Caribbean Cruise

Theme Meal

The University of Maryland

Dietetic Interns

Wendy Baier & Melissa Grindle

January 2013

Table of Contents

Theme Meal Background

Rationale

Background

Menu

Marketing

Marketing Plan

Flyer

Table Tent

Commercial

Table Dcor

Production

Forecasted Meals

Recipes

Nutrient Analysis

Grocery List

Production Schedule

Buffet Layout

Pricing

Summary

Financial Summary

Survey Results

Reflection

Theme Meal Photographs

Additional Projects

SWOT Analysis

Financial Project

Theme Meal Overview

Rationale:

We chose to invite the residents of Riderwood on a

Caribbean Cruise and have them sample flavors from this

region. After the holidays and during the dead of winter,

enjoying a warm meal that inspires thoughts of the tropics

would be welcomed.

For our meal we decided to create a Caribbean cruise

itinerary and focus our table decorations on the features of each

island they would visit. The food was a mix of traditional

Caribbean foods and we also put a twist on a few favorites,

such as Jamaican Jerk Fish.

Backgroud: We decided to take the residents of Riderwood on a Caribbean Cruise

focused on five ports of call: Grand Turk, Jamaica, Curacao, Grand

Cayman, and Key West.

Grand Turk is known for its outdoor adventures of ziplining, kayaking,

and hiking. However, the biggest draw to the island is diving as it lies

next to the 3rd largest barrier reef in the world. Before cruise ships even

thought of stopping at Grand Turk, John Glenn, the first man to orbit

the Earth, splashed down just a mile off the coast in 1962. Even seeing

this island from space, John Glenn believed it to be paradise

Falmouth, Jamaica, the newest cruise port, just opened in March 2011.

With the opening of this port, Falmouth has seen a spectacular

renaissance. Back in the 1800s, it was the sendoff port for sugar,

molasses, rum, and coffee being sent to England. Stepping off the ship

today, you can purchase wood carvings, coconut purses, and beanies.

Curacao is home to pastel colored homes, which legend says was

ordered by the governor who suffered from terrible migraine

headaches, as white paint aggravated the condition. The city at

dockside is quite cosmopolitan, with ample shopping and cafes to dine

in. Also the city is split into two districts with a landmark floating

pedestrian bridge to connect the two.

The idyllic port of Grand Cayman is home to white sandy beaches and

ample opportunities to swim and scuba dive. If you are into wild life,

you can visit Stingray City and Cayman Turtle Farm. You can either

embrace the touristy town or completely escape it by heading to a local

secluded beach. Either way, Grand Cayman offers plenty for every

traveler.

The last port of call, Key West, is actually the southernmost point of

the continental United States. Famous personalities such as Ernest

Hemingway, President Truman, and Kelly McGillis have lived on this

island. It is laid back and offers plenty of historical richness. And if

youre in the mood for some grub and a drink, you can get a

Cheeseburger in Paradise at Jimmy Buffets Margaritaville.

Each of the ports of call offers a different taste of the Caribbean and

our menu reflects the flavors you may find during your visit.

Starters: All Aboard!

Cuban Black Bean Soup: Seasoned with pepper, cumin and garlic

Tropical Fruit Salad: Tropical fruits in a yogurt, honey, lime dressing

Entrees: The Main Deck

Chile Lime Grilled Steak : Cullote steak rubbed with island seasonings and lime juice

Rum BBQ Chicken: Chicken with rum BBQ sauce topped with Mango Salsa

Jamaican Jerk Snapper: Pan Fried Snapper with a jerk rub, topped with fresh pineapple

Coconut Chickpea Curry: Chickpeas, sweet potatoes, onions, tomatoes, coconut milk and curry

Sides: The Skipper

Castaway Red Bean and Rice: Classic red beans and rice-half

Stowaway Sweet Potatoes, Plantains and Apples: Baked with brown sugar, cinnamon and ginger

Galley Chefs Green Beans: Green beans, red peppers, and onions in vegetable broth

Windjammer Roasted Veggies: Roasted zucchini, squash, bell peppers, asparagus and onion in a Caribbean sauce

Dessert: Bon Voyage!

Captain Jacks Rum Cake: Rum cake with and a walnut rum glaze

Smart Sweet Key Lime Pie: Sugar free key lime pie tartlets

Go on Vacation January 18th

Lunch Served 11:00 1:00

Windsor Dining Room

$10 for Guests and Employees

Meal of the Day + $2.00 for Residents

Marketing

Marketing Plan: o Commercial to air Monday January 7th through

Thursday January 17th

o Article in monthly newsletter

o Meal to be listed on community calendar

o Tri-fold table tents for dining rooms

o Sell tickets outside Fireside

o Advertisement cards to hand out

o Flyers for community bulletin boards

Dreaming of your next vacation? The University of Maryland Dietetic Interns will bring the vacation to you!

January 18th, 2013 11:00 AM 1:00 PM

Windsor Dining Room $10 for Guests and Employees

OR Flex Meal + $2.00

Win Prizes!

Taste Tropical

Flavors!

Get away and re

lax!

Commercial Script

(Blizzard background)

Wendy: Boy it sure has gotten cold lately

Melissa: did you hear its supposed to keep snowing all week

Wendy: This isnt helping my post-holiday blues

Melissa: Well why dont we go to the University of Maryland Dietetic Intern Caribbean Cruise

brunch buffet!

