standardized recipe project section 2

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FOOD PRODUCTION & MENU PROJECT GUIDELINES

(Five Sections) – 200 points total for a Team grade

THURSDAY

To get the most benefit from this project:

DO IT RIGHT THE FIRST TIME!!

First, agree as a team, on your definition of EXCELLENT WORK!!

Assign (a) leader/s per section (see Team norms form)

Start early – Work in increments, individually, then as a team – Finish well!

This is NOT a MIDNIGHT paper – give yourselves plenty of time to review your work.

“Shared folder” – Google Doc?(MAC or PC) Drop Box? Others

Consider this project as being turned in to Corporate Office. PAY ATTENTION TO DETAILS!!

PLEASE NOTE THAT THE GUIDELINES HAVE BEEN CHANGED. FORMATS OF PRIOR SAMPLE REPORTS on BLACKBOARD (BB) MAY NOT BE 100 % CONSISTENT WITH THE CURRENT INSTRUCTIONS.

For all your work, all submissions must be done on Blackboard by the deadline.

 Please use Arial font size 11 or bigger

 PLEASE TURN IN ONLY WORD.DOC and EXCEL SPREADSHEETS.

NO PDF FILES NOR ZIP FILES PLEASE!

This will allow me to open the file and annotate (give comments as feedback).

Label your documents accordingly. For example:

A Section 2 report coming from Team 1 from the HRT 2760 01 section should have

the FILE NAME

Project2760 01 T1 Sec 2 Word (combine all word.doc files under 1 file name)

Project2760 01 T1 Sec 2 Excel (combine all excel files under 1 file name)

 Change the file name accordingly when you turn in Sections 1, 3, Sections 4 and 5 of the report.

 Ensure that unnecessary portions of the document are deleted before submission for easier reading, since most documents auto-fit when opened in BB.

For your first submission, please include the following:

(using one word.doc file name)

Page 1 that indicates

a. team number

b. names in alpha order

c. current semester and year

d. Course number and section

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Beginning on Page 2, include your

Team Norms and

Two - column listings (in full sentences) of Team members’ Positive/Negative traits (what you want to see/ not want to see from team members and Team Members’ Strength/ Weakness)

The next few pages should include Section 1 of the project: Starter, Entrée, Dessert

If modifying the recipe, provide original and modified recipe indicating the word “modified” on the top right corner of the page

Finally, provide your first Reference page (you will build on this as you move along in the project)

I base part of your section 1 score on your ability to follow these instructions! To ensure accountability and facilitate checking back, please make sure that the initial of the team member who worked on each document is indicated at the bottom of each page, on the right side.

In this project, you will work on the succeeding parts based on your prior work. It is important to make wise choices for Section 1. What theme and menu you decide on Section 1 is locked in once you turn in Section 1.

Please know that every time you turn in a part of the assignment, I consider it to be your BEST and FINAL WORK. While I will make myself available to guide you on your work, in a timely fashion, your team is responsible for the ACCURACY and COMPLETENESS of your submission. Please re-read instructions and pertinent checklists before turning in work.

If after I mark your work on blackboard you see markings of RE-DO, this means that you will have to RE-DO that part so that you do not carry over the same mistake/s to the next parts of the project. You may review the Re-Dos with me so that I can let you know if you are on the right track. RE-Dos will not be graded!!

Please remember that assignments turned in late, but within 24 hours of the due date and time can earn up to 60% of the possible points. Assignments turned in later than 24 hours, but within 48 hours of the due date and time can earn up to 50% of the possible points. I do not accept assignments beyond 48 hours of the due date and time.

To make productive use of your time and mine, I will respond to questions posted on the Blackboard Discussion Board ONLY, no later than 5 pm of the day before the deadline of each section of the project. This way, you can manage your time better and there will be no “emergency” on my part.

Section 1 Due Date: Thursday, Sept 17 (session 5) 20 points

Decide on a theme that is unique from other teams in the class. Let me know as soon as you have made a choice. Select a three course meal menu, using three corresponding recipes that you might see served in a table-service restaurant e.g. Restaurant at Kellogg Ranch .Consider recipes that will provide a variety of texture, flavor, color and temperature that you can prepare in a commercial kitchen, and served a la carte. In addition, select recipes that you can imagine preparing for a large

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group, like a banquet of 100. When possible, use commercial recipes from commercial sources. Your menu must include:

1 starter (appetizer or soup or salad)

1 entrée with 1 side only (optional) (Start here!) 1 dessert

IMPORTANT: Final selections must satisfy the requirements of Section 3 (see page 7) and allow you to compute for the 3 types of Yield % 100 %, > 100%, < 100%

Copy each recipe as a Word document, properly citing the source of each recipe on the bottom of the page. Follow the instructions on complete, APA-approved, full citations in the pages following this project section.

