THEME

 MEAL  REPORT       1  

Stephanie Blaszczyk

Cohort 5

Theme Meal

August 2018
THEME  MEAL  REPORT       2  

Table of Contents

Introduction……………………………………………………….……………………….4

Planning ……………………………………………………………………..……4

Production and Execution ………………………………...………………………5

Analysis ………………………………………………………………...…………6

Methods………………………………………………………...………………………….6

Planning …………………………………………………..………………………6

Meal Prep…………………………………………...……………………………10

Execution ……………………………………………...…………………………11

Analysis……………………………………………..……………………………14

Results…………………………………………...……………………………………….14

Survey Assessment……………………………….………………………………14

Food Cost Assessment ………………...…………………………………………17

Sales Assessment ………………………………………...………………………17

Waste Assessment ……………………………………..…………………………18

Cost of Labor Estimate.……………………………….…………………………18

Financial Success of Theme Meal ………………………………………………19

Nutrient Analysis ………………………………………...………………………19

Discussion…………………………………………………………….………………….20

Survey Assessment ………………………………………………………………20

Financial Success of Theme Meal …………….…………………………………20

Nutrient Analysis …………………………………………………………...……21

THEME  MEAL  REPORT       3  

Conclusion……………………………………………………………………………….22

Recommendations………………………………………………….…………………….22

References…………………………………………………………………….………….24

Appendices……………………………………………………………………………….25
THEME  MEAL  REPORT       4  

Introduction

The aim of this project was to plan, organize, and execute an Italian themed meal

to serve in a southeastern metropolitan hospital cafeteria. Two interns, Stephanie

Blaszczyk and Brittany Moran, were responsible for the planning, production, execution,

and analysis of the meal from start to finish. There are many demands that come into

planning a meal and executing it, most importantly being customer satisfaction (Gregorie,

2016). To each of the demands that play a role in this customer satisfaction, it can be

difficult to build a meal that is successful. That being said, the task is critical for locations

that aim to capture return visits. Concepts must pick and choose their menu mix wisely

and are doing so by employing different approaches to the balancing act within each meal

part (Janssen, 2017).

Requirements for the menu of the theme meal required two main entrees, one

meat and one vegetarian. Additionally two sides were to be served, one starchy and the

other a green vegetable. The final items chosen for the meal consisted of a rosemary

chicken drizzled with a balsamic vinaigrette glaze, vegetarian chicken topped with a

ratatouille stew, garlic parmesan green beans, carrots with fennel, and roasted red

potatoes.

Planning

The first step to planning a themed meal is to develop a menu that is receptive to

the population it is aiming to serve and cost effective. The crux is more specifically

planning the menu around the desire and satisfaction of customers (Gregorie, 2016). For

this theme meal, the menu items had to follow an Italian theme, but also be alluring to a

southeastern population. Food preferences, which are the degree of liking a customer has
THEME  MEAL  REPORT       5  

for foods (Gregorie, 2016) are necessary to target. The items that were chosen for this

meal were selected based on an Americanized Italian menu. Items that are foreign or

unfamiliar were avoided to positively impact sales.

After planning the menu, the project must be organized. This part of planning can

be done using a production schedule. A production schedule is a written plan for

production of a specific meal (Gregorie, 2016). This was the tool used in implementation

of this project (Figure 1.1). This schedule was beneficial in accounting for all steps

necessary to follow in order to produce and execute the meal.

Production and Execution

The process of producing and serving a meal includes working with an

interdisciplinary team. The kitchen is ultimately responsible for cooking and serving the

final product, but before this can take place, all teams in the foodservice operation must

be involved. As a project manager, it is important to follow the production schedule that

was developed in the planning process to verify that all teams are effectively connected.

Such as the purchasing and ordering team knowing the appropriate foods to place in the

order, the amount, what day to do so, and where to have it delivered, so that the chef’s

team has the appropriate amount of ingredients to cook the meal on the correct day.

This is critical to execution of a meal, because it would be impossible for one

person to effectively take on all roles of a large-scale project by themselves. By properly

executing and producing a meal in the way that was predetermined in the plan, there is a

greater chance of success.

THEME  MEAL  REPORT       6  

Analysis

Analysis is used to determine success. By analyzing the theme meal, the hospital

can see if the product is beneficial to introduce to the permanent menu. The interns were

able to measure the success of their project through their financial and satisfaction

analysis. Businesses can use analysis as a tool for further research and design if they

would choose to improve a product.

