Lee Gwan Cheung, Phillip

FSM 120

1. Briefly describe your foodservice facility and its theme/philosophy (be creative!).

The foodservice facility is in a 200 workers worksite. The worksite is an electric manufacturer
site with a well facilitated kitchen with all appliances. Also, profession chefs and well-trained
staffs are recruited to provide comprehensive food to the workers.

The philosophy is to provide an incredible diversity of food choices. We will partner with local
famers to use fresh and quality ingredients for our dishes. We also committed to human
standards and sustainable practices. We also have a registered dietitian for monitoring our food
plan in order to provide nutritious food.

2. Who is your target population?

The target population is all the workers in the worksite. 60% are males and 40% are females.
They are range from 20 years old to 50 years old. They have different ethics backgrounds and
most of them are low socioeconomic status. They are all healthy workers and do not have
significant allergies to food.

3. What special needs does your population group have, if any?

There are not much special needs for the healthy workers. However, we will try to provide
different style such as for vegetarians and gluten free patients.

4. Any financial limitations your facility has that affects menu choices?

Since the company earned more than a hundred million each year, the company has no limit for
the food facility. However, we would like to reduce our expenditure for the company. All the
workers are provided with free breakfast, lunch and dinner. The company sponsor all workers’
meals.

5. Explain how these factors/parameters in questions 1-4 affect your menu with examples from
your menu.

By using the food sources from local farm, we would like to pick the most fresh food from them.
Therefore, we would change our menu every season. All the meat and vegetables were
imported from the closest farm to reduce the transportation cost. For example, this food menu
cycle is for a particular week in summer. We will have fresh tomato and carrots from the local
farm. We can utilize those vegetables to make dishes such as tomato soup or roasted tomatoes.

6. Menu Explanations and Assumptions:

 • Utilize of convenience items that do not need too much time to process and cook.
• Always have the fresh food and avoid frozen food such as frozen vegetables.
• Use of repetitive items for each day to help for reducing food that need to buy for the
day.
• Avoid making excess food for the day. We do not want food going overnight or wasted.

7. Explain overall planning including appearance and presentation of plate/tray. We need to

visualize how you see your food served on the plate or on a tray. Is it appealing?

All the food will be serve on a plate. For the appearance, we will purchase grand and gorgeous
dinnerware. Also, the dish will include different kind of vegetables to make it more colorful.

8. Briefly state how your menu meets the nutritional needs of your population (you will conduct an
in-depth nutrient analysis in Part 2). Use the Dietary Guidelines for Americans as a reference.

The food plan will follow 2015-2020 Dietary Guidelines for Americans to provide a healthy meal
for workers. For example, less than 10 percent of calories per day from added sugars. The food
will have less than 10 percent of calories per day from saturated fat and less than 2,300 mg of
sodium per day.
 Last: ____Lee________________ First: ___Gwan Cheung Phillip____
5-day Cycle Menu Planning Worksheet:
Monday Tuesday Wednesday Thursday Friday
Breakfast:
Fruit/juice: 1. Strawberry * 1. Peach 1. Orange * 1. Kiwi* 1. Pears
(one each) 2. Watermelon juice 2. Fortified Vit. C Grape juice * 2. Fortified Vit. A Mango juice ** 2. Pineapple juice 2. Fortified Vit. C Lemon Juice *
Hot Cereal (one): 1. Dried fruit and nut granola 1. Baked cheese grits 1. Rice and raisins cereal 1. cooked breakfast cereal 1. Soft polenta
2. Asst. Cold Cereal 2. Asst. Cold Cereal 2. Asst. Cold Cereal 2. Asst. Cold Cereal 2. Asst. Cold Cereal
Entrees (2): 1.Poached salmon on field 1. Scramble eggs and ham 1. Potato and cheese omelet 1. Mushroom and cheese 1. Egg and sausage bake
greens 2.cheese salad sandwich 2. Ham salad sandwich omelet 2. Hot meat and cheese
2. Scramble eggs and chipped 2. Grilled Turkey and Swiss on sandwich
beef whole wheat
Sides (3): 1. Lettuce In 1st entrée 1. ham in scramble 1. potato from omelet 1. mushroom from omelet 1.sausage in 1st entrée
2. muffin 2. whole wheat bread 2. muffin 2. whole wheat bread 2. ham, roast beef
3. Chipped beef in scramble 3. cheddar cheese 3. ham from sandwich 3. turkey from 2nd entrée 3. bread

