riderwood- fs management

Table of Contents

Intern’s Reflection

Theme Planning & Production Theme Rationale

History of Hawaiian Cuisine Them Meal Menu

Recipe Upsize Estimates & Price Tracking Worksheet Menu Cost Estimates & Pricing Decision

Up-Sized Recipes with Nutrition Facts Panel Grocery List

Production Schedule Windsor Buffet Diagram

Marketing & Decor Marketing Strategy Commercial Script

Marketing Flier Decoration List & Budget

Post-Event Summary Event Photos

Financial Report Survey & Survey Results

Other Projects Financial Project: The Cost of Switching to Paper Cups SWOT Analyses: Pineapple Program Service Review

Staff In-Service: Dietary Recommendations for Seniors & Sticking to the Recipe

Intern Reflection It feels like yesterday we just began our rotation at Riderwood. With just a blink of an eye, we are all done! Time flies when you are having lots…and lots of fun! We have learned a lot during our time at

RIderwood such as practicing our culinary skills, to planning a theme meal for residents, and managing our time to make sure all projects and tasks were completed. As we began to brainstorm

theme meal ideas, we came up with several but we were encouraged by Chef Chad, and John to come up with a theme that had a unique history, unique food, and will attract the residents! After lots of brainstorming, we finally decided to host a Hawaiian theme meal. Why Hawaii? With cold temperatures in Maryland, our goal was to get residents to take their minds of the weather and escape to a warm, fun, place… which was Hawaii! That wasn’t the only reason why; We felt that

Hawaii had very unique foods, and with Hawaii becoming the 50th state in 1959, residents would recall that amazing event. After our theme meal was approved, we ran with it and put in all the

effort that we could to make sure it was a big success! We had so much fun looking at recipes, but it wasn’t until we started working in the kitchen that we realized how many variables are in play at each meal service. Working in the kitchen allowed us to practice our culinary skills and become

acquainted with the staff and environment. Leading up to our theme meal, we had to work diligently to stay on top of things and keep organized. Developing production sheets and

maintaining to do lists kept us on track and helped lower our stress. Challenges occurred along the way but the kitchen staff helped us overcome them! We are so grateful to have worked with an

amazing team in management as well as the kitchen. We have gained many skills that we will use in all aspects of our careers and personal lives. Thank you to all who played a role in making our time

here at Riderwood a huge success.

Mahalo (thank you),

Valerie Agyeman & Kelda Reimers

Theme Rationale January in Maryland can be cold and icy, so we want to bring some warmth to the Riderwood residents with an “Escape to Hawaii” theme meal. Hawaii became the 50th State in 1959 -- an event many residents will remember well. We wanted to bring this tropical destination home by highlighting the unique flavors of the islands. Our theme meal will focus on traditional Hawaiian dishes. We will explore the exotic flavors while we celebrate the history of Hawaii here at Riderwood.

History of Hawaiian Cuisine Hawaiian cuisine is a melting pot of influences from East and West through immigration and settlement of peoples from the East and West. The Ancient Hawaiian people were voyagers from Polynesia who brought both plants and animals to the islands. They ate local fish and used taro roots for poi, planted coconuts and sweet yams. European (most notably, Portuguese) and American cuisine arrived along with whalers and missionaries. Whalers brought salted fish which influenced the current Hawaiian lomi lomi salmon and poki dishes. Missionaries built up the agrarian culture with plantations, leading to a higher demand for labor. The opportunity for employment drew Asian immigrants from Korea, China, Japan and the Philippines in the 1850s through 1930s, who also brought the traditional flavors from their countries to the islands. Contemporary Hawaiian cuisine is built upon this rich history, and driven by local fish and produce. Ono, mahi mahi, snapper, swordfish, wahoo, moonfish and tuna -- to name a few -- are staples for the Hawaiian people. Pineapples, sweet potatoes, coconut, sugarcane, papaya, guava, mangoes and citrus fruits are just a few of the noteworthy locally grown produce. Hawaiians love their Spam, in fact, it’s one of the most popular protein foods for local people. Flavors and spices that season Hawaiian foods include teriyaki, five spice, wasabi powder, soy sauce, rice vinegar and sesame.

Entrees

Oven Roasted Kalua Pork with Sweet & Sour Sauce or Pineapple Chili Sauce

Fish Steamed in Banana Leaf with Pineapple Salsa

Hawaiian BBQ Chicken Kebabs

Teriyaki Chickpea Loaded Sweet Potato

Starches Spam Fried Rice

Sweet Potato Bread Pudding

Sides Caramelized Pearl Onions

Sauteed Baby Bok Choy with Ginger & Sesame Glaze

Salad Green Papaya Salad with Macadamia Nuts

Soup Hawaiian Ginger Chicken Stew

Desserts Pineapple Upsidedown Cake

Ambrosia Salad

Drinks Virgin Mai Tai

Hawaiian Punch

Recipe Upsize Estimates & Price Tracking Worksheet

Menu Cost Estimates & Pricing Decision

1. Room for error: converting cups to ounces – unknown weather original measure is weight or volume. (ie: Parmesan cheese, bread, cream, etc.)

2. Assumptions: weights of “Per” items (ie: 1 bell pepper weights 1/3 lb) 3. Salt & pepper not priced for any item

Menu Item Price Per Serving

Oven Roasted Kalua Pork – Two Ways $0.60

Fish (Wahoo) Steamed in Banana Leaf

$2.84

Hawaiian BBQ Chicken Kebabs $0.63

Teriyaki Chickpea Loaded Baked Sweet Potato $0.54

Spam Fried Rice $0.88

Sweet Potato Bread Pudding $1.53

Glazed Pearl Onions $0.43

Sautéed Baby Bok Choy $0.49

Green Papaya Salad $0.51

Hawaiian Ginger Chicken Stew $1.05

Pineapple Upside Down Cake $0.61

Ambrosia Salad $0.68

Virgin Mai Tai $0.38

Blue Hawaiian Punch $0.12

TOTAL $11.29

Meal pricing set at: $12 or MOD

Oven Roasted Kalua Pork Loin

Original yield: 8 (adjusted to 26 3oz pork servings, so 13 serving of loin & 13 servings of butt)

Ingredient Unit Original Recipe

Quantity for Yield 1 serving (3oz)

Quantity for Yield 100


Pork butt Pounds 2.5 0.19 19.23 28.85

Pork loin Pounds 2.5 0.19 19.23 28.85

Hawaiian sea salt *sub kosher salt Tablespoons 2.66 0.10 10.23 15.35

Water Cups 6 0.23 23.08 34.62

Instructions:

1. Preheat oven to 350°F. Using small sharp knife, cut ¼ inch deep slits 1 inch apart over pork roast. Rub 2 tablespoons sea salt over pork. Unfold 1 banana leaf on work surface and place pork roast atop leaf. Fold up leaf around pork, enclosing completely. Repeat wrapping pork in remaining 2 banana leaves, 1 at a time.