Wendy: When is that?

Melissa: Its Friday January 18th, from 11:00 to 1:00 in the Windsor Dining room.

Wendy: That sounds like it could be fun

(Transport to cruise)

Wendy: Wow! Its just like going on a real cruise!

Melissa: Its so nice and warm!

Wendy: And the food smells so great, I love those tropical flavors

Melissa: Im so glad we escaped the winter and came here!

Scrolling information

Join the Interns!

January 18th,

11-1

Windsor Dining Room

Look for the interns to pre-buy your tickets

Cost is Flex Meal + $2.00 or $10.00

Menu

Prop List

Coats

Hat

Scarves

Shovel

Yellow dress

Shell necklace

sunglasses

Caribbean Cruise Commercial Aired January 7th January 18th

Filmed, Edited, and Created by the Riderwood TV Crew

To view the commercial, visit this link: http://bit.ly/VnZmcL

The script was written by the

interns and then modified to fit

props and backgrounds

available in the TV studio.

Feedback from the commercial

was positive and many

residents who attended the

meal had seen the commercial.

Production

Ingredients:

2 1/2 cups dry black beans

6 cups water

3 tablespoons olive oil

2 onions, chopped

3 cloves garlic, chopped

6 stalks celery, chopped, with leaves

2 cups water

8 cups chicken broth

1/2 teaspoon ground cayenne pepper

1 1/2 teaspoons ground cumin

2 tablespoons balsamic vinegar

1/4 cup sherry

1 tablespoon soy sauce

1/2 teaspoon ground black pepper

1/4 cup sour cream

1/4 cup chopped green onions

Directions: In a medium-size stock pot, add dried black beans and 6 cups of water, cover and let soak overnight.

In another large stock pot, heat olive oil and add onion, minced garlic and chopped celery. Saute until vegetables are softened. Drain and rinse soaked black beans. Add pre-soaked beans or drained and rinsed canned beans to vegetable mixture along with 2 cups water and broth. Bring to boil; reduce heat and simmer.

Add cayenne pepper and ground cumin. Partially cover the pot and simmer over low heat for 2 to 2 1/2 hours, or until beans are soft. Puree soup in batches in food processor or blender. Return pureed soup to stock pot and simmer.

Add vinegar, sherry, soy sauce and pepper. Serve hot with a dollop of sour cream or yogurt and chopped green onions.

Cuban Black

Bean Soup

Ingredients: Dressing:

1/2 cup plain low fat or nonfat yogurt

1/4 cup lime juice

1/4 cup honey

1 tsp. lime zest

Salad

2 cups cantaloupe, cut in bite size pieces

1 cup red seedless grapes

1 cup pineapple, cut in chunks

1 cup peeled, diced mango

2 cups blueberries

1 cup Mandarin Oranges

Directions:

In a small bowl, mix yogurt, lime juice, honey and lime zest until well-blended.

Refrigerate (covered) until ready to serve. Toss dressing with fruit in large serving bowl.

Fruit Salad with Honey Lime Dressing

Ingredients:

1 t chili powder

1 t granulated garlic

1/2 t cumin

1/2 t coriander

1/2 t oregano

1/8- 1/4 t chili powder

3/4 t salt

1/4 t black pepper

1 lime (about 2 T lime juice)

1 T extra virgin olive oil

1-2 lbs flank steak, or other good grilling cut (tenderloin, NY strip, and tri-tip all work well)

Directions: Juice the lime into a small bowl. Add oil and spices and stir to combine.

Place the steak in a shallow dish and pour the spice mixture on top. Use your hands to massage

it in there. Let it sit for 15 minutes.

Place meat on hot grill for 5-7 minutes on each side.

Slice meat.

Chili Lime Grilled Steak

Ingredients:

5 4-ounce boneless, skinless chicken breasts,

butterflied

2 cups of barbeque sauce

5 oz rum

1 mango, cut into cubes

2 Tbs chopped red onion

1 jalapeno pepper, minced

1/4 cup fresh cilantro, chopped

Juice from 1 lime

Directions: Heat barbeque sauce. Add rum and simmer. Turn off heat and allow to cook.

Heat a grill or grill pan to high. Brush the chicken with about half of the barbecue sauce, coating

both sides. Set aside while the grill heats up.

Grill the chicken until its cooked through about 2 minutes on each side. While its cooking,

baste with the remaining barbecue sauce. Remove from the pan and let rest under a piece of foil

or a pot lid for 5 minutes to allow the juices to redistribute before serving.

Make the salsa by combining the mango, red onion, jalapeno, cilantro, and lime juice. Serve the

salsa over the chicken.

Mango Salsa Barbeque Chicken

Ingredients:

4 6 ounce pieces snapper Salt

1 - 2 teaspoons Jamaican jerk seasoning 1 pineapple--peeled, cored and cut into rings 1 tablespoon olive oil Pepper

1 lime, cut into wedges

Directions: Heat a griddle or 2 heavy skillets over medium-high heat. Season the fish on both sides with salt and the jerk seasoning. Lightly salt both sides of each pineapple ring. Drizzle the olive oil in the pan, add the fish and pineapple rings and cook until golden, about 3 minutes on each side. Season with salt and pepper. Arrange a pineapple slice and a fish fillet on each plate. Garnish with lime wedges.

