ASU Kitchen Cafe

Gluten Free Salad

Wednesday 10:40
Group C

Christina Taalla . Drew Windish . Zoe Yeh

Production Day: 11 / 13 / 2013

Table of Content
Service and Meal Type

Menu

Consultation with Chef Moody

Standarized Recipes

17

Food Safety and Sanitation

29

Purchase Order / Food Costing

33

Staffing / Production Schedule

37

Marketing / Advertising

51

Quality Improvement Measures

55

Summary of Project / Experience

63

Service and Meal Type

1 Gluten Free

Gluten Free 2


Our group originally decided to do a buffet type of service. After further evaluation, we decided that the pre fixe meal service would be the most efficient. Serving our
items buffet style would have created time and temperature control issues while holding the food items. Also, determining how much guests will serve themselves was not
a set size. The pre fixe meal style allowed us to quickly put together menu items when
ordered, keep the orders simple, and control the serving size of the products. Also,
this allowed us to set one price point. The set price point benefited our profits. For
the pre fixe menu the customer was given the option to choose one grain option as the
base and then one protein or vegetable option as the topping. Beverage options
were sold separately.

We developed a menu for a specific population with dietary restrictions. We created a gluten free menu. Going gluten free has become a popular trend lately and not
a lot of people are aware of the other grain options available to replace wheat, barley,
and rye products. We served quinoa and rice noodles as the grain/base option. Then
we offered a chicken, salmon, or roasted vegetable option all prepared gluten free as
well. The base and topping options paired together really well and offered guests new,
healthy options with a lot of flavor. Our menu was meant to appeal to those individuals
who have celiac disease or a gluten intolerance/allergy. Serving our menu pre fixe style
allowed customers to easily pair together what they would like by their preference of
one base and one topping. This allowed satisfaction for our customers and easy flow of
production in the back of house by having a menu that was simplified.

3 Gluten Free

Gluten Free 4

Menu

5 Gluten Free

Gluten Free 6

ASU Kitchen Caf: Gluten Free Salad Menu

November 13th, 2013
Prix Fixe $8.00

Choice 1: The Base

Quinoa Salad
A refreshingly chilled quinoa salad mixed with fresh vine tomatoes, ripe kalamata olives,
crisp red onion, and feta cheese* with a sprinkling of fresh mint
Calories: 170 Total Fat: 8 g Sat. Fat: 3.5 g Trans Fat: 0 g Cholesterol: 20 mg Fiber: 3 g Protein: 6 g

Rice Noodle Salad

A light citrus-y rice noodle salad topped with crispy red onion, seasoned papaya, fresh
cilantro and crunchy peanuts*
Calories: 450 Total Fat: 19 g Sat. Fat: 3 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 5 g Protein: 6 g

Choice 2: The Topping

Cilantro Marinated Chicken
Tender Chicken marinated in garlic, olive oil and gluten free sweet chili sauce, griddled to
maintain its smooth, juicy texture
Calories: 260 Total Fat: 11 g Sat. Fat: 2.5 g Trans Fat: 0 g Cholesterol: 95 mg Fiber: 0 g Protein: 32 g

Asian Marinated Salmon

Salmon soaked in Asian inspired seasoning, soy sauce*, rice wine vinegar, ginger and
spices, cooked to enhance flavor and succulence
Calories: 253 Totals Total Fat: 15 g Sat. Fat: 3 g Trans Fat: 0 g Cholesterol: 77 mg Fiber: 0 g Protein: 27 g

Spicy Orange and Cilantro Marinated Roasted Vegetables

A burst of intense zest accompanies these roasted eggplant, zucchini, and red & yellow
peppers, infused with the savors of orange and crisp cilantr0
Calories: 240 Total Fat: 16 g Sat. Fat: 2. 5 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 7 g Protein: 4 g

Beverages: Bottled Water & Bottled Soda $1.50 Iced Tea $1.00
*ALLERGENS

7 Gluten Free


The menu theme was chosen to meet a very specific dietary restriction: gluten
free. Gluten free has been a trending diet that has become a part of many peoples
lives. Individuals living with Celiac Disease have to be very cautious when making meal choices at home and out to eat. Also, a gluten intolerance/allergy is very
prevalent amongst our population. Providing gluten free meals also helps promote
less inflammatory responses related to dietary intake. With that said, our menu was
designed to offer exceptional gluten free meals to those with and with out the dietary
restriction.

Balancing the meal was a very important aspect of the menu. We chose grains
that would not only appeal to our customers, but also introduce new items to them
and help broaden their knowledge of gluten free options. The grain options are filled
with flavor, including seasoning and added vegetables. To complement the grains, we
chose one poultry, fish, and vegetable topping. With these options we are able to provide meals for the masses of people, including vegetarians. There are not many allergens on the menu. A few options include peanuts or dairy. If a customer does have
a food allergy, the item can be removed from the recipe to accommodate their needs.
Overall, the options provided will provide a balanced meal with adequate nutrition.

Gluten Free 8

Consultation with Chef Moody

9 Gluten Free

Gluten Free 10

11 Gluten Free

Gluten Free 12

13 Gluten Free

Gluten Free 14

15 Gluten Free

Gluten Free 16

Standardized Recipes

17 Gluten Free

Gluten Free 18

Quinoa Salad
Yield: 20 portions
Pot on stove

Portion: 5 oz
Boil with water until it is cooked

Ingredient

Amount

Procedure

Quinoa

1 lb

Fill a pot with water. Boil the water

and add 2 2/3 cups of quinoa.
Cook the quinoa following the pack
instructions, drain thoroughly.

Lemon
Olive oil
Salt
Pepper

1 lemon

Juice the lemon. Toss the quinoa with

lemon juice, olive oil, salt, pepper.
Place in a third pan. Put on ice and held
at 41 F or lower.

Tomatoes, chopped
Black kalamata olives,

1 lb

2 1/2 Tbsp
1 tsp
1/2 tsp

1.2 oz EP

pitted
Red onion, nely sliced

8 oz AP

Feta cheese, crumbled

mint leaves, chopped

(7 oz EP)
8 oz
1 cup

Chop the tomatoes. Slice the red onions.

Crumble the feta cheese. Chop the mint
leaves. Mix quinoa from last step with
these ingredients well.

Cover with plastic wrap, dated, place in

a third pan. Put on ice and held at 41 F
or lower.

Approximate nutritive values per portion

Amount/portion

%DV

Amount/portion

Calories 170 Kcal

Trans Fat 0 g

8.5 %
0%

Total Fat 8 g
Sat. Fat 3.5 g
Cholesterol 20 mg

%DV

12 %
17.5 %
6.6 %

Amount/portion
Protein 6 g
Fiber 3 g

%DV
12 %
12 %

Percent Daily Values (DV) are based on 2000-calorie diet.