2. Tie with kitchen string to secure, then wrap roast in foil. Place pork in roasting pan; pour 4 cups water into pan.

3. Roast pork in oven until very tender when pierced with fork, about 5 hours. Unwrap pork and cool slightly. Shred pork and place in large bowl. Bring remaining 2 cups water and remaining 2 teaspoons salt to boil in small saucepan. Add liquid smoke; pour over pork and stir to blend. Let stand 10 minutes to allow liquid to flavor pork. Serve.

http://www.epicurious.com/recipes/food/views/sam-choys-oven-roasted-kalua-pig-233927

http://www.epicurious.com/recipes/food/views/sam-choys-oven-roasted-kalua-pig-233927

Fish Steamed in a Banana Leaf

Original yield: 6 (adjusted to 10 3oz fish servings)


Quantity for Yield 1 serving



Garlic cloves Each 3 0.3 30 45

Unsweetened desiccated coconut flakes Cups 0.5 0.05 5 7.5

Cilantro Cups 1 0.1 10 15

Mint leaves Cups 0.5 0.05 5 7.5

Fresh lemon juice Cups 0.25 0.025 2.5 3.75

Water Cups 0.25 0.025 2.5 3.75

Sea salt Teaspoons 0.5 0.05 5 7.5

Banana leaves Each 6 0.6 60 90

Fish Ounces 30 3 300 450

Instructions:

1. Purée all sauce ingredients until smooth. 2. If using banana leaves, cut away ribs; arrange 1 leaf square and pat dry. Spread 1

teaspoon sauce down middle arrange fish, skin side down, on sauce. Fold top and bottom edges of leaf over piece and fold sides of leaf over piece, enclosing it. Steam about 8 minutes.

http://www.epicurious.com/recipes/food/views/bombay-fish-steamed-in-banana-leaves-101281

http://www.epicurious.com/recipes/food/views/bombay-fish-steamed-in-banana-leaves-101281

Hawaiian BBQ Chicken

Original yield: 10 (this serves 2.8oz of chicken each kebab, no adjustment needed)


Quantity for Yield 1 serving (2.8oz)



Ketchup Cups 0.33 0.033 3.3 4.95

Dark brown sugar, packed Cups 0.33 0.033 3.3 4.95

Low sodium soy sauce Cups 0.33 0.033 3.3 4.95

Pineapple juice Cups 0.25 0.025 2.5 3.75

Olive Oil Tablespoons 4 0.4 40 60

Rice vinegar Tablespoons 1.5 0.15 15 22.5

Garlic cloves Each 4 0.4 40 60

Ginger, minced Tablespoons 1 0.1 10 15

Sesame oil Teaspoons 0.5 0.05 5 7.5

Salt To taste

Black pepper To taste

Boneless, skinless chicken breasts (cut into 1.25 inch cubes) Pounds 1.75 0.175 17.5 26.25

Green bell pepper (cut in 1.25 inch pieces) Each 1.5 0.15 15 22.5

Red onion (cut into 1.25 inch pieces) Each 1 0.1 10 15

Instructions:

1. In a mixing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in 3/4 tsp pepper and season with salt if desired. Place chicken in a gallon size resealable bag. Reserve 1/2 cup of the marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 3 hours (meanwhile soak 10 wooden skewer sticks in water for 1 hour).

2. Preheat a grill over medium heat to 400 degrees. Meanwhile, drizzle remaining 2 Tbsp olive oil over red onion, bell pepper and pineapple and toss. Season red onion and bell pepper with salt and pepper, then thread red onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used. Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with 1/4 cup of remaining marinade. Rotate to opposite side and brush remaining 1/4 cup of marinade on opposite side and allow to grill about 4 minutes longer, or until chicken registers 165 degrees in center on an instant read thermometer. Serve warm.

http://www.cookingclassy.com/2015/07/hawaiian-chicken-kebabs/

http://www.cookingclassy.com/2015/07/hawaiian-chicken-kebabs/

Teriyaki Chickpea Loaded Sweet Potato

Original yield: 2





Sweet potatoes Each 2 1 100 150

Chickpeas Cup 1 0.5 50 75

Teriyaki sauce Cup 0.25 0.125 12.5 18.75

Sesame seeds (to top)

Scallions (to top)

Instructions: 1. In a sauce pan, combine chickpeas and teriyaki sauce. Cook over medium-low heat for

6-8 minutes until sauce is warm and chickpeas are starting to make a popping sound. 2. Cut a slit in the sweet potatoes and pinch open to form a hole. Divide chickpea mixture

between the two potatoes 3. Top with a sprinkle of sesame seeds and scallions.

http://naturallyella.com/teriyaki-chickpea-loaded-sweet-potato/

http://naturallyella.com/teriyaki-chickpea-loaded-sweet-potato/

Spam Fried Rice

(Chef Chad recommended making only 100 servings of this)

Original yield: 12




Dry rice Cup 4.25 0.35 35.42

Eggs Each 6-7 0.5-0.6 50-58

Spam Lite Each (can) 1 0.08 8.33

Yellow onion, diced Each 1 0.08 8.33

Frozen peas & carrots Ounces 12 1 100

Soy sauce Cup 1 0.08 8.33

Sugar Tablespoons 6-7 0.5-0.6 50-58

Garlic cloves Cloves 4-5 0.3-0.4 33-42

Oyster sauce Tablespoon 2 0.17 16.67

Sesame Oil Teaspoon 1 0.08 8.33

Instructions:

1. Scramble eggs in about 1/2 tablespoon of vegetable oil in a wok on medium high heat. When done, set aside in a bowl.

2. Place another tablespoon of oil in wok and sauté onions and Spam on medium high heat. When golden & starting to crisp on the outsides add the thawed peas and carrots.

