Project in Food 207 Magbanua, Johnel Liu, Dan Kevin Magong, Jonna Mae Lusaya, Salvador Jr. 10:30-1:30 pm W21 TTH Evaluation Chart I.Preparation Neatness, Completen ess, & Physical Arrangement 5%_______________ of the PowerPoint presentation and hard copy Communicat ion Skills & Choice of Words 5%_______________ & Writing Style II.Content Standardized Recipes using 2 Methods 10%_____ Inventory Control 5%______________ Purchasing 5%______________ Receiving 5%______________ Storage 5%______________ Determining Food Cost Expense 10%______________ Managing Food & Beverage Production Process 10%______________ In the Function Area/Dining Hall Food & Beverage Pricing 10%______________ III. Mastery of the Presentation 15%______________ IV.Preparedness & Confidence in answering questions 15%____ TOTAL SCORE 100%
They also make sure that all their customers are being valued at highest
point and makes sure that everything that its customers expecting for can be meet
at a possible point.
For example sanitation and cleanliness are one of the top priorities of this
restaurant. They always clean their restaurant before and after the operationstarts and ends. Also every month they conduct “Fogging” twice to make sure that
the restaurant is free from any kind of pest and insects.
Food and Beverage Pricing
Most of the people say that Bar 21 Restaurant is one of the most expensive
food restaurant in this city. But even though the price of their food and drinks are
somewhat higher compared to other it is still right. Basing from the quality of food,
and drinks they served the price it just compensating it.
They serve food and drinks with the highest quality they can basing from
their own management standards set along with its great service.
So it is not about the price, it is all about what you can get beyond what you
pay for.
Short Reflection
As our interview ended we can say that Bar 21 is one of the highest standard
restaurant here in Bacolod. Not only because of its name but because this
establishment operation is very excellent. They really value the importance of
Inventory Checks, Purchasing, Receiving and Storing. The way that they maintain
their sanitation is also very good.
We as HM students can say that Bar 21 Restaurant is under a
good management for they follow the proper procedure of handling their goods.
Our group would like to promote their restaurant not only because of its good
food and services but also because it is a restaurant that values the things that are
1. Prepare the elbow macaroni according to instructions in the package and intentionally cut the cooking time sothat the macaroni is not well done (the macaroni will be fully cooked once baked) then drain and set aside.
2. Cook the Meat sauce.2.1. Heat the cooking pot and put-in the butter.
2.2. When the butter is hot enough, add the ground beef and cook for 5 minutes or until the color turns medium
brown.
2.3. Add the onion, green bell pepper, and diced tomatoes then stir and simmer for 3 minutes or until thevegetables are soft.
2.4. Add the tomato paste and paprika then stir and cook for a minute
2.5. Add the beef stock then stir until everything is well distributed. Simmer for 20 minutes.
2.6. Put-in the sugar, salt, and pepper then mix well. Turn of the heat and set aside.
3. Cook the Mornay sauce3.1 In a saucepan place the butter and allow to melt over medium heat.
3.2 Add the flour stir constantly for about a minute (color must be yellowish and not brown).
3.3 Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil.3.4 Add salt and pepper then simmer for 2 to 3 minutes.
3.5 Stir in the cheeses and whisk until melted.
4. Combine the cooked macaroni and meat sauce in a baking dish then toss until the meat sauce is well
distributed.
5. Arrange the macaroni and pour the Mornay sauce over it. (Spread the Mornay sauce over the macaroni and
meat sauce mixture ensuring that every space is covered)
6. Pre-heat oven to 350 degrees Fahrenheit and bake for about 15 to 20 minutes.
7. Remove from the oven and allow to cool down a bit.
Pound chicken breast 1/4 inch thick. Sauté onions and mushrooms in butter. Stir in flour and thyme. Blend inbroth, milk and wine. Cook, stirring until sauce thickens. Season with salt and pepper. Stir together
1/4 cup sauce, parsley and bread crumbs. Spoon mixture onto flattened chicken, roll chicken up, place seam side
down on greased baking dish. Pour remaining sauce over chicken, add shredded Swiss cheese on top, cover andbake in 400 degree oven for 40 minutes. Yield: 8 servings
Factor Method
Ingredients Original Amount Conversion Factor New Amount