Note: Ready to eat food. Food Safety Standards: Hold food for service at an internal temperature below
41 F. Always use gloves when preparing the food. Change gloves when processing different ingredients.
Wash hands before changing gloves. Wash vegetables before processing.

19 Gluten Free

Quinoa greek salad : 1 serving = 5 oz

50 oz total weight: Makes 10 servings without conversion factor of 2 ( 20 desired servings/10
servings/10 current = 2)
Converted recipe will make 20 5 oz servings

Equipment required: roCutting board(s), measuring cup, pot to cook quinoa, manual juicer,
knife(s), 1 3rd pan, 2 6th pans, 2 9th pans.

1 1/3 cup of quinoa x 2 = 2 2/3 cups

1 Tbs Olive Oil x 2 = 2 Tbs
lb vine tomatoes, roughly chopped x 2 = 1
handful pitted black kalamata olives x 2 = 2 handfuls
1 red onion, finely sliced x 2 = 2
lb feta cheese, crumbled x 2 = lb
small bunch mint leaves, chopped x 2 = 2 bunches
juice of lemon x 2 = 1 lemon
1 tspn salt x 2 = 2
tspn pepper x 2 = 1

Clean and wash hands. Fill a pot with water. Boil the water and add 2 2/3
cups of quinoa. Cook the quinoa following the pack instructions, drain
thoroughly.

Clean and wash hands. Put on new gloves. Juice the lemon.

Toss the quinoa with olive oil, lemon juice, 1 tspn salt, tspn pepper. Season
well. Place in a third pan, label and date, place on ice in designated spot.
Quinoa (RTE and PHF) should be held at 41 or lower.

Clean and wash hands. Put on new gloves. Wash the tomatoes (CCP), and
then and chop the tomatoes (RTE and PHF). Place in a sixth pan, label and
date, place on ice in designated spot. The temperature should be held at 41F
or lower.

Clean and wash hands. Put on new gloves. Slice the red onions. (RTE).
Place in a sixth pan, label and date, place on ice in designated spot. The
temperature should be held at 41F or lower.

Clean and wash hands. Put on new gloves. Crumble the feta cheese. (RTE
and PHF) After crumbling the cheese, place in a ninth pan, label and date,
place on ice in designated spot. The temperature should be held at 41F or
lower (CCP). Take cutting board and knife to dish and prepare a new cutting
board and knife. (preventing cross contamination of food allergen)

Gluten Free 20

Rice Noodle Salad

Yield: 20 portions
Pot on stove

Portion: 5 oz
Boil with water until it is cooked

Ingredient

Amount

Procedure

Rice noodle

1 lb

Fill a pot with water. Boil the water

and add 1 lb of rice noodle.
Cook the noodle following the pack
instructions, drain thoroughly.

Lime
Olive oil
Salt
Pepper
Soy sauce
Light-brown sugar
Cayenne pepper

4 limes
4 Tbsp
2 tsp
1 tsp
1/2 cup
4 Tbsp
1 tsp

Juice 4 limes yield 1/2 cup lime juice.

Whisk lime juice with the rest of ingredients
list on the left. Toss the rice noodle with the
mixture. Place in a third pan. Put on ice
and held at 41 F or lower.

Cilantro
Papaya
Salted peanut,
coarsely chopped
Red onion, thinly sliced

2 cups
2 lb
1 cup

Wash and chop the cilantro. Thinly slice the

red onion. Peel the papaya. Remove the
seeds. Cut the papaya into quarters
lengthwise and thinly slice crosswise.
Coarsely chop peanuts. Mix the ingredients
with the rice noodle from previous step.

8 oz AP
(7 oz EP)

Cover with plastic wrap, dated, place in

a third pan. Put on ice and held at 41 F
or lower.

Approximate nutritive values per portion

Amount/portion
Calories 450 Kcal
Trans Fat 0 g

%DV

22.5 %
0%

Amount/portion

Total Fat 19 g
Sat. Fat 3 g

Cholesterol 0 mg

%DV
29 %
15 %
0%

Amount/portion
Protein 6 g
Fiber 5 g

%DV
12 %
20 %

Percent Daily Values (DV) are based on 2000-calorie diet.

Note: Ready to eat food. Food Safety Standards: Hold food for service at an internal temperature below
41 F. Always use gloves when preparing the food. Change gloves when processing different ingredients.

Wash hands before changing gloves. Wash vegetables before processing. Peanut is allergic item avoiding
cross-contamination.
21 Gluten Free

Wednesday 10:40 Group C

Papaya and Rice Noodle Salad : 1 serving = 5 oz
50 oz total weight: Makes 10 servings without conversion factor of 2 ( 20 desired servings/10 current = 2)
Converted recipe will make 20 5 oz servings

Equipment required: pot to boil noodles, large bowl, measuring cups and measuring spoons, whisk, cutting board(s),
knife(s), 1 3rd pan, 2 6th pans, 2 9th pans.

Ingredients

Coarse salt (1 tsp) and ground pepper (1/2 tsp) x 2 = 2 tsp and 1 tsp

8 ounces rice noodles x 2 = 160z (1 lb)

cup lime juice x 2 = cup

cup soy sauce x 2 = cup

2 tablespoons light-brown sugar x 2 = 4 Tbs

2 tbs olive oil x 2 = 4 tbs

1/2 teaspoon cayenne pepper x 2 = 1 tsp

1 cup fresh cilantro leaves x 2 = 2 cups

1 small red onion, halved and thinly sliced x 2 = 2

1 papaya (about 1 pound), peeled, seeds removed, quartered lengthwise, and thinly sliced crosswise x 2 = 2

1/2 cup salted peanuts, coarsely chopped x 2 = 1 cup

Directions

Wash and clean hands. Pour water into a pot. Boil the water. Add noodles once boiling, cook rice noodles until al dente according to
package instructions; drain.

Wash hands. Put on clean gloves. In a large bowl, whisk together lime juice, soy sauce, sugar, olive oil, and cayenne, salt and pepper.
Add drained noodles (RTE and PHF) and mix well. Place in a third pan, label and date, and place onto ice in designated spot.
Temperature should be held at 41F or lower.

Wash hands. Put on clean gloves. Wash the cilantro (CCP), and then chop cilantro (RTE). Place into a ninth pan, label and date, place
on ice in designated spot. Temperature should be held at 41F or lower.

Wash hands. Put on clean gloves. Thinly slice the red onion. (RTE) Place into a sixth pan, label and date, place on ice in designated
spot. Temperature should be held at 41F or lower.

Wash hands. Put on clean gloves. Peel the papaya. (RTE) Remove the seeds. Cut the papaya into quarters lengthwise and thinly slice
crosswise. Place in a sixth pan, label and date, place on ice in designated spot. Temperature should be held at 41F or lower.

