Caterina's

SANO ITALIANO

ANTIPASTI

CAULIFLOWER ANTIPASTO

A hearty blend of steamed cauliflower, roasted red peppers,

artichoke hearts and black olives tossed in a flavorful mixture
of garlic, olive oil and classic Italian seasonings

ZUCCHINI CAPRESE

Thinly sliced zucchini layered with mozzarella and tomatoes

and garnished with balsamic vinaigrette and fresh basil

ENTRATA
SPAGHETTI SQUASH AND MEATBALLS

Caterina’s signature roasted spaghetti squash topped with our

homemade meatballs in a rich marinara sauce sautéed with
garlic and onion. Served with fresh mozzarella and basil

DOLCI
CINNAMON ROLLS

Bite-sized cinnamon rolls sweetened with cinnamon and sugar,

drizzled with a light layer of glaze that offers aromatized hints
of vanilla

C a r b o h y d r a t e C o n t r o l l e d / D i a b e t i c - F r i e n d l y
 Standardized Recipe Card
Student Name: Kaitlyn Feitosa Lab #: 3 Recipe Name: Cauliflower Antipasto Salad

Serving Size and Yield Cooking Time and Temperature Menu Details
Oven Type: N/A Meal (B/L/D): Dinner
Serving Size: 2
Oven Time: N/A Theme: Italian Cuisine
Temperature: N/A Dietary Modification(s): Diabetic/Carbohydrate Controlled
Yield: 2

Ingredients
Weight (oz, lb) Measure (cup, tsp)
Cauliflower
Red Bell Pepper (Fresh)
Black Olives (Canned -Whole)
Artichoke Hearts (Canned)
Mozzarella (Fresh Pearls)
Garlic (Cloves)
Olive Oil (Extra Virgin)
Ground Black Pepper
Amount
Directions
½ lb Cut cauliflower into bite-sized pieces and place them in a medium-sized pot
filled with water. Then place on the stove top with a lid. Bring to a boil. Once
boiling, reduce heat to a simmer for approximately 3-5 minutes or until the
cauliflower is slightly tender.
1 pepper While cauliflower is cooking, slice red bell pepper into strips and sauté in a
skillet on the range at medium heat until desired softness (about 6-8 minutes).
Drain the cauliflower. Pat dry with a paper towel and Set aside in the
refrigerator, along with sautéed red bell pepper, to cool, while preparing the rest
of the meal.
1 oz Drain black olives and artichoke hearts and combine in a medium-sized mixing
bowl.
3.5 oz Cut mozzarella pearls into smaller bite-sized pieces and toss into the previous
mixture.
2 oz Mince the garlic clove.
1 clove Distribute garlic, olive oil, and ground black pepper into the medium-sized
mixing bowl.
3 ½ tbsp Remove chilled red bell pepper and cauliflower from the refrigerator and mix
evenly into the mixing bowl of black olives, artichoke hearts, mozzarella, garlic,
olive oil, and ground black pepper.
1 tsp Divide into 2 smaller bowls, and serve.
 Standardized Recipe Card
Student Name: Kaitlyn Feitosa Lab #: 3 Recipe Name: Zucchini Caprese Salad

Serving Size and Yield Cooking Time and Temperature Menu Details
Oven Type: N/A Meal (B/L/D): Dinner
Serving Size: 2
Oven Time: N/A Theme: Italian Cuisine
Temperature: N/A Dietary Modification(s): Diabetic/Carbohydrate Controlled
Yield: 2

Amount
Ingredients Directions
Weight (oz, lb) Measure (cup, tsp)
Zucchini (halved) 1 zucchini Coat zucchini halves with olive oil and season with salt and ground black
pepper. Place in Air Fryer for 6-8 minutes at 400°F, until slightly browned.
Mozzarella (Fresh Pearls) 3 oz Remove from Air Fryer and place on a serving plate.
Tomatoes (Roma) 3 tomatoes (1 lb) Slice tomatoes and mozzarella into thin parallel slices.
Balsamic Vinegar 1 tbsp Assemble a piece of each on top of the zucchini; alternating between the two.
Olive Oil (Extra Virgin) ½ tbsp Drizzle with balsamic vinegar and decorate with fresh basil leaves for serving.
Salt ½ tsp Place assembled zucchini onto two plates and serve.
Ground Black Pepper 1 tsp
Basil Leaves (Fresh) 1/4 oz
 Standardized Recipe Card
Student Name: Kaitlyn Feitosa Lab #: 3 Recipe Name: Spaghetti Squash with Meatballs