Jamaican Jerk Fish

Ingredients:

1 onion, diced 4 cloves garlic, minced 1 red pepper, chopped 1 carrot, chopped 1 tablespoon olive oil handful cherry tomatoes, or 1 medium tomato,

chopped 2 cups chickpeas, drained 1 baked/cooked sweet potato 1 (15 ounce) can coconut milk 1 to 3 tablespoons curry powder 1 tablespoon turmeric 1 large bunch cilantro, chopped 1 to 2 teaspoons sea salt

black pepper and salt, to taste

Directions:

Saut the onion, garlic, red pepper, and carrot in the olive oil on medium high heat, until fragrant and onion is transparent. Add the cherry tomatoes, and cook a few minutes longer. Add chickpeas, sweet potato, coconut milk, curry powder, turmeric, salt, cilantro, and black pepper. Let simmer and bubble for about 10 to 15 minutes. Season with salt, and adjust to taste.

Creamy Chickpea Coconut Curry

Ingredients:

1 cup uncooked long-grain white rice 2 cups water 2 tablespoons butter 1 onion, chopped 1/2 green bell pepper, chopped 1 (15 ounce) can kidney beans, drained

1 (14.5 ounce) can diced tomatoes, undrained

Directions: Bring the rice and water to boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.

Melt butter in a skillet over medium heat. Stir in onion and green bell pepper, and cook until

tender. Mix in beans and tomatoes, and continue cooking until heated through. Serve skillet

mixture over the rice.

Castaway Red Beans & Rice

Ingredients:

1 lb green beans 1 cup chopped onion 2 cloves garlic 1/2 cup chopped red bell pepper 2 TBSP olive oil 1 cup vegetable broth 1/2 to 1 teaspoon kosher salt (can

substitute regular table salt; use 1/4 to 1/2 teaspoon)

Ground black pepper

Directions: Snap the stem ends of green beans, or cut them off in a big bunch with a knife if youd like. Heat olive oil in pan over medium heat. Add garlic and onions and cook for a minute. Then add green beans and cook for a minute until beans turn bright green. Add the chicken broth, chopped red pepper, salt, and black pepper. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp. You can add more chicken broth during the cooking process, but dont be afraid to let it all cook away so the onions and peppers can caramelize.

Galley Chef Green Beans

Ingredients:

2 very ripe, blackened plantains 1 large sweet potato, peeled 3 Granny Smith apples, diced 3 Tbs. soy margarine, melted cup firmly packed brown sugar tsp. ground cinnamon tsp. ground ginger tsp. salt cup water

Directions:

Preheat oven to 350F.

Cut ends off plantains, and halve lengthwise. Remove peel by putting thumb between fruit and peel, and pulling thumb down length of fruit. Cut plantain on bias into 1/2-inch pieces.

Quarter sweet potato lengthwise. Cut each quarter into 1/4-inch pieces.

Mix apples, plantains and sweet potatoes in large bowl. In separate bowl, combine melted margarine, brown sugar, cinnamon, ginger, salt and water. Toss sweet potato mixture with brown sugar mixture, and place into ovenproof dish.

Bake for 20 minutes covered. Uncover, and bake 20 minutes more.

Sweet Potatoes Plantains & Apples

Ingredients: Sauce:

3 tbsp soy sauce 1/2 tbsp canola oil 2 tbsp red wine vinegar 1 tbsp packed brown sugar 1 small onion, coarsely chopped 1/2 tsp dried thyme 1/2 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp ground black pepper 2 tsp grated fresh ginger 2 garlic cloves, minced

Vegetables:

1 medium zucchini 1 medium summer squash 1 medium red bell pepper 1 medium yellow bell pepper 1 lb fresh asparagus

1 red onion, chopped Directions: Puree the dressing ingredients in a food processor. Preheat oven to 450 degrees. Cut zucchini, summer squash, red pepper, yellow pepper and asparagus into bite-size pieces. Put all vegetables in a large roasting pan, and toss with the sauce. Spread in a single layer. Roast for 30 minutes, stirring occasionally, until vegetables are lightly browned and tender

Windjammer Roasted Vegetables

Ingredients:

1 cup chopped walnuts 1 (18.25 ounce) package yellow cake mix 1 (3.4 ounce) package instant vanilla pudding mix 4 eggs 1/2 cup water 1/2 cup vegetable oil 1/2 cup dark rum 1/2 cup butter 1/4 cup water 1 cup white sugar

1/2 cup dark rum

Directions: Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.

To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a

boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from

heat and stir in 1/2 cup rum.

Captain

Jacks Rum Cake

Grocery List

Item Quantity Needed Order Pkg Quantity to Order SUPC Black Beans 25 cups 6/#10 Can 2 - #10 cans (1.9) 5844220

Olive Oil 89.1 TBSP/ 5.57 cups

1 gallon 1 (0.35) 5934302

Chicken Broth 5 gallons 12/48oz 4.5 gallons

2 4311189

Onions 45 + 10cups 12 lb cut 3 6191712 Garlic 135 cloves 6/32 oz

178 cloves in 32oz 1 ???