1.

Wash hands. Put on clean gloves. Coarsely chop peanuts (RTE). Place in a ninth pan, label and date, and place in designated spot.
Take cutting board and equipment back to dish. Clean and sanitize work area.

Gluten Free 22

Cilantro Marinated Chicken

Yield: 13 portions
Griddle

Portion: 5 oz
Griddled until internal temperature reach 165 F

Ingredient

Amount

Procedure

Garlic, minced
Cilantro
Olive oil
Sweet chili sauce

7 Tbsp
1.1 oz
7 Tbsp
1 cup+1 Tbsp

Mince garlic. Wash the cilantro and then

chop cilantro. Add olive oil and sweet chili
sauce to garlic and cilantro, mix well.

Boneless / skinless
chicken breasts

4 lb

Remove chicken from the fridge,

and add to marinade. Mix well to coat.
Cover with plastic wrap. Label and date.
Place in fridge on bottom shelf to marinate.
Chicken should be held at an internal
temperature of 41F or lower.
When production starts, move chicken
pan onto ice bath. Place on the station
away from ready to eat food.
Chicken should be cooked to an internal
temperature of 165F and hold for
15 seconds.

Approximate nutritive values per portion

Amount/portion

%DV

Amount/portion

Calories 260 Kcal

Trans Fat 0 g

8.5 %
0%

Total Fat 11 g
Sat. Fat 2.5 g
Cholesterol 95 mg

%DV

12 %
17.5 %
6.6 %

Amount/portion
Protein 32 g
Fiber 0 g

%DV
12 %
12 %

Percent Daily Values (DV) are based on 2000-calorie diet.

Note: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature
above 140 F. Always use gloves when preparing the food. Change gloves after touching chicken. Wash
hands before changing gloves.

23 Gluten Free

Wednesday 10:40 Group C

1st hot topping option: Cilantro Marinated Chicken griddled

40 oz total weight: Makes 8 servings without conversion factor of 1.6 (13 desired servings/8 current = 1.6)
Converted recipe will make 13 ~5 oz servings

Equipment required: Cutting board(s), Knife(s), measuring cups and spoons, mixing bowl, 1 3rd pan.

2 1/2 pounds boneless/skinless chicken breast (~8 chicken breasts) x 1.6 = 4 lbs/ 13 chicken breasts
1/4 cup extra virgin olive oil x 1.6 = cup + 3 tbs
1/4 cup minced garlic x 1.6 = cup + 3 tbs
1/2 bunch fresh cilantro (a big handful) x 1.6 = cup + 1 tbs
3/4 to 1 cup sweet chili sauce (HAS TO BE GF!) x 1.6 = 1 cup + 1 tbs

Do not remove chicken (PHF) from fridge until the instructions indicate so.
Wash and clean hands. Put on clean gloves. Mince garlic. Place in bowl.
Wash and clean hands. Put on clean gloves. Wash the cilantro (CCP) and then chop cilantro. Place in bowl with
garlic.
Wash and clean hands. Put on clean gloves. Add olive oil and sweet chili sauce to garlic and cilantro, mix well.
Place marinade in a third pan. Remove chicken from the fridge and add to marinade. Mix well to coat.
Discard gloves. Wash and clean hands. Put on new gloves. Label and date. Place in fridge on bottom shelf to
marinate (PHF). Chicken should be held at an internal temperature of 41F or lower.
Wash and clean hands. Remove all equipment used to dish area. Sanitize and clean work area.
1. When cooked, chicken should be cooked to an internal temperature of 165F and hold for 15 seconds. (CCP)

Gluten Free 24

Asian Marinated Salmon

Yield: 13 portions
Griddle

Portion: 4.8 oz
Griddled until internal temperature reach 145 F

Ingredient

Amount

Procedure

Soy sauce
Rice wine vinegar
Vegetable oil
White sugar
Mustard powder
Ground ginger
Ground black pepper

3/4 cup+1 Tbsp

3/4 cup+1 Tbsp
3 1/4 Tbsp
3 1/4 Tbsp
3 1/4 tsp
3 1/4 tsp
3 1/4 tsp

Measure soy sauce, rice wine vinegar,

sugar, oil, mustard powder, ginger and
black pepper into a mixing bowl. Mix well.
Pour into a third pan.

Salmon lets

3.9 lb
(4.8 oz / let)
Total 13 lets

Remove salmon from the fridge and add

to marinade. Mix well to coat.
Cover with plastic wrap. Label and date.
Place in fridge on bottom shelf to marinate.
Salmon should be held at an internal
temperature of 41F or lower.
When production starts, move salmon
pan onto ice bath. Place on the station
away from ready to eat food.
Salmon should be cooked to an internal
temperature of 145F and hold for
15 seconds.

Approximate nutritive values per portion

Amount/portion
Calories 253 Kcal
Trans Fat 0 g

%DV

12.6 %
0%

Amount/portion

Total Fat 15 g
Sat. Fat 3 g
Cholesterol 77 mg

%DV

23 %
15 %
25.6 %

Amount/portion
Protein 27 g
Fiber 0 g

%DV
54 %
0%

Percent Daily Values (DV) are based on 2000-calorie diet.

Note: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature

above 140 F. Always use gloves when preparing the food. Change gloves after touching salmon. Wash
hands before changing gloves.

25 Gluten Free

Wednesday 10:40 Group C

2nd Hot topping option: Salmon griddled

Makes 4 servings without conversion factor of 3.25 (13 desired servings/4 current = 3.25)
Converted recipe will make 13 servings

Equipment required: Cutting board(s), measuring cups and spoons, mixing bowl, 1 3rd pan.
4 salmon filets x 3.25 = 13 (4.8 oz each salmon filet)
1/4 cup soy sauce x 3.25 = cup + 1 tbs
1/4 cup rice wine vinegar x 3.25 = cup + 1 tbs
1 TBS White sugar x 3.25 = 3 tbs
1 TBS veg oil x 3.25 = 3 tbs
1 tspn mustard powder x 3.25 = 3 tspn
1 tsp ground ginger x 3.25 = 3 tsp
1 tsp ground black pepper x 3.25 = 3 tspn

Do not remove salmon (PHF) from the fridge until the instructions indicate so.
Wash and clean hands. Put on new gloves. Measure soy sauce, rice wine vinegar, sugar, oil, mustard powder,
ginger and black pepper into a mixing bowl. Mix well. Pour into a third pan.
Remove salmon from the fridge and add to marinade. Mix well to coat.
Discard gloves. Wash and clean hands. Put on new gloves. Label and date. Place in fridge on bottom shelf to
marinate. Salmon should be held at an internal temperature of 41F or lower.
Wash and clean hands. Remove all equipment used to dish area. Sanitize and clean work area.
When cooked, salmon should be cooked to an internal temperature of 145F for 15 seconds.

