Winter Park Harvest Theme Meal Report

Prepping with the Lead Cook: Jose A view of the Pumpkin Crusted Chicken and Eggplant

Jose Showing off our Hard Work!Emily Brantley

Dietetic Intern

Andrews University

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October 10, 2013

Table of ContentsPage 3 Curriculum CRD’s Met

Page 4 Written Overview

Page 5 Harvest Theme Meal Menu

Page 6 Detailed Menus

Page 7 Final Standardized Original Recipes

Page 12 Recipe Costing Forms

Page 13 Purchase Order

Page 14 Budget Report

Page 15 Production and Schedule

Page 16 Revenue from the event

Page 18 Marketing the Event

Page 19 Waste Report

Page 20 Theme Meal Evaluation Survey

Page 21 End

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Serving in the Parkside Café!

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Curriculum Credentials Met Through This ProjectCRD 1.1 Select indicators of program quality and/or customer service and measure achievement

of objectives

CRD 2.1 Practice in compliance with the current federal regulations and state statutes and rules, as applicable and in accordance with accreditation standards and the Scope of Dietetics Practice and Code of Ethics for the Profession of Dietetics

CRD 2.5 Demonstrate active participation, teamwork and contribution in group settings

CRD 2.8 Achieve Leadership Skills to achieve desired outcomes

CRD 2.11 Demonstrate professional attributes within various organizational cultures

CRD 2.13 Demonstrate Negotiation Skills

CRD 3.2 Demonstrate effective communication skills for clinical and customer services in a variety of formats

CRD 3.5 Coordinate Procurement, production, distribution and service of goods and services

CRD 3.6 Develop and evaluate recipes, formulas, and menus for acceptability and affordability that accommodate the cultural diversity and health needs of various populations, groups and individuals

CRD 4.4 Conduct clinical and customer quality management of activities

CRD 4.7 Propose and use procedures as appropriate to the practice setting to reduce waste and protect the environment

CRD 4.9 Analyze financial data to assess utilization or resources

CRD 4.10 Develop a plan to provide or develop a product, program or service that includes budget, staffing needs, equipment and supplies

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Written Overview and Theme ParametersI presented my Harvest Theme Meal on October 9, 2013 to the Parkside Café at Winter Park

Memorial Hospital. At first, I had a difficult time determining which theme I wanted to base this project on. After discussing ideas with Scott (my Preceptor) and Helene (the main Chef) I decided to base the meal on a Harvest theme. I thought it would be cost-effective to create a meal that incorporated food items that were in season. Also, I was looking forward to creating delicious recipes that combined colors and flavors reflecting the current autumn season. In selecting a date, I settled for October 9th because according to Chef Helene, a Wednesday would be the most ideal day to change the operating pace of the café. Likewise, October 9th was far enough away at that time for us to prepare each detail well in advance.

Once the theme and the date were determined, I began looking up ideas for Harvest Themed Recipes. Three weeks prior to the event, I met with Chef Helene to discuss what we were going to prepare. I presented the recipe ideas that I had come up with for her to evaluate. Together, she and I exchanged the visions and goals that we had for the theme meal. After going over the boundaries and requirements of the project, we decided to create 7 original recipes that we could integrate into the Harvest Theme. The next step was to test out our ideas to see how they fit into our visions as tangible recipes.

Because Chef Helene is a fundamental addition to our kitchen, we decided to split the test day into two sessions so that she could take care of her daily responsibilities alongside the testing. On the Wednesday two weeks before the event, I tested the side item recipe side items – the Harvest Squash Medley, Roasted Sweet Potato “Fries”, Collard Greens and the Harvest Apple Salad – along with the Cinnamon Baked Apples dessert item.

Then on Thursday, we tested out our entrée options. Unfortunately, this test day did not go as efficiently as I had expected. We had an idea for what we wanted to create with the main pumpkin seed crusted Chicken entrée, but once we executed the crust, the color was very green from the raw pumpkin seeds. I expressed my concern about the color to Chef and we rearranged some portions of ingredients around in the recipe to incorporate more appetizing colors. All of the recipes we created during testing were approved by Chef and my preceptor Scott. Creating original recipes at Winter Park was quite exciting since this was my first experience to stretch my culinary creativity with the convenience of having a fully stocked kitchen available to me. Not only is every kind of spice imaginable stocked in house, there is also the opportunity to place orders for produce every day. All of the other ingredients that we needed – such as dairy and meat products – are ordered on Tuesdays and/or Thursdays. So, subsequently following our test, Chef Helene and I worked with Lexy Noguez, our primary purchaser to make order forms. Along with these two ladies, I generated my finalized menu and order requisitions for the upcoming theme meal.

