Jessica Morrison

Event: Principal Luncheon

Planned: 35 Guests

Date: December 2, 2015

Attending: 40 Guests

Background Information
Principals of District 5 Lexington-Richland County
Schools
District Office Meeting Room
Testing food for the Share Fair Event in March of
2016
Original event was Share Fair Event planned for
November 14th, 2015 that is now rescheduled for
next year due to flooding in South Carolina

Flood of October 2015

Congaree River Downtown Columbia

Forest Drive in Forest Acres

Photos from

Rescheduled Share Fair Event

Original Menu

New Menu (Principal Luncheon)

Two soups

One soup

Three salads

One salad

Two entrees

One entre

Three accompaniments

One accompaniment

Three desserts

One dessert

Three beverages

Three beverages

New Date: March 12,

Advertised Menu for Principal Luncheon

Creamy Potato Soup
40- 1 cup portions- popular soup

Tangy Kale Salad

40 servings- trendy/popular

Citrus - Rosemary Roasted

Chicken
80 chicken pcs- assuming each
person will grab 2 pcs

Roasted Root Vegetables

40 cup portions seasonal

Assorted Cookies
60 cookies- popular , assuming half person
will grab two cookies

Iced Tea (Sweet & Unsweet)

2.5 gal sweet southern staple
1 gal unsweet- for the more health conscious
folks

Strawberry Infused Water

2.5 gal- may be least popular

Coffee
35- 6 oz 70% may choose during the
meeting to go with cookie

Service Buffet Style Service

Chaffing dishes

Crockpot for soup

Serving utensils (tongs and

spoodle, ladle)

Coffee urn

Large bowl for salad

Plates and bowls

Serving platter

Eating utensils (forks,

spoon, knife)

Basket for sweetener

Cream and sugar
Double beverage dispenser

Pitcher for unsweet tea

Styrofoam cups for tea

(16oz) and coffee (6 oz)
Napkins

Production Pre-preparation
Monday, November 30, 2015 (two days before event)
6:00 am thawed chicken
Tuesday December 1, 2015 (one day before event)
Baked potatoes for soup, cooled and stored, gathered remaining
ingredients
Prepared dressing for kale salad and premeasured ingredients, set
aside
Prepare marinade for chicken, panned, marinade chicken
Peeled beets, baking potatoes, and sweet potatoes; stored in buckets

Production Day of Event!

Tim
Directions
e
9:15 Make strawberry infused
water
9:30 Start making roux for soup
Begin assembling kale
salad
9:40 Start baking beets
9:50 Start baking chicken
Start baking potatoes &
onions
10:0 Brew Tea
0

What/Equipment
Double Beverage
Dispenser
Title Skillet
Produce Station
Combi Oven
Convection Oven
Combi Oven
Brewer

Production Items I produced

Citrus-Rosemary Roasted
Chicken

Roasted Root Vegetables

Event Pictures

Last minute
change in set
up.

Event Pictures
We added the
beverages to
the same
table because
the original
beverage
table was
removed from
the room

Event Pictures (cont)

Diane the
Manager
of Spring
Hill High
School

Todd the
District Five
Nutrition
Services
Director

Me!

Evaluation
Service plan was not effective
Meeting room was rearranged when we arrived
Diane and I quickly decided how we were going to set up the
table

Production schedule was effective with two exceptions

Cookies should have been planned to be baked first rather
than one of the last items to cool in enough time.
Baked the cookies an hour before planned

Chicken was not panned as planned when I arrived

Panned chicken first thing

Evaluation (cont)
Strategies used to impact production of
quality of food
Sensory
produced Kale Salad the day of to maintain integrity of kale and
to prevent discoloration and wilting.
produced food that had contrast colors

Microbial Time & Temperature Control

Nutritional purchased fresh produce 2 days before
If I even
could do it all over again I would double the

roasted root vegetables

The yield was not enough to serve 40 so we made more

potatoes

Event Summary
Three most important things learned from
this project
Planning & Organization
Flexibility & Adaptability
Customer Satisfaction