Gluten Free 26

Spicy Orange and Cilantro Marinated Roasted Vegetables

Yield: 13 portions
Oven: 375 F

Portion: 5 oz
Bake: 25 min

Ingredient

Amount

Procedure

Eggplant
Zucchini

2.6 eggplants
1.95 lb

Red pepper
Yellow Pepper

2.6 pepper
2.6 pepper

Wash eggplant, zucchini and peppers.

Cut eggplant and zucchini lengthwise.
Cut peppers into thin strips. Wash cilantro
and then chop cilantro. Set aside.

Cilantro

1/3 cup

Olive oil
Orange juice
Orange marmalade
Red pepper akes

1/2 cup+2 Tbsp

1/3 cup
1/3 cup
3 1/4 Tbsp

Measure out olive oil, orange juice, orange

marmalade, and red pepper akes into
mixing bowl. Mix well. Pour into a 3rd pan.
Add vegetables to marinate, mix well.
Cover with plastic wrap. Label and
date. Place in fridge to marinate. Make sure
to store near the top. Fresh produce should
be held at a temperature of 41F or lower.
After marinated for 20 minutes, spread
vegetables on a at pan as single layer
and bake at 375 F for 25 minutes. Once
cooked, vegetables should be held at
135F or above.

Approximate nutritive values per portion

Amount/portion
Calories 240 Kcal
Trans Fat 0 g

%DV
12 %
0%

Amount/portion

Total Fat 16 g
Sat. Fat 2.5 g

Cholesterol 0 mg

%DV

24.6 %
12.5 %
0%

Amount/portion

%DV

Protein 4 g
Fiber 7 g

8%
28 %

Percent Daily Values (DV) are based on 2000-calorie diet.

Note: Food Safety Standards: Hold hot food for service at an internal temperature above 135 F.
Wash hands before changing gloves.

27 Gluten Free

Wednesday 10:40 Group C

3rd Hot topping option: Spicy Orange and Cilantro Marinated Roasted Vegetables - eggplant, zucchini, red and yellow
bell pepper

50 oz total weight: Makes 10 servings without conversion factor of 1.3 (13 desired servings/10 current = 1.3)
Converted recipe will make 13 5 oz servings

Equipment required: Cutting board(s), knives, Measuring cups and spoons, mixing bowl, 1 3rd pan.

2 eggplant x 1.3 = 2.6 (cut length wise), 1 lb zucchini (cut length wise) x 1.3 = 1.95, 2 red pepper (cut in strips)
x 1.3 = 2.6 , 2 yellow pepper (cut in strips) x 1.3 = 2.6
cup olive oil x 1.3 = cup + 2 tbs
cup orange juice x 1.3 = 1/3 cup
cup orange marmalade x 1.3 = 1/3 cup
cup chopped fresh cilantro x 1.3 = 1/3 cup
2 TBS red pepper flakes x 1.3 = 3 tbs

Wash and clean hands. Put on clean gloves. Wash eggplant, zucchini and peppers (CCP). Cut eggplant and
zucchini lengthwise. Cut peppers into thin strips.
Wash and clean hands. Put on new gloves. Wash cilantro (CCP) and then chop cilantro.
Wash and clean hands. Put on new gloves. Measure out olive oil, orange juice, orange marmalade, cilantro, and
red pepper flakes into mixing bowl. Mix well. Pour into a 3rd pan.
Add vegetables to marinate, mix well.
Wash and clean hands. Put on new gloves. Label and date. Place in fridge to marinate. Make sure to store near
the top. Fresh produce should be held at a temperature of 41F or lower.
Remove all equipment used to dish area. Sanitize and clean work area.
Once cooked, vegetables should be held at 135F or above.

Gluten Free 28

Food Safety and Sanitation

29 Gluten Free

Gluten Free 30

Food safety we focused on several important parts.

1. Staff hygien. We emphisized on washing hands, changing gloves, avoiding cross contamination while dealing with allergic ingedients.

2. Internal cooking temperature for potentially hazardous foods. Chicken should

reach 165 F, salmon should reach 145 F and each food should hold its internal temperature for 15 seconds. Raw chicken and salmon should be placed away from ready
to eat food!

3. Peanut in the rice noodle is allergic ingredient, so FOH should make a note to customer who has concern for peanut allergy. BOH should change the equipment and
send them to wash instead reusing them for other items on the menu.

4. Sanitation buckets should be checked after a period of time for its effectiveness.

5. Time and temperature control: The rice noodle and quinoa need to be cooled
down ASAP and be held below 41 F. Chicken and salmon should be held above
140 F and vegetable should be held above 135 F.

31 Gluten Free

Gluten Free 32

Purchase Order / Food Costing

33 Gluten Free

Food Items
Item name

Sysco item
number

Case
cost $

Amount to
order

Amount
actually
needed

Actual
Food
Cost $

Yield %

Chicken Bnls Sknls Brst

Signat

7447667

53.94

24 / 6 oz

4 lb

24

100

Salmon Atl Fil Skls 3-4 # Frsh

1275136

66.05

1 / 5 LB

3.9 lb

51.52

100

Cilantro Clean Wash Fresh

Herb

2219095

7.90

2 / 0.5 LB

5.6 oz

11.06

75

Garlic Clove Fresh Jumbo

1158229

17.40

1 / 5 LB

4 oz

90

Eggplant Whl Fresh

1060623

48.70

1 / 18 CT

3.2 CT

8.7

81

Squash Zucchini Lg Frsh

1945831

14.85

1 / 5 LB

2.05 LB

6.1

95

Pepper Red Bell Fresh Med

1242627

19.40

1 / 5 LB

1 LB

3.88

65

Pepper Yel Bell Fresh

1580224

53.45

1 / 25 #

0.76 LB

1.63

83

Tomato Bulk #2 Loose Fresh

2055713

20.60

1 / 25 LB

1.1 LB

91

Olive Kalamata Pitted

5429766

109.35

4 / 4.4 LB

1.2 oz

0.47

95

Onion Red Med Frsh Ctn

8877748

16.40

1 / 25 LB

16 oz

0.67

89

Speamint Fresh

6238315

17.35

1 / 1 LB

3 oz

3.25

bunch / 0.5
Cup

Lemon Ch Fresh

2252070

50.60

1 / 200 CT

1 CT

0.26

3 tbs juice /
ea.

Lime Fresh

1317171

8.65

1 / 5 #

14 oz

1.52

2 tbs juice /
ea.

Papaya Fresh

1290485

77.65

8 # / 5-8 CT

2 LB

19.42

4-5 cups / ea.

