Student Name: Lauren Snyder

Name of Foodservice Operation: Sunray Cruise Lines Food Production

Description of Foodservice Operation: Sunray Cruise Lines is a 5-day tropical cruise

through the Caribbean. The goal of our foodservice operation is to provide vacationers with

a wide array of food options that allows them to relax and enjoy fresh meals over the course

of their trip. Breakfast is served on board from 6 am until 10 am and includes 3 entrée

options daily, one being an egg based dish, along with choice of 2 sides. Bagels, toast,

cereals and beverages are always offered daily. Lunch is served from 12 pm until 2 pm daily.

This allows travelers to have flexible time during their daily activities to stop by. Lunch

includes the option of 2 entrées, and 3 sides, which includes 1 vegetable. Dinner is served

from 5 pm until 8 pm. Dinner includes soup, salad, 3 entrée and side options, bread, and 2

dessert options.

Description of the Typical Clientele of the Foodservice Operation:

The typical clientele for the Sunray Cruise Line is middle-aged adults. It is very typical for

couples to come and enjoy a week getaway. Meals aren’t typically catered towards young

children.
 Monday
Entrée 1: Maple French Toast
Entrée 2: Buttermilk Pancakes
Entrée 3 (egg): Mediterranean Omelet
Tuesday Wednesday Thursday Friday
Breakfast
Pumpkin Waffles Banana Pancakes Lemon Curd French Toast Black Bean Southwest
Breakfast Wrap
Biscuits and Gravy Savory Cheese and Chive Corned Beef Hash French Toast Dippers
Crepes
Eggs Benedict Huevos Rancheros Gouda and Tomato Quiche Scrambled Eggs

Choice 1: Banana Nut Oatmeal Fresh Cut Fruit Bowl Blueberry and Granola Cinnamon Swirl Coffee Swiss Muesli
Parfait Cake
Choice 2: Fresh Cut Melon Turkey Bacon Applewood Smoked Bacon Strawberry Crème Crepes Blueberry Scone

Lunch
Entrée 1: Philly Cheese Steak Grilled Sweet Pork (THAI) Chicken Pot Pie California Salmon Wrap BBQ Kalua Pork Burger

Entrée 2: BBQ Pork quesadillas Roasted Mushroom Parmesan Sriracha Beef Meatball Pear and Blue Cheese Skirt Steak Lettuce Wraps
Sandwich Hoagie Flatbread
Side 1: Creamy Garlic Mushrooms Spicy Crab Roll Hand Cut Potato Chips Sautéed Brussell Sprouts Summer Panzanella

Side 2: Cinnamon Apples Fresh Cut Pineapple Jalapeno Corn Slaw Watermelon Caprese Sweet Potato Fries

Vegetable Side: Corn On The Cob Maple Glazed Carrots Grilled Asparagus Steamed Broccoli Grilled Zucchini

Dinner
Soup Tuscan White Bean French Onion Tomato Soup Black Garlic and Lentil Corn Chowder

Salad Beet Salad Mozzarella Caprese Kale Caesar Cobb Salad Avocado Shrimp Salad

Entrée 1: Butter Chicken (INDIA) Spiced Chicken with Grilled Seafood Jambalaya Spicy Pork Bowl (KOREA) Creamy Lemon Chicken
Peach Salsa Pasta
Entrée 2: Blackened Scallops Roasted Cauliflower and Apple Pecan Smoked Turkey Stuffed Turkey Peppers Roasted Turkey in
Sweet Potato Tacos Breast cranberry sauce
Vegetarian Entrée: Vegetable Tomato Curry Veggie Lasagna Crispy Tofu Sautee Bowl Soybean Pasta with Kale Fried Avocado Tacos
Pesto and Squash
Starch Side 1: Lemony Herb Couscous * Parmesan Garlic Orzo Spicy Mustard Potatoes Mashed Potatoes Garlic Butter Quinoa *

Starch Side 2: Cheesy Garlic Scalloped Twice Baked Potato Pearl Barley with Butternut Vegetable Fried Rice Bruschetta Pasta Salad
Potatoes Squash and Gorgonzola *
Vegetable Side: Roasted Cauliflower Collard Greens Edamame Honey Glazed Carrots Sautéed Kale

Bread: Garlic Naan Sea Salt Focaccia Dinner Roll Flaky Butter Biscuit Cornbread

Dessert (light): Strawberry Shortcake Watermelon Coconut Sorbet Grilled Peaches With Vanilla Bananas Foster Key Lime Pie
Bean Ice cream
Dessert (heavy): Pumpkin Cheesecake Black forest Chocolate Cake Red Velvet Mousse Pumpkin Cheesecake Dark Fudge Brownie with
Vanilla Bean Ice Cream