Celery 60 stalks 24 ct 1 Cayenne 7.8 tsp 6/14oz 1 5229398

Cumin 23.75 tsp 6/14oz 1 5228713 Balsamic Vinegar 20 TBSP 6/17oz 1 2744431

Sherry 2.5 cups 1.5L 1 Soy Sauce 47.5 TBSP 4/1gallon 1 4005567

Chili Powder 17.5 tsp 6/18oz 1 5228564 Garlic Powder 17.5 tsp 6/21oz 1 9806449

Coriander 8.75 tsp 6/14oz 1 5228671 Oregano 8.75 tsp 6/13oz 1 5229158

Lime Juice 75 TBSP + 4.375 cups

4/1gallon 1 138834

Culotte 35 lbs 10 lb 4 5136601 Barbeque Sauce 13.3 cups 4/1gallon 1 6743748

Rum 33.3 ounces + 6.6 cups

750ml 4

Chicken 40lb 96/4.8oz 2 7917661 Snapper 34 fillets/13lb 10lb 2 6190080

Jerk Seasoning 6.6 tsp 6/18oz 1 5517024 Lime 7 limes 54 ct 1

Red Bell Pepper 27.5 + 5 cups 5 lb bag 1 Carrots 15 30lb 1

Tomatoes 15 25lb 1 Chickpeas 30 cups 6/#10 Can 1 4062337

Sweet Potatoes 32.5 6/5lb 1 0079095 Curry Powder 15 TBSP 6/1lb 1 5228747

Turmeric 15 TBSP 6/1lb 1 5229802 Cilantro 15 Bunches + 6.25

cups 4lb 1

Coconut Milk 15 cans 15oz 24/14oz 1 (17 cans) 5331368 White Rice 10 cups 44 lbs 1 5807086

Butter 72.5 TBSP + 3.3 cups

36 lb 1 5972320

Green Peppers 5 Bushel 1 Kidney Beans 10 15oz cans 6/10# 1 4014973

Diced Tomatoes 10 14.5oz cans 6/10# 1 3896446

Plantains 35 4/6lb 1 9096033 Granny Smith

Apples 52.5 88 ct 1

Brown Sugar 8.75 cups + 12.5 TBSP

12/2lb 1 5593702

Cinnamon 15 tsp 6/18oz 1 6639512 Green beans 10lbs + 2.5lbs 24lb 1 2282283

Vegetable Broth 10 cups 6 lb 1 5814397 Canola Oil 6.25 TBSP + 3.3

cups 6/1gallon 1 5934302

Red Wine

Vinegar 25 TBSP 4/1gallon 1 4042479

Red Onion 12.5 + 12.5 + 50

TBSP 25# 2

Thyme 6.25 tsp 6/6oz 1 5913504 Cloves 6.25 tsp 11 oz 1 ??? Ginger 25 tsp 6/1lb 1 5228887

Zucchini 12.5 20# 1 Yellow Squash 12.5 20# 1

Yellow Bell Pepper

12.5 11# 1

Asparagus 12.5 lbs 11# 2 Walnuts 6.66 cups 6lbs 1 4645388

Yellow Cake Mix 6 boxes 18.5oz 6/5lb 1 (7.6lb) 5908371 Vanilla Pudding 7 3.4 oz pkgs 24/3.4oz 1 0108696

Eggs 27 15 dozen 2 3602786 Sugar 6.66 cups 50lb 1 4782694

Mangoes 25 + 17.5 cups 9 ct 4 Jalapenos 25 1lb 1

Yogurt 8.75 cups 6/32oz 1 1037316 Honey 4.375 cups 6/5lb 1 4361432

Grapes 17.5 cups 18 lb 1 Canteloupe 35 cups 5# chunk 3

Pineapple 17.5 cups + 1.3 pineapples (4 cups)

5# chunk 3

Blueberries 35 cups 12/0.5 pint 3 Mandarin 17.5 cups 6/10# cans 1

Edible Flowers

Tuesdays Production Sheet 9-5

3-5 promotions (selling tickets and table touches)

Food Item Amount Task Time Needed Notes

Soup- Celery 60 pcs Chop 30 minutes

Steak- chili powder, garlic powder, cumin, coriander, oregano, cayenne, salt, pepper, lime juice

10 spices Mix spices and 10 minutes

Chicken- BBQ Sauce and rum

Mix in rum into sauce on stovetop.

10 minutes

Salsa-Red onion 50 tbsp Peel and Chop(fine)

15 minutes

Salsa- Jalapeo 25 pcs Chop 15 minutes

Salsa-Cilantro 6.25 cups Chop 10 minutes

Fish-Limes 7 Cut into wedges 10 minutes

Curry Red Pepper 15 pcs Chop 15 minutes

Curry- carrot 15 pcs Chop 30 minutes

Curry-tomato 15 pcs Chop 30 minutes

Rice and Beans- green peppers

5 pcs Chop 10 minutes

Roasted Veggies Sauce- soy sauce, canola oil, red wine vinegar, brown sugar, onion, thyme, cinnamon, cloves, pepper, ginger, garlic

Mix and Puree 15 minutes

Roasted Veggies- Zucchini

12.5 pcs Chop

15 minutes

Roasted Veggies- Summer Squash

12.5 pcs Chop

15 minutes

Roasted Veggies- Red Bell Pepper

12.5 pcs Chop 15 minutes

Roasted Veggies- Yellow Bell pepper

12.5 pcs Chop 15 minutes

Roasted Veggies- Asparagus

12.5 pcs Chop 15 minutes

Roasted Veggies- Red onion

12.5 pcs Chop 15 minutes

Total Time 4.8 hours **Ask when Chad gets in. Ask where food will be

Wednesday 9-5

Afternoon promotional- selling tickets and table touches

Food Amount Task Time Notes

Rum Cake- Cake 7 cakes Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.