Serving Size and Yield Cooking Time and Temperature Menu Details
Oven Type: Conventional Meal (B/L/D): Dinner
Serving Size: 2
Oven Time: 45-50 minutes Theme: Italian Cuisine
Temperature: 400°F Dietary Modification(s): Diabetic/Carbohydrate Controlled
Yield: 2

Amount
Ingredients Directions
Weight (oz, lb) Measure (cup, tsp)
Spaghetti Squash 1 lb Preheat oven to 400°F. Cut spaghetti squash in half. Remove seeds and drizzle
with olive oil. Sprinkle with salt and ground pepper. Line a baking sheet with
foil and place squash on it, and into the oven to bake for 45-50 minutes.
Ground Turkey Meat ½ lb While spaghetti squash is baking, prepare the ground turkey meat by forming it
into 1 inch sized meatballs. Place the meatballs into the Air Fryer to cook for 12
minutes at 400°F.
Marinara Pasta Sauce (No Added Sugar) 1 cup Next, place diced onions in a sauce pan with finely chopped garlic over medium
heat for approximately 4 minutes. Stir occasionally.
Mozzarella (fresh pearls) 1 oz Then, add pasta sauce to the mixture on the stove stop. Bring to a simmer. Stir.
Then, place burner on low and cover with a lid, for about 3 minutes or until
warmed.
Garlic (Clove) 1 clove Remove squash from the oven and meatballs from the Air Fryer.
Onion ½ lb Scrape the spaghetti squash onto a plate with a fork.
Salt 1 tsp Add the meatballs and tomato sauce on top.
Ground Black Pepper 1 tsp Sprinkle with some cut mozzarella pearls and fresh basil leaves for presentation.
Olive Oil (Extra Virgin) 1 tbsp Portion two servings onto servings plates. Serve and Enjoy!
Basil Leaves (Fresh) ¼ oz
 Standardized Recipe Card
Student Name: Kaitlyn Feitosa Lab #: 3 Recipe Name: Cinnamon Rolls

Serving Size and Yield Cooking Time and Temperature Menu Details
Oven Type: N/A Meal (B/L/D): Dinner
Serving Size: 2
Oven Time: N/A Theme: Italian Cuisine
Temperature: N/A Dietary Modification(s): Diabetic/Carbohydrate Controlled
Yield: 2

Amount
Ingredients Measure (cup, Directions
Weight (oz, lb)
tsp)
Almond Flour 3.5 oz In a medium-sized mixing bowl, combine almond flour with the Greek yogurt.
Mix for approximately 2 minutes, until dough consistency is formed.
Greek Yogurt 5.3 oz Spread out the dough.
Cinnamon 1 tsp Evenly coat the dough with cinnamon and 2 packets of sugar.
Sugar (0 calorie sweetener) 3 packets (35 oz each) Then, starting at one end of the dough, roll into a log. Cut into 4 pieces.
Place in the Air Fryer for 9 minutes at 450°F
Remove, and separate onto two plates for serving.
Add the additional packet of sugar to a small bowl and slowly add water until
mixture forms an icing consistency. Next, drizzle over the cinnamon rolls.
Set aside to cool for about 1 minute. Then, enjoy!
 Menu Costing

Single Item-Ingredient Costing (This menu is for 2 people/servings*)

Cost per #
Portions per Ingredient
Menu Purchasing Unit Purchasing Purchasing Portion Size Cost per
Ingredient Purchasing Purchase
Amount (AP in Store) Unit (Price per Units (For Costing) Portion
Unit Cost
Unit) Needed
Spaghetti squash 1/2 squash 1 lb whole squash $0.99 1 1/4 squash 4 $0.248 $0.990
Ground turkey meat 1/2 lb 1 lb pkg $2.99 1 1/4 lb 4 $0.748 $2.990
Marinara pasta sauce
1 cup 1 jar (24 oz = 3 cups) $1.49 1 1/2 cup 6 $0.248 $1.490
(No Added Sugar)
Zucchini 1 1 whole zucchini $0.79 1 1/2 zucchini 4 $0.198 $0.790
Mozzarella (fresh
6 oz 8 oz pkg $3.28 1 3 oz 2 $1.640 $3.280
pearls)
Tomatoes (Roma) 3 1 lb $0.99 1 8 oz 2 $0.495 $0.990
Garlic cloves 2 cloves 1 lb bulb 0.69 1 1 clove 10 $0.069 $0.690
Balsamic vinegar 1 tbsp 12.7 fl oz (24 tbsp) $3.49 1 1/2 tbsp 48 $0.073 $3.490
Cauliflower 1/2 lb 1 lb head $1.79 1 1/4 lb 4 $0.448 $1.790
Artichoke hearts
3.5 oz 1 can (14 oz) $1.59 1 1.5 oz 9 $0.177 $1.590
(canned)
Red bell pepper
1 1 pepper (1 cup) $1.49 1 1/2 cup 2 $0.745 $1.490
(fresh)
Black olives (canned) 1 oz 1 can (6 oz) $1.79 1 1/2 oz 12 $0.149 $1.790

Onion 1 onion 1 lb whole onion $0.99 1 1/2 lb 2 0.495 $0.990

Almound flour 3.5 oz 17.5 oz bag $3.69 1 1.5 oz 11 0.335 $3.690

Greek yogurt 1 (5.3 oz) 5.3 oz container $0.88 1 2.65 oz 2 0.440 $0.880

Olive oil 5 tbsp 16 fl oz bottle (32 tbsp) $4.79 1 2.5 tbsp 12 0.399 $4.790
Salt 1 tsp 26 oz (156 tsp) $0.59 1 1/2 tsp 312 0.002 $0.590

Ground black pepper 3 tsp 1.85 oz $2.19 1 1.5 tsp 1 2.190 $2.190

Basil leaves (fresh) .5 oz .5 oz $1.99 1 .25 oz 2 0.995 $1.990

Cinnamon 1 tsp 2.25 oz (13.5 tsp) $1.25 1 .5 tsp 27 0.046 $1.250

Sugar (0 calorie
2 packets 100 x .35 oz packets $2.19 1 .35 oz 100 $0.022 $2.190
sweetener)
Total Purchase Cost $39.93
 MARKET PURCHASE ORDER

HM 345 MEAL (B/L/D): Dinner

STUDENT NAME: Kaitlyn Feitosa THEME: Italian Cuisine
DATE: March 18, 2022 SERVINGS: 1
LAB #: 4 BUDGET: $40
Menu Purchasing Unit (AP Total Cost for Explain Any:
Food Item To Be Purchased Amount from the store) i.e. Purchased Preferred Substitutions, Comments, and/or
(i.e. 4 cups) 1lb, 20oz, each Ingredient(s) Notes
BAKERY & BREADS

BEVERAGES

DAIRY & EGGS

Mozzarella (fresh pearls) 6 oz 8 oz pkg 3.28
Greek yogurt 5.3 oz 5.3 oz container 0.88

GROCERY
BAKING INGREDIENTS
Almond flour 3.5 oz 17.5 oz bag 3.69

205
 MARKET PURCHASE ORDER

Sugar (0 calorie sweetener) 2 packets 100 x .35 oz packets 2.19

GROCERY
CANNED FOODS
Artichoke hearts 3.5 oz 1 can (14 oz) 1.59
Black olives 1 oz 1 can (6 oz) 1.79
Marinara pasta sauce (No Added Sugar) 1 cup 1 jar (24 oz) 1.49

GROCERY
CEREALS, PASTA, RICE, BEANS

GROCERY
CONDIMENTS
Balsamic vinegar 1 tbsp 12.7 fl oz (24 tbsp) 3.49

GROCERY
FATS & OILS
Olive oil 5 tbsp 16 fl oz bottle (32 tbsp) 4.79

206
 MARKET PURCHASE ORDER

GROCERY
DRY MIXES

GROCERY
SPICE & SEASONING
Cinnamon 1 tsp 2.25 oz 1.25
Salt 1 tsp 26 oz 0.59
Ground black pepper 3 tsp 1.85 oz 2.19

GROCERY
MEATS & SEAFOOD
Ground turkey meat 1/2 lb 1 lb pkg 2.99

GROCERY
PRODUCE
Spaghetti squash 1/2 squash 1 lb whole squash 0.99
Zucchini 1 1 whole zucchini 0.79

207
 MARKET PURCHASE ORDER

Tomatoes 3 1 lb 0.99
Cauliflower 1/2 lb 1 lb head 1.79
Red bell pepper 1 1 pepper 1.49
Onion 1 onion 1 lb onion 0.99
Basil leaves .5 oz .5 oz 1.99
Garlic cloves 2 cloves 1 lb bulb 0.69
GROCERY
OTHERS