Oil Olive Extra Virgin Italy

4497301

37.9

1 GAL / ea.

12 oz

3.56

100

Gluten Free 34


Spice Ginger Ground

5228887

21.30

6 / 1 LB

oz

0.06

100

Item name

Sysco item
number

Case
cost $

Amount to
order

Amount
actually
needed

Actual
Food
Cost $

Yield %

Spice Pepper Black Coarrse

Grnd

5229273

19.20

6 / 1 LB

0.8 oz

0.16

100

Spice Pepper Red Crushed

9806423

12.13

6 / 13 oz

0.57 oz

0.09

100

Spice Pepper Cayenne Grnd

5229406

55

3 / 4.5 LB

0.1 oz

0.03

100

Spice Coriander Grnd

5228671

12.94

6 / 14 oz

0.09 oz

0.02

100

Spice Salt Sea Coarse

3895752

15.60

1 / 35 oz

0.47 oz

0.21

100

Quinoa Grain Wht

7358464

138.14

12 / 2 LB

16 oz

5.8

100

Noodle Rice Stick Thai Med

5807623

57.40

30 / 14 oz

16 oz

2.2

100

Cheese Feta Crumbled

0135632

51.00

2 / 5 LB

8 oz

2.55

100

Item name

Sysco item
number

Case
cost $

Amount to
order

Amount
actually
needed

Actual
Food
Cost $

Yield %

Tea Iced Mango Her Majestys

5502166

98.60

24 / 4 oz

4.2

Band Napkin Burg 6x1.5 inch

0042051

30.95

1 / 2500 CT

40

0.5

Non-Food Items

35 Gluten Free

Dish Price
Rice Noodle Salad $1.645 / ea.

Quinoa Greek Salad $ 0.69 / ea.

Chicken $ 2.32 / ea.

$ 3.965

$ 3.01

Salmon $ 4.12 / ea.

$ 5.765

$ 4.81

Vegetables $ 1.93 / ea.

$ 3.575

$ 2.62

Total 6 meals = $ 23.745 $ 23.745 / 6 = $ 3.96 $ 4

Average food cost for one dish around is $ 4, so we charge $8 per dish for our prix fixe menu.

Gluten Free 36

Staffing / Production Schedule

37 Gluten Free

Gluten Free 38

39 Gluten Free

Meeting

Prepare
Quinoa (2
2/3 cups
dry)

Juice Lemon
(1) while
Quinoa is
Cooking

Finish
Quinoa
Preparation
Bring to
Christina

10:40

10:50

11:00

11:10

9:45

Kayla:
Runner

Chop Red
Onions (4)

Place
chicken in
marinade,
place in
fridge

Prepare
Chicken
Marinade

Meeting

Hannah:
Expo

Chop
Papaya (1)

Place
Salmon in
marinade,
place in
fridge

Prepare
Salmon
Marinade

Meeting

Meghan:
Line Cook

Chop
Peanuts (1
cup) Bring
to Zoe

Place
Veggies in
marinade,
place in
fridge

Prepare
Veggie
Marinade

Meeting

Stephanie:
Line Cook

Chop Feta
(1/2 lb)
Bring to
Christina

Finish Rice
Noodles and
bring to Zoe

Prepare
Rice
Noodles (1
lb)

Meeting

Leslie:
Server

Place olives
in ninth pan
and bring to
Christina

Finish
chopping
tomatoes
and bring to
Christina

Chop 1 lb of
tomatoes

Meeting

Megan:
Cashier

Check in
with
Christina or
Zoe

Prepare
Dish Area:
Check Dish
washer
temperature,
Prepare
Sinks,
Prepare
Sanitation
buckets (4)

Meeting

Rachael:
Cleaning
Steward

Chop Mint (2
bunches)

Slice
Eggplants
(2), Slice
Yellow
Peppers (2)

Chop
Cilantro (2
cups plus
1/3),
Veggies
Meeting- Go
Over Menu,
Ingredients,
Allergens,
Duties.

Christina:
BOH

Prepare
Hotel Pans
with Ice

Meeting Go Over
Menu,
Ingredients,
Allergens,
Duties.
Slice
Zucchini (1
lb), Slice
Red
Peppers (2)

Chop 2
bunches of
Mint,
Veggies

Zoe:
BOH

Check in
with BOH,
Change out
front
annouceme
nts

Stock Front

Prepare
Tea,
Prepare Ice
Bucket

Meeting - Go
Over Menu,
Ingredients,
Allergens,
Duties.

Chop
Veggies,
Get water
boiling

Drew:
FOH

Gluten Free 40

Continue
Service,
continue
running
food.

Run orders
Service
to BOH, run
call out
food to FOH.
orders in
Specify any
order
special
received,
instructions prepare food
to food Expo
container.
Assure Food
Container is
clean before
it is sent out,

11:40

11:50

Run Food to
front to taste

11:30

Continue
Preparation
of Quinoa
Salads

Bring
Onions to
Christina

Stock Prep
Area (to go
boxes)

Hannah:
Expo

11:20

Kayla:
Runner

Continue
Preparation
of Rice
Noodle
Salads

Prepare
Rice Noodle
and Quinoa
Salad
Orders

Bring
Papaya to
Zoe

Meghan:
Line Cook

Continue to
stay on top
of grill.

Prepare all
Meat and
Vegetable
orders on
the grill.
Everytime a
serving is
ordered,
place 1
more on the
grill.

Start
Cooking
Chicken (2),
Salmon (2)
and
Vegetables
(2)

Prep Grill

Stephanie:
Line Cook

Continue
service

Take
Orders,
Prepare Tea
orders and
deliver
beverage
orders.

Prepare
utensils for
easy reach,
as well as
straws

Return up
front, check
in with Drew,
Double
check all
stocked
items in
FOH

Leslie:
Server

Process
payment.
DO NOT
TOUCH
OUTGOING
ORDERS,
DO NOT
TOUCH
BEVERAGE
S. Money is
dirty only
handle
payment.
Continue
taking
payment

Count In
cash drawer
and check in
with Cat.
Place survey
sheets.

Check in
with Drew,
Stock front
as needed.
Check
beverage
count in
fridge.

Megan:
Cashier

Maintain
dish
washing flow

Check
sanitation
buckets.

Check in
with BOH
manager if
there are
any
inadequate
temperature
s

Time/Temp
Log

Rachael:
Cleaning

Monitor and
delegate
tasks

Assemble
Quinoa
Salad, Split
into 2 third
pans. Label
and date
and place 1
third pan in
the fridge.
Check in
with FOH
manager to
discuss food
products
and giver
the okay
for open
business

Check in
with Onions

Christina:
BOH

Monitor and
delegate
tasks

Assemble
Rice Noodle
Salad, Split
into 2 third
pans. Label
and date
and place 1
third pan in
the fridge.
Verbalize
final
summary of
goals and
products to
staff
members
before
production
begins.

