Two Day Menu

Day One

Day Two

Breakfast

Lunch

Dinner

Whole Apple

French Onion Soup

Vegetable Soup

Oatmeal

Asian Style Slaw with

Sesame Ginger Dressing

Cole Slaw

Belgian Waffles with

Maple Syrup

Potatoes Au Gratin

Lemon Butter Pollack with

Brown Rice

Banana Nut Muffin

OR

OR

Apple Juice

Orange Chicken with

Jasmine Rice

Pepperoni Pizza Pocket

Grilled Eggplant

Grilled Zucchini

Cornbread

Breadstick with Marinara

Strawberry Parfait

Brownies

Pineapple Juice

Lemonade

Banana

Cream of Potato

Clam Chowder

Corn Flakes

Ham salad with Balsamic

Vinaigrette

Couscous Salad with

Raspberry Vinaigrette

Ham and Cheese

Omelet

Cheese Pizza

Vegetarian Lasagna

Whole Wheat Bagel

with Cream Cheese

OR

OR

Orange Juice

Cordon Chicken Bleu with

Rice Pilaf

Grilled Pork Tenderloin

with Mashed Potatoes

Glazed Baby Carrots

Sauteed Spinach

Pretzel with Hummus

Multi-Grain Roll

Soft Frozen Strawberry

Lemonade

Chocolate Chip Cookie

Passion Fruit and Mango

Juice

Sparkling Apple Berry

Two Day Menu:

Day One:
Breakfast:

Apple
Oatmeal
Belgian Waffles with Maple Syrup
Banana Nut Muffin
Apple Juice

Lunch:

French Onion Soup

Asian Style Slaw with Sesame Ginger Dressing
Potatoes Au Gratin OR
Orange Chicken with Jasmine Rice
Grilled Eggplant
Cornbread
Strawberry Parfait
Pineapple Juice

Dinner:

Vegetable Soup
Cole Slaw
Lemon Herb Pollock with Brown Rice OR
Pepperoni Pizza Pocket
Grilled Zucchini
Breadstick with Marinara Sauce
Brownies
Lemonade

Day Two:
Breakfast:

Lunch:

Banana
Corn Flakes
Ham and Cheese Omelet
Whole Wheat Bagel with Cream Cheese
Orange Juice
Cream of Potato
Ham Salad with Balsamic Vinegar
Cheese Pizza OR
Cordon Chicken Bleu with Rice Pilaf
Glazed Baby Carrots
Pretzel with Hummus
Soft Frozen Strawberry Lemonade

Passion Fruit and Mango Juice

Dinner:

Clam Chowder
Salad with Couscous and Raspberry Vinaigrette
Vegetarian Lasagna OR
Grilled Pork Tenderloin with Mashed Potatoes
Sauteed Spinach
Multi-Grain Roll
Chocolate Chip Cookie
Sparkling Apple Berry

Meat, Poultry, Fish

Delivery: Tuesday, 9:45 a.m. to 10:30 a.m.
All meat, poultry, and fish products should be delivered and received between 32-40 F unless
otherwise stated
Item #

Quantity

Item

Specification

4 cases

Pork Tenderloin

Davis Creek Pork Chop; U.S.

Grade A; Tenderloin; Boneless;
Defatted; 1 Individual Portion;
IQF; IMPS Item #412B; Case
20/10 oz.

Unit Cost

Dairy, Eggs
Delivery: Monday, 3:15 p.m. to 4:15 p.m.
All dairy and egg products should be delivered and received between 37-40 F unless otherwise
stated
Item #

Quantity

Item

Specification

3 cases

Cream Cheese

Kraft Cream Cheese; Fat Free;

Individual Cups; Case 100/1 oz.

Unit Cost

Bread
Delivery: Wednesday, 9:45 a.m. to 10:45 a.m.
All bread products should be delivered and received between 68-73 F unless otherwise stated
Item #

Quantity

Item

Specification

4 cases

Banana Nut Muffin

GFS Banana Nut Muffin;

Individually packaged; Case
80/1.8 oz.

Frozen Foods

Unit Cost

Delivery: Tuesday, 3:00 p.m. to 4:00 p.m.

All frozen food products should be delivered and received below 32 F unless otherwise stated
Item #

Quantity

Item

Specification

4 cases

Belgian Waffles

GFS Belgian Waffle; Squares;

Frozen; Case 72/2.4 oz.

11 cases

Brownies

Sara Lee Fudge Brownie; Precut; Frozen; Case 24/2.5 oz.

5 cases

Zucchini

McCain Fire Roasted Green

Zucchini; Cut Moon Shaped; 1
Thick; IQF; Frozen; Case 1/400
oz.

5 cases

Eggplant

McCain Fire Roasted Eggplant;

Diced; 1 Thick; IQF; Frozen;
Case 1/400 oz.

9 cases

Cornbread

Sara Lee Cornbread; Pre-cut;

Frozen; Case 4/30 ct.

2 cases

Potatoes Au
Gratin

GFS Potatoes Au Gratin; Frozen;

Case 6/70 oz.

3 cases

Orange Chicken

Minh Orange Chicken; IQF; Bite

sized chicken coated with a
sweet orange sauce; Frozen;
Case 10/56 oz.

4 cases

Strawberry
Parfait

Sara Lee Strawberry Parfait

Creme Cup; Individually
wrapped; Case 72/2.1 oz.

2 cases

Breadstick

Sienna Baker French Breadstick;

Par-baked; Frozen; Case 150/2
oz.

10

4 cases

Pollock

Trident Seafood Pollock; Filet;

Lemon herb glazed; Frozen;
Case 30/5 oz.