From the test days, we found out which items we would be able to prep ahead versus the items that we would have to make the day of the event. Additionally, we were able to identify the kitchen equipment we would have to use and how many cooks we would need present as well. We settled on having one primary opening cook to arrive at 6 am the day of the event. I would assist this cook with the primary preparation of the food. Then at 8 am, a secondary cook would arrive also contribute to the theme meal preparation.

After all of the testing was finished and the orders were conducted, I sent the new recipe worksheets to Anthony Campellone, who then placed all of the items into the Florida Hospital’s

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system wide CBORD program. We discussed the price point of some ingredients and we reached a compromise on the style of sweet potatoes. Winter Park’s foodservice department does not operate under a strict budget so, after discussing the price of certain items with Anthony, he and I decided on which items to purchase.

One particular item that we had to negotiate was the sweet potatoes. When all was said and done, I opted to purchase the sweet potatoes that were whole rather than pre-sliced. This meant that the day before my theme meal, I was responsible for prepping the sweet potatoes by hand, slicing them into “fries”. What’s more, on the day before, I went over all of the finalized recipes with Jose, the opening cook who I would be working with on Theme Meal Day. He and I began preparing the marinade for the 200 pieces of chicken for our primary entrée. We also prepped the cheese mixture for our vegetarian entrée, and various side items. We then gathered all of the items that we would be using the next day, such as bakers’ racks, tongs, hotel pans and ingredients.

Finally, after weeks of organizing, the Harvest Theme Meal Day arrived! A previously mentioned, I was staffed with an opening cook who I helped in prepping most of the items, and then a secondary cook created the remaining food items. When we reached a place that we could take a break, I went upstairs to all of the nursing stations to deliver a promotion handout for the theme meal. I also had the chance to go decorate the café with a Harvest themed wreath and leaves hanging from the ceiling. Overall, I had an exceptional experience in producing this theme meal. I was able to achieve a vision by creating, preparing and serving items that had never been presented to the Parkside Café before. Moreover, I learned so much about how much hard work goes into mass food production. I prepared a meal for one day only. What really resonated with me is that the employees that I had the opportunity to work with implement this laborious work every day.

Harvest Theme Meal Menu

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Harvest Theme Detailed Menu

Theme Original

Recipe?

Item Key Name Healthy

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Yes

No

Entrée ✓

✓✓

1. Pumpkin Crusted Chicken Breast

2. Vegetarian Eggplant, Mozzarella, Parmesan Melt

3. Brunswick Stew

WPEntusted

WPEnt(Int)

----

Soup ✓✓✓✓

1. FPC Pumpkin Soup H100

2. FPC Corn Chowder

3. Real Chicken Noodle

4. Turkey Chili

FPSOTH100

0052000250

----

----

Vegetable ✓

✓1. Squash Medley (Fresh)

2. Harvest Greens Collard Greens (Fresh)

WPVegmily

WPVegEmily

Starch ✓✓

1. Roasted Sweet Potato Fries

2. Winter Park Yellow RiceWPVeg(Int)

Salad Bar ✓ 1. Harvest Apple Salad WPSalmily)

Bakery/

Dessert

✓ 1. Cinnamon Baked Apples (Hot Line)

WPDes(Int)

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Original Recipes: Standardized for Theme Meal

Below are the final standardized recipes for the 7 original creations for the Harvest Theme Meal.

1. Pumpkin Crusted Chicken Breast: Marinated Chicken Breast with a Pumpkin Seed

and Curry Crust. Topped with sliced carrots. ( Hot! )

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2. Vegetarian Harvest Eggplant Melt: Sliced Eggplant marinated in Balsamic Glaze with a Mozzarella, Cottage Cheese, Parmesan and Bell Pepper Topping

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3. Harvest Apple Salad: Field Greens, Feta Cheese, Grapes, Gala Apples, Balsamic Dressing

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4. Squash Medley: Yellow Squash, Zucchini, Red Bell Pepper and Onion, Oregano, Thyme and Olive Oil

5. Collard Greens: Greens, Caramelized Onion, Vegetable broth, Garlic, Pepper, Salt and Sugar

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6. Roasted Sweet Potato Fries: Ingredients include: Fresh Sweet Potatoes, Brown Sugar, Paprika, Salt and Olive oil

7. Cinnamon Baked Apples with Baked Topping: Apples, Cinnamon, Brown Sugar, Crumble topping

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Recipe Costing FormsThe original recipes that I created were completed and entered into CBORD by Anthony Campellone. CBORD shows what the recipe costs and proposes a retail price. Below is the service item list as it appears in CBORD.