Total Purchase Cost $39.93

208
 Name _____Kaitlyn Feitosa_______ Date ___March 18, 2022___

Lab Activity #1: Menu & Equipment Selection

Instructions
This assignment will help familiarize you with the equipment, utensils, and supplies necessary
for Foodservice Production. As you have learned, the menu is what drives the decisions you will
make about needed equipment, supplies, etc. Make sure to answer all questions fully, with
specific examples and detail. (20pts)

MENU ITEMS: (4pts)

1. Spaghetti Squash with Meatballs

2. Zucchini Caprese Salad
3. Cauliflower Antipasto Salad
4. Cinnamon Roll

Questions
1. Menu Theme: _________Italian Cuisine__________ (1pt)

2. Meal Type (B/L/D): _______Dinner________ (1pt)

3. What dietary restrictions have you accommodated in your menu? List all that apply. (3pts)
(Ex. Low Sodium, Reduced Fat, Vegetarian, Reduced Sugar, Higher Protein, etc.…)

My menu is considered a “Diabetic/Carbohydrate Controlled” menu. Therefore, dietary

restrictions will consist of lower carbohydrate and lower saturated/trans-fat meal items, in
addition to foods that include less and/or no added sugar and sodium. Moreover, my meal
will contain food items that are rich in fiber; thus, aiding in the control of blood sugar and
weight management.

4. What food items in your menu have you modified to meet the dietary restriction(s)? (3pts)
(Ex. Tofu instead of meat, Ground Turkey instead of Beef, Wheat instead of White etc…)

An original Italian menu (without modifications) would typically include items such as
spaghetti with beef meatballs, bruschetta, antipasti salad, and some sort of rich dessert item.
However my revised menu, to accommodate individuals who require a diabetic/carbohydrate
controlled meal plan, will swap out ingredients such as spaghetti, ground beef meatballs,
breadcrumbs, baguette, pasta, all-purpose flour, and sugar. For instance, spaghetti with beef
 meatballs will be replaced with spaghetti squash and ground turkey meatballs. While, for the
bruschetta, the baguette will be replaced with zucchini to create more of a caprese salad with
a drizzle of balsamic vinaigrette. For an additional appetizer/side to the main dinner entrée,
the antipasto salad will contain cauliflower instead of pasta. Last, the cinnamon roll that
would normally include added sugars and all-purpose flour with a frosting on top, will now
contain almond flour, Greek yogurt, and a diabetic-friendly sugar substitute.

5. What are the cooking and mechanical equipment you need to prepare your menu? (4pts)
(Ex. Stove, Oven, Food Processor, Mixer, Blender etc.)

In order to prepare my menu, the cooking and mechanical equipment I will need are a
stove/range, oven, InstaPot, and Air Fryer. For instance, the spaghetti squash will be prepared
in the oven, as the meatballs are cooked in the Air Fryer, and then the sauce will be heated on
the stove top. In addition, the zucchini for the caprese will be prepared in the oven prior to
assembly. Moreover, the cauliflower antipasto salad will require the cauliflower to be
prepared in the InstaPot and the red bell peppers will need to be roasted in the oven.
Furthermore, the cinnamon roll will be prepared accordingly in the Air Fryer.

6. Which basic non-mechanical equipment will you need to prepare your menu? (4pts)
(Ex. Mixing bowls, Sheet pans, Platters, etc.)

The basic non-mechanical equipment that I will need to prepare my menu include a baking
sheet pans for the oven items (spaghetti squash, zucchini, red bell pepper), including foil, a
sauce pan for the marinara sauce, cutting board and knife to chop ingredients (spaghetti
squash, zucchini, tomatoes, cauliflower, red bell pepper, mozzarella, basil leaves), an
assortment of mixing bowls for the combination of the cauliflower antipasto salad, mixing of
the ground turkey meat, mixing ingredients for the cinnamon roll), plates for distribution and
serving, as well as the necessary utensils (fork, knifes, and spoons).

HM 345 2
 HACCP-BasedSOPs (Pyoc\uchon of L} Sterns)
FOOD SAFETY CHECKLIST
Date 2022
Directions: Use this checklist daily. Deterrnineareas in your operations requiring corrective action.
Record corrective action taken and keep completed records in a notebook for future reference.