3. Combine ingredients for the sauce and stir until sugar is dissolved, tasting along the way to be sure it is sweet enough for you. Add to the vegetables and boil on high until the sauce reduces to a glaze.

4. Slowly add the cooled rice and eggs to the vegetable mixture, being sure to break up any clumps of rice and so the coloring is even. Warm the rice through and serve.

http://www.food.com/recipe/absolutely-the-best-spam-fried-rice-226152?photo=378398

http://www.food.com/recipe/absolutely-the-best-spam-fried-rice-226152?photo=378398

Savory Sweet Potato Bread Pudding

Original yield: 8





Sweet potatoes Each 2 0.25 25 37.5

Olive oil Tablespoons 2 0.25 25 37.5

Salt & pepper to taste

Butter Tablespoon 2 0.25 25 37.5

Yellow onion Each 1 0.125 12.5 18.75

Garlic cloves Each 3 0.375 37.5 56.25

Dry white wine Cup 0.5 0.0625 6.25 9.375

Bread Cup 4 0.5 50 75

Cream Cup 2 0.25 25 37.5

Eggs Each 6 0.75 75 112.5

Parmesan cheese Cup 1 0.125 12.5 18.75

Maple syrup Cup 0.33 0.04125 4.125 6.1875

Nutmeg Teaspoon 1 0.125 12.5 18.75

All spice Teaspoon 1 0.125 12.5 18.75

Brown sugar Tablespoon 2 0.25 25 37.5

Instructions: 1. Preheat oven to 400ºF. Put potatoes on a large rimmed sheet pan in an even layer and

drizzle over the olive oil and sprinkle with salt and pepper. Toss to coat. Roast in the preheated oven for 30 to 35 minutes or until fork tender. Set aside to cool. Reduce oven to 350ºF.

2. In a large skillet over medium heat, sauté the onion in the butter till translucent then add the garlic and sauté.Add white wine and simmer for a few minutes.

3. In a large bowl add bread, sweet potatoes, onion mixture, cream, eggs, Parmesan cheese, maple syrup, nutmeg, allspice, sugar and a dash of salt and pepper to combine. Refrigerate for 15 minutes to allow the bread to soak up all the liquid.

4. Pour pudding into buttered dish and bake for 50 to 55 minutes or until golden brown. http://tastykitchen.com/recipes/sidedishes/savory-sweet-potato-bread-pudding/

http://tastykitchen.com/recipes/sidedishes/savory-sweet-potato-bread-pudding/

Glazed Pearl Onions

Original yield: 4





Pearl onions, frozen Pound 1 0.25 25 37.5

Olive oil Teaspoons 2 0.5 50 75

Sugar Teaspoons 2 0.5 50 75

Salt and pepper, to taste

Fresh thyme Teaspoon 1.5 0.375 37.5 56.25

Directions: 1. Heat oil in a 10-inch skillet over medium heat. Add onions. Cook, tossing occasionally,

until beginning to brown, about 5 minutes. 2. Sprinkle with sugar; season with salt and pepper. Add 2/3 cup water and thyme; cook,

stirring occasionally, until onions are tender and liquid has evaporated, about 20 minutes.

http://www.marthastewart.com/336412/glazed-pearl-onions

http://www.marthastewart.com/336412/glazed-pearl-onions

Sauteed Baby Bok Choy with Ginger & Sesame

Original yield: 4





Baby bok Choy Pound 1 0.25 25 37.5

Soy sauce Tablespoons 1.5 0.375 37.5 56.25

Chinese rice wine or dry sherry Tablespoons 1 0.25 25 37.5

Sugar Teaspoon 0.5 0.125 12.5 18.75

Vegetable oil Tablespoon 1 0.25 25 37.5

Garlic clove Each 1 0.25 25 37.5

Ginger, 1-inch Each 1 0.25 25 37.5

Sesame oil Teaspoons 2 0.5 50 75

Instructions:

1. Trim and discard the rough bottoms from the baby bok choy. Separate the leaves, rinse, and pat dry.

2. In a small bowl, combine the soy sauce, rice wine, and sugar. Set aside.

3. Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom and sides. Add the garlic and ginger and stir-fry until aromatic, 20 to 30 seconds. Add the bok choy and stir-fry for about 2 minutes, until crisp-tender. Add the soy sauce mixture and cook for another 30 seconds. Turn off the heat, and drizzle with sesame oil. Transfer to a serving plate and serve hot.

http://www.epicurious.com/recipes/food/views/stir-fried-sesame-baby-bok-choy-51180000

http://www.epicurious.com/recipes/food/views/stir-fried-sesame-baby-bok-choy-51180000

Green Papaya Salad

Original yield: 6





Fresh lime juice Tablespoons 5 0.83 83.33 125

Brown sugar Tablespoons 3 0.5 50 75

Fish sauce Tablespoons 2 0.33 33.33 50

Garlic cloves Each 4 0.67 66.67 100

Green beans Each 15 2.5 250 375

Green papaya Pounds 1.5 0.25 25 37.5

Cherry tomatoes Each 10 1.67 166.67 250

Cilantro Cup 1 0.17 16.67 25

Green onions Each 2 0.33 33.33 50

Red Thai chili / sub. Jalapeno Each 1 0.17 16.67 25

Macadamia nuts Tablespoons 2 0.33 33.33 50

Instructions: 1. Whisk first 5 ingredients in medium bowl. Set dressing aside. 2. Cook beans in medium saucepan of boiling salted water until crisp-tender, about 5

minutes. Rinse under cold water. Cut into 2-inch pieces. Using julienne peeler, peel enough papaya to measure 6 cups. Place in large bowl. Add tomatoes, cilantro, green onions, chile, and green beans. Pour dressing over; toss. Sprinkle nuts over and serve.