Methods

Planning

The first steps that the interns had to take in order to execute the theme meal was

to brainstorm ideas for a theme, and develop a production schedule to follow to ensure

successful execution of the meal (Figure 1.1). Each intern chose two ideas with two

entrée ideas and two sides. After interns Brittany Moran and Stephanie Blaszczyk

compared ideas, they met with Chef Manager Eric Foster to research and design the

theme meal. While Brittany and Stephanie pitched their idea of a Southern themed meal,

the idea started to evolve, and with the assistance of Eric, an Italian theme was chosen.

The interns began collecting their recipes to provide electronically to Eric. Once

these documents were sent, Brittany and Stephanie met with Nutrition Services

Operations Assistant Manager Mark Seckler. Mark took the interns into the catering

kitchen in order to do a trial run of the original recipes. These were for rosemary chicken,

silky roasted bell pepper pasta with zucchini and basil ribbons, Italian carrots, and Italian

green beans (appendix I). The team did not trial run the green beans and carrots, due to

the simplicity of the recipe. Contrarily, they did trial the rosemary chicken and silky bell

pepper pasta. The pasta sauce that was made with tofu was discarded, due to the fact that
THEME  MEAL  REPORT       7  

Mark believed that it would not sell. The chicken also came out bland. Eric then assisted

in creating a recipe for a marinade that was later scaled to match the amount needed for

the meal.

Based on the results of the recipe trails, another meeting was scheduled in order to

try the marinade, as well as test the replacement vegetarian option. This was a ratatouille

stew that was used as a topping for the vegetarian chicken patties that the hospital sells.

This trial went much better and Eric then scaled both recipes. The interns took the recipes

to Alyssa Thompson. Alyssa then entered the recipes into CBORD. These recipes are

placed in the system using a recipe input form (Appendix A & C) that was filled out

using key names located in CBORD. Abby Cobb was also contacted at this time in order

to place the names and prices of the entrees and sides into the register for the day of

theme meal.

The final steps before the actual execution of theme meal were purchasing,

developing the poster for theme meal day, and creating a survey for sampling to collect

data on the acceptability of the final product. Ordering consisted of bringing an order

sheet to the stock room. Eric filled out the sheet that contained the product numbers,

quantities, and day that the items needed to be delivered by and sent it to be ordered.

This same week, the interns developed the poster that would be displayed the day

of the meal, in order to inform the cafeteria guests of the event when they came in, as

well as attract them to come try samples of the entrées (Figure 1.2).
THEME  MEAL  REPORT       8  

Production Schedule

Figure 1.1

The poster needed to be visually appealing, concise, and easy to understand. The

interns chose to make one poster display the theme, date, time, and place. The other

poster included the menu and small descriptions of the meal that was being served. These
THEME  MEAL  REPORT       9  

were created using Microsoft word and a picture that was an unlicensed photo from

Google images (Figure 1.2).

Posters

! !
!
!
!
!
!
!
!
!
!
!
!
!
!
!
!
!

!!

Figure 1.2

The survey that was created was on a scale of one to five. One being strongly

dissatisfied and five being strongly satisfied. The survey measured appearance, texture/

mouth feel, flavor, and overall liking (figure 1.3).

Figure 1.3
THEME  MEAL  REPORT       10  

Meal Preparation

Following the weeks leading up to theme meal day, the interns executed the actual

meal with the help of the kitchen staff and chefs. The day before prep day, the interns

checked the kitchen to ensure that all of the ingredients were ordered and easy to locate.

The next day, Brittany and Stephanie spent the afternoon preparing the marinade

for the chicken (Figure 1.4, Bottom Left) and placing the chicken on speed racks in order

to thaw overnight. There was limited early preparation involved in this meal due to the

fact that the recipes were simple and the items are products that the kitchen is familiar

with preparing.

On theme meal day, the interns arrived at the Hospital at seven o’clock in the

morning to begin preparation of the meal that was scheduled to begin at eleven o’clock in

the morning. The first step that was done was putting the thawed chicken into the

marinade. Due to the fact that wine takes about four hours to penetrate chicken, this

needed to be done immediately. After this, the ratatouille stew was made (Figure 1.4,

Bottom Right). This was done in one batch and left to simmer until ten o’clock, to be

ladled over the vegetarian chicken. The fennel was cut and carrots were un-bagged and

mixed into hotel pans to be cooked. The green beans were also panned out for cooking.

