1

Add the following to your recipe, no matter which scenario you choose:

1. Value added feature – variation, nutritional analysis, plating photo, market guide, etc.

2. Garnish

Scenario 1 – Café Laura lunch (homestyle station)

This item will be served in Café Laura from 11am – 1pm at the homestyle station where it will be accompanied by a vegetable and side starch and perhaps another small accompaniment planned by the management team. All menu items are prepared by HM 330 students in the class.

Number of Portions/Servings: 80

Serving Size: 4 oz meat, ¼ cup chutney

Scenario 2 – Café Laura lunch (action station)

This item will be served in Café Laura from 11am – 1pm at the action station where the final preparation will be done in front of the customer, however it should be ready to serve to the customer within 1-2 minutes of the order. It will be accompanied by a side dish planned by the management team. All menu items are prepared by HM 330 students.

Number of Portions/Servings: 40

Serving Size: 4 oz. meat, ¼ cup chutney

Scenario 3 – Café Laura theme dinner (entrée)

This item will be served in Café Laura for a dinner meal (HM 430), which is served with multiple seatings from 5:30pm to 7:30pm. Students in HM 430 will prepare the item. All entrees are “cooked to order” meaning they are prepared as ordered and served immediately so they are as freshly prepared as possible.

Number of Portions/Servings: 24

Serving Size: 8 oz. meat, ½ c. chutney