Toast: 1. Asst. Bread/Toast 1. Asst. Bread/Toast 1. Asst. Bread/Toast 1. Asst. Bread/Toast 1. Asst. Bread/Toast
Beverages: 1. Asst. Beverages 1. Asst. Beverages 1. Asst. Beverages 1. Asst. Beverages 1. Asst. Beverages

Lunch:
Soup/Salad: 1. Chicken Stock 1. Vegetable beef soup 1.Navy bean soup 1. Chicken noodle soup 1. Minestrone soup
(one each) 2. Tuna pasta salad plate ** 2. Hot chicken Salad 2. Shrimp salad 2. Deli plate** 2. Shrimp rice salad
Entrees (2): 1. Baja Fish Taco 1. Vegetable chow mein 1.Lemon Baked Fish 1. Chicken with noodles on 1. Poached Salmon
2.Whole Roasted Turkey 2. Grilled lamb chops 2. Thin and crispy pizza whipped potatoes 2. Cracker Crust pizza
2.
Vegetables (2): 1. vegetable in salad 1. vegetables in 1st entree 1.Broccoli in Swiss broccoli 1. lettuce in salad 1. Vegetables in soup
2. Seasoned fresh asparagus 2.vegetables in 1st soup pasta 2. Parsley buttered carrots** 2.vegetable in salad
2. Seasoned brussels sprouts
Starch (2): 1. Macaroni and cheese 1.Pasta with clam sauce 1.Swiss Broccoli Pasta * 1.Potatoes and noodles in 1st 1. pizza in 2nd entrée
2. pasta in salad 2. Chow mein noodles in 1st 2. pizza in 2nd entrée entree 2. pasta in soup
entrée 2. noodle in soup
Desserts (2): 1. Peach Cobbler with Hard 1. Fruit Slices 1.Chocolate Angel Food Cake 1.Bananas and cheese dessert 1.Strawberries and cheese
Sauce 2. Pies made with cherries 2. Pies made with apples 2. Cranberry raspberry pie dessert
2. Kiwifruit and cheese dessert 2. Coconut Pecan Bars
Bread/Rolls: 1.Asst. Bread/Rolls 1.Asst. Bread/Rolls 1.Asst. Bread/Rolls 1.Asst. Bread/Rolls 1.Asst. Bread/Rolls
Beverages: 1. Asst. Beverages 1. Asst. Beverages 1. Asst. Beverages 1. Asst. Beverages 1. Asst. Beverages
Dinner:
Soup/Salad: 1.Beef stock 1. Vegetable stock 1. Beef noodle soup 1.Garden Chili 1. Split pea soup
(one each) 2. Stuffed tomato salad 2. Cottage cheese salad 2. 2. Crab salad 2. Pasta and crab salad
Entrees (2): 1. Chicken and Snow peas 1. Salmon Fillet 1. Chicken and noodles 1. Lemon Rice-stuffed cod 1. Chicken and rice casserole
over RIce 2. Beef Lo Mein 2. Korean BBQ Beef 2. Thin and chewy pizza 2. Roasted rack of lamb
2. Sweet-sour pork
Vegetables (2): 1.Peas In 1st entree 1. vegetables in 1st soup 1. Spinach in 2nd starch 1. Vegetables in soup 1.vegetable in soup
2. Green bean casserole 2. Spinish green beans 2.Sesoned broccoli 2. vegetables in salad 2. vegetable in salad
Starch (2): 1. Rice in 1st entree 1. Fettuccine in 2nd Entrée 1. Noodles in 1st entree 1. Rice in 1st entree 1. rice in 1st entree
2. rice in 2nd entrée 2. Lo Mein in 2nd entrée 2. Spinach Lasagna 2. pizza in 2nd entrée 2. pasta in salad
Desserts (2): 1. Orange-Filled Angel Food 1.Fruit Cobbler 1. Apples and cheese dessert 1. Pies made with berries 1.Angel Food Cake
Cake 2. Raisin Pie 2. Chocolate Tea Cookies 2. Brownies 2. Pies made with peaches
2. Pies made with pineapple
Bread/Rolls: 1.Asst. Bread/Rolls 1.Asst. Bread/Rolls 1.Asst. Bread/Rolls 1.Asst. Bread/Rolls 1.Asst. Bread/Rolls
Beverages: 1. Asst. Beverages 1. Asst. Beverages 1. Asst. Beverages 1. Asst. Beverages 1. Asst. Beverages
Coffee / Tea / Milk Available Assorted Bread/Toast/Rolls Available *Vitamin C-containing food **Vitamin A-containing food
Monday Breakfast