The frozen vegetarian chicken patties were put into pans at this time. These pans were

then all placed on speed racks (Figure 1.4, Top Right & Left).
THEME  MEAL  REPORT       11  

Figure 1.4

Execution

At ten o’clock the interns went upstairs to set up their taste testing. The cooks

finished preparing the meal (the potatoes were prepared during this time), and it was sent

out to Welch cafeteria, as well as the doctor’s lounges to be served at eleven o’clock.

The sample station was placed to the right of the pizza and pasta station, in order to allow

the interns to plug a chafing dish in to keep the chicken and vegetarian chicken samples
THEME  MEAL  REPORT       12  

warm. Samples were placed into medicine cups and placed in half pans in the chafing

dish (Figure 1.5, Photograph 6). For the duration of the meal, the interns took turns

serving and handing out samples and collecting surveys.

THEME  MEAL  REPORT       13  

***Photos explained right to left from top to bottom:

1. Vegetarian chicken topped with ratatouille
2. Roasted red potatoes
3. Garlic parmesan green beans
4. Rosemary chicken with balsamic glaze
5. Carrots and fennel
6. Theme meal sample station
7. Welch Café sale display of meal
Figure 1.5
THEME  MEAL  REPORT       14  

Analysis

At the end of the theme meal, the interns collected their surveys, cleaned up the

sample area and went to the kitchen, Welch café, and the doctor’s lounges to record the

left over waste.

The day after the theme meal the interns obtained the sales report from Welch

Café and the production schedule log (appendix B) from Eric. They then ran a food cost,

sales, and waste assessment on the meal to determine its success. The data from the

surveys was also recorded and placed into graphs for analysis (figure 1.7 & 1.9). Data

was analyzed and a report was generated to display the intern theme meal project.

Results

Survey Assessment

Majority of ratings, including comments, for the vegetarian chicken were satisfied

and strongly satisfied in all categories. Twenty-one surveys were completed for the

vegetarian option. Results are charted in the figure below (figure 1.6), and graphed to

visually demonstrate ratings (figure 1.7).

Vegetarian Chicken
Appearance 0 0 4 7 13
Texture/
Mouthfeel 0 0 2 11 11
Flavor 0 1 1 8 14
Overall Liking 0 1 1 11 11
Strongly Strongly
Dissatisfied Dissatisfied Neutral Satisfied Satisfied
Figure 1.6
THEME  MEAL  REPORT       15  

Figure 1.7

Ratatouille Vegetarian Chicken Survey Comments:

Positive Negative
Love the Ratatouille Cold
What is this amazing feeling I feel? Use real chicken
Reminds me of my homeland and my
mum. I don’t even care that a rat made it.
I’m gunna put my career on the line. I
loved it!
Delicious!
Very good
Great tasting 
The best ou can do with meat substitute.
Good job girls!
Good
It need some more seasoning
I’m veg. myself

Majority of ratings, including comments, for the rosemary chicken were also

satisfied and strongly satisfied in all categories. Fifty-six surveys were completed for the

rosemary chicken. Results are charted in the figure below (figure 1.8), and graphed to

visually demonstrate ratings (figure 1.9).

THEME  MEAL  REPORT       16  

Rosemary Chicken
Appearance 0 1 2 22 31
Texture/
Mouthfeel 0 3 0 20 33
Flavor 0 2 2 18 34
Overall Liking 0 2 4 15 35
Strongly Strongly
Dissatisfied Dissatisfied Neutral Satisfied Satisfied
Figure 1.8

Figure 1.9
Rosemary Chicken Survey Comments:
Positive Negative
Very flavorful Maybe a little more glaze
Would like it every day Not rosemary enough
Great taste Use stronger seasonings
Great in texture and moist Rubbery feel- bland
Wonderful Cold
It was very good!
Food taste amazing
Great flavor! Very tender
Very delicious
Good, different
Great, loved it
Yummy soft tender, juicy  Love it!
Would buy this in regular rotation
Very good
Great
THEME  MEAL  REPORT       17  

Food Cost Assessment

Food cost assessment was assessed by taking the servings prepared for each food and

dividing them by two. This is because equal portions were made for Welch Café and the

doctor’s lounges. Due to the fact that doctors lounge is paid for through interdepartmental

exchange of funds, it was not included in the food cost assessment. Food cost per portion

was then divided by sales price to attain the percent food cost per portion. Food cost per

portion was then multiplied by the servings prepared, excluding the doctor’s lounge. This

was the production food cost for each item. These were added together, equaling

$1,101.32 for the total production food cost of the theme meal (Figure 1.10).

Food Cost
Assessment

Servings Prepared
Servings Food Cost Sales % Food Cost Production
Menu Item Less Doctors
Prepared per Portion Price per Portion Food Cost
Loungs

Rosemary
628 314 $1.73 $4.59 38% $543.22
Chicken
Ratatouille
192 96 $2.91 $4.59 63% $279.36
Chix
Parmesan
400 200 $0.65 $2.19 30% $130.00
Green Beans
Carrots with
192 96 $0.69 $2.19 32% $66.24
Fennel
Roasted Red
300 150 $0.55 $2.19 25% $82.50
Potatoes
Total $1,101.32
Figure 1.10
Sales Assessment

Sales assessment was done by multiplying the sales price and sales quantity to

calculate sales in dollars. The dollar sales were then added for each item, equaling

$1,493.22 (Figure 1.11)

THEME  MEAL  REPORT       18  

Sales Assessment
Menu Item Sales Price Sales Quantity Sales $
Rosemary Chicken $4.59 58 $266.22
Ratatouille Chix $4.59 1 $4.59
Parmesan Green Beans $2.19 56 $122.64
Carrots with Fennel $2.19 17 $37.23
Roasted Red Potatoes $2.19 66 $144.54
Combo $8.50 108 $918.00
Total $1,493.22
Figure 1.11
Waste Assessment

Waste assessment was completed by multiplying pans left by servings per pan to

get portions left. Food cost per portion per item was then multiplied to calculate waste

cost. These numbers were then added for the total waste cost of $373.01 (figure 1.12).

Waste Assessment
Pans Servings per Portions Food Cost per Waste
Menu Item
Left Pan Left Portion Cost
Rosemary Chicken 4 25 100 $1.73 $173.00
Ratatouille Chix 3 12 36 $2.91 $104.76
Parmesan Green
3 25 75 $0.65 $48.75
Beans
Carrots with Fennel 1.5 25 37.5 $0.69 $25.88
Roasted Red Potatoes 1.5 25 37.5 $0.55 $20.63
Total $373.01
(Figure 1.12)
Cost of Labor Estimate

Cost of labor was estimated based on the hours and average wage of employees

utilized to execute intern theme meal. This was done by taking average wage and

multiplying by 1.3, and multiplying it by hours. Labor costs for each position were added

together to get the total estimated cost of labor, $285.58 (figure 1.13).
THEME  MEAL  REPORT       19  

Cost of Labor Estimate

Positions Hours Average Wage x 1.3 Labor Cost
Cooks 12 $18.20 $218.40
Server 4 $16.80 $67.18
Total $285.58
Figure 1.13
Financial Success of Theme Meal

The total profit was -$266.96, meaning that cost was incurred by Welch Café to

serve this meal (figure 1.14). This was completed by taking total sales and subtracting

food cost, total waste, and total labor cost to calculate total profit of the theme meal.

Total Food Total Sales Total Waste Total Cost of Profit

Cost Labor
$1,101.32 $1,493.22 $373.01 $285.58 -266.96
Figure 1.14
Nutrient Analysis

Nutrient analysis for this meal compiled from the data provided by CBORD. This

data was recorded for a single portion of each item (figure 1.15). Roasted red potatoes

were not included in this analysis, because the recipe was taken from a pre-existing

product that the kitchen serves and is not an intern-developed recipe.

Menu Item Kcal Total Fat Sat Fat Carbs (g) Protein (g) Sodium
(g) (g) (mg)
Rosemary 346 19 5.2 2.1 39.1 173
Chicken
w/marinade
(195.033 g)
Ratatouille w/ 264 12.7 0.7 15.8 22.6 613
Chix patty
(218.2 g)
Parmesan 59 2.4 0.8 8.7 2.1 124
Green Beans
(112.9 g)
Carrots 88 4.9 0.7 10 1.3 283
w/fennel
(113.3 g)
THEME  MEAL  REPORT       20  

Discussion

Survey Assessment

The survey assessment had an extremely positive outcome. Looking at the ratings

of the ratatouille vegetarian chicken, the total in all categories that were greater than

neutral (satisfied and strongly satisfied) ended up being 86:10, this means that 89% of

total ratings were greater than neutral. With a 10:2 ratio of positive to negative

comments, 83% of people had positive opinions towards the ratatouille vegetarian

chicken. Therefore, it is evident that there was a high acceptability of the vegetarian

option of the Italian theme meal.

The rosemary chicken also yielded positive results. In regards to the ratings of

satisfaction, with a response of 208:16 in ratings greater than neutral (satisfied and

strongly satisfied), 93% of surveyed individuals were satisfied. There was a 15:5 ratio of

positive to negative comments for the rosemary chicken, meaning that 75% of people had

positive opinions in regards to the meat entrée.

These results were only based on samples of the main entrees, which means that

the acceptability of the entire meal cannot be concluded. Consumers of the meal would

have had to be surveyed in order for the data to fully support the satisfaction of the Italian

theme meal. This data was beneficial to the café, because Eric is interested in introducing

this item as a menu item in the future.

Financial Success of Theme Meal

The financial success of the theme meal was negative. The results concluded that

the sales in Welch were less than the amount of money that was spent on the meal and

labor. There are many factors that could have potentially skewed this data. The
THEME  MEAL  REPORT       21  

production log (Appendix B) could have been incorrectly documented. This is possible

because towards the end of lunch, Welch started running out of pans of the side items. If

there was improper documentation of how much was made, the waste would have been

inaccurate. Additionally, the cashiers could have been incorrectly ringing up meals. The

sales data accounted for three of the vegetarian chicken patties being sold, but the

recorded waste conflicts with this data. Therefore it is likely that customer’s orders were

not being properly entered into the computer.

The chicken that was left over was also sold at dinner. The reason that this is

important in regards to the financial success of the theme meal is because if the one

hundred remaining portions were sold at $4.59 at night, it would have added an additional

$459.00 of revenue. That being said, the profit was -$266.96, but if all of the remaining

chicken was sold, the profit would have been adjusted to +$192.04.

Now that the acceptability and purchased quantities of the theme meal have been

tested, future adjustments could be made in production to produce less waste. This would

increase revenue. The Italian theme meal would have to be offered additional times to

determine the financial earning potential of this menu item.

Nutrient Analysis

Based on the nutrient analysis of the Italian theme meal menu, the rosemary

chicken was high in saturated fat. The ratatouille chicken patty was high in sodium. For

the chicken choosing a different chicken breast or potentially removing the skin from the

airline chicken breast could improve the saturated fat content. In the ratatouille chicken,

adjustments to the recipe could potentially be made to lower the amount of sodium that is

added to the stew topping. The roasted red potatoes were exempt from this analysis
THEME  MEAL  REPORT       22  

because the interns did not create the recipe. For the meal there were no particular

guidelines in regards to nutrient content. It is beneficial to offer customers with healthier

options, so attempts to reduce levels of sodium and saturated fat are warranted in future

production of these items.

Conclusion

Overall, the intern Italian theme meal was a success. Based on the data collected,

there was a high level of satisfaction towards both entrée options. While profit did not

reflect the success of the meal, confounding variable may have convoluted an accurate

representation of sales that day. All criteria for the assignment were met and executed.

The interns acquired valuable experience in meal planning, team working, and

coordinating skills during this process. There are minor changes that could be adjusted to

the recipes to make them healthier. Additionally, in future executions of this meal, the

prepared amounts of food can be adjusted in order to reduce waste and increase profit.

Eric Foster informed the interns that he would like to include the rosemary chicken on the

menu that they are developing for Welch Café. That being said, it is clear that making

these adjustments would be valuable.