11

4 cases

Whole Wheat
Bagel

GFS Bagel Wheat; Par-baked;

Frozen; Case 72/4 oz.

12

6 cases

Pepperoni Pizza

Hot Pockets Pepperoni Pizza

Unit Cost

Pocket

Pocket; Individually Packaged;

Frozen; Case 48/5 oz.

13

5 cases

Ham and Cheese

Omelet

Papettis Tab Ham & Cheese

Omelet; Frozen; Case 60/4.5 oz.

14

25 cases

Soft Frozen
Strawberry
Lemonade

Minute Maid Soft Frozen

Strawberry Lemonade;
Individual Tubes; Case 24/ 4 fl.
oz.

15

4 cases

Multi-Grain Roll

GFS Multi-Grain Dinner Roll;

Frozen; Each Roll Weighs 1.5
oz.; Case 6/12 ct.

16

2 cases

Cheese Pizza

Tonys Cheese Pizza; 4x6 in.

Pizza; Individually Packaged;
Frozen; Case 96/4.85 oz.

17

5 cases

Cordon Chicken
Bleu

GFS Chicken Cordon Bleu;

Skinless and boneless chicken
breast with a bread crumb crust
rolled with ham and swiss
cheese; IQF; Frozen; Case 36/4
oz.

18

2 cases

Vegetarian
Lasagna

GFS Vegetable Lasagna;

Tomato, mozzarella, and spinach
layered with marinara sauce;
Case 4/80 oz.

Produce

Delivery: Wednesday, 3:15 p.m. to 4:15 p.m.

All produce products should be delivered and received between 68-73 F unless otherwise stated
Item #

Quantity

Item

Specification

3 cases

Apple

Markon Fuji Apples; Medium size;

Red; Case 100 ct.

13 cases

Asian Slaw

GFS Asian Style Slaw; Sliced

cabbage with carrots, red bell
peppers, and bean sprouts; Case 2/80
oz.; Must be delivered at 35-40 F

13 cases

Cole Slaw

GFS Cole Slaw; Creamy; Sliced

cabbage with carrot pieces mixed
with a cream dressing; Case 1/160
oz.; Must be delivered at 35-40 F

2 cases

Banana

GFS Packer Label Banana; Medium

size; Light Yellow; Case 150 ct.

4 cases

Carrot

Packer Label Carrots; Baby Carrots;

2 long; Cleaned; Individually
Packaged; Case 200/1 oz.

15 cases

Spinach

Specialty Baby Spinach; Green; Leaf

no Stem; Case 1/64 oz.

8 cases

Ham Salad

GFS Ham Salad; Chopped romaine

lettuce, diced ham, diced tomatoes,
and chopped pecans; Case 2/80 oz.;
Must be delivered at 35-40 F

8 cases

Salad with
Couscous

GFS Couscous Salad; Arugula,

couscous, diced tomatoes, and diced
cucumber; Case 2/80 oz.; Must be
delivered at 35-40 F

2 cases

Mashed
Potato

Resers Mashed Potato; Low

Sodium; Potatoes blended with milk,
butter, salt, and pepper; Case 4/80
oz.; Must be delivered at 35-40 F
Misc. Grocery

Unit Cost

Delivery: Monday, 3:15 p.m. to 4:15 p.m.

All miscellaneous products should be delivered and received between 68-73 F unless otherwise
stated
Item #

Quantity

Item

Specification

6 cases

Instant Oatmeal

Quaker Instant Oatmeal;

Original Flavor; Individually
Packaged; Case 48/1 oz.

3 cases

Pancake Syrup

Smuckers Pancake Syrup;

Individually Packaged; Case
100/1.4 oz.

7 cases

Apple Juice

Minute Maid Apple Juice;

Individually Packaged; Juice
Box; Case 40/125 mL

4 cases

French Onion Soup Campbells Classic French

Onion; Canned; Condensed;
Case 12/50 oz.

4 cases

Cream of Potato

Campbells Cream of Potato;

Canned; Condensed; Case
12/50 oz.

4 cases

Clam Chowder

Campbells Classic New

England Clam Chowder;
Canned; Condensed; Case
12/50 oz.

4 cases

Vegetable Soup

Campbells Classic Vegetable;

Canned; Condensed; Case
12/50 oz.

4 cases

Pineapple Juice

Suncup Pineapple Juice;

Individually Packaged; Canned;
Case 72/4 fl. oz.

4 cases

Lemonade

Suncup Lemonade;
Individually Packaged; Canned;
Case 72/4 oz.

10

1 case

Sesame Ginger
Dressing

GFS Asian Sesame Ginger

Dressing; Case 4/128 oz.

11

2 cases

Jasmine Rice

Uncle Bens Jasmine Rice;

Unit Cost

Long Grain; Dried; Case 1/320

oz.
12

3 cases

Marinara Sauce

GFS Marinara Sauce; Chunky;

Individual Cups; Case 100/1
oz.

13

2 case

Brown Rice

Parexcellent Brown Rice; Short

Grain; Parboiled; Case 1/400
oz.

14

21 cases

Pretzel with
Hummus

Sabra Classic Hummus with

Pretzel; Individually Packaged;
Case 12/4.56 oz.; Must be
delivered and stored between
33-40 F

15

3 cases

Orange Juice

Harvest Valley 100% Orange

Juice; No Pulp; Individually
Packaged; Canned; Case 94/4
fl. oz.

16

3 cases

Corn Flakes

Kelloggs Cereal Corn Flake;

Individually Packaