Claudia Gumina October 17th, 2013 Keene State Dietetic Internship Food Service Rotation Food Service Management

Meal Project For my Food Service Management Meal Project, I chose to do a Halloween Themed meal for the residents at Havenwood-Heritage Heights. The meal took place in the caf instead of the main dining hall, where both staff and residents consumed some of their meals. I chose to do my meal during lunch, which is their busiest meal and serve food items shaped to look like typical Halloween items; like eye-balls and fingers. I was planning my meal since the beginning of my rotation there and had originally planned to include ghost-shaped mashed potatoes, but after discussing it with the food production supervisor, decided to change it for fingerling potatoes since the mashed potatoes would not hold their shape for long and it would be difficult to keep the shape in each individual plate. I met with Johnna, the assistant director of food service around two weeks before my meal to calculate food cost and later inquired about employee salary. For my meal, the usual caf cook was supposed to help me, but there were some misunderstandings. I inquired about the amount of servings that were normally made each day, and was surprised to find out it was only 30 servings. One week before the meal, I tested all the recipes on a smaller proportion. The day before the meal took place, I went out to purchase decorations, which I spread throughout the caf the next day. I made sure to decorate the serving station and have individual pumpkin confetti spread throughout the tables. The day before, Melanie and I put signs out informing people of the meal and the special menu in order to get them excited about the options. I did some food prep before I left that day including chopping the broccoli, making the Jell-O and mixing the beef with the other ingredients for the meatballs. I had left most things ready to assemble and bake the next day. However, we finished baking our dishes around a minute before serving time. As I said, the caf cook was not willing to deviate from her normal duties and Melanie and I took charge of the entire process (which really was not that complicated, but an extra set of hands would

have been helpful). The first thing we assembled was the candy corn Jell-O, which took a surprisingly long time. We cubed lemon and orange Jell-O and decorated it with whipped topping and candy corn. We had to use a special whipped topping made with no dairy because normal whipped cream dissolves and ends up looking watery and shapeless. We assembled the meatballs, baked them, topped them with cheese and olives for the desired eye look, and baked them a second time. We had to make sure the meatballs were cooked to 165 degrees since it was ground beef and that is the min. temperature to which they should be cooked to prevent any FBIs. The salad ingredients just needed to be tossed, and the fingerling potatoes only required baking for 25 minutes. When serving time came, we had just finished cooking and baking everything so we were just in time. I was in charge of promoting, serving and surveying my meal. As people were coming in, I made sure to point out that there was a special meal going on. Some people were thrown off by the eyeball look, which I was not expecting because they were ultimately meatballs, but some others loved it. Not many people had all of the items together, which is something I had not anticipated but should have. It was a very slow day in the caf and there really were not that many people to serve. This was a little frustrating. We ended up with around 2 meatballs left, some fingerling potatoes and plenty of salad and Jell-O. These items were to be used the next day in the salad and dessert bar in the caf. I know the salad was going to have mayo added to it to make it more flavorful, as I had had a complain that it was bland. For future meals, I would make sure my customer forecasting is more accurate since we did have some leftovers and possibly try to make some of the dishes not as spooky. I would also try to make sure to talk to the staff very clearly about when and where the event is going to take place. If I were preparing the same meal, I would start same day prep around an hour earlier.

Pictures from the event: Recipe Testing One week before the event:

Note the mushy appearance of the salad. This was modified later on by steaming the broccoli for a shorter period of time and cutting it into bigger pieces.

Special Meal Day Decorations

Food Items Meatballs

Salad

Potatoes

Candy Corn Jell-O

Marketing Materials

Standardized Recipes Spooky Eye Meatballs Yield: 27 servings (135 g per serving 3 meatballs each) Oven: 425 F Item Name Beef, extra lean Garlic, minced, 3.5 wet Onion, Cheese, mozzarella, low moist, shredded Tomato paste Cheese, parmesan, grated Tomato sauce Salt, table Pepper, ground Olives, canned 1/2 2 1 black, Cup 6 1 Ounces Cup white, 5.5 2 Ounces Cup fresh, chopped Ounces ground, 6 Bake: 20-25 min first. 5 min after topped with cheese. Quantity Measure Pounds Directions In a large bowl, combine ground beef with the garlic, onion, parmesan cheese, tomato paste, salt and pepper. Mix ingredients together until they are evenly combined. Shape mixture into evenly sized meatballs and bake them in the oven at 425 F until they are cooked and start to brown (about 15-20 minutes). Remove the tray of cooked meatballs from the oven and allow them to cool slightly. Top each meatball with a dollop of Teaspoon tomato sauce, a handful of grated Teaspoon mozzarella cheese and a piece of Cup sliced olive (for the eyes). Return the meatballs to the oven and bake for 5-10 more minutes, until the cheese has melted solid. Serve warm.

Witch Fingers (Fingerling Potatoes) Yield: 30 (130 g each) Oven: 500 F Item Name Fingerling Potatoes Oil, Garlic, minced, wet Salt, table Spice, pepper, black, ground 2 1/4 Teaspoon olive, 4.5 Cup Ounce extra virgin 8 Pound Bake: 20 min. Quantity Measure Directions Heat the oven. Spread potatoes out on a cookie sheet. Scatter garlic over potatoes. Coat lightly with extra-virgin olive oil and season potatoes with salt and pepper. Roast until tender, about 20 minutes. Teaspoon Keep warm until serving.

Brain Broccoli Salad Yield: 30 (130 g per serving) Item Name Broccoli, fresh Cranberries, swtnd, dried Onion, red, fresh, 7 chopped Nuts, chopped Yogurt, plain, skim Salt, table 2 1 Cup Teaspoon pecans, 1 Cup Ounce 3 Cup Quantity Measure florets, 5 Pound Directions Combine all ingredients in a large bowl. Toss well and chill for an hour.