Recommendations

It is recommended that the rosemary chicken be more closely tracked in

production, waste, and the cash register, in order to further substantiate its value to the

regular Welch Café menu. It would also be beneficial for additional training to be given

to employees in Welch Café in regards to properly ringing cash register items up, portion

control, and production and waste logging. In order to keep an organization as profitable

as possible, these processes should be more closely monitored and logged. It is suggested
THEME  MEAL  REPORT       23  

that productivity and quality are the two most important issues in organization

management. Measuring and monitoring productivity is an important component of the

food and nutrition services manager’s role (Gregoire & Theis, 2015). Therefore it is

essential for businesses to accurately track their success in order to make the most

advantageous decisions, and working on improving this process is appropriate.

THEME  MEAL  REPORT       24  

References

Gregorie, M. B. (2016). Foodservice Organizations: A Managerial and Systems

Approach (9th ed.). Boston, MA: Pearsons.

Gregoire, M. B., & Theis, M. L. (2015). From the Academy: Practice Paper of the

Academy of Nutrition and Dietetics: Principles of Productivity in Food and

Nutrition Services: Applications in the 21st Century Health Care Reform Era.

Journal Of The Academy Of Nutrition And Dietetics, 1151141-1147.

doi:10.1016/j.jand.2015.04.025

Janssen, S. (2017). Restaurant Menus: Balancing Act: Operators contrast traditional with

unique, healthful and indulgent -- all to satisfy varying needs and occasions.

Prepared Foods, 186(8), 50-55.

 THEME  MEAL  REPORT       25  

Appendices

Appendix A……………………………………………………………………CBORD Recipes

Appendix B…………………………………..……………………….Production Schedule Log

Appendix C……………………………………………….….CBORD New Recipe Worksheets

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Appendix A
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d
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Appendix B
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THEME  MEAL  REPORT       38  

Appendix C

NEW RECIPE INPUT WORKSHEET

HACCP RCP
RVU:   COST % GOAL:  
DATE: 9/9/2018 SUBMITTED BY: Flow: COST:

RECIPE NAME INT Rosemary Chicken Cooking Time 40 minutes

RECIPE TYPE Cooking Equipment Oven

YIELD (QTY) (RCP) 43 Serving Utensil Spatula

YIELD UNIT (RCP) Hotel pans Finished Recipe Wgt.

PORTIONS (QTY) 650 Est.Cooking/Handling Loss 19.4% (chicken) 80% (marinade)

PORTION WEIGHT 4.3 Serving Temp 165

PORTION
Ounces Prep Area Kitchen
DESCRIPTION
SELLING PRICE 4.59
 
Prep
Key Name Item Name Qty Unit
Technique
0232710 5 oz Chicken quarters 13 cases thawed
1491896 Olive oil 2 Gallons
3002128 Salt 2 Cups
0651828 Balsamic glaze 7 Bottles
482257 Rosemary 1.5 Cups
2572 Granulated garlic 1.5 Cups
2704 Black pepper 1/4 Cup
3002102 White wine 2 gallons
 THEME  MEAL  REPORT       39  

INSTRUCTIONS:
1. Combine olive oil, salt, pepper, garlic, wine and rosemary to form a marinade.
2. Combine chicken and marinade until chicken is thoroughly coated.
3. Place chicken on sheet pans.
4. Bake at 350* for 20 minutes, until internal temperature reaches 165*.
5. Remove from oven.
6. Place 15 chicken breasts in each hotel pan.
7. Drizzle with 2 tbsp of balsamic glaze per pan.
8. Serve one chicken breast per customer.

 
  
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NEW RECIPE INPUT WORKSHEET

HACCP RCP
RVU:   COST % GOAL:  
DATE: 9/9/2018 SUBMITTED BY: Flow: COST:

RECIPE NAME INT Roasted Carrots and Fennel Cooking Time 40 minutes

RECIPE TYPE Cooking Equipment Oven, steamer

YIELD (QTY) (RCP) 3 Serving Utensil Spoon

YIELD UNIT (RCP) Hotel Pans Finished Recipe Wgt.

PORTIONS (QTY) 48 Est.Cooking/Handling Loss 10% fennel, 5% remaining ingredients

PORTION WEIGHT 4 Serving Temp 145

PORTION
ounces Prep Area Hot line
DESCRIPTION
SELLING PRICE
 
Prep
Key Name Item Name Qty Unit
Technique
512020 Sliced carrots 10 pounds
2572 Granulated garlic 1 TBSP
1491896 Olive oil 1 cup
490140 Fennel 2 pounds
3002128 Salt 2 TBSP
2401 Thyme 6 TBSP

INSTRUCTIONS:
1. Cut green tops off fennel and cut into half inch pieces.
2. Toss fennel with half of olive oil and thyme.
3. Bake at 350 for 15 minutes.
4. Remove and set aside.
5. Steam carrots for 5 minutes.
6. Combine all ingredients and bake on sheet pan at 350 for 15 minutes.
7. Transfer 5 lbs of mixture to each Hotel pan.
8. Serve 4 oz carrots to customer.