In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.

Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.

4 hours Bunt

Rum Cake- Glaze In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

20 minutes

Key lime Pie- Filling

Mix and Put in Shells. chill 1 hour **Work on while cakes are cooking

Steak Marinade 10 minutes

Thursday 9-8

Food Amount Task Time Notes

Salsa- Mango 25 Peel and Chop(fine) 1 hour minutes

Fruit Salad- Mango

17.5 cups

Peel and Chop 40 minutes

Salsa- Mango, onion, jalapeo, cilantro, lime juice

Mix 10 minutes

Snapper- Jerk Seasonings

27 fillets Rub salt and pepper to taste Test one

45 minutes

Stowaway- sweet potatoes, plantains, apples, brown sugar, cinnamon, ginger, salt, water

Tray 10 minutes

Cook Friday

Mixed veggies- zucchini, squash, red peppers, yellow peppers, asparagus, red onion

Tray 10 minutes

Friday 7-3

Food Amount Task Time Notes

Soup black beans

25 cups Drain and mix 5 minutes **Start right away

Soup onion, garlic, celery

In another large stock pot, heat olive oil and add onion, minced garlic and chopped celery. Saut until vegetables are softened.

15 minutes

Soup- broth, pepper, cumin, vinegar, sherry, soy sauce, black pepper

Add beans to vegetable mixture along with 2 cups water and broth. Bring to boil; reduce heat and simmer.

Add cayenne pepper and ground cumin. Partially cover the pot and simmer over low heat for 2 to 2 1/2 hours, or until beans are soft.

20 minutes (sit for 2 hours)

Soup Puree soup in batches in food processor or blender. Return pureed soup to stock pot and simmer.

Add vinegar, sherry, soy sauce and pepper. Serve hot with a dollop of sour cream or yogurt and chopped green onions.

20 minutes

Fish Sear and Pan 30 minutes Save for Last- 10am

Fish Finish in Oven 10 minutes

Chicken Grill and Pan 1 hour

Chicken Add BBQ Sauce. Finish in Oven 15 minutes

Curry-onion, garlic, red pepper, carrot, tomato, chickpeas, sweet potatoes

Saut in olive oil 10 minutes

Curry- curry powder, turmeric, cilantro, salt, pepper, coconut milk

Mix together then add to vegetables. Let simmer for 10-15 minutes

20 minutes

Green beans- garlic and onion

Saut in butter/oil 8 minutes

Green beans- Add in green beans- until bright 2 minutes

beans green

Green Beans- chicken broth, red pepper, salt and pepper

Add to beans. Cook for 20-30 minutes with lid cracked.

40 minuets Do greens in a steamer first

Green Beans- green beans

Cook plain 30 minutes

Fruit Salad- yogurt, lime juice, honey

Mix dressing 10 minutes

Fruit Salad- grapes, cantaloupe, pineapple, blueberries, mandarin oranges, mango

Mix together. Add dressing. 15 minutes

Steak Finish in oven 1 hour Check on time

Red Beans and Rice- Rice

Cook 30 minutes

Red Beans and Rice- beans, tomatoes, onion

Mix in with cooked rice on heat 15 minutes

Buffet LayoutRed Beans & Rice

Sweet Potatoes & Plantains

Roasted Vegetables

Green Beans

Barbeque Chicken

Fruit Salad/Mago Salsa Black Bean SoupAction Station: Chili Lime Beef

Red Beans & Rice

Sweet Potatoes & Plantains

Roasted Vegetables

Green Beans

Jerk FishJerk Fish

Barbeque Chicken

Coconut Curry

Rice

Coconut Curry

Rice

Price per serving

12 servings Qty per Recipe Order Pkg Cost per pkg Cost per Unit Amount per Recipe

black beans cups 2.5 6/10# $20 $0.14 per 1/2 cup $0.70

water cups 6

olive oil TBSP 3 6/ 1 gal $48.42 $0.03 per TBSP $0.09

onions pc 2 12lb cut $9.25 $0.88 per onion $1.76

garlic pc 3 6/32oz $35.41 $0.19 per clove $0.57

celery pc 6 24 ct $20.89 $0.08 per stalk $0.48

water cups 2

chicken broth cups 8 12/48oz $24.78 $0.34 per cup $2.75

cayenne pepper tsp 0.5 6/14 oz $38.79 $0.04 per tsp $0.02

cumin tsp 1.5 6/14 oz $50.21 $0.07 per tsp $0.10

balsamic vinegar TBSP 2 6/ 17oz $17.66 $0.09 per TBSP $0.18

sherry cups 0.25 1.5L $6.00 $0.95 per cup $0.24

soy sauce TBSP 1 4 / 1 gal $39.33 $0.04 per TBSP $0.04

total $6.93 $0.58

8 servings Qty per Recipe Order Pkg Cost per pkg Cost per Unit Amount per Recipe

chili powder tsp 1 6/18oz $44.91 $0.05 per tsp $0.05

garlic powder tsp 1 6/21oz $52.62 $0.04 per tsp $0.04

cumin tsp 0.5 6/14 oz $50.21 $0.07 per tsp $0.04

coriander tsp 0.5 6/14oz $44.69 $0.06 per tsp $0.03

oregano tsp 0.5 6/13oz $55.36 $0.08 per tsp $0.04

cayenne pepper tsp 0.16 6/14 oz $38.79 $0.04 per tsp $0.01

salt tsp 0.75

black pepper tsp 0.25

lime juice TBSP 2 4/1gal $41.18 $0.04 per TBSP $0.08

olive oil TBSP 1 6/ 1 gal $48.42 $0.03 per TBSP $0.03

terres major lb 2 1/10# $5.43/lb $5.43/lb $10.86

total $11.18 $1.40

15 servings Qty per Recipe Order Pkg Cost per pkg Cost per Unit Amount per Recipe

barbeque sauce cups 2 4/1gal $49.04 $0.77 per cup $1.53

rum oz 5 750ml $12 $0.47 per oz $2.35

chicken lbs 5 96/4.8oz $57.22 $1.99 per lb $9.95

Plain Chicken total $13.83 $0.92

15 servings Qty per Recipe Order Pkg Cost per pkg Cost per Unit Amount per Recipe

Cuban Black Bean Soup

Rum Barbeque Chicken

Chili Lime Steak

chicken lbs 5 96/4.8oz $57.22 $1.99 per lb $9.95

12 servings Qty per Recipe Order Pkg Cost per pkg Cost per Unit Amount per Recipe

snapper filets (4-6oz) 4 1/10lb $70.31 $0.44 per oz $10.55

jerk seasoning tsp 1 6/18oz $58.65 $0.06 per tsp $0.12

pinapple ring pc 0.2 5# cut $17.09 $5.89 per pineapple $1.17

olive oil TBSP 1 6/ 1 gal $48.42 $0.03 per TBSP $0.03

lime pc 1 54 ct $9.97 $0.18 per lime $0.18

salt

pepper

total $12.05 $1.00

12 servings Qty per Recipe Order Pkg Cost per pkg Cost per Unit Amount per Recipe