Check in
with Papaya

Zoe:
BOH

Monitor and
delegate
tasks

Check in
with BOH to
discuss final
food
products
and start of
service.

Continue
Stocking
Front, brief
Leslie and
Megan.
Explain
Survey
sheets to
Megan.
Check in
with BOH

Drew:
FOH

41 Gluten Free

Run Food

Run Food

Run food

Run food

Run food.

Sweep
through front
kitchen

12:10

12:20

12:30

12:40

12:50

1:00

12:00

Kayla:
Runner
Continue
running food

Assist in
sanitation of
handles on
fridges,
cabinets and
equipment

Finish last
orders, make
sure all
orders get out

Continue
service

Continue
service

Assist in
replenishing
food items as
need be.
Continue
service

Hannah:
Expo
Continue
service

Finish
Preparing
Family Meal

Finish last
orders, Begin
to prepare
Family Meal

Continue to
prepare
orders

Continue to
prepare
orders

Continue to
prepare
orders

Meghan:
Line Cook
Continue
preparation of
salads
Continue to
prepare
orders

Clean grill

Finish last
orders, Begin
to prepare for
Family Meal.

Continue to
stay on top of
grill

Continue to
stay on top of
grill

Continue to
stay on top of
grill

Stephanie:
Line Cook
Continue to
stay on top of
grill
Continue to
stay on top of
grill

FOH Deep
Cleaning Duty

Take in final
orders and
then close
FOH

Continue
service

Continue
service

Continue
service

Continue
service

Leslie:
Server
Continue
service

Sweep
through FOH,
Assist in FOH
Deep
Cleaning
Duty.

Wash hands.
Close Kitchen
Caf. Sanitize
all counters
behind and in
front of
serving area.
Put away all
relevant
condiments.

Continue
taking
payment

Continue
taking
payment

Continue
taking
payment

Megan:
Cashier
Continue
taking
payment
Continue
taking
payment

Finish up final
dish washing
needs

Maintain dish
washing flow

Check
Sanitation
Buckets,
Time/Temp
Log
Maintain dish
washing flow

Maintain dish
washing flow

BOH Deep
Cleaning Duty

Rachael:
Cleaning
Maintain dish
washing flow

Check Ice
Machine for
mildew.

Reemphasize
cleaning
duties to staff
members

Monitor and
delegate
tasks

Monitor and
delegate
tasks

Monitor and
delegate
tasks

Christina:
BOH
Monitor and
delegate
tasks
Monitor and
delegate
tasks

Check in with
cleaning
steward

Reemphasize
cleaning
duties to staff
members

Monitor and
delegate
tasks

Monitor and
delegate
tasks

Monitor and
delegate
tasks

Zoe:
BOH
Monitor and
delegate
tasks
Monitor and
delegate
tasks

Check in with
FOH deep
cleaning.

Take ice back

to dish, pour
tea into a 5
gallon
container,
place on ice
bath.

Monitor and
delegate
tasks

Monitor and
delegate
tasks

Monitor and
delegate
tasks

Drew:
FOH
Monitor and
delegate
tasks
Monitor and
delegate
tasks

Gluten Free 42

Check in
with BOH
manager

Assist in any
further clean
up details

1:10

1:20

Kayla:
Runner

Assist in any
further clean
up details

Clean and
sanitize all
surfaces

Hannah:
Expo

Assist in any
further clean
up details

Clean and
sanitize all
surfaces

Meghan:
Line Cook

Assist in any
further clean
up details

Clean up
family meal
items

Stephanie:
Line Cook

Assist in any
further clean
up details

Check in
with FOH
manager

Leslie:
Server

Assist in any
further clean
up details

Sanitize
counter tops
in the FOH

Megan:
Cashier

Christina:
BOH

Zoe:
BOH

Check all
Check all
areas in
areas in
BOH to
BOH to
ensure
ensure
proper
proper
sanitation
sanitation
and clean up and clean up
Assist in any Finalize that Finalize that
further clean
tasks are
tasks are
up details
completed
completed
and give the and give the
okay to
okay to
leave.
leave.

Check in
with Zoe or
Christina to
let them
know if you
need help.

Rachael:
Cleaning

Check all
FOH to
ensure
proper
sanitation
and clean
up.
Finalize that
tasks are
completed
and give the
okay to
leave.

Drew:
FOH

KAYLA
Quinoa for Quinoa Salad
Equipment Required: Pot, measuring cups and spoons, manual juicer, third pan
Recipe Scaled to make 20 servings of 5 oz

Ingredients:
2 2/3 cups of quinoa
2 Tbs Olive Oil
Juice of 1 lemon
Salt and Pepper

1. Clean and wash hands. Fill a pot with 5 1/3 cups of water. Boil the water and add 2 2/3 cups of quinoa.
Cook approximately 15 minutes. Please stirring constantly.
2. Clean and wash hands. Put on new gloves. While the quinoa is cooking, juice one lemon.
3. Toss the quinoa with 2 tbs olive oil, lemon juice, 1 tspn salt, tspn pepper. Season well. Place in a
third pan, label and date, bring to Christina. Quinoa (RTE and PHF) should be held at 41F or lower.
4. Bring all equipment back to dish. Clean and sanitize area.

43 Gluten Free

HANNAH: TASK 1

Preparation of Cilantro Marinated Chicken
Equipment needed: Cutting board(s), Knife(s), measuring cups and spoons, mixing bowl, 1 3rd pan
Recipe scaled to make 13 ~5oz servings/ 65 oz total

Ingredients:
4 lbs boneless/skinless chicken breast (~ 13 chicken breasts)
1/4 cup plus 3 Tbs extra virgin olive oil
1/4 cup plus 3 Tbs minced garlic
3/4 bunch fresh cilantro
1 cup plus 1 Tbs Gluten Free sweet chili sauce

1. Do not remove chicken (PHF) from fridge until the instructions indicate so.
2. Wash and clean hands. Put on clean gloves. Mince cup plus 3 TBS of garlic. Place in bowl.
3. Wash and clean hands. Put on clean gloves. Take out the cilantro from the fridge. Measure out of
a cup of cilantro. Place in bowl with garlic.
4. Wash and clean hands. Put on clean gloves. Add cup plus 3 TBS olive oil and 1 cup plus 1 TBS sweet
chili sauce to garlic and cilantro, mix well.
5. Place marinade in a third pan. Remove chicken from the fridge and add to marinade. Mix well to
coat.
6. Discard gloves. Wash and clean hands. Put on new gloves. Label and date. Place in fridge on bottom
shelf to marinate (PHF). Chicken should be held at an internal temperature of 41F or lower.
7. Wash and clean hands. Remove all equipment used to dish area. Sanitize and clean work area.
8. When cooked, chicken should be cooked to an internal temperature of 165F and hold for 15
seconds. (CCP)



HANNAH: TASK 2

Chop Red Onions
Equipment needed: Cutting board, knife, 2 ninth pans

Ingredients: 4 red onions

Wash Hands. Put on clean gloves. Chop the 4 red onions (RTE). Once all onions have been chopped, split the
amount into half and place into 2 ninth pans, label and date, bring one to Zoe and one to Christina.
Temperature should be held at 41F or lower. Remove all equipment used to dish. Sanitize and clean work
area.