Once the recipes were completed and entered into CBORD, Anthony then sent them to Dave Hack to tailor the prices specifically to Winter Park. Below is a table showing the actual retail price that we charged per each item from the direction of Dave Hack.

Prices as Listed at Winter ParkPumpkin Crusted Chicken 4 oz. 2.99Eggplant 1 each 3.99Both Soups 8 oz. 2.69Squash Medley 4 oz. scoop .99Collard Greens 4 oz. scoop .99Sweet Potato Fries 3 wedges 1.39Harvest Apple Salad per oz. Weighed per oz. from salad

barCinnamon Apples 4 oz. 1.39

Purchase OrdersBelow is a copy of the Purchase Requisition for the produce included in the Harvest Theme Meal. This order was created by me, along with the help of Winter Park’s lead purchaser Lexy Noguez for the day of the theme meal.

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In addition to this order I also assisted Chef Helene and together we added to our standard daily order requisitions the following items:

Food Item Amount Order Location

Pumpkin Seeds 3 pounds Whole Foods

4 oz. Boneless Skinless Chicken Breast

5 cases US Foods

Cottage Cheese 5 pounds US Foods

Brown Sugar 5 pounds FPC

Crumb Topping 5 pounds FPC

Moroccan Pumpkin Soup (2) 1-gallon FPC15

bags

Corn Chowder (2) 1-gallon bags

FPC

All other ingredients that we used in the production of the theme meal were found in-house.

Budget ReportWinter Park is very fortunate in the fact that they do not have to operate their food production

system within a strict budget. For example, I was able to purchase fresh produce sliced, chopped or prepared in any way I wanted – within reason – for the recipes. With that being said, my purpose in this project was to be as cost effective as possible and to make a profit from the special items I sold. In order to construct the best conditions to generate a profit, I worked directly with Lexy Noguez, the lead purchaser. She and I purchased the items that were typical to Winter Park rather than using more expensive retail items. I also kept my theme meal costs down by assisting in the preparation of the food rather than asking to have an additional staffed employee come in. Furthermore, under the direction of Dave Hack, I priced the specialty harvest theme items so that they accounted for employee discounts thus allowing more room for profit.

Production and Scheduling

Production for Cycle day 18: Wed October 9, 2013 Opening Cook #1: Jose/ Emily Cook #2: Scott

Order of Operation Time/Who Item to Prep Prep Directions Amount

1 6am Jose/Emily Pumpkin Soup Kettle for 30min. Then hold at >140 2 bags of ea.Corn Chowder SoupReal Chicken SoupTurkey Chili Soup

3 7 am Jose/EmilyYellow Rice (add red and green Peppers) 40min in the oven 20 pounds

4 8am Jose/Emily Roasted Sweet Potato Wedges 20 min in the oven at 425 20 pounds

5 9am Jose/Emily Pumpkin Crusted Chicken Chicken Marinated overnight 200 piecesAdd crust and cook

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6 10 am Jose/Emily Eggplant Melt Marinate sliced eggplant for 15 min 50 pounds10-15min in the oven with mix on top

7 8 am Scott Baked Cinnamon Apple Casserole 15 min in the oven at 400 20 pounds

8 9 am Scott Collard Greens (Baby carrots) Sautee 5 min then drain and hold >140 20 pounds

9 10 am Scott Squash Medley (Sicilian Blend) 15 min in oven at 350 20 pounds

Start by:1- Drop Soups2- Yellow Rice3- Roasted Sweet Potatoes4- Prep Chicken on sheet pans for cooking/

Add shredded carrots for garnish5- Prep Eggplants in hotel pans/ let cool off

and add mixture for cooking

6- Apple Casserole (Scott, please follow recipe)

7- Collard Greens (Scott, please follow recipe)8- Cook the chicken9- Squash Medley (Scott, please follow

recipe)

The day before, the lead cook Jose and I prepared the marinade for the chicken, the dry crust mixture for the chicken, the mix topping for the eggplant, the balsamic glaze mixture, the sweet potato marinade as well as the apples and grapes for the harvest salad. The day of, all items were prepped and set out in the café at 11 am.