Hot cereal: Dried fruit and nut granola p.597

Entrée: Poached salmon on field greens p.667, Scramble eggs and chipped beef p.408

Monday Lunch

Soup/salad: Chicken Stock p.785, Tuna pasta salad plate p.671

Entrée: Baja Fish Taco p.430, Whole Roasted Turkey p.519

Vegetables: Seasoned fresh asparagus p.822

Dessert: Fruit Cobbler with Hard Sauce p.401, Apples and cheese dessert p. 404

Monday Dinner

Soup/salad: Beef stock p.786, Stuffed tomato salad p.673

Entrée: Chicken and snow peas over rice p.521, sweet-sour pork p.498

Vegetables: Green bean casserole p.824

Dessert: Orange-Filled Angel Food Cake p.311, Pies made with pineapple p.404

Tuesday Breakfast

Hot cereal: baked cheese grits p.598

Entrée: Scramble eggs and ham p.408, cheese salad sandwich p.695

Tuesday Lunch

Soup/ Salad: Vegetable beef soup p.790 Hot chicken salad p.525

Entrée: Vegetable Chow Mein p.481, Grilled lamb chops p.492

Starch: Pasta with clam sauce p.547

Dessert: Fruit Slices p.401, Pies made with cherries p.369

Tuesday Dinner

Soup/salad: Vegetable stock p.768, Cottage cheese salad p.674

Entrée: Salmon Fillet p.430, Beef Lo Mein p.478

Vegetables: Spinish green beans p.825

Dessert: Fruit Cobbler p.401, Raisin Pie p.372

Wednesday Breakfast

Hot cereal: Rice and raisins cereal p.596

Entrée: Potato and cheese omelet p.410, Ham salad sandwich p.696
Wednesday Lunch

Soup/salad: Navy bean soup p.801, Shrimp salad p.669

Entrée: Lemon Baked Fish p.432, thin and crispy pizza p.482

Vegetables: Seasoned brussels sprout p.832

Starch: Swiss Broccoli Pasta p.549

Dessert: Chocolate Angel Food Cake p.311, Pies made with apples p.369

Wednesday Dinner

Soup/salad: Beef noodle soup p.791

Entrée: Chicken noodles p.530

Vegetables: Seasoned broccoli p.832

Starch: Spinach lasagna p.551

Dessert: Apples and cheese dessert p.404, Chocolate Tea Cookies p.360

Thursday Breakfast

Hot cereal: cooked breakfast cereal p.596

Entrée: Mushroom and cheese omelet p.413, Grilled Turkey and Swiss on whole wheat p.704

Thursday Lunch

Soup/salad: Chicken noodle soup p.792, Deli Plate p.674

Entrée: Chicken with noodles on whipped potatoes p.531

Vegetables: parsley buttered carrots p.834

Dessert: Bananas and cheese dessert p.404, Cranberry raspberry pie p.374

Thursday Dinner

Soup/salad: Garden Chili p.794, crab salad p.667

Entrée: Lemon Rice-stuffed cod p.436, Thin and chewy pizza p.482

Dessert: Pies made with berries p.369, Brownies p.355

Friday Breakfast

Hot cereal: soft polenta p.613

Entrée: Egg and sausage bake p.413, Hot meat and cheese sandwich

Friday Lunch
Soup/salad: Minestrone soup p.797

Entrée: Poached Salmon p.438, Cracker crust pizza p.482

Dessert: Strawberries and cheese dessert p.404, Coconut pecan bars p.356

Friday Dinner

Soup/salad: Split pea soup p.801, pasta and crab salad p.668

Entrée:Chicken and rice casserole p.532, Roasted rack of lamb p.491

Dessert: Angel Food Cake P.311, Pies made with peaches p.369
 Works Cited

“Dietary Guidelines for Americans 2015–2020 8th Edition.” 2015-2020 Dietary Guidelines, Office of
Disease Prevention and Health Promotion, health.gov/dietaryguidelines/2015/guidelines/.

Weber, Jenna. “What's In Season During the Summer?” PBS, Public Broadcasting Service, 5 July 2012,
www.pbs.org/food/fresh-tastes/whats-in-season-during-the-summer/.