Food Production
Menu Assignment
In this assignment, my group of five members analyzed nutritional needs for typical residents living in an upscale assited living facility. With careful collaboration and consideration of food plate design, textures, and overall preferences we assembled a menu cycle that is nutritionally appropriate for residents.
Kitchen Layout & Equipment Project:After completion of the Menu Assignment, my group of five members visited a REAL upscale assisted living home, Jamestown Assisted Living Home. As a group observed and took into consideration the kitchen layout , the resident's living situation, how the home functions, the service that it requires, and the kitchen's space. We discussed with the manager of the home the flow of the kitchen and his wants and needs for his dream kitchen if he had access to the funds. Before we left, we drafted the current kitchen layout. With the collection of our observations and input from the manager, we designed an ideal kitchen that promotes ideal flow and efficiency.
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Theme Day
Theme days are an excellent way to change up the monotony of menu cycles at food service facilities. In this assignment, my group planned an International Yacht Day for the Jamestown Assisted Living Home. We selected recipes, planned the procurement of ingredients, picked decorations for the facility, attire for the staff, and incorporated interactive games.
Pendulum Court Cafe
Pendulum Court is a unique 10 hours-a-week lab which allows dietetic students to have hands-on food service experience. During this lab, our dietetic class runs a cafe open for lunch business Monday-Thursday throughout the semester. As ServSafe certified students, we rotated jobs and filled the roles of cook, baker, salad maker, line server, production manager, and quality control manager. Each position taught me skills to apply ServSaf skills and how to work together as a team to make delicious foods in a safe setting at safte temperatures. Keeping a restaurant running smoothly was difficult at times, but this lab taught me to think on my feet along with the basic ins-and-out of running a cafe. I had a wonderful time learning how to use expensive food service equipment, bonding with my classmates, and interacting with the customers we served.
Systems Paper
This assignment allowed me to choose an aspect of food service that I found interesting and research about the topic. The topic I chose was the influence of menu design with customer satisfaction in correlation to an increase in revenue. This paper includes tips and adjustments that can be made to menu to make a restaurant more marketable. Within this assignment, I utilized my skills of proper research and accurate citation as well as my writing skills.
Recipe Adjustment
Standardizing recipes is an important skill and necessary step for food service facility to run maintain quality control. In the first part of this assignment, I adjusted the ingredients in a recipe by hand to standardized weights and then adjusted those weights to produce different yields. In the later portion, I utilized Computrition to determine the volume of ingredients necessary to produce different yields of a recipe entered in its system.