Revenue from the event

ItemQuantity

Sold Net Sales (Profit) % 0f Total (Separated by Category)Pumpkin Chicken Breast 151 $451.49 55.29% of all entrées

Eggplant Melt 90 $359.10 43.98% of all entréesCinnamon Baked Apples 10 $9.90 100% of all hot desserts

Harvest Apple Salad 41 $56.99 10.99% of salad bar itemsPumpkin Soup 13 $34.97 27.66% of all soupsCorn Chowder 12 $32.28 25.53% of all soups

Yellow Rice 104 $92.56 56.26% of all starchRoasted Sweet Potato 70 $69.30 42.12% of all starch

Squash Medley 51 $50.49 35.17% of all vegetablesCollard Greens 59 $58.41 40.69% of all vegetables

From the chart above, it is clear that the goal of making a profit was met from every single item on the menu. Thankfully, we did not lose money from the new recipes. Below is a Consolidated Revenue Summary to show which items we sold and how much we sold of each.

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Marketing the Theme MealTo promote the anticipated theme meal, I made a weekly “energizer” that was added to an online newsletter and sent to all employees of Winter Park on the Monday before the theme meal day.

Below is the “energizer” that I used. Harvest Theme Meal day, Wednesday October 9th at Winter Park Memorial’s Parkside Café!

Come down to the Parkside Café for lunch between 11 am to 2 pm to enjoy a Harvest Themed Meal! We will be celebrating this magnificent Autumn Season with Harvest inspired food items with

pumpkins, sweet potatoes, apples and cinnamon! See you there!

Galatians 6:9 Let us not become weary in doing good, for at the proper time we will reap a harvest if we do not give up. (NIV)

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Waste ReportIn the Parkside Café, we serve lunch from 11 am until 2 pm. After lunch, we take all of the leftover

items and store them at a temperature greater than 140 degrees until 4 pm, when we serve them for dinner. At the end of the night, had 2 hotel pans of baked cinnamon apples left over. Therefore, the evening cooked stored them in the refrigerator to be used for breakfast in the café on the next morning. With this method of service, there is virtually no waste.

On the other hand, we did sell out of many of the items that were a part of the Harvest Theme. The items that we sold out are as follows:-Pumpkin Crusted Chicken-Eggplant-Pumpkin Soup and Corn Chowder-Sweet Potatoes.

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Theme Meal Evaluation SurveyBelow is an example of the Survey that we used to evaluate the success of the event.

Harvest Meal Survey Please tell us about your food service experience!

1. On a scale of 1 – 10, how satisfied were you with your meal1 being not at all satisfied 10 being very satisfied

1 2 3 4 5 6 7 8 9 102. I would like to see ________________ return to the Parkside Café in

the future.3. Do you think your meal was reasonably priced?

Yes No

4. Additional Comments:______________________________________________________________________________________________________________________________________________________________________________________________________

Of the 50 Surveys that were distributed, exactly 30 were returned and completed. The majority of the returned surveys reveled positive feedback. However, there were some people who were

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unhappy with the variety and/or flavor of the food items offered. Below are charts indicating the results of the surveys for the Harvest Theme Meal.

60%40%

Survey DistributionReturned Not Returned

1.

1 2 3 4 5 60

5

10

15

20

25

1 1 24

2

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Levels of Satisfaction

2. For question number 2, I initially phrased the question as, would you like to see these items return to the Parkside Café? This would require a yes or no answer, which would not leave distinct feedback. After discussion with Ruth and my preceptor, Scott, we decided to

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incorporate a fill in the blank question on our survey instead. This way our surveys would yield a more focused answer. This change was made to the survey after the theme meal began. For that reason, the following chart does not accurately represent the entire market being surveyed. Only 12 people filled in an answer for this question. In the future, I know now that I will conduct my surveys with more focused questions rather than closed ended questions.

Eggplant Melt

Pumpkin Crusted Chicken

Sweet Potatoes

Cinnamon Baked Apples

0 0.5 1 1.5 2 2.5 3 3.5 4 4.5

Which Food Item Would You Like To See Return?

3.

Yes No0

5

10

15

20

25

30

Do You Think Your Meal Was Reasonably Priced?

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The EndThank You!

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