If you need to modify a recipe (see note on Modification, p 10), mark the modified recipe with “Modified” on the top right corner of the page. If you choose to add a side for the entrée, plan on one (1) simple side dish. Arrange your recipes in the order of the meal, placing the modified recipe in front of the original recipe. On each recipe, identify (highlight with yellow) the number of portions each recipe yields and the portion size that the recipe suggests, if present.

Provide a reference list and include every recipe’s full citation on the list. Title the page References (centered) and list the recipe citations in alphabetical order. You will build up the Reference page during every submission.

To facilitate your work and make this project enjoyable, start by using commercial recipes. This means a recipe written for use in a food and beverage operation. Commonly, a commercial recipe will show a yield (number of servings) AND a portion size (at least for the primary menu ingredient). It will use commercial terms, such as “hotel pan” instead of “baking dish” or “sheet pan” rather than “cookie sheet.” It will usually discuss preparation time estimates and cooking times. It may include sanitation reminders. Finally, in the preparation instructions, the last steps discuss how to portion, plate, and garnish a single serving of the menu item.

There are many web sites for obtaining recipes. Unfortunately, the authors design most of these “common” recipes for entertaining at home. Certainly, you may consider using these common recipes, but you either need to be comfortable with a commercial kitchen or very adept at converting a recipe written for home-use into commercial kitchen standards (you will do this in Section 2).

A common (home-use) recipe usually states a yield, but frequently omits portion size. It rarely discusses preparation time or sanitation reminders. It frequently uses common terms for home utensils and cookware, rather than terms associated with commercial operation. The greatest challenge is that the author writes the recipe as if you were going to invite seven friends over, make a recipe that serves eight, and simply place a large platter of food on the table. In a commercial recipe, the preparation instructions must lead to the portioning, plating, and garnishing of a single serving, made to order.

It is not necessary to select recipes with 27 ingredients and/or 38 procedural steps. However, one or two-item/two-step recipes are not acceptable either. Total ingredient count for all 3 recipes can range from 18 to 21 to be manageable, but not including salt and pepper. Avoid recipes with ingredients unfamiliar to you and/or not listed in the Book of Yields or on the RKR Food Prices spreadsheet! Avoid recipes containing pre-made ingredients (pasta sauce, packaged gravy, etc.)

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Finally, select only recipes designed to yield eight (8) portions. This will facilitate your work since you will need to write your standardized recipes in Section 2 in yields of 8. GO FOR SIMPLER RECIPES, DONE WELL!!

Questions to ask:

Are all ingredients listed found in The Book of Yields or on the RKR Food Prices spreadsheet?

Can you purchase every ingredient at any major grocery store?

Are all ingredients listed items that a commercial operation would purchase?

If any answer is “No,” find another recipe! This will facilitate your work later!!

Section 1 Scoring Guide % of Points Points

Project - Section 1 Grade Possible Earned

Late? Followed instructions?(points deducted)

Cover page, Team norms pages included 10.0% 2

Three courses are clear 5.0% 1

Menu guidelines met 5.0% 1

All recipes present; in order; No unusual ingredients

40.0% 8

Recipe yields identified, All yields in 8 10.0% 2

Full APA citation on each recipe 20.0% 4

Reference page started 10.0% 2

Total 100.0% 20

Section 2 Due Date: Thursday, Oct 22 (session 10) 100 points

DO IT RIGHT THE FIRST TIME!! START EARLY, END WELL!! PAY ATTENTION TO DETAILS!! – If in doubt – ASK! If it does not make sense – REVIEW then REVISE as a team A standardized recipe is one designed for use in a commercial kitchen. Standardization generates recipes that are all in the same format. Standardized recipes make it easier for staff to learn because they see the same set up for all recipes.

Using the Excel file titled RecipeCostingWorksheet276 on Blackboard, write a standardized recipe for each of your recipes in section 1 (usually three to four recipes). Re-arrange the procedures, if necessary, according to the use of ingredients in the recipe. Number the procedures/steps. After developing the standardized recipe, cost each recipe using the second worksheet in the same workbook. Both worksheets in the Excel workbook describe how to fill in each section of the worksheet. Look for the instructions to the right of each worksheet table. I will discuss the procedures in class, as well. In addition, you will find the Costing Worksheets at the back of the Book of Yields very helpful.