http://www.bonappetit.com/recipe/thai-green-papaya-salad

http://www.bonappetit.com/recipe/thai-green-papaya-salad

Hawaiian Ginger-Chicken Stew

Original yield: 4





Sesame oil Tablespoon 1 0.25 25 37.5

Chicken tenders Pound 1 0.25 25 37.5

Ginger, 2-inch Each 1 0.25 25 37.5

Garlic cloves Each 4 1 100 150

Dry sherry Cup 0.5 0.125 12.5 18.75

Chicken broth Ounces 14 3.5 350 525

Water Cup 1.5 0.375 37.5 56.25

Soy Sauce Tablespoon 2 0.5 50 75

Asian red chili sauce (Sirachia) Teaspoon 1 0.25 25 37.5

Mustard greens or chard Bunch 1 0.25 25 37.5

(Or mustard greens, frozen) Cups 2 0.5 50 75

Instructions: 1. Heat oil in a Dutch oven over medium-high heat. Add chicken and cook, stirring

occasionally, until just cooked through, about 6 minutes. Transfer to a plate with tongs. 2. Add ginger and garlic to the pot and cook until fragrant, about 10 seconds. Add sherry

and cook until mostly evaporated, scraping up any browned bits, 1 1/2 to 3 minutes. Add broth and water, increase heat to high and bring to a boil. Boil for 5 minutes. Add soy sauce, chile sauce and mustard greens (or chard) and cook until the greens are tender, about 3 minutes. Return the chicken and any accumulated juices to the pot and cook until heated through, 1 to 2 minutes.

http://www.eatingwell.com/recipes/hawaiian_ginger_chicken_stew.html

http://www.eatingwell.com/recipes/hawaiian_ginger_chicken_stew.html

Pineapple Upsidedown Cake

Original yield: 8





Unsalted butter Cup 1 0.13 12.5 18.75

Light brown sugar Cup 0.75 0.09 9.375 14.06

Pineapple slices Ounces 20 2.50 250 375

Maraschino cherries Each 12 1.50 150 225

AP flour Cup 1 0.13 12.5 18.75

Sugar Cup 0.75 0.09 9.375 14.06

Baking powder Teaspoon 2 0.25 25 37.50

Salt to taste

Egg Each 1 0.13 12.5 18.75

Buttermilk Cup 0.5 0.06 6.25 9.38

Sour cream Cup 0.33 0.04 4.125 6.19

Canola or vegetable oil Tablespoons 3 0.38 37.5 56.25

Vanilla extract Teaspoons 2 0.25 25 37.50

Instructions: 1. Preheat oven to 350F. 2. In a small, microwave-safe bowl, melt the butter, about 1 minute on high power. 3. Pour the butter into a 9-inch springform cake pan. Use your finger to run a bit of butter

around the side of the pan so it's well-greased. 4. Evenly sprinkle the brown sugar over the butter. 5. Add 1 whole pineapple slice to the center of the pan. 6. Halve the remaining slices vertically. Stagger them in a fan-like fashion going around

the cake. I used 12 slices. 7. Place the remaining slices around the sides of the cake pan with the curved side

pointing down toward the bottom of the pan (see photos for reference). There will likely be bare side patches with no pineapple coverage, that's okay.

8. Place 1 cherry in the center of the whole pineapple slice in the middle of the pan. 9. Place 1 cherry in the center cutout of all the fanned pineapple slices; set pan aside. 10.In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set

aside. 11.In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla). 12.Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula

until just combined. Small lumps will be present, don't overmix or try to stir them smooth.

13.Gently turn batter out into prepared pan, being careful to not disturb the pineapple slices on the sides or bottom. Fill pan only to about 3/4-full. If you have a little extra batter, discard it rather than overfilling your pan.

14.Place pan on a cookie sheet (to catch anything that does overflow) and bake for about 40 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Only go down about 1-inch with the toothpick, not all the way to the bottom where you'll hit gooey pineapple juice.

15.Place pan on a wire rack and allow cake to cool for at least 30 minutes before inverting, slicing, and serving. I allowed cake to cool overnight, covered with a sheet of foil, before inverting. Cake will keep airtight at room temperature for up to 5 days.

http://www.averiecooks.com/2014/03/the-best-pineapple-upside-down-cake.html

http://www.amazon.com/gp/product/B008BULFWS/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B008BULFWS&linkCode=as2&tag=lovvegyogruna-20&linkId=CFPCZPPILNDWXCQG

http://www.averiecooks.com/2014/03/the-best-pineapple-upside-down-cake.html

Ambrosia Salad

Original yield: 8





Frozen whipped topping Ounces 8 1 100 150

Vanilla yogurt Cup 0.5 0.06 6.25 9.375

Shredded, sweetened coconut Cup 1 0.13 12.5 18.75

Mandarin oranges Ounces 11 1.38 137.5 206.25

Crushed pineapple Ounces 8 1 100 150

Maraschino cherries Cup 1 0.13 12.5 18.75

Mini marshmallows (colorful) Cup 0.5 0.06 6.25 9.375

Instructions:

1. In a large bowl, stir together the whipped topping and yogurt. 2. Using a rubber spatula, carefully fold remaining ingredients into whipped topping. 3. Chill before serving.

http://www.mybakingaddiction.com/ambrosia-salad-recipe/

http://www.mybakingaddiction.com/ambrosia-salad-recipe/

Virgin Mai Tai

Original yield: 4





Pineapple juice Cup 2 0.5 50 75

Orange juice Cup 1 0.25 25 37.5

Club soda Cup 1 0.25 25 37.5

Cream of coconut Cup 0.25 0.0625 6.25 9.375

Ice Cup 1 0.25 25 37.5

Instructions:

1. Combine all ingredients in a pitcher and stir well 2. Pour into a cocktail glass or specialty glass 3. Garnish with a fresh orange slice or pineapple slice and a maraschino cherry and serve

http://www.real-restaurant-recipes.com/virgin-mai-tai-recipe.html

http://www.real-restaurant-recipes.com/barware.html

http://www.real-restaurant-recipes.com/virgin-mai-tai-recipe.html

Blue Hawaiian Punch

Original yield: 12


Hawaiian punch (blue) Gallon 1

Pineapple juice Quart 1

Ginger ale Liter 0.5

Lemon slices for garnish

Instructions: Let Hawaiian Punch chill for 20 minutes in the freezer. Pour it in a punch bowl that holds about 2 gallons. Add pineapple juice and ginger ale. Add ice. Let lemon slices float on top and enjoy http://www.cooks.com/recipe/5537w9mn/punchbowl-punch.html

http://www.cooks.com/recipe/5537w9mn/punchbowl-punch.html

Grocery List PRODUCE

Item Used In

Garlic, minced Fish; Chicken BBQ; Fried Rice; Bread Pudding; Bok Choy; Papaya Salad; Stew; Chili Sauce

Unsweetened coconut flakes

Fish

Sweetened coconut flakes Ambrosia

Fresh cilantro Fish; Papaya Salad

Mint leaves Fish

Pineapple Fish

Lemons (for juice) Fish, Punch garnish

Banana Leaves

Ginger, minced Chicken BBQ; Bok Choy; Stew

Green bell pepper Chicken BBQ

Red onion Chicken BBQ

Sweet potato Sweet potato; Bread Pudding

Scallions Sweet potato; Papaya Salad

Sesame seeds Sweet potato

Yellow onion Fried Rice; Bread Pudding

Frozen peas & carrots Fried Rice

Frozen Pearl Onions Pearl Onions

Fresh Thyme Pearl Onions

Baby Bok Choy Bok Choy

Limes (also for Lime Juice) Papaya Salad; Chili Sauce

Green beans Papaya Salad

Green Papaya Papaya Salad

Cherry Tomatoes Papaya Salad

Jalapeno Papaya Salad; Chili Sauce

Macadamia nuts Papaya Salad

Mustard Greens or Chard Stew

MEAT & FISH

Item Used In

Pork butt Kula Pork

Pork loin Kula Pork

Wahoo fish Fish

Chicken breasts Chicken BBQ

Chicken tenders Stew

DRY GOODS

Item Used In

Kosher salt

Ketchup Chicken BBQ

Brown sugar Chicken BBQ; Bread Pudding; Papaya Salad; Pineapple Cake

Low sodium soy sauce Chicken BBQ; Fried Rice; Bok Choy; Stew

Pineapple juice Chicken BBQ; Mai Tai; Punch; Chili Sauce

Olive oil Chicken BBQ; Bread Pudding; Pearl Onions

Rice vinegar Chicken BBQ

Sesame oil Chicken BBQ; Fried Rice; Bok Choy; Stew

Chickpeas Sweet potato

Teriyaki sauce Sweet potato

Rice Fried Rice

Spam Lite Fried Rice

Granulated sugar Fried Rice; Pearl Onions; Bok Choy; Chili Sauce

Dry white wine Bread Pudding

Bread Bread Pudding

Maple Syrup Bread Pudding

Nutmeg Bread Pudding

Allspice Bread Pudding

Rice Wine Vinegar (or Dry Sherry)

Bok Choy

Dry Sherry Stew

Vegetable oil Bok Choy

Fish Sauce Papaya Salad

Chicken broth (or base) Stew

Red Chili Paste/ Sriracha Stew

Coconut milk Stew

Yellow Cake Mix Pineapple Cake

Maraschino cherries Pineapple Cake

Vanilla extract Pineapple Cake

Corn syrup Pineapple Cake

Pineapple slices Pineapple Cake

Pineapple chunks Chili Sauce

Mandarins oranges Ambrosia

Peach Ambrosia

Maraschino cherries Ambrosia

Marshmallows Ambrosia

Orange juice Mai Tai

Club Soda Mai Tai; Ginger Ale

Cream of Coconut Mai Tai

Hawaiian punch (blue) Punch

Sweet & Sour Sauce Pork

Corn Starch Chili Sauce

DAIRY

Item Used In

Butter Bread Pudding; Pineapple Cake

Cream Bread Pudding

Eggs Fried Rice; Bread Pudding

Parmesan Cheese Bread Pudding

Frozen Whipped Topping Ambrosia

Vanilla Yogurt Ambrosia

OTHER

Item Used In

Kebab sticks Chicken

Buffet Layout

Production Schedule

Marketing Strategy Our goal was to get at least 100 residents to join us for our Hawaiian theme lunch. We used a variety of methods to spread the word:

1. Riderwood TV commercial -- script below 2. When walking around Riderwood, we wore Hawaiian leis & invited people to attend 3. We handed out flyers to residents with the menu and event details 4. Posters were placed outside each Riderwood restaurant 5. Table tents were placed at the Wye Oak Pub 6. We tabled during dinner service at Fireside with samples of Hawaiian punch and at

Windsor bites of pineapple upsidedown cake 7. Table touches were done the week before the event at Overlook restaurant

Commercial Script

Kelda - dressed in cold weather coat, hat, gloves Valerie - dressed in flowered dress and sunglasses Background of chilly January Maryland scenery. Valerie is relaxing with a glass of punch. Kelda walks in bundled up. Kelda: Valerie what are you doing? It’s 20-degrees out! Valerie: It may be January in Maryland, but I’m warm. I’m channeling a sandy Hawaiian beach, tropical drink in hand, sun on my face. Can you hear the crash of the waves? Kelda: <shivering> N-n-n-no, not really. Valerie: Well you will if you join me for a Theme Meal at the Windsor on January 22nd at 11:30 am - 1:30 pm. Kelda: That sounds fun! Did you know Hawaiian cuisine has a really rich history? It’s a melting pot of flavors from East and West. Valerie: You’re right! Ancient Hawaiian people were actually voyagers from Polynesia who brought animals and plants like coconuts and sweet yams to the islands. They also ate the local fish and animals cooked on hot rocks in underground ovens. Kelda: In the 19th century, whalers and missionaries arrived on the Hawaiian islands from America and Europe, bringing their traditional European culinary preparations. And immigrants from the Philippines, Korea, China and Japan arrived bringing their cultural influence to Hawaiian cuisine. Valerie: Around that time Hawaiian agriculture grew, too. Hawaii grows pineapple, mango, papaya, star fruit, macadamia nuts and the world famous Maui sweet onion. Kelda: You’re making me hungry! What are you serving at the Windsor on January 22nd? Valerie: We’re having oven roasted kalua pork, fish steamed in a banana leaf, and hawaiian bbq chicken kebabs! Kelda: That all sounds amazing. I will bring spam fried rice, pineapple upsidedown cake and punch!

