishes? 40 35 30 25 20 15 10 5 0

17 5 0

Overall, how would you rate your experience dining with us today?

Number of People

20 15 10 5

4 0

Terrible

Poor

0 Average Very goodExcellent

After tallying our comment cards, we found the average guest rating to be 4.4 on overall dining experience. Fifty-one percent of attendees found their experience to be excellent, 41% said their experience was very good, 8% rated their experience as average, and 0% found their experience to be poor or terrible.

Written Comments What did you like most about the event? -

Beef exceptionally well flavored Friendly atmosphere Delicious dessert Variety of foods Waiting to win a prize (raffle giveaway) Spirit of the charming hostesses

Is there anything we could have done differently? -

Held event at a different venue Have a grilled item Make labels bigger and easier to read Bigger posters Have a sign for the soup

Intern Reflection By: Bethany Beaver Prior to beginning my rotation at Riderwood, I felt comfortable working in the food service sector. I gained experience during college when I worked as a dietary aide in a transitional care unit and assisted living facility. Although my employment experience was beneficial, it was completely different from my time at Riderwood. While at Riderwood, I learned how to conduct a SWOT analysis, kitchen inspection, staff in-service, and more. I also learned a great amount about the financial aspects of the food service industry. My biggest accomplishment of all, however, was our theme meal. On our first day we brainstormed and discussed our ideas with Chef Victor and then decided upon â&#x20AC;&#x153;A Day in Paris.â&#x20AC;? After that, our planning began. We worked very diligently and utilized as many resources as possible to make our theme meal a success, and according to our feedback, it was! Margery and I are both so grateful to have had this incredible opportunity to plan and execute an entire theme meal. Looking back, it all seems like a blur. We found that organization, planning, and communication were key to our success at Riderwood. For future interns, building relationships with the staff and residents should be your number one priority. I thoroughly enjoyed my time at Riderwood and am thankful to have had this opportunity.

Intern Reflection By: Margery Swan When I first began my rotation at Riderwood, I wasn’t sure what to expect. Due to my strong food service background, I had thought this rotation may not be as challenging or interesting as some of the other rotations. However, reflecting back on my six weeks at Riderwood, I have learned a great deal about food service management. One of the first experiences I recall was our second day at Riderwood, Oscar brought Bethany and me to a manager’s finance meeting. Having the opportunity to observe the restaurant managers explain their monthly financial reports gave me a real-life example of how financials impact the entire organization. I learned even more about financials when we had to cost-out and generate a financial report for our theme meal. In addition, to financial experience, our theme meal taught me how to plan, market, order, and cook for 200 people. I also learned how to be flexible and innovative when it came to unforeseen problems. For example, our champagne vinegar, which was needed for our potatoes lyonnaise, did not arrive at the expected time. Since our meal time was quickly approaching Olinda, the morning cook, had the great idea to create our own champagne vinegar. Although, the create-your-own vinegar did not work well in our potatoes, it still demonstrated to me how important it is to react quickly and find a solution when things don’t go quite as planned. This lesson is just one of the many things I have learned while at Riderwood. My advice to future interns is to go out of your way to get to know the kitchen staff; they are amazing people with so much experience to share with you. I hope you will have a terrific experience and take advantage of every opportunity while at Riderwood.

Theme Meal Event Photos

French Hostesses

Classic French Cuisine

Chef Victor

Olinda

Chef Marta

Welcoming Guests Ratatouille -

Buffet

Additional Projects SWOT Analyses I & II Sustainability Project Financial Report Staff In-Service Riderwood TV Interview

SWOT Analysis: Safety in the Café Kitchen Margery Swan and Bethany Beaver August 30, 2012 Strengths 

Employees were following proper hygiene and uniform policy



Proper food-handling safety



Weaknesses 

Unlabeled chemical bottle



Blockage of fire extinguisher by dishware

Cold food was arranged and organized in accordance with food safety regulations



Obstruction of walkway by metal carts



Unused extension cord on counter



First in first out method was being followed



Ice machine drip with no wet floor signs



Food was elevated in storage rooms (off floor)



