project

Part One: Menu & Ordering Protocols

Part Two: Receiving, Storing, & Issuing Protocols (found in chapters 13, 15-22)

Part Three: Full paper. Security Protocols (found in chapters 14 & 22) and parts one & two with any needed corrections.

Part Four: Project team member review grade. To receive a 100 grade in this category, students must receive a 100 grade on their review from their partner and in addition must post a review  of  their partner. Posting a project partner review is 50% of this grade.

Details:

Part One:

Menu & Ordering Protocols (Part one should be no less than eight pages.)

List all details, including purchasing specifications for all for all items of a six-course meal for 200 guests for Mr. Hallman’s upcoming “Instructor of the Year” dinner, to be held at Queen Elizabeth’s personal estate at Balmoral Castle in Aberdeenshire, Scotland. The optics of the dinner make the Royal family look good. That, and she owes me that that “thing” in Gibraltar.

When I won two years ago (FYI: 16 year running winner), we held it outdoor at the Acropolis in Athens, Greece. Ms. Buzzelli started a fight with Greek security, Ms. Agnew drew on one of the walls, Mr. Rex passed out in the Temple of Athena, and the limitation of 75 guests caused a small riot at the door as well as some serious, now resolved diplomatic issues with the European Union. I am counting on you to set up an outstanding dinner that will smooth over our CIC compatriot’s rough edges and represent me and our nation well.

Specifically, for part one, you will:

1. Create a Menu reflective of the region. Do not consider using Haggus – that stuff is nasty.

2. Pair European wines with the menu as Scotland is not known as the land of the grape. Choose one Scottish beverage to pair with the menu or as an aperitif.

3. Create a Recipe list of all ingredients needed

4. Multiply the recipe ingredients by the appropriate number to include amounts for 200 guests

5. Organize these ingredients amounts into portions appropriate for ordering:

“478 scoops of butter” is what you need

“2 cases of butter, with 24, 16oz butter squares per case” is what you’ll order)

6. Create a Product/Purchase Specification List for all ingredients

7. Group all Purchase Specifications by Company

(see examples of all below)

Details & Examples:

1. Create a Menu. Make up a menu for the menu and beverage items of your own choosing. The menu should reflect the region as well as the event’s setting. Use a professional layout that will be presented to the guest (ex: Microsoft Publisher). If in doubt, consider reviewing the class document on Food & Wine paring in the class documents: D2L/Course Materials/Content/Project Info.

Include the following courses:

a. Aperitif

b. Soup

c. Salad

d. Sorbet

e. Fish Course

f. Main course

g. Dessert

h. Two quality wines & by name & vintage *

· Wines: factor in:

· 4 glasses per bottle

· 12 bottles per case

· 2.5 glasses per guest

· Some extra wine is fine

2) Create a Recipe List. List a recipe of ingredients used, showing

a. Each ingredient in each course and

b. How much (estimated) to order for 200 persons (we had to limit it as 13,423 persons requested to attend, but we had to draw the line somewhere).

3) Create a Product/Purchase Specification List for all Ingredients - for each ingredient item in your recipe. Specifications are the detailed descriptions needed to ensure that the suppliers supply the correct items.

Prices are not needed.

Do not use pre-packaged items other than for a potential salad dressing or a sorbet.

I can accept that the dressing for a salad or a dipping sauce for a menu item is prepackaged, but the ingredients for most sauces, like the sauce for a Steak Au Poivre sauce, should be broken down.

Keep in mind where you would get your recipe items from- Sources or Wholesalers. Do not plan to purchase from a retail operation like a grocery store or Costco. Groceries are retail sales establishments. To be profitable, events like ours will purchase from a source or a wholesaler:

SOURCES:

Growers, Manufacturers, & Processors

INTERMEDIARIES:

Wholesalers

RETAILERS:

(Hospitality Operations)

CONSUMERS:

You & Me

“Farm To Plate” menu operations try to skip intermediaries and go directly to the farm or processor (think Johns Island Farms, or the “Geechie Boy” grits processor)

Purchase specifications should include the following information:

a. The company from which to order

b. How much (estimated) to order

c. How it is packaged:

i. by the oz, the pound, (.750 liter bottle, by the loin)

ii. How much to a case? (48, 12oz jars, etc)

d. Substitutions for potentially unavailable items all main courses for your event (think fish, steak, shellfish, wines, etc). Substituting flour, sugar, or salt is no big deal, but substituting a major item, like Sashimi-grade Tuna vs less than fresh Fugu may cause quality issues, not to mention a painful death. Vueve Clicquot champagne is out? The fallout would be epic if they substituted a cheap box of White Zinfandel.