Valerie: I’m glad you’re coming, but you can’t wear that! Try this! K&V relaxing at the beach with flowers in our hair Kelda: Come join us to celebrate the flavors of the 50th State on January 22nd in Windsor Restaurant. Valerie: Wear your flowered shirts and sun hats. We’ll see you there! K&V: ALOHA!

Link to final commercial: http://riderwoodtv.pegcentral.com/player.php?video=f6ead5c57a626a1e88e6dfbb52448943

http://riderwoodtv.pegcentral.com/player.php?video=f6ead5c57a626a1e88e6dfbb52448943

Marketing Flier A colorful flier with the menu and event details was designed using Piktochart. We printed full page fliers to post at each restaurant host stand, and quarter-page handouts to share with residents as we marketed the event.

Decoration List & Budget We were given a budget of $100 to decorate for our event. We were under budget on our trip to Party City.

Item Cost

Flower leis x10 $9.90

Grass skirt of the buffet line $9.99

Cocktail umbrellas x2 $1.98

Tiki posters x2 $13.98

Palm tree $12.99

Streamers $3.96

Balloons $2.99

Tropical confetti $9.98

Pink flamingos x2 $2.98

TOTAL $68.75

Event Photos

Financial Report We estimated our food needs would be 150 total servings of each dish. Using the pricing research stated in our planning section, each serving costs $11.29. Our event generated an attendance of 157 diners. Revenue:

● Ticket sales: cash, plus MODs (157 diners) $1715.05 Expenses:

● Food cost of 150 servings, at $11.29 each: $ 1,693.50 ● Decorations $ 68.75

Total expenses $ 1,762.25 PROFIT/LOSS ($ 47.20) The Hawaiian meal lost just $47.20, which can be considered a break-even event.

Hawaiian Theme Meal Survey

Mahalo! Thank you for joining us & offering your feedback on our Hawaiian Theme Meal.

1. Overall, how was your experience at today’s Hawaiian theme meal:

Poor Fair Good Very Good Excellent 2. How would you rank the TASTE of the food you had at today’s meal?

Poor Fair Good Very Good Excellent

3. Please rank the VARIETY of the food choices offered?

Poor Fair Good Very Good Excellent 5. What was your favorite part of the Hawaiian Theme Meal? 6. What could have been improved?

Aloha! Valerie & Kelda

University of Maryland DIetetic Interns

Hawaiian Theme Meal Survey

Mahalo! Thank you for joining us & offering your feedback on our Hawaiian Theme Meal.

1. Overall, how was your experience at today’s Hawaiian theme meal:

Poor Fair Good Very Good Excellent 2. How would you rank the TASTE of the food you had at today’s meal?

Poor Fair Good Very Good Excellent

3. Please rank the VARIETY of the food choices offered?

Poor Fair Good Very Good Excellent 5. What was your favorite part of the Hawaiian Theme Meal? 6. What could have been improved?

Aloha! Valerie & Kelda

University of Maryland DIetetic Interns

Survey Results

Poor Fair Good Very Good

Excellent Total

Overall, how was your experience at today’s Hawaiian theme meal?

0 0 6 (13%) 21 (47%) 18 (40%) 45

How would you rank the TASTE of the food you had at today’s meal?

0 4 (9%) 4 (9%) 26 (58%) 11 (24%) 45

Please rank the VARIETY of food choices offered.

0 0 5 (12%) 14 (33%) 24 (56%) 43

What was your favorite part of the Hawaiian theme meal?

● “Dessert - coconut and mandarin oranges” (ambrosia) ● “Mango and veggie salad” (papaya salad) ● “Soup and ambrosia” ● “Stuffed sweet potato” ● “Sweet potatoes and kebabs” ● “Rice and chicken kebabs” ● “Sweet potato” ● “Very creative, loved the spam fried rice” ● “Stuffed banana leaf -- the fish inside it was very soft and tasty” ● “ Sweet potato stuffed with chickpeas” ● “Sweet potato” ● “The ambrosia. I liked the rice -- flavorful and tasty” ● “I liked the sweet potato very much” ● “Pineapple upside down cake” ● “Pineapple cake” ● “Bread pudding” ● “Kebab” ● “The ginger chicken soup” ● “The exoticness of it--theme, food ingredients, e.g. green papaya salad” ● “Sweet potato, salsa, ginger soup” ● “Hard to pick just one item -- wonderful” ● “Sweet potato and spam rice. It was excellent” ● “The theme” ● “Chicken kebab” ● “Dessert” ● “Ambrosia could have been on the dessert menu - very good” ● “Spam fried rice” ● “Spam fried rice” ● “Spam fried rice, the enthusiasm of the preparers!” ● “Actually, all of it was very good, but especially the soup! Aloha to all

who helped prepare the meal!” ● “The pork” ● “Ambrosia” ● “Chicken kebabs”“Chicken kebabs” ● “The onions” ● “Sweet potatoes” ● “Sweet potatoes” ● “Bread pudding, pork and stuffed sweet potatoes” ● “Variety, quality” ● “Caramelized onions” ● “Variety of new food experiences” ● “Peas, desserts”

What could have been improved?

● “I could not manage the bok choy” ● “Fish too dry” ● “No sweet potato bread pudding plus stuffed sweet potato” (not good

variety) ● More moisture in all meat - pork, fish, chicken” ● “The pork slice was too dry” ● “Ice cream” ● “More colorful items” ● “The bread pudding” ● “My fish inside the banana leaf was dry and bland -- I did not use any

What could have been improved? (continued)

toppings, however” ● “Some food very dry” ● “Bread savory could have a sauce with it, cooked too long. Pork was

tough” ● “Kebabs” ● “Bok choy didn’t cut well. Use less sugar in veggies” ● “Mahi mahi was a bit dry” ● “Chicken was rather dry” ● “Fish was dry” ● “A wider selection of desserts” ● “Did not like the bread pudding. Dry - no flavor” ● “THe port was very dry. Keep the food hot. We missed the door prizes” ● “Door prizes!” ● “Add pulled pork” ● “The fruit in the salad needed to be ripened. Sweet potato needed to be

cooked slowly to make it sweet. Dry bread pudding” ● “Food was on the cool side, should be hotter” ● “Hotter soup; signs that could be read” ● “Everything too dry -- overcooked?” ● “Food was too dry” ● “Papaya salad” ● “Promotion and food descriptions” ● “Some kind of sauce for the bread pudding” ● “Names of food on a light colored background, yours was too hard to

read”

Financial Project: The Cost of Switching to Paper Cups As of January 1, 2016, Montgomery County is requiring all commercial cups to be paper. According to Chef Chad, about 4,500 of the 16-ounce cups are used each month, and about 3,000 of the 10-ounce cups are used for coffee and tea on a monthly basis. This styrofoam to paper cup change reflects a significant shift in prices, and that difference needs to be passed along to the residents of Riderwood. The cost of both styrofoam and paper cups is listed below based on what is currently available through Sysco. A negotiated paper cup price may offer a smaller price increase, but pricing for paper cups as of 01/28/2016 is used below. The percentage change between the foam cup and paper cup cost is the percent price increase needed. The original price of foam cups: x The price of new paper cups: y Percent change calculation: [(y-x)/x]*100 = % change

Price per 1000 cups Price per cup

Percent change from foam to paper

16-ounce foam $32.53 $0.03253 178.8% price increase needed

16-ounce paper $90.70 $0.0907

10-ounce foam $20.19 $0.02019 133.7% price increase needed

10-ounce paper $47.19 $0.04719

SWOT Analysis: Pineapple Program Service Review We observed the service staff pre-shift meeting and dinner service at Fireside, Seasons and Overlook restaurants. For each restaurant, we conducted a SWOT analysis of how well the Pineapple Service training is being implemented. Our observations include student staff behavior based on the Service Audit standards, as well as the manager’s role in maintaining the highest level of service at each restaurant. Additional observations are noted in our SWOT tables, as well, such as the need for in-out designation routes at beverage stations. Overall, each restaurant demonstrated strong service training, and management oversight. We observed highlights at each restaurant that were considered strengths. Fireside’s pre-shift meeting allowed students to participate in a tasting panel, giving servers additional knowledge about the night’s menu to share with guests, they also highlighted nutritional elements of each dish. The management at Seasons focused on teamwork during the night we observed, challaning the student staff to rely on one another to elevate service standards -- stressing that they’re stronger together than individually. This provided a sense of camaraderie and commitment (almost a competitive spirit) to uphold each other to a high service standard. At Overlook, management challenged their servers to focus on areas of the Service Audit that needed improvement: repeating orders properly, and pre-bussing with the proper hand. Review of these elements right before service is a key to having students execute properly. Weaknesses throughout fell into two categories. Either errors in service execution (as per the Service Audit), or students being overly social or demonstrating disrespect to management or guests. Which leads to the threats of using student service staff: the risk of residents feeling they are not receiving exceptional service. The service teams are teenagers, and sometimes teenagers demonstrate behaviors not in line with high levels of service. There is a threat that resident perception may be influenced by students talking loudly in beverage stations, or rolling their eyes when a resident asks them to repeat themselves, for example. There are always opportunities to improve, and management seems to be practicing techniques that promote proper service. There is an opportunity for each management team to exchange thoughts and strategies that work with their own team, that might work for others. The SWOT tabels for each restaurant are included below.

Analysis #1: Fireside Restaurant Service -- January 6th, 2016

Strengths

● Uniform check by managers at pre-shift meeting (socks, shoes, etc.)

● Chef delivered the night’s menu items for servers to review/taste and ask questions about

● Chef discussed gluten-free menu options and manager quizzed the servers on what those options were

● Manager discussed health benefits of artichokes – prevents liver damage, lowers cholesterol, etc.

● Managers were observing newer servers according to the service audit

● Servers were often using the right hand to serve beverages, left hand to serve food, pre-bus from the right

● Greeting guests within 2 minutes, and repeating orders correctly

Weaknesses

● Servers were very chatty as residents arrived for dinner, and until dining room was full (and they had responsibilities)

● Some servers did not understand what gluten was during pre-shift meeting

● Some aprons and black pants were visibly dirty

● Occasional misuse of right or left hands to serve food/drinks, and pre-bussing tables

Opportunity

● Train servers on what gluten is so they don’t make a mistake of delivering the wrong food to a resident with an allergy

● During pre-shift, remind servers which had to deliver beverages and foods; and which had to prebus

Threats

● An external (resident) perspective that service from students is not high-quality, or what they expect from a fine-dining experience

SWOT Analysis #2: Seasons Restaurant Service -- January 7th, 2016

Strengths

● Management gave the group a safety challenge to not break any dishes for one month (pizza party prize)

● Management reviewed resident feedback about not receiving hot tea with her meal, as requested; manager challenged the staff to prioritize special requests, not fall into the usual service-pattern (ie: serve tea with meal, not waiting until after meal when tea is usually served)

● Servers were consistent in welcoming guests in 2 minutes, and repeating orders back

● Observed students serving beverages and meals using the appropriate hand/side

● Served food in order, one at a time

Weaknesses

● Observed one student rolling her eyes when I resident asked her to repeat herself in the loud dining room (needs re-training on showing hospitality at all time)

● Pre-shift meeting went past 4pm to staff and management was scrambling as guests were being seated

Opportunity

● Manager did not bring out samples of the menu for a tasting panel as other restaurants did during pre-shift meeting

Threats


SWOT Analysis #3: Overlook Restaurant Service -- January 8th, 2016

Strengths

● Managers reminded servers about the server audit expectations, and that as a group they need to focus on two areas: reading back orders properly (one at a time, once the resident has finished ordering); and pre-bussing.We observed servers doing both properly.