PERSONAL HYGIENE Yes No Corrective Action

Employees wear clean and proper uniform including shoes.
Effective hair restraints are properly worn.
Fingernails are short, unpolished, and clean (no artificial nails).
Jewelry is limited to a plain ring, such as wedding band and a watch
and no bracelets.
Hands are washed properly, frequently, and at appropriate times.
Burns, wounds, sores or scabs, or splints and water-proof bandages
on hands are bandaged and completely covered with a foodservice
glove while handling food
Eating, drinking, chewing gum, smoking, or using tobacco are
allowed only in designated areas away from preparation, service,
storage, and ware washing areas.
Employees use disposable tissues when coughing or sneezing and
then immediately wash hands.
Employees appear in good health.
Hand sinks are unobstructed, operational, and clean.
Hand sinks are stocked with soap, disposable towels, and warm water.
A handwashing reminder sign is posted.
Employee restrooms are operational and clean.

FOOD PREPARATION Y No CorrectiveAction

• All food stored or prepared in facility is from approved sources.
Food equipment utensils, and food contact surfaces are properly
washed, rinsed, and sanitized before every use.
Frozen food is thawed under refrigeration, cooked to proper
temperature from frozen state, or in cold running water.
• Thawed food is not refrozen.
Preparation is planned so ingredients are kept out of the temperature
danger zone to the extent possible.
Food is tasted using the proper procedure.
Procedures are in place to prevent cross-contamination.
Food is handled with suitable utensils, such as single use gloves or
tongs.

USD
1
 Meal Evaluation Form
Menu Item: Lab Date: YI..-q-.12
Salad
Very Mildly Moderately Highly Exceptionally
Undesirable Undesirable Desirable Desirable Desirable

Presentation 1 2 3 4 5

Temperature 1 2 3 4 5

Taste/Balance 1 2 3 4 5

Texture 1 2 3 4 5

Recipe/Menu Accuracy 1 2 3 4 5

Service 1 2 3 4 5

Overall Menu
Execution 1 2 3 4 5

Total Score:
Notes/Comments:

HM 345 1
 Meal Evaluation Form
Menu Item: Lab Date:
sala Very Mildly Moderately Highly Exceptionally
Undesirable Undesirable Desirable Desirable Desirable

Presentation 1 2 3 4 5

Temperature 1 2 3 4 5

Taste/Balance 1 2 3 4 5

Texture 1 2 3 4 5

Recipe/Menu Accuracy 1 2 3 4 5

Service 1 2 3 4 5

Overall Menu
Execution 1 2 3 4

Total Score:
Notes/Comments: 3

HM 345 1
 Meal Evaluation Form
Menu Item: Da e -4-1-9-122

WI meatballs
Very Mildly Moderately Highly Exceptionally
Undesirable Undesirable Desirable Desirable Desirable

Presentation 1 2 3 4 5

Temperature 1 2 3 4 5

Taste/Balance 1 2 3 4 5

Texture 1 2 3 4 5

RecipeMenu Accuracy 1 2 3 4 5

Service 1 2 3 4 5

Overall Menu
Execution 1 2 3 4 5

Total Score:
Notes/Comments: 32

HM 345 1
 Meal Evaluation Form
Menu Item: Lab

Very Mildly Moderately Highly Exceptionally

Undesirable Undesirable Desirable Desirable Desirable

Presentation 1 2 3 4 5

Temperature 1 2 3 4 5

Taste/Balance 1 2 3 4 5

Texture 1 2 3 4 5

Recipe/Menu Accuracy 1 2 3 4 5

Service 1 2 3 4 5

Overall Menu
Execution 1 2 3 4 5

Notes/Comments:
Total Score:
34

HM 345 1
Menu Development Project Meal Pictures

Cauliflower Antipasto Salad

Prepped Ingredients

Ingredients for Cauliflower Antipasto Ingredients for Cauliflower Antipasto

and Cut Cauliflower

Production of the Meal

Olive oil and Chopped Garlic Olive oil, Chopped Garlic, Salt and Pepper
Bell Pepper Before Cooking Bell Pepper During Cooking

Cauliflower Before Cooking Cauliflower During Cooking

Prepared Meal Items

Mozzarella, Drained Artichoke Hearts and Olives Combined Mozzarella, Artichoke Hearts,
and Olives

Combined Cauliflower, Red Pepper, Mozzarella,

Artichoke Hearts and Olives in Olive Oil, Garlic
Salt and Pepper
Plated Meal
Zucchini Caprese

Prepped Ingredients

Ingredients for Zucchini Caprese Halved Zucchini

Sliced Tomatoes and Mozzarella

Production of the Meal

Zucchini Before Cooked in the Air fryer Zucchini Half Way Finished Cooking

Prepared Meal Items

Zucchini Finished Cooking

Plated Meal

Spaghetti Squash and Meatballs

Prepped Ingredients

Ingredients for Spaghetti Squash and Meatballs Halved Spaghetti Squash

Ingredients Measured, Diced, and Chopped Cut Mozzarella and Fresh Basil
Before Cooking