I will not critique the order amount, the packaging, or the company as long as it is realistic.

I don’t expect you to track down real specifications, real wholesale distributors, real pricing, or figure out exact quantities needed unless you have access to them. The goal is that you understand that details need to be included when ordering items. You wouldn’t order 200 steaks- you’d order by the loin as you can get a better deal when buying in bulk. Estimate how many steaks come from a loin (seven steaks cut per loin.).

Need 200 steaks for 200 guests?

Plan to order 240 in cover mistakes and guest returns/recooks.

A loin of beef will provide 7 steaks per loin

240 / a loin of seven steaks = 240/7= 34.286 loins = 35 loins rounded up. You could order a bit more (36 or loins), giving you extra if a guest like Oprah sends her steak course back multiple times as she so often does.

I would expect that you use common sense when writing the specifications. Consider that salads will have multiple ingredients, appetizers will likely have a sauce with them, and the entrée should come with a starch and a vegetable.

Do you need:

A) Fresh? (No frozen options for major items)

C) Size: individual serving size? Table size? Kitchen size? (see specification examples below).

Include: USDA grades as much as possible

Specification Examples:

Keep in mind that a large list of items as in your project would have specs that list the company first, then all of the multiple items that you would buy from them grouped together.

Ketchup (ordered in three different sizes),

Ketchup, 5 cases

US Foods Brand

1oz “to go” squeeze tubes/360/case

Ketchup, 2 containers

US Food brand

3 gallon plastic container

(used to refill table top ketchup bottles)

Ketchup, 4 cases

Sysco’s

Hunts Brand

16oz bottles & 48 bottle per case.

Whole Flounder, 110 each

Fresh

1 lb average size

Packed in ice

No substitute

Crosby’s Seafood

Paprika, 2 cases

Emery’s (A special “Packer’s Brand”)

16oz plastic jars / 16/Case

Plastic re-sealable jars

Can substitute Packer’s Brand for Sysco’s Premium brand

4) Group all Purchase Specifications by Company. After creating Purchase Specifications for all ingredients, you need to list/group them by Purveyor.

Imagine using 200 ingredients and five purveyors. If you do not group ingredients together by purveyor, you will need to read your 200 ingredients list five times, or each time you call to place a food order (1,000 times). When you group them by purveyors, you only read the 200 item list once.

Example:

Your awesome menu may have over 200 ingredients, broken into Product/Purchase Specifications. You will call five purveyors to order the food:

Limehouse Produce:

17 items

Acme Seafood, Inc.

6 items

Specialty Foods, Ldt.

3 items

Roma Food Corp.

172 items

Geechie Boy Grits, Inc.

2 items

Part One Step By Step Examples

Create a full Menu that will be placed at the place settings (Salad Course example) Heart of Palms, Avocado Salad with Champagne Vin.

Create Recipe List (you need to show):

a) recipe of ingredients

b) how much to order

Salad Recipe (I found it on the internet- serves two):

· 1 cup yellow cherry tomatoes, halved 

· 1/2 small sweet onion, cut into slivers

· 1-7-ounce cans -hearts of palm, drained and sliced 1/2 inch thick

· 1 Hass avocado, cut into 1/2-inch pieces

· 1/4 cup coarsely chopped flat-leaf parsley

· 1/2 teaspoon finely grated lime zest

· 2 tablespoons freshly squeezed lime juice

· 2 tablespoons champagne vinaigrette

· 2 tablespoons canola oil

· 1/10oz - Salt

· 1/8 oz - Freshly ground pepper

How Much to Order (I used basic math. The recipe serves two, so I need to multiply by 50 to have enough for my party):

(FYI 6 teaspoons typically weigh 1 oz. & 2 Tablespoons weigh 1oz.)

· 50 x 1 cup yellow cherry tomatoes, halved =50 cups

· 50 x 1/2 small sweet onion, cut into slivers = 25 onions

· 50 x 1-7-ounce cans -hearts of palm, drained and sliced 1/2 inch thick= 50 cans

· 50 x 1/2 Hass avocado, cut into 1/2-inch pieces= 25 avocados

· 50 x 1/4 cup coarsely chopped flat-leaf parsley= 12.5 cups o' parsley

· 50 x 1/2 teaspoon finely grated lime zest= 15 limes (estimated). Use the limes from the ones needed below

· 50 x 2 tablespoons freshly squeezed lime juice = 100 oz= 90 limes (estimated) Make it up. 