● Servers consistently greeted tables within (about) 2 minutes; most served/bussed using correct hand on most occasions; repeated

● Servers knew residents by name and greeted them personally

● Correct right/left hand service was observed on the majority of occasions

Weaknesses

● Drink stations are a social corner, especially before the dining room is filled up; early guests can easily hear service staff joking/talking during their dining experience

● One served shouted across the dining room to get a manager's attention during service

● Occasional service with wrong hand

Opportunity

● Managers need to communicate with staff that their overall behavior (not just their service table-side) contributes to the resident’s dining experience and loud talking or shouting is not appropriate

● Drink stations at Overlook do not have a clear in/out pattern; servers could easily bump into each other and spill trays or drinks, salads, etc.; clear in/out could be easily designated

● The Manager that was leading the pre-shift meeting wasn’t very “pumped up” and engaging with the servers. The Service Manager was very interactive with the servers, and they became very excited to work - perhaps putting the service manager in charge.

Threats


Staff In-Service

Dietary Recommendations for Seniors & Sticking to the Recipe Topic: Nutrition for the Elderly Goals: To bring awareness and increase knowledge of Fireside restaurant chefs/cooks about the nutrition recommendations for the elderly population by the dietary guidelines. To inform chefs/cooks about the importance of sticking to the recipe in regards to the Erickson’s nutrition website. Objectives:

● To inform cooks and chefs about the importance of following nutrition recommendations to promote good nutrition amongst all Riderwood residents.

● To introduce important nutrients for the elderly, along healthy cooking methods to cooks and chefs.

● To discuss the importance of following each recipe correctly. Outline:

A. Introduction a. Hello everyone! My name is Valerie Agyeman and my name is Kelda Reimers

and we thank you for giving us a few minutes to talk to you about the nutrition recommendations for the elderly population and how you can make a difference in their overall health here at Riderwood.

b. We also want to talk to you about the important nutrients this population needs and how you can find ways to include them in the wonderful dishes you all make.

B. Providing residents with nutritious foods

a. As Riderwood residents grow older, it is important for them to eat right to stay healthy and maintain energy levels. However, good nutrition can be a challenge for many of them. It is your job to provide residents with great quality, nutritious meals.

C. Nutrition

a. Vitamin D i. Vitamin D helps the body absorb calcium, maintain bone density, and prevent osteoporosis. ii. Offer foods that are fortified with vitamin D such as cereals, milk, some yogurts, and juices. Vitamin D is also found in salmon, tuna, and eggs.

b. Fiber i. Fiber helps promote healthy digestion by moving foods through the digestive tract. Foods that are rich in fiber include whole grains, beans,

fruits, and vegetables. They also have great health benefits such as protecting against heart disease. ii. Offer more whole grains, nuts, beans, fruits, and vegetables. Vegetables are low calorie, and are a great source of fiber. Include a variety of colored vegetables to brighten up the plate.

c. Omega 3 i. Omega 3 have a wide range of benefits including reducing symptoms in rheumatoid arthritis and slowing the progression of age- related macular degeneration, a disease of reduced vision. Seafood should be a part of a heart healthy diet. ii. The elderly are to get at least two servings of fish in a week. Offer fish options such as salmon, tuna, and mackerel which are high in omega 3, a healthy fat. iii. Vegetable sources of omega 3 include soybeans, walnuts, flaxseeds, and canola oil.

d. Calcium i. Calcium is important for building and maintaining strong bones. The elderly population has a reputation of consuming low calcium in their diet. Inadequate calcium intake can increase the risk of brittle bones and fractures. ii. Encouraging residents to consume milk, and other dairy products can help decrease risks. Great sources apart from dairy include greens such as kale and chard, as well as broccoli, and fortified juices.

D. Healthier cooking methods

a. Reduce sodium use i. Preparing foods low in sodium can help residents who have conditions such as hypertension (high blood pressure). ii. Using products that are labeled “reduced sodium”, “sodium free”, etc. are more appropriate than the regular products.

b. Use herbs and spices i. Residents may have difficulties with losing their sense of smell, and taste. Substitute sodium with herbs and spices to enhance the flavors of foods.

c. Cooking methods i. Use preparation methods such as braising, blanching, broiling, baking, etc. Limit frying foods if possible, this will decrease fat content in foods.

d. Limit added sugars i. Added sugars provide calories but few or no vitamins and minerals. The more foods with added sugars are consumed, the harder it is to get the necessary nutrients the body needs.

ii. Use lower calorie nutrient dense alternatives like fruits, vegetables, and smaller portions of 100% juices. iii. Some examples of added sugars include brown sugar, corn syrup, honey, molasses, maple syrup, fruit juice concentrates, raw sugar, fructose, lactose, glucose, maltose, and sucrose.

e. Residents with teeth and gum challenges i. Prepare meals that are soft and easy to chew to help residents with eating challenges. ii. Chop meats, dice fruits and vegetables, etc.

E. Familiarize yourself with the Nutrition Facts Food Label

a. Understanding the food label can help you make quick, informed food choices that contribute to you and the resident’s diet.

F. Keep foods safe

a. Food related illnesses can be life threatening for an older person. Throw out all foods that may not be safe. Avoid certain foods that are risky for an elderly person such as unpasteurized dairy foods. Other foods that can be harmful are raw or undercooked foods such as eggs, sprouts, shellfish, meat or poultry. Make sure you are cooking to the appropriate cooking temperatures.

Thank you all for your time. Sources: health.gov/dietaryguidelines/ ChooseMyPlate.gov World Health Organization: nutrition for the elderly