Unlabeled foods



Knife in sink



Box surpassed fire safety line in dry storage



Dishware stacked above head



Redbook not being utilized

Opportunities

Threats



Staff in-service on using the Redbook



Endangerment to employee safety and health



Staff in-service on proper labeling and dating procedures



Risk of food spoilage



Increased risk of food-borne illness



Asses labeling feasibility within the workplace



Staff training safety regulations



Specify a designated area for unused carts

SWOT Analysis: Service in the Dining Area Margery Swan and Bethany Beaver September 12, 2012 Strengths

Weaknesses



Servers demonstrated good hand washing



Juices were preset prior to residents arrival



GNAs remained in designated section during meal service



No beverage preferences were taken and milk wasn’t offered



Dinner plates were covered when transported to tables



The juice cart remained in the dining room during service



Tables were bused throughout meal service



The resident meal tickets were not collected prior to 11:45



Servers were pleasant



Not all residents were present at 11:45



The steam tables were not set before 11:45



Residents at tables were not served at the same time



Tables were not wiped down prior to the second seating



Plates were served while residents were still on previous course Threats



Risk of cross-contamination



Poor dining experience for residents



Violates residents’ right to choose between drink options

Opportunities  

Staff in-service on proper service etiquette Asses time schedule of the GNAs and the kitchen staff



Designate staff member to wipe tables after each service



Staff training on resident’ rights and the importance of abiding by them

Sustainability Survey: Executive Summary In order to gain information on the sustainability of the Potomac Café’s carry-out program, we developed a short questionnaire to survey the residents at Riderwood. Our survey consisted of three main questions. First, do you ever take carry-out from the Potomac Café? If yes, how many times per week? Second, do you know if the carry-out containers are recyclable? Third, have you made any efforts to recycle the carry out containers? After surveying fifty residents we found that the majority of residents (63%) using the carryout containers were aware that the containers were recyclable. Most of the Riderwood residents also chose to recycle their carry out containers (71%). However, while surveying the residents we found that many were confused about which containers were recyclable. In order to address this confusion, we developed an informational poster/flyer (see attached) to hang near the carryout line. This will hopefully lesson resident confusion and increase recycling efforts among those using the carryout containers.

Survey Results Question 1: Do you ever take carryout from the Potomac Café? Yes 35

No 15

If yes, how many times per week Less than Once 8 23%

Once

Twice

Three Times

Four Times

Five Times

Six Times

Seven Times

8 23%

4 11%

3 9%

1 3%

2 6%

5 14%

Do you know if the carryout containers are recyclable? Yes 22 63%

No 13 37%

Have you made any efforts to recycle the carry out containers? Yes 25 71%

No 10 29%

Recycling is an easy way to help protect the future of our environment!

Did you know these carry-out containers can be recycled?

Coffee Shop Financial Plan: Executive Summary Within the next few months, the Riderwood Village convenience shop will be renovated to include a coffee shop. This coffee shop will offer breakfast foods, sweet treats, and specialty coffee drinks. The coffee shop will operate Monday through Saturday from 7-11AM. There will be one full time equivalent managing and running the operation. This employee will earn thirteen dollars per hour and will work from 6AM-2:30PM Monday through Saturday. The goal of this financial plan was to determine the amount of revenue needed to break even. To accomplish this, we used the food cost percent method to obtain a selling price for each menu item. We then used menu pricing psychology and ended each menu item in an odd number (i.e. 5 or 9). In order to determine our break even value, we used our raw food costs for the first month as well as our labor costs for that month. This report does not take into account the operational expenses. Below are charts detailing our raw food costs, menu pricing, labor costs, and total expenses for the first month.

Total Expenses for the First Month Labor Cost Food Cost Operational Cost

$2496.00 $2008.06 N/A

Total Expenses

$4504.06

The Coffee Shop will have to make $4504.06 during the first month in order to cover the food and labor costs. The total food cost will decrease after the first month due to excess inventory from the first month.

Title Hours Manager/Barista 6:00-2:30 (8hr) (30min break)

Item Cream Cheese, regular Cream cheese, fat-free Cream cheese, garden vegetable Chipped beef Toast (white bread)

Labor Costs Hours/wk Hourly Wage 48 $13.00/hr

Total Earnings/month $2496.00

Raw Food Costs Food Cost 17.59/case (100-1oz) 16.43/case (100-1oz) 16.50/case (100-.75oz) 65.66/case (4-76oz) 25.04/case (10-26slice)

Cost/Unit 0.18/1oz package 0.16/1oz package 0.17/0.75oz package 0.86/4oz serving 0.10/slice

Sausage gravy Sausage pastry roll Biscuit Bacon Egg Cheese Sausage Bagel, assorted flavors Cheerios Frosted Flakes Corn Pops Special K Raisin Bran Mini Wheats Cinnamon Toast Crunch Fiber One Milk Carton, whole Milk Carton, skim Milk Carton, 2% Granola Oatmeal, baked apple Oatmeal, brown sugar Oatmeal, regular Yogurt, mixed berry Scones, cinnamon Scones, blueberry Scones, chocolate chunk Cinnamon Roll Muffin, banana Muffin, blueberry Muffin, cranberry Muffin, lemon Breakfast loaf, apple Breakfast loaf, banana Breakfast loaf, chocolate marble pound Breakfast loaf, lemon poppy Chocolate Raspberry Brownie Florida Key Lime Tazo Tea, assorted flavors Sweet-N-Low Equal Splenda Sugar Cinnamon Creamer Milk, 2% Milk, whole Latte (Hot/Iced) Cappuccino Espresso

29.49/case (3-6lb) N/A 27.50/case (120-2oz) 35.05/case (300 slices) 33.59/case (15 dozen) 44.81/case (4-5lb) 24.93/case (107-1.5oz) 21.24/case (90 bagels) 27.72/case (70 boxes) 25.41/case (70 boxes) 27.87/case (96 boxes) 26.22/case (70 boxes) 25.41/case (70 boxes) 27.84/case (70 boxes) 31.91/case (96 boxes) 27.84/case (70 boxes) 10.78/case (24-8oz) 5.12/case (20-8oz) 5.12/case (20-8oz) 29.31/10-18oz 20.90/pack (24 servings) 20.90/pack (24 servings 9.52/case (48 servings) 6.72/case (12 pack) 60.14/case (40-10oz) 60.14/case (40-10oz) 60.14/case (40-10oz) 44.53/case (100 rolls) 13.60/case (24 muffins) 22.57/case (72 muffins) 17.39/case (24 muffins) 17.39/case (24 muffins) 29.04/case (3-44oz) 29.04/case (3-44oz) 29.04/case (3-44oz) 29.04/case (3-44oz) 46.66/case (4-3lb) 27.78/case (24 mini pies) 19.20/case (147 bags) 11.58/case (2,000 packets) 26.88/case (2,000 packets) 27.83/case (2,000 packets) 15.32/case (3,000 packets) 31.86/5lb 11.02/case (390 units) 16.80/case (4gal) 16.97/case (6-1/2 gal) N/A N/A N/A

0.41/4oz 0.57/roll 0.23/biscuit 0.23/2 slices 0.19/egg 0.14/1oz 0.23/patty 0.24/bagel 0.40/box 0.36/box 0.29/ box 0.37/box 0.36/box 0.40/box 0.33/box 0.40/box 0.45/carton 0.26/carton 0.26/carton 0.32/2oz 0.87/serving 0.87/serving 0.20/serving 0.56/pack 0.30/scone 0.30/scone 0.30/scone 0.45/roll 0.57/muffin 0.31/muffin 0.72/muffin 0.72/muffin 0.44/2oz slice 0.44/2oz slice 0.44/2oz slice 0.44/2oz slice 0.49/2oz brownie 1.16/pie 0.13/tea bag 0.01/pack 0.01/pack 0.01/pack 0.01/pack 0.10/.25oz 0.03/unit 0.03/oz 0.04/oz *3.05/sm latte *3.05/sm cappuccino *2.75/sm espresso

Mocha Dark Roast Coffee Light Roast Coffee Decaf Coffee White bread Wheat Multi-Grain Marble Rye English Muffin Croissant Cinnamon Swirl Raisin Bagel, assorted flavors