· 50 x 2 tablespoons champagne vinaigrette= 100oz

· 50 x 2 tablespoons canola oil= 100oz

· 50 x 1/10oz - Salt= 5lbs

· 50 x 1/8 oz - Freshly ground pepper= 4lbs

Create Product/Purchase Specification list for all ingredients listed above

And

Group all Purchase Specifications by Company

Apollo Grocers:

Yellow Cherry Tomatoes

2 cases, approx 65 per case

 

Parsley

1- 3lb bag

 

Pegasus Produce, Inc.:

Small Sweet Onion

1 - 50lb bag

1 - 10lb bag

 

 Hass Avocado

4 bags - 8 per bag

Will accept Iraqi Avocados

 

Limes

3 bags (40-45 per) (covers lime zest & lime juice recipe requirements)

 

Olympus Specialty Foods:

Hearts of Palm

7oz cans, 1 case, 24 per case

Will accept Kuwaiti Hearts of Palm

 

Dracous Fine Wine & Food Importers of Athens:

Champagne Vinaigrette, house brand

2- 64oz bottles

 

Canola Oil

1 case, 6, 24oz tins

 

Salt, Sea

1- 5lb bag

 

Fresh pepper

1 -5lb bag

Notice that I added acceptable substitutions for the major items

Project Part Two:

Receiving, Storing, & Issuing Protocols- Balmoral Castle Event Kitchen

Plan on not personally receiving the items you’ve ordered for the dinner. List all appropriate receiving, storage, and issuing protocols for the items in your menu above; write it so that someone else could be in charge of the steps above in your absence. Include:

1. Appropriate receiving, storing, & issuing practices

a. Receiving times- use an appropriate range or ranges that will allow delivery of needed items and avoid the expected hours of service.

b. Staff authorized to receive (Chef Maudie, AM Sous Chef Wee Dingwall, GM Merida, the head waiter Angus, Head Bartender Fergus, etc.).

c. Alcohol (Make sure that kitchen staff do not receive alcohol as they are not trained to do so) Refrigerated items (meat & seafood)

All other items

d. Necessary receiving tools & paperwork. Receivers need the appropriate tools as well as paperwork from you and the delivery company. Be specific. Include writing utensils, clipboards, & any gear needed for staff to be in the cooler & freezer for extended periods of time.

e. Step by step directions describing how you expect the product to be received

Create a check list-

1. Range of times received

2. staff authorized

3. equipment list needed to receive

4. receiving area

5. storage details for items on menu – where are meat, veggies, & seafood stored in

a cooler? Examples can be found in the chapters on fish, meat, vegetables, etc

2. List of Appropriate Temperature settings for storing all ordered items (personalize your own. It does not need to include food items from your menu– just an example). This can be ½ a page.

3. One Transfer Slip example. How would you transfer and track limes from the kitchen to the bar? Cooking wine- from the bar to the kitchen? Personalize your own. It does not need to include food items from your menu – just the slip example). This can be ½ a page.

4. Appropriate times to take inventory after the event is over

Part two should be no less than two pages, including the Transfer Slip example.

Part Three:

1. Security Protocols

List the protocols for dealing with all food & beverage security issues listed in chapters 14 & 22 at the event during our dinner. Plan to set up standards that the staff can use in the future as well. List how you will keep everything of purchased value safe (including alcohol, draft and bottle beer, free pour liquor, and wine by the bottle as well as the glass).

a. Assign entire faculty to have or not have access to certain items as needed

Example: Access to refrigerated and frozen items:

Chef Morgan, Chef Carmel

Access to refrigerated and frozen items: Ms. Agnew, Chef Williams

(Chef Carmel does not need access to the wine cooler, and Ms. Buzzelli does not need access to the beer). Just saying.

b. What rules will you set up to prevent theft? What is the penalty for doing so?

c. What rules will you set up to prevent pilferage? What is the penalty for doing so?

d. What rules will you set up to address security issues, including:

i. Kick-backs

ii. Gifts

iii. Back door selling

iv. Issues regarding the purchase of services (hood cleaning, accounting, carpet cleaning, etc)

2. Project Recap

Combine all protocols from parts one and two with part three into one document and resubmit in one document with any necessary changes needed.

The total project should be 11 pages minimum, and no more than 25 maximum.

3. Works Cited

Eight sources minimum