Snapper filets (4-6oz) 4 1/10lb $70.31 $0.44 per oz $10.55

4 servings Qty per Recipe Order Pkg Cost per pkg Cost per Unit Amount per Recipe

onion pc 1 12lb cut $9.25 $0.88 per onion $0.88

garlic cloves 4 6/32oz $35.41 $0.19 per clove $0.76

red pepper pc 1 5lb bag $8.78 $0.88 per pepper $0.88

carrot pc 1 30lb $21.88 $0.23 per carrot $0.23

olive oil TBSP 1 6/ 1 gal $48.42 $0.03 per TBSP $0.03

tomato pc 1 roma 25lb $20.66 $0.28 per tomato $0.28

chickpeas cups 2 6/#10 $19.50 $0.25 per cup $0.50

sweet potato pc 1 6/5lb $36.32 $1.06 per potato $1.06

curry powder TBSP 1 6/ 1 lb $54.22 $0.19 per TBSP $0.19

tumeric TBSP 1 6/ 1lb $52.16 $0.18 per TBSP $0.18

cilantro bunch 1 4lb $14.94 $0.64 per bunch $0.64

salt tsp

black pepper

coconut milk 1 - 15oz 1 24 / 14oz $23.82 $1.05 per 15oz $1.05

total $6.68 $1.67

8 servings Qty per Recipe Order Pkg Cost per pkg Cost per Unit Amount per Recipe

white rice cups 1 44lb $45.22 $0.45 per cup $0.45

water cups 2

Jamaican Jerk Fish

Plain Fish

Creamy Chickpea Coconut Curry

Red Beans and Rice

butter TBSP 2 36lb $53.42 $0.08 per TBSP $0.16

onion pc 1 12lb cut $9.25 $0.88 per onion $0.88

green peppers pc 0.5 bushel $45.96 $0.82 per pepper $0.41

kidney beans can 1 6/10# $21.70 $0.52 per 15oz can $0.52

diced tomatoes can 1 6/10# $21.67 $0.50 per 14.5oz can $0.50

total $2.92 $0.37

8 servings Qty per Recipe Order Pkg Cost per pkg Cost per Unit Amount per Recipe

plantains pcs 2 4/6lb $28.47 $0.40 per plantain $0.80

sweet potato pcs 1 6/5lb $36.32 $0.25 per sweet potato $0.25

apples pcs 3 88 ct GS $34.70 $0.39 per apple $1.17

butter TBSP 3 36lb $53.42 $0.05 per TBSP $0.15

brown sugar cup 0.5 12/2lb $24.48 $0.23 per cup $0.11

cinnamon tsp 0.5 6/18oz $43.59 $0.04 per tsp $0.02

ginger tsp 0.5 6/1lb $74.76 $0.09 per tsp $0.04

salt tsp

water cup

$2.54 $0.32

8 servings Qty per Recipe Order Pkg Cost per pkg Cost per Unit Amount per Recipe

green beans lb 1 24lb $25.60 $1.07 per lb $1.07

onion cup 1 12lb cut $9.25 $0.75 per cup $0.75

garlic cloves 2 6/32oz $35.41 $0.19 per clove $0.38

red bell pepper cup 0.5 5lb bag $8.78 $1.76 per cup $0.88

olive oil TBSP 2 6/ 1 gal $48.42 $0.03 per TBSP $0.06

vegetable broth cup 1 6lb $33.02 $0.07 per cup $0.07

salt tsp

black pepper to taste

$3.21 $0.40

8 servings Qty per Recipe Order Pkg Cost per pkg Cost per Unit Amount per Recipe

green beans lb 1 24lb $25.60 $1.07 per lb $1.07

8 servings Qty per Recipe Order Pkg Cost per pkg Cost per Unit Amount per Recipe

soy sauce TBSP 3 4/1 gal $39.33 $0.04 per TBSP $0.12

canola oil TBSP 0.5 6/ 1 gal $48.42 $0.03 per TBSP $0.01

Plain Green Beans

Fresh Green Beans

Sugared Sweet Potatoes, Plantains, and Apples

Caribbean Roasted Veggies

red wine vinegar TBSP 2 4/1 gal $6.54 $0.006 per TBSP $0.01

brown sugar TBSP 1 12/2lb $24.48 $0.04 per TBSP $0.04

onion pc 1 50lb $18.44 $0.28 per onion $0.28

thyme tsp 0.5 6/6oz $38.35 $0.12 per tsp $0.06

cinnamon tsp 0.5 6/18oz $43.59 $0.04 per tsp $0.02

cloves tsp 0.5 11 oz $13.63 $0.13 per tsp $0.07

black pepper tsp 0.5

ginger tsp 2 6/1lb $74.76 $0.09 per tsp $0.18

garlic cloves 2 6/32oz $35.41 $0.19 per clove $0.38

Qty per Recipe Order Pkg Cost per pkg Cost per Unit Amount per Recipe

Zucchini pc 1 20# $14.11 $0.64 per pc $0.64

Summer Squash pc 1 20# $13.60 $0.62 per pc $0.62

Red Bell Pepper pc 1 5lb bag $8.78 $0.88 per pepper $0.88

Yellow bell Pepper pc 1 11# $20.10 $0.91 per pepper $0.91

Asparagus lb 1 11# $20.29 $1.84 per lb $1.84

Red Onion pc 1 25# $16.94 $0.51 per onion $0.51

total $6.57 $0.82

12 servings Qty per Recipe Order Pkg Cost per pkg Cost per Unit Amount per Recipe

walnuts cup 1 6lb $53.21 $1.66 per cup $1.66

yellow cake mix oz 1 6/5lb $58.43 $0.12 per oz $2.19

vanilla pudding mix pkg 1 24/3.4oz $22.84 $0.95 per pkg $0.95

eggs pc 4 1/15 dz $31.96 $0.18 per egg $0.72

water cup 0.5

oil cup 0.5 6/1gal $42.74 $0.44 per cup $0.22

rum cup 1 750ml $12 $3.80 per cup $3.80

butter cup 0.5 36lb $53.42 $0.80 per cup $0.40

water cup 0.25

white sugar cup 1 1/50lb $29.28 $0.53 per cup $0.53

$10.47 $0.87

4 servings Qty per Recipe Order Pkg Cost per pkg Cost per Unit Amount per Recipe

mango pc 1 9ct $11.46 $1.27 per mango $1.27

red onion TBSP 2 25# $16.94 $0.02 per TBSP $0.04

jalapeno pc 1 1lb $1.87 $0.08 per pepper $0.08

cilantro cup 0.25 1# $4.49 $2.51 per cup $0.63

Caribbean Roasted Veggies - Veggies

Bahamian Rum Cake (1 bundt cake)

Mango Salsa for BBQ Chicken

lime TBSP 2 4/1gal $41.18 $0.04 per TBSP $0.08

$2.10 $0.53

18 servings Qty per Recipe Order Pkg Cost per pkg Cost per Unit Amount per Recipe

Key lime mix 1 pkg 1 18 ct pkg $6.97 $0.38 per portion $6.97

graham tart shell pc 18 96 ct pkg $35.61 $0.37 per shell $6.66

skim milk gal 1 gallon $3.79 $0.21 per portion $3.79

$17.42 $0.97

8 servings Qty per Recipe Order Pkg Cost per pkg Cost per Unit Amount per Recipe

yogurt cup 0.5 6/32oz $14.08 $0.59 per cup $0.29

lime juice cup 0.25 4/1gal $41.18 $0.64 per cup $0.16

honey cup 0.25 6/5lb $92.47 $2.31 per cup $0.57

grapes cup 1 18# $37.44 $0.83 per cup $0.83

canteloupe cup 2 5# chunk $17.09 $1.44 per cup $2.88

pineapple cup 1 5# chunk $17.09 $1.52 per cup $3.04

blueberries cup 2 12 ct 1/2pint $32.17 $2.68 per cup $5.36

mandarin oranges cup 1 6/10# can $39.29 $0.50 per cup $0.50

mango cup 1 9ct $11.46 $1.27 per cup $1.27

$14.90 $1.86

$11.70total cost of meal per serving

Tropical Fruit Salad with Honey Lime Dressing

Key Lime Pie

Summary

Financial Analysis of Theme Meal Revenue:

Total Guest Count 137

Count Income Average Total Meal Plan 66 9.43 622.38 Cash 40 7.21 288.45 Department 5 43.98 219.91 Resident Charge

25 3.76 94.04

Gift Card 1 2.00 2.00 Total Revenue $1,226.78

Expense:

Cost Food cost $1016.21

Decorations Cost $50 Total Expense $1066.21

Gross Profit/Loss:

Total Revenue $1,226.78 Total Expense $1,066.21

Profit/Loss $160.57

3% 8%

37% 46%

6%

Overall Experience Ratings 1-10

7 8 9 10 No Response

Overall, people enjoyed

themselves a lot. 46% gave us a

perfect score, and 83% of

attendees scored us a 9 or higher.