Gluten Free 44

MEGHAN: TASK 1
Prepare Salmon Marinade
Recipe scaled to make 13 servings
Equipment required: Cutting board(s), measuring cups and spoons, mixing bowl, 1 3rd pan.

Ingredients: 13 salmon fillets
cup plus 1 Tbs soy sauce
cup plus 1 Tbs rice wine vinegar
3 Tbs White sugar
3 Tbs veg oil
3 tsp mustard powder
3 tsp ground ginger
3 tsp ground black pepper

1. Do not remove salmon (PHF) from the fridge until the instructions indicate so.
2. Wash and clean hands. Put on new gloves. Measure soy sauce, rice wine vinegar, sugar, oil, mustard
powder, ginger and black pepper into a mixing bowl. Mix well. Pour into a third pan.
3. Remove salmon from the fridge and add to marinade. Mix well to coat.
4. Discard gloves. Wash and clean hands. Put on new gloves. Label and date. Place in fridge on bottom
shelf to marinate. Salmon should be held at an internal temperature of 41F or lower.
5. Wash and clean hands. Remove all equipment used to dish area. Sanitize and clean work area.
6. When cooked, salmon should be cooked to an internal temperature of 145F for 15 seconds.



MEGHAN: TASK 2
Peel papaya for Rice Noodle Salad
Equipment needed: Cutting Board, Knife
Ingredients: 2 Papayas
1. Wash hands. Put on clean gloves. Peel the papaya. (RTE) Remove the seeds. Cut the papaya into
quarters lengthwise and thinly slice crosswise. Place in a sixth pan, label and date, bring to Zoe.
Temperature should be held at 41F or lower.

45 Gluten Free

STEPHANIE: TASK 1
Prepare Marinade for Spicy Orange and Cilantro Marinated Roasted Vegetables
Recipe Scaled to yield 13 ~5oz servings

Equipment required: Cutting board(s), knives, Measuring cups and spoons, mixing bowl, 1 3rd pan.

plus 2 Tbs cup olive oil
1/3 cup orange juice
1/3 cup orange marmalade
1/3 cup chopped fresh cilantro
3 Tbs red pepper flakes

1. Wash and clean hands. Put on new gloves. Take cilantro out of fridge. Measure out 1/3 cup cilantro.
2. Wash and clean hands. Put on new gloves. Measure out olive oil, orange juice, orange marmalade,
cilantro, and red pepper flakes into mixing bowl. Mix well. Pour into a 3rd pan.
3. Wash and clean hands. Put on new gloves. Remove the sliced eggplant, zucchini and red and yellow
peppers from the fridge.
4. Add vegetables to marinade. Mix well. Label and date pan and place in fridge to marinate, on the top
shelf. Temperature should be held at 41F or lower.
5. Remove all equipment used to dish area. Sanitize and clean work area.





STEPHANIE: TASK 2

Chop Peanuts for Rice Noodle Salad
Equipment needed: Cutting board, food processor or knife


Ingredients: 1 cup salted peanuts

Wash Hands. Put on clean gloves. Coarsely chop peanuts(RTE). Place in a ninth pan, label and date, and bring
to Zoe. Take cutting board and equipment back to dish. Clean and sanitize work area.

Gluten Free 46

LESLIE: TASK 1

Prepare Rice Noodles
Papaya Shrimp and Rice Noodle Salad : 1 serving = 5 oz
Recipe standardized to make 20 5 oz servings

Equipment required: pot to boil noodles, large bowl, measuring cups and measuring spoons, whisk, 1 third
pan, drainer.

Ingredients:
2 tsp salt
1 tsp black pepper
1 lb of rice noodles
cup of lime juice
cup of soy sauce
4 TBS light brown sugar
4 TBS olive oil
1 tsp cayenne pepper

1. Wash and clean hands. Pour water into a pot. Bring the water to a boil. Add noodles once boiling, cook
rice noodles until al dente according to package instructions, drain.
2. Wash hands. Put on clean gloves. In a large bowl, whisk together the lime juice, soy sauce, sugar, olive
oil, and cayenne pepper, salt and pepper. Add drained noodles (RTE and PHF) and mix well. Place in a
third pan, label and date and bring to Zoe. Temperature should be held at 41F or lower.



LESLIE: TASK 2
Chop lb of Feta Cheese
Equipment needed: Cutting board, knife

Ingredients: lb Feta Cheese

Wash and clean hands. Put on new gloves. Crumble the feta cheese (RTE and PHF). After crumbling the
cheese, place in a ninth pan, label and date. Bring to Christina. The temperature should be held at 41F or
lower (CCP). Take cutting board back to dish, clean and sanitize work area.

47 Gluten Free

MEGAN: TASK 1

Chop 1 lb of Tomatoes
Equipment needed: Cutting Board, Knife

Ingredients: 1 lb of Tomatoes

Clean and wash hands. Put on new gloves. Wash the tomatoes (CCP) and then chop the tomatoes (RTE and
PHF). Place in a sixth pan, label and date and bring to Christina. Temperature should be held at 41F or lower.
Bring equipment back to dish, clean and sanitize work area.




MEGAN: Task 2

Prepare 2 handful of black kalamata olives
Equipment needed: ninth pan

Ingredients: 2 handful of black kalamata olives

Wash and clean hands. Put on new gloves. Place 2 handfuls of black kalamata olives into a ninth pan. Label
and date and bring to Christina. Temperature should be held at 41 or lower.

Gluten Free 48

Rice Noodle

Ice
Ice

Chicken

Salmon

Quinoa

49 Gluten Free

Baked Vegetables

Shallow pan

Gluten Free 50

Marketing / Advertising

51 Gluten Free

Gluten Free 52

Gluten Free:

THE
MENU

W EDNESDAY

11/13/13

ASU CAF
WHEN: 11:40-12:50 P.M. WHERE: NHI-1 BUILDING
Pri-Fixe Menu: $8.00
Choose a BASE and a TOPPING
Bases include: Quinoa Salad or Rice Noodle Salad
Toppings include: Cilantro Marinated Chicken, Asian Marinated Salmon,
or Spicy Orange Marinated Roasted Vegetables

53 Gluten Free

Campaign: Gluten Free

Most Effective Vehicles: Mass email to the students and staff, flyers posted at
buildings and restaurants around the Downtown Campus, word of mouth, sample
menus passed out

Our marketing campaign is Gluten Free. Its a specific theme in relation to the
menu items that will be offered. Our target market of customers will be Arizona State
University students as well as the staff members. To gain recognition to this market of
customers we will utilize the email service to contact mass students and staff. Also, a
flyer will be posted around campus including main buildings and near by restaurants.
Sample menus will also be passed around to inform the potential customer of the
product and highlight the qualities of gluten free meals. Lastly, our group members will
spread the word of our menu by word of mouth. All of these methods are fairly quick,
easy, and inexpensive. Incorporating all methods will adequately ensure that our market customers will be informed as to the what, when, where, and why of our production day menu.