Candy Corn Jell-O Yield: 30 (50 g each) Item Name Gelatin, lemon, dry mix Gelatin, orange, dry mix Topping, whipped cream Topping, candy corn 90 Each 10.5 Ounce 12 Ounce Quantity Measure Directions 24 Ounce Prepare gelatins separately stirring it with 1 cup of hot water per every 3 ounces of dry mix and after dissolved, with one cup of cold water. Let set. Cube each flavor of gelatin and place 3 cubes of lemon Jell-O on a plastic cup, layer with orange Jell-O and lemon Jell-O again. Top with whipped cream and 3 candy corns each. Keep refrigerated.

Production Sheet
Ingredient Ground Beef Garlic Cloves Onion Can of tomato paste Parmesan Cheese Tomato Sauce Grated Mozzarella Black Olives Fingerling Potatoes Garlic Cloves Olive Oil Pepper Salt Amount per portion 1.5 oz 0.1 0.2 0.2 0. 03 0.01 0.075 0.008 Total Amount 6 pounds 3.5 ounces 5.5 ounces 6 ounces 1 cup 0.5 cup 2.25cup 0.25 cup Price 2.28/lb 0.19/oz 0.43/lb 0.11/oz 4.29/lb 4/10 oz can 2.50/lb 6/10 oz can Total 4 oz 0.15 0.04 cups 0.008 0.067 8 pounds 4.5 3.125 cups 0.25 teaspoon 2 teaspoon 5.5 pounds 3.75 cups 7 ounce 1.5 cup 2.5 cups 24 oz 12 oz 0.35 3 10.5 oz 90 each 0.40/lb 0.19/oz 14.79/gallo n 0.64/ oz 0.02/0z Total Broccoli florets Dried Cranberries Red Onions Pecans Plain yogurt lemon Jello Orange jello Whipped Topping Candy Corn 3 oz 0.125 cups 0.23 0.05 cup 0.03 cups 0.8 0.4 1.47/lb 1.81/lb 0.68/lb 12.90/lb 0.07/oz Total 0.06/oz 0.06/oz 0.21/oz 0.28/oz Total Price Assigned: Total Price 13.68 0.67 0.15 0.66 1.32 1.6 2.81 1.2 22.09 3.2 0.85 2.95 0.026 0.006 7.032 8 3.62 0.29 9 1.4 22.31 1.44 0.72 2.2 1.52 5.88 Meatbal ls Potatoe s Broccoli Jell-O Revenu e: Serving per portion 0.45 0.02 0.005 0.002 0.044 0.05 0.1 0.04 0.711 0.1 0.0285 0.09 0 0 0.2185 0.26 0.12 0.01 0.3 0.04 0.73 0.048 0.024 0.07 0.05 0.192 2.85 0.6 0.6 0.75 4.8 2.95 30 - 8 oz cups 30 - use special laddle 30 - ~ 3 potatoes each Total Servings 27 - 3 meatballs each

Total Cost: Cost per serving:

57.312 1.8515

Service Diagram

Procurement

Ordering of produce Ordering through USA Foods Purchase Decorations

Comparing against production sheet

Receiving

Storage

Cold storage Fridge Freezer

Food Prep

Mixing items the night before Chopping ingredients

Production

Recipe preparation Baking/mixing

Transportation

From kitchen to service station Hot and cold holding

Buffet line at the cafe

Service

Serving Station Set up

Dessert

Deli Area

Soup
Mashed Cauliflower

Cous Cous

Broccoli Salad

Meatballs Potatoes

Salmon

Claudia Gumina Keene State College Dietetic Intern October 16th, 2013

Evaluation Tool

A Terrifyingly Delicious Meal: Customer Satisfaction Survey How did you feel about the event in general (theme, food, decoration, service, etc.)? 1 2. 3 4... 5
Hated It Neutral Loved It

Did the food fit the theme? (Circle one) Yes No

Which was your favorite dish of the meal? (Circle one)

Spooky Meatball s Witch Fingers Brain Broccoli Salad Candy Corn Jell-O

What did you think about portion sizes? (Circle one)

Too Big Just Right Too Small

Was the taste of the dishes appropriate? If no, indicate which one. Yes
Spooky Meatball s

No
Witch Fingers Brain Broccoli Salad Candy Corn Jell-O

Was the temperature of the food appropriate? Yes No

In the future, would you like more themed meals like this one done in the Caf? Yes No

Please provide any other additional comments

Filled Out Evaluation Tool

Analysis of customer satisfaction tool For my customer satisfaction tool, I used a simple survey that I handed out to the people who purchased the items from my special meal. It inquired about overall opinion, theme, favorite dish and temperature among others. I tried to make it very simple to fill out with closed-ended questions so that people would be more willing to do it. I realize now, that most people did not have all of the dishes so inquiring about a favorite one was probably not a good question. Since we had a very slow day on the day of my project, I only got about 10 filled out surveys back. For the first question, I had customers rate the overall meal on a scale of 1 to 5. Six people rated it a 5 (Loved it) and four rated it a 4. Based on this, I believe the theme and design of the project was successful, even if there were not that many customers. Based on question 3, the meatballs were a crowd favorite and I recall people coming back for more. Portion sizes were appropriate based on feedback, as was taste, except for the broccoli salad as evidenced above. One person stated that his meatballs were not warm enough, and since there were so few customers, I know it was one of the last persons to eat, by which time food had already lost some of its original temperature. In the future, more measures should be taken to keep food at an adequate temperature. Everyone seemed to love the theme (even if they were a little scared of the eyeballs) and would like more theme meals like this done in the future.