We had 35 responses out of a

possible 139 attendees. Only 2

comment cards were submitted

without an overall score.

Favorite Parts of the Meal Variety of taste, color, textures

Talking with the students Excellent combination of flavors!

So many tasty choices Nice atmosphere

The taste of everything followed by the fabulous use of bright colors Main Courses. Bean soup was delicious, also salsa, plantains and rum cake. An excellent

meal!

Constructive Criticism More spices

Soup could have been hotter Cake could have been moister

More prizes, more dcor, music, longer hours (11-2) Nothing- it was great!

The Jerk Snapper was by

far the favorite entre.

One resident described it

as being seasoned

beautifully.

The most popular side

dish was the Sweet

Potatoes, Plantain and

Apple dish.

Through comments, we

also found that the soup

and cake were highly

enjoyed.

The Caribbean

Roasted Vegetables

were the least

favorite. One

resident commented

that they had too

much cinnamon.

Another resident

requested fewer

onions overall and

this dish had a lot of

onions in it.

Overall, the least favorites were not consistent which seems to indicate a personal

taste preference rather than an unsuccessful dish.

4 5

11

2 1

9

2 3

5

3 2

6

0

2

4

6

8

10

12

Favorite Dishes

1 1

2

3 3

1

5

2

1 1 1 1

2

0

1

2

3

4

5

6

Least Favorite Dishes

Intern Reflection

During our 6 week rotation here at Riderwood, we were able to gain exposure to a diverse set of

skills related to food service and management.

Our main project was to create and host a theme meal for upwards of 150 people. We started this

process the first week of our rotation by brainstorming themes and potential recipes. Deciding on

an appropriate theme that would entice the residents of Riderwood proved more challenging than

we originally anticipated. We had a variety of choices and eventually settled on the Caribbean Cruise

Theme.

From there, we scaled our recipes from single servings to commercial portions that would be

appropriate for a buffet. Adjusting spices, accounting for baking, and cooking losses were steps

within this process. One challenge associated with scaling recipes was forecasting attendance for

our theme meal.

Pricing the recipes was the next step. We utilized Sysco and learned how a commercial kitchen

orders their food and which types of product they use. Also, learning about the purchasing

quantities was helpful and challenged us to learn the yield of each order. The goal of this meal was

to breakeven, so we had to balance our spending with the revenue we anticipated to generate.

Marketing the meal was probably the largest obstacle we faced since Windsor Dining Room does

not serve lunch daily. We decided to create a commercial, put an article in the monthly newsletter,

make flyers to hang about campus, and also interact with residents to gain exposure. From the

attendance and response of residents, we believe our marketing was successful.

We committed an entire week to food preparation. A week ahead of time, we created a production

schedule to keep us on track. This was important because certain foods could not be prepared

ahead of time due to diminished quality (ie: browning of fruits). The day of the meal proved a

challenge to get everything ready at the same time. Many foods could not be cooked too far in

advance without losing flavor or temperature. Being familiar with our recipes and having the

production schedule helped us through this process.

During the meal, we had the opportunity to interact with residents and gather feedback on their

experience. Most of our feedback was positive with some constructive criticism. This group is

unique in the fact that most elderly enjoy routine, have dietary limitations, and altered taste

sensations. Preparing food in a retirement community requires a different thought process than

other settings.

We believe that our weeks spent at Riderwood helped us to better understand working with an

elderly population and also food service management. Being involved from start to finish gave us a

large breadth of experience that will help us in our future careers as dietitians. We thank the staff at

Riderwood for allowing us the opportunity to shadow and work with them for these past few weeks.

Additional Projects

SWOT Analysis Windsor Bar

Strengths

Training the bartender under an experienced bartender

Utilizing the room next to the bar for events

Residents love the bartender

Convenient location to those in Windsor

Simply having it

Weaknesses

Time of operation

Cant see bar from the waiting area

Poor advertisement

Layout of the tables

Snacks- would like more variety

Opportunities

5 pm crowd

Willingness of patrons to pay higher price for better quality alcohol

Coffee

Football, especially the Redskins

Having events around the bar area

Threats

Possibly the pub s competition

$9.67 per lb

$159.56 per 16.5 portion

16.5 lb

15.5 lb

12 lb

10.5 lb

1.5 lb

6 lb

$14.51

$101.54

$11.05

114.3%

Meat Yield Project: Prime Rib

Price

Cooked @ 300 for 45 min

In package

Out of package

Raw

net cost

% increase

fat and unusable trim

loss

fat and trim

yield cost

post cook

yield (post trim)