Gluten Free 54

Quality Improvement Measures

55 Gluten Free

Gluten Free 56


The tool that our group decided to use for the satisfaction tool was an online
survey via the website www.surveymonkey.com. This seemed like the best option since
we could easily send out a mass email to our customers and tabulate quick, easy to
read results. The results were neatly organized by each question and the statistics of the
feedback. Comments for each question were also included if the customer wanted to
write more in depth feedback.

We received 6 responses out of 11 customers that we emailed. Overall, the feedback was very positive. No one answered below satisfaction. Majority of the responses
were satisfactory or above satisfactory. Customers did leave various comments and
feedback. Some customers commented on how the rice noodles were a little bit too
spicy. Another comment was referring to the portion size and that it could have been a
little larger. Yet, one customer mentioned that they did feel the meal looked small, but
after they had consumed it they were completely satisfied and full. As far as nutritional
value satisfaction, guests were very please that all the ingredients were whole and on
the healthy side. The best feedback was on the quinoa salad and the chicken. Customers commented that the quinoa salad could have been a meal in itself it was so good.
This tool was very useful to gain statistics and written feedback from our customers on
our groups production day. From the feedback our group would probably alter the
portion size and/or price of the meal. Also, our group would adjust the spiciness of the
rice noodle so it could appeal to a broader customer base. From all the comments and
results, our group is pleased with the outcome of our production day.

57 Gluten Free

Gluten Free 58

59 Gluten Free

Gluten Free 60

61 Gluten Free

Gluten Free 62

Summary of Project / Experience

63 Gluten Free

Gluten Free 64

Summary of Experience

The learning outcomes of this project were met by all group members by cohesively working together; All teammates input was considered together and decisions made so that everyone
was satisfied. The decision to implement a gluten free menu came about from brain storming on
themes relevant and interesting to the group as a whole. One of our team members recently began
consuming gluten free and as it is a current popular decision among the public, we chose this as
our theme. We wanted our menu to be interesting and show the public that gluten free still provides a balanced and varied diet, therefore we chose to introduce grain options in a cold salad with
the choice of a hot meat or vegetarian topping.

We had originally chosen a buffet theme, and slightly different recipes than the ones we actually produced. However, as we were the last group to produce, we were able to observe the production of the groups ahead of us. These observations led us to change our menu to a prix fixe and
simplify a bit our recipes, while still meeting objectives.

Other than deciding to switch our service type to pre-fixe, we brainstormed on the best way
to market to our customer base. Overall our customers were students and staff members from
Arizona State University. Our group decided that flyers should be made and posted in the busy
areas of campus. Also, a mass email containing the flyer and a small narrative should be sent out to
the list serves, mainly of our fellow dietetic students. These two marketing methods alone reached
out to a large amount of potential customers. Finally, our group used to good old-fashioned way
of word of mouth. We told our classmates and peers about the upcoming menu in hopes that it
would spread around to others. In retrospect, another tool that could have been utilized is social
media; include Facebook, Twitter, or Instagram.

Based on a forecasted number to serve, given by Chef Kent, and the aid of food pro, conversion factors were calculated and the recipes were standardized to serve 40 people. With this information, yields of edible portion was also calculated and formed the basis of the food order, as well
as cost. Sale price was calculated by the average of the six possible combinations of entrees.
The production sheet was by and large the most time consuming aspect of the project, besides all
that went into the food order. The production sheet is very important because it determines the
pace of work, and the success essentially of the group. The more detailed the sheet, the better and
it was very important to also think ahead and predict foreseeable roadblocks, and how to work
around them. Not only is the production sheet itself invaluable, but also the choices involved in
staff. As we were able to observe our class mates this semester, it was fairly easy to know which person to place in which position. We feel our staffing decisions made production flow and allowed
the day to run smoothly.
65 Gluten Free


Results and feedback were a huge help in discovering what customers were pleased with and
what customers felt like could have been different. After all, business is all about appealing to the
customer to maintain and increase business flow. Our group used www.surveymonkey.com as a
source to generate an online survey that could easily be sent out to those customers who provided
us with their emails. The feedback was really useful and overall positive. The only comments as to
what to change were the portion size/price point and the spiciness of the rice noodle dish. This tool
was very helpful and could have been applied in the future if we had to redo a production day.

The most valuable positive aspect of this project was the team work. With such a big workload, this project would have been very time consuming alone but working together made it much
more manageable. We also each had to be on top of our work and we needed to work together
as many parts of the project flowed together, and could not be continued without the work of one
or two of the group members. This project also required much critical thinking, and realistically
placed us in the shoes of a food service manager. We learned much more on production day than
any other experience during the entire semester.

Thankfully there were not many negative aspects of this project. As iterated above, we
worked together as a team and this eliminated many of the possible negative aspects. Our classmates were also all very hardworking, considerate and responsible individuals which also removed
negative incidents.

There were not many unforeseen occurrences; we knew a full week in advance that we
would be missing a classmate and were able to adjust production accordingly. On production day,
Chef Kent was unable to procure the yellow peppers, but we were easily able to substitute red peppers. We had also planned ahead and purchased a gluten free sauce that we were able to use versus
the sauce Chef Kent had procured; it did not specify gluten free and we did not want to take the
risk. Production went smoothly until about 5 minutes before opening, when we realized we had
not accurately measure proportion size for each salad and would probably run out. We were able
to shift staffing around and worked with only one line cook while the other worked as a prep cook
and prepared more of both salads.

We would not do much differently besides one detail; in retrospect we should have all gotten
together and cooked the salads together so that we could be clear and sure on portion size. Only
one member actually made the salad, and while she did weigh the entirety of each salad, she did
not weigh and we did not think to weigh out individual portions. If we had all been there we would
have realized how little in reality our yield was, and could have adjusted it. However, this oversight
made us learn!

In conclusion, this project really forced us to all come together and to produce a well

Gluten Free 66

thought out final product. We all collaborated as a group and valued each others input. Compromise and decision-making were a big part of this project, and all the efforts put into it really allowed
us to get a feel of what goes into a production in foodservice. This project was a huge learning experience and a successful one at that.

67 Gluten Free