Measured Sauce, Diced Onions and Chopped Garlic

Production of the Meal

Spaghetti Squash Before Cooking in Oven Spaghetti Squash Half Way Done Cooking

Meatballs Before Cooking in Air Fryer Meatballs Half Way Done Cooking
Diced Onion and Garlic Cooking in Sauce Combined to Simmer with
Saucepan on the Range Diced Onion and Garlic

Prepared Meal Items

Spaghetti Squash Finished Cooking Meatballs Finished Cooking

Plated Meal
Cinnamon Rolls

Prepped Ingredients

Ingredients for Cinnamon Rolls

Production of the Meal

Dough Rolled Out Dough Coated with Cinnamon and Sugar

Cinnamon Rolls Before Cooking in Air Fryer Cinnamon Rolls Half Way Cooked
Plated Meal
 HM 345 Foodservice Operations

MENU DEVELOPMENT PROJECT

Project Evaluation:
1. Did you find this project useful? If so, how? If not, why?

Absolutely! I found this project to be particularly useful because it allowed me to step a little out of
my comfort zone and dig deep into my creative side. For instance, I am a very organized and inspired
individual and I find enjoyment in activities that are going to showcase those characteristics.
Moreover, this project granted me the opportunity to experience different cooking techniques, in
addition to understanding how to generate costing for ingredients and market purchase orders.

2. What did you learn about being a Foodservice Manager?

I learned that being a Foodservice Manager is quite difficult work that requires a lot of skill and
knowledge in the field. For example, besides having to monitor employees, the Foodservice Manger
is responsible for a number of marketing tasks that relate to formulations and remaining within a
specific budget. Therefore, it is the Foodservice Manager’s job to consider the amount of time and
effort that goes into planning a particular menu. This involves the production team and staff as well as
the quantity of food and equipment that is required to produce the entire meal. I learned that this
could be additionally challenging when having to stay within a certain budgetary range. For instance,
for the criteria of our project, we were instructed to generate a four course meal with a $40 budget.
However, it was not long after did I realize that I had to make many sacrifices in producing my menu
due to the ever changing economy and high inflation. Furthermore, a Foodservice Manager is in
charge of ingredient costing, market purchase order, and the formulation of the recipes taken into
account serving sizes, amongst many other factors.

3. Overall, has this project led to a better understanding of Foodservice Management and Menu
Planning? Please specify.

Overall, I believe that this project has led to a better understanding of Foodservice Management and
Menu Planning. This is because it highlighted the concept that many, many aspects contribute to both
Foodservice Management and Menu Planning. Take the menu, for instance. The menu, itself, impacts
not only the production of the meal, but also the overall clientele. Additionally, this affects the menu
pattern, layout, and amount and types of foods purchased. In addition, it drives the entire Foodservice
system and Style of service. Moreover this project aided in the demonstration of various kinds of
menus that cater to certain customer preferences or nutritional needs. For example, Foodservice
Management needs to keep up with consumer changes in desired menu items that could be related to
alterations in individuals’ health or industry trends. My menu, in particular, focused on carbohydrate
control and diabetic-friendly foods. Therefore, this specific dietary plan would require a menu
tailored to these needs, which would further dictate the type of foodservice and equipment and
storage needed to produce the meal items. Furthermore, this project permitted me to have a better
understanding of the importance of menu yields, standardized recipes, and presentation. Foodservice
Management and Menu Planning play a direct role in making the meals produced both enjoyable and
appeasing to the consumers.
 HM 345 Foodservice Operations

MENU DEVELOPMENT PROJECT

4. Were the instructions adequate? Were parts of the project confusing? Please specify.

In my opinion, the instructions for this project were adequate. I was able to follow the rubric and the
checklist, which was very detailed. In addition, the Menu Development Project video aided in
answering any questions I had in regard to the project. Honestly, the only confusing part (at first), was
figuring out how to compile all documents onto one PDF document. However, that is just me not
being entirely tech savvy. Therefore, the project layout was easily assessable and straightforward.

5. Do you have any suggestions for improving this project? Please elaborate.

I, honestly, do not think that this project requires any significant improvement. However, I do feel as
though the Notebook specifications were a little vague in how to format a continuous PDF document.
Therefore, I think that a brief tutorial or mention of how to create the Notebook would help students.