N/A 144.43/24-14oz ground 144.43/24-14oz ground 144.43/24-14oz ground 25.04/case (10-26slice) 25.38/case (10-26slice) 29.38/case (240 slices) 23.67/case (132 slices) 17.50/case (72 muffins) 37.67/case (48 croissants) 44.51/case (192 slices) 21.24/case (90 bagels)

*3.65/sm mocha 0.09/6oz cup 0.09/6oz cup 0.09/6oz cup 0.10/slice 0.10/slice 0.12/slice 0.20/slice 0.24/muffin 0.78/croissant 0.23/slice 0.24/bagel

Total Food Costs

$2008.06

$32.64

Item Cream Cheese, regular Cream cheese, fat-free Cream cheese, garden vegetable Chipped beef on toast Sausage gravy with biscuit Sausage pastry roll Bacon, egg and cheese bagel Sausage, egg and cheese bagel Bacon, egg and cheese biscuit Sausage, egg and cheese biscuit Cheerios Frosted Flakes Corn Pops Special K Raisin Bran Mini Wheats Cinnamon Toast Crunch Fiber One Milk Carton, whole Milk Carton, skim Milk Carton, 2% Granola Oatmeal, baked apple Oatmeal, brown sugar Oatmeal, regular Yogurt, mixed berry Scones, cinnamon Scones, blueberry Scones, chocolate chunk Cinnamon Roll Muffin, banana Muffin, blueberry

Menu Pricing Raw Food Cost 0.18/1oz package 0.16/1oz package 0.17/0.75oz package 0.96/serving 0.64/serving 0.57/serving 0.80/serving 0.80/serving 0.79/serving 0.79/serving 0.40/box 0.36/box 0.29/ box 0.37/box 0.36/box 0.40/box 0.33/box 0.40/box 0.26/carton 0.26/carton 0.26/carton 0.32/2oz 0.87/serving 0.87/serving 0.20/serving 0.56/pack 0.30/scone 0.30/scone 0.30/scone 0.45/roll 0.57/muffin 0.31/muffin

30% Food Cost 0.60/1oz pack 0.53/1oz pack 0.56/0.75oz pack 3.20/serving 2.13/serving 1.90/serving 2.67/serving 2.67/serving 2.63/serving 2.63/serving 1.33/serving 1.20/serving 0.97/serving 1.23/serving 1.20/serving 1.33/serving 1.10/serving 1.33/serving 0.87/carton 0.87/carton 0.87carton 1.07/serving 2.90/serving 2.90/serving 0.67/serving 1.87/pack 1.00/scone 1.00/scone 1.00/scone 1.50/roll 1.90/muffin 1.03/muffin

Menu Price 0.65/package 0.65/package 0.65/package 3.45/serving 2.25/serving 1.95/serving 3.25/serving 3.25/serving 3.25/serving 3.25/serving 1.55/box 1.55/box 1.55/box 1.55/box 1.55/box 1.55/box 1.55/box 1.55/box 0.95/carton 0.95/carton 0.95/carton 1.25/serving 2.95/serving 2.95/serving 2.95/serving 1.95/pack 1.65/scone 1.65/scone 1.65/scone 1.85/roll 2.65/muffin 2.65/muffin

Muffin, cranberry Muffin, lemon Breakfast loaf, apple Breakfast loaf, banana Breakfast loaf, chocolate pound Breakfast loaf, lemon poppy Chocolate Raspberry Brownie Florida Key Lime Tazo Tea, assorted flavors Latte (Hot/Iced) Cappuccino Espresso Mocha Dark Roast Coffee Light Roast Coffee Decaf Coffee White bread Wheat Multi-Grain Marble Rye English Muffin Croissant Cinnamon Swirl Raisin Bagel, assorted flavors

0.72/muffin 0.72/muffin 0.44/2oz slice 0.44/2oz slice 0.44/2oz slice 0.44/2oz slice 0.49/2oz brownie 1.16/pie 0.13/tea bag N/A N/A N/A N/A 0.09/6oz cup 0.09/6oz cup 0.09/6oz cup 0.10/slice 0.10/slice 0.12/slice 0.20/slice 0.24/muffin 0.78/croissant 0.23/slice 0.24/bagel