Write recipe quantities to yield eight portions. Show the portion sizes of each menu item, or at least of the primary ingredient. On the Ingredients list, record each ingredient’s detailed (size, color, type, etc.) descriptive information from general to specific (for example, Basil, fresh, leaves; Onion,

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red, medium; sliced; or Pepper, black, fresh, coarse ground). Fill in the amount needed and the unit of measure (U/M). Use units of measure that any kitchen staff member can perform using standard kitchen tools and equipment.

If necessary, modify the preparation instructions so that anyone with basic kitchen knowledge can produce your desired results. In addition, the procedures must lead to an individual, garnished plate rather than a batch of eight servings (restaurants usually serve one portion at a time!). A ONE PLATE UP!! Include this as the last step in your recipe.

At the bottom of each standardized recipe, where it states Source, type in a complete, APA- approved citation. This provides the reader with the source of the original recipe. In a commercial kitchen, standardized recipes are “stand-alone” documents, not pages in a book. Therefore, the original author or source must get credit for the work, even though you are modifying it to meet the standards of the Restaurant at Kellogg Ranch (RKR) For writing citations, see my reminders on pages 8-10. You have also have a link to APA Style Guide Online under Web Links on Blackboard.

COST EACH RECIPE. To facilitate your work, complete your computation sheets first before filling out your recipe & cost worksheet. Behind each cost sheet in Section 2, include computation pages clearly labeled and showing all of your step-by-step work with each ingredient in the order of use in the recipe. Include complete information from the RKR Inventory on Blackboard. If the information is not on Blackboard, you may use information from retail stores online. ( in this order of priority!). DO NOT USE the prices in the Book of Yields since they are dated already.

Complete all information required on the standardized recipes and cost forms. Should you need to use a retail price, remember to convert it to a wholesale price by multiplying by 75%. On a separate sheet, determine the menu price required for your three-course meal to achieve a 35% food cost of goods sold, then round up to the next whole dollar/competitive price.

Begin section 2 with the suggested menu price sheet. Indicate actual recipe names. Add a short menu description per item. Use the format provided here:

Name of Restaurant (based on theme)

Starter: ______________ $ ____

Entrée: ______________ $ ____

Dessert : ______________ $ ____

Total Menu Price $ ________

Immediately after the menu page, provide a single summary page showing a spreadsheet of your portion cost and selling price for each menu item, in portrait page layout. Use only the template given below. Copy and paste on a word.doc page:

SUMMARY PAGE

(Add more lines if necessary) Name/s of Recipe/s

Cost / portion

+ Q

Computed Menu Price @ 35 % FC

Suggested Menu price

determined by the team

Starter

Entrée (+ sides, optional) (Break down costing if with sides; present total price)

Dessert

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For some menu items requiring “plate up”, you may add more lines to the above spreadsheet if the menu item requires several recipes (e.g. protein + side)

To summarize, Section 2 should have these documents in the following order:

(all documents must be in portrait page layout, except the recipe worksheets!)

1. Suggested Menu price page, indicating total menu price at the bottom 2. Summary spreadsheet page of portion cost and selling price per menu item 3. Menu, in the proper sequence

 using Arial font, size 11 or bigger.

 Remove unnecessary lines, grids from the documents for easier readability .

a. Starter: __________ i. Recipe worksheet (in landscape page layout) ii. Costing worksheet in portrait page layout) iii. Computation sheets (must be done per menu item) indicating the name

of the menu item/s at the top of the page (in portrait page layout). Organize items in the order of listing in the recipe/costing worksheets.

Please see “Project Sec 2 Computation Sheet Sample” for format on Blackboard.

b. Entrée________________(same as listed above) c. Dessert ______________ ( same as listed above)

4. Additional supporting documents: screen shots of pages from retail stores’ websites

showing prices, if any. Highlight the price with a yellow marker (Don’t forget to adjust the retail price to a wholesale price!!) Include the hyperlink of the website in the computation sheet citation.

Section 2 Scoring Guide % of Points Points

Project - Section 2 Grade Possible Earned

Late? Initials on documents? Followed instructions? (points deducted)

Suggested menu price at front Summary page provided

5.0% 5

All recipes & cost sheets present 20.0% 20

All yield eight; portion size correct 5.0% 5

Ingredients (G→S, Amount, U/M) 10.0% 10

Procedures clear (one plate, not batch) 10.0% 10

Costs, conversions accurate; work shown Retail prices x 75 % = wholesale price Supporting docs provided if retail price used

40.0% 40

Proper APA citations on each recipe 10.0% 10

Total 100.0% 100

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Use the sequence below when uploading documents in Blackboard:

 All word documents (1 file)

o Menu page

o Summary page

o Reference page (updated)

o Retail store print outs, if any

 All Excel spreadsheets (1file) in the order of STR, ENT, DES

o Recipe worksheet

o Costing worksheet

o Supporting Computation Sheets

Section 3 Due Date: Thursday, Nov 5 (session 12) 30 points

Prepare a standard purchase specification (SPS) for three (3) food products identified in one or more of your recipes. Select products from each of the following product categories:

1 meat, poultry, fish, or shell fish (except Chicken, ground)* 1 dairy item (except butter)* 1 fruit or vegetable (except spinach)*

*These are the examples available on Blackboard. I will discuss this section in class. There is a Word document on Blackboard, WritingSPS, to use as a template. Please use one page per product/item. Include your reference citation for each item on the same SPS sheet. Scoring: Each SPS has 10 points possible (30 points total) and each SPS should contain at least 10 pertinent product specifications for full credit. Please note, 1 point per page will be deducted from your total potential points for missing citations. For the Section 3 submission, you will need to turn in 1 word.doc file labeled accordingly:

 At least 3 pages of SPS (see product categories above)

 your updated Section 5 (Reference page)

Section 4 Due Date: Thursday, Nov 19 (Session 14) 40 points

PAY ATTENTION TO DETAILS!! – If in doubt – ASK! If it does not make sense –REVIEW then REVISE as a team Using the Excel workbook, RequisitionSheetRKR276 on Blackboard, generate a purchase requisition for all food items required to serve 1000 guests. Separate items by product category. Combine identical items into one-line order but provide the breakdown of actual requirements per recipe item in the next lines. One worksheet in the workbook provides guidelines to each section of the Requisition Sheet.

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Include each item, pack size, amount required and quantity ordered (in appropriate commercial quantities). When necessary, record any information that clarifies the purchase quantity, in the Special Needs column. For example, if you need to order “10 Cases” of an item, I want to read in the Special Needs column what one case contains (for example, 1 case = 88 each). You need not requisition for regular salt & pepper as these are common items included under “Q” cost. Pricing is NOT part of a requisition sheet – this sheet relates to the proper quantity to serve 1000 people, with enough detail in the ingredient line to get the exact product desired! Behind the requisition sheet, include all of your work for each ingredient with information from the RKR Inventory on Blackboard and The Book of Yields. Use the “Project Sec 4 Computation Sheet Sample” on Blackboard for the required format and guidelines. There should be one computation sheet per recipe . All documents must be typed in Arial font size 11 or bigger in portrait page layout. Scoring: This section has 40 points possible. I score your (1) calculations and conversions from the recipe’s unit of measure to the purchasing unit of measure indicated on the computation sheets, (2) classification of products based on categories (3) clear and specific ingredients names (from general to specific) – do not include method of production in the Requisition form, and the (4) quantity information in the “Special Needs” column for undefined containers (case, sack, flat, bag, box, crate, etc.). When a purchase unit of measure is defined by quantity (pound, gallon, liter, dozen), then you may leave the “Special Needs” column blank.

Section 5 Due Date: Thursday, Nov 19 (Session 14) 10 points

Scoring: I will award up to 10 points for a complete and properly formatted Reference list, titled References. Remember to include your textbooks, RKR Inventory on Blackboard, websites of retail stores, personal interviews if any, and cited work and links used for Section 3 (SPS) as references.

PREPARING A REFERENCE LIST & REFERENCING YOUR WORK

A reference list is a list of books, articles, websites, or other sources relating to a subject or topic. We use these in academic writings to show the source of citations and references. The Reference List appears at the end of your work, as an appendix to the main text. Present your sources in alphabetical order, using the last name of the lead author or the organization if the source provides no author name(s).

You must adhere to the guidelines for proper citations to give full and clear information to your readers and to gives proper credit to the authors of the original work. IT IS IMPORTANT TO STICK TO THESE RULES TO AVOID PLAGIARISM. Not citing sources is THEFT of intellectual property and copyright and is an offense.

In hospitality research, we follow the referencing and citation guidelines of the American Psychological Association, commonly referred to as the APA. On the next page, you will see common examples citing the location of recipes. The example citations show what must appear at the bottom of every standardized recipe in the area titled “Source” and on your References list.

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Title your page References (centered). For the list of citations, use the “Align Left” command in Word. Each citation contains sub-sections. End each sub-section with a period, followed by two spaces. End each citation with a period.

Here are samples of the three most common sources: a periodical, a book, and a web citation.

SAMPLE CITATIONS (based on APA) https://www.library.cornell.edu/research/citation/apa

Periodical (journal, magazine, newspaper, etc.)