 
  
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NEW RECIPE INPUT WORKSHEET

HACCP RCP
RVU:   COST % GOAL:  
DATE: 9/9/2018 SUBMITTED BY: Flow: COST:

RECIPE NAME INT Parmesan green beans Cooking Time 20 minutes

RECIPE TYPE Cooking Equipment Oven

YIELD (QTY) (RCP) 4 Serving Utensil Spoon

YIELD UNIT (RCP) Hotel pans Finished Recipe Wgt.

PORTIONS (QTY) 80 Est.Cooking/Handling Loss 10

PORTION WEIGHT 4 Serving Temp 145

PORTION
Ounces Prep Area Hot line
DESCRIPTION
SELLING PRICE
 
Prep
Key Name Item Name Qty Unit
Technique
1491896 Olive oil 1/2 cup
2572 Granulated garlic ¼ cup
2191 Italian Seasoning 2 TBSP
4097780 Parmesan cheese 2 cups
510500 Fresh green beans 20 pounds
3002128 Salt 1 TBSP

INSTRUCTIONS:
1. Steam green beans for 3 minutes, until al dente.
2. Combine green beans with remaining ingredients and mix thoroughly.
3. Place 5 pounds of beans into each of 8 hotel pans.
4. Serve 4 oz of green beans to each customer.

 
  
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NEW RECIPE INPUT WORKSHEET

HACCP RCP
RVU:   COST % GOAL:  
DATE: 9/9/2018 SUBMITTED BY: Flow: COST:

RECIPE NAME INT Ratatstewie Cooking Time 40 minutes

RECIPE TYPE Cooking Equipment Oven

YIELD (QTY) (RCP) 6 Serving Utensil Spatula

YIELD UNIT (RCP) Hotel pan Finished Recipe Wgt.

PORTIONS (QTY) 96 Est.Cooking/Handling Loss 15% (ratatouille)

PORTION WEIGHT 7 Serving Temp 165

PORTION
ounces Prep Area kitchen
DESCRIPTION
SELLING PRICE 4.59
 
Prep
Key Name Item Name Qty Unit
Technique
5FSU11- Ana chicken breasts 2
Case
202000
515528 Diced yellow squash 5 Pounds
515533 Diced zucchini 5 Pounds
514524 Diced yellow onion 2.5 Pounds
4290049 Pan spray 1
514530 Diced red bell pepper 2.5 Pounds
460350 Minced garlic 1/2 Cup
2328508 Canned tomatoes 1 Can
2051209 Tomato paste 2 Cups
2401 Dried thyme 1 Tbsp
2191 Italian Seasoning 2 Tbsp
2908853 Sugar ¼ Cup
7328503 Tomato sauce 1 Can
1491896 Olive oil 2 Cups
2002103 Red wine 2 Cup
2573 Red pepper flakes 1 Tsp
 THEME  MEAL  REPORT       43  

482070 Fresh basil ½ Pound chopped

Water 2 cups

INSTRUCTIONS:
1. Steam squash for 5 minutes until tender.
2. Sautee onions and peppers in olive oil for 5 minutes until tender.
3. Add garlic, thyme, Italian seasoning and red pepper flakes, continue cooking for 2 minutes.
4. Add squash, zucchini, garlic, canned tomatoes, tomato sauce, sugar, and red wine.
5. Simmer on low for 30 minutes.
6. Add tomato paste, sugar, water, and chopped basil.
7. Simmer for 15 minutes.
8. While sauce is simmering, spray sheet pans with pans spray.
9. Arrange 48 chix breasts on each pan.
10. Bake at 350 for 15 minutes until internal temperature reaches 165.
11. Arrange 15 chix breasts in each hotel pan. Top each breast with 4 oz of ratatouille.
12. Top each pan with 3 tbsp of chopped basil.