2.4/muffin 2.4/muffin 1.47/slice 1.47/slice 1.47/slice 1.47/slice 1.63/brownie 3.87/pie 0.43/bag N/A N/A N/A N/A 0.30/cup 0.30/cup 0.30/cup 0.33/slice 0.33/slice 0.40/slice 0.67/slice 0.80/muffin 2.60/croissant 0.77/slice 0.80/bagel

2.65/muffin 2.65/muffin 1.95/slice 1.95/slice 1.95/slice 1.95/slice 1.95/brownie 3.95/pie 0.55/bag *3.05/sm *3.05/sm *2.75/sm *3.65/sm 1.05/cup 1.05/cup 1.05/cup 0.55/slice 0.55/slice 0.55/slice 0.55/slice 0.95/muffin 2.75/croissant 0.55/slice 1.55/bagel

Total

$32.64

$72.87

$105.20

*Information obtained from Starbucks menu.

INSERVICE EDUCATION LESSON PLAN Title: How to Label and Date

Date: 10/5/2012

Goal(s): 1. Potomac kitchen staff will increase their knowledge of proper labeling and dating procedures. Objective(s): 1. After the in-service, employees will be able to identify two reasons to label and date foods in the kitchen. 2. After the in-service, employees will be able to correctly label and date food items in the kitchen. Audio-visual Aids: 1. 2. 3. 4.

Employee handout demonstrating how to correctly label and date food items. Labels Food item for labeling quiz Food storage bin

Outline: I.

II.

III.

IV.

Introduction a. Welcome, thank you for coming. b. Today we will be discussing proper labeling and dating procedures c. Remind them that this in-service is a review Why is proper labeling and dating important? a. Ask employees why they think it is important i. To prevent food spoilage ii. To prevent food waste iii. To prevent food-borne illness iv. To prevent confusion v. To prevent cross-contamination of foods How to label and date a. Wrap/store food items appropriately b. Obtain a label c. Fill out label i. Demonstrate how to fill out a label 1. Label food item 2. Mark specific date 3. Identify use-by date 4. Your initial and managerâ&#x20AC;&#x2122;s initial on staff Distribute short quiz

Cheddar Cheese

Item

Time

12:30PM

10/10/12

Time

12:30PM

Shelf Life

Days

Emp.

Mgr.

Date

10/3/12

Use By

Example of proper labeling and dating

Important Shelf Life Days Food Item Dairy (Cheeses, milk, yogurt) Prepared Foods Opened Canned Foods

Days 7 3 7

Labeling and Dating Quiz 1. Name two reasons why labeling and dating are important. 1. 2. 2. How would you label and date this food item?

Item Date

Time

Use By

Time

Shelf Life

Days

Emp.

Mgr.

Labeling and Dating Quiz 1. Name two reasons why labeling and dating are important. 1. 2. 2. How would you label and date this food item? Item Date

Time

Use By

Time

Shelf Life

Days

M Emp.

TH Mgr.

Riderwood TV Interview While at Riderwood we had the opportunity to sit down with one of the residents and be interviewed about our experience. The interview took place at the Riderwood television station on Monday and aired the following Thursday. Jack, the interviewer, asked us questions about the internship program, our theme meal experience and any future career goals. Although originally nervous, as soon as we sat down to film, the anxiety lifted. Unlike our commercial, the interview felt more like a comfortable conversation and it was nice to have the opportunity to explain to the residents what we, as interns are here to accomplish.

Thank You

We would like to say thank you to everyone here at Riderwood for their help and guidance. Our time here has been amazing, and we greatly appreciate the staff and the residentsâ&#x20AC;&#x2122; support during our rotation. Our theme meal turned out to be a big success, which could not have been possible without help from the Potomac Kitchen staff and the Dining Services Department. We would like to give a special thank you to Chef Victor and Chef Marta, who took time out of their schedule to mentor and teach us the many aspects of foodservice management. We will never forget our time and our experiences at Riderwood. Thank you again!

Sincerely, Bethany & Margery