Quinones, E. (2005). Lamb samosas. Restaurant Hospitality, 89(6), 82.

The recipe is by Ernie Quinones and he published it in 2005. He titled the recipe Lamb Samosas. The title (and subtitle, if present) of a recipe or article begins with a capital letter, but the remainder is lower case unless the title contains a proper noun. Type the periodical name in title case and use italics: Restaurant Hospitality (key words capitalized). The issue is volume 89, issue 6, and the recipe is located on page 82.

Book

Schermerhorn, C. (1993, p. 102). Great American beer cookbook. Boulder, CO: Brewers Publications.

The recipe is by Candy Schermerhorn and it is from a book published in 1993. The book title is Great American Beer Cookbook. Capitalize the first letter of the title (and subtitle, if present), but do not capitalize the remainder of the words unless a word is a proper noun (for example, “American” in this title). A publishing company called Brewers Publications published the book in Boulder, Colorado. Spell the city, but abbreviate the state.

PLEASE NOTE: I know that APA-formatted book citations do not show page numbers. However, with your standardized recipes, please add the page number(s) following a comma after the publication date and within the parentheses. Why?

 Standardized recipes are stand-alone documents in a kitchen. Therefore, they have no reference list attached.

 The reader, then, needs the page number if he or she wishes to view the original recipe. This is the same reason we include full citations on the recipe itself in addition to the reference list.

Website

De Laurentiis, G. (n.d.). Mushroom pesto crostini. Retrieved September 8, 2005 from http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_7801,00.html.

The recipe is by Giada De Laurentiis and it is from the Food Network website. The title of the recipe in the citation, Mushroom pesto crostini, begins with a capital letter, but the remaining letters are lower case unless a word is a proper noun. List the month, day, and year you retrieved the recipe and show the ENTIRE web address. If a reader types in the full web address into his or her address bar, it should take him or her to the page you used. This source lacked a date, so we use (n.d.) for “no date.”

Many non-commercial web sites lack a reference to the origin of the original recipe. Other times, a site may list only the person’s first name, or a goofy email name (like, SpatulaKing), as the submitter.

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I have also seen some submissions by a reader and the reader mentions that the original recipe was from a specific cookbook. Do the best you can with these and see me with specific questions.

Generally, use the organization name instead:

Recipemystic.com (submitted by SpatulaKing). (n.d.). Pizza blah, blah, blah. Retrieved September 8,

2005 from http://www.recipemystic.com/ junkfood/snacksforthecar/12345.html.

Non-commercial web sites frequently lack a reference for the date. Your options are, if present, 1) the date of submission, 2) the web page’s copyright date, or, 3) use (n.d.) for “no date.”

If you are citing from a web site, clear the hyperlink default (remove the underline and change the font size and color to match the remainder of your document).

Citing original recipes or modified original recipes

At times, students desire to use their own original recipes or they wish to modify recipes of family members or friends. Use the following as a guide:

Own recipe:

Lopez, B. (2001). Banana cake with walnuts. Original recipe: Diamond Bar, CA.

Two authors:

Briones, E., and M. Godfrey. (1997) Beer-b-que burger. The Restaurant at Kellogg Ranch, Cal Poly Pomona: Pomona, CA.

Modified recipe:

Guggenheim, L. (n.d.). Creamy chilled cheese cake. Original recipe modified by B. Lopez (2002): Diamond Bar, CA.

Note: modification means you made some major changes on the recipe, e.g. substitution of ingredient/s, portion size, yield, method of production, etc. Re-writing the recipe by numbering the procedures in sequence, adding specifications on the items listed do not constitute modification.

Citing RKR Inventory

In the Reference page

RKR Inventory, December 2019 EOM, Blackboard, HRT 276 - section, Semester, Year

In the Computation Sheets

RKR Inventory, December 2019 EOM, tab page

General Notes:

1. The primary goal is to give proper credit to the original author

2. The reference list is alphabetized using the first letter of the author’s last name or the organization’s name (or, in the case of the same source, the first change in the citation)

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3. When available, the first author is listed as “last name, comma, first initial” – if a source has more than one author, use “last name, first initial, and first initial, last name.”

4. Each sub-section of the citation ends with a period (.), followed by two spaces, ending each citation with a period.

5. Pay attention, above, to when to use capitalization and when to use lower case letters!

6. For a website citation, type the full name of the month retrieved (for example, September, not Sept.)

7. Since you will be providing detailed citations in the computation and recipe sheets, the Reference List should indicate sources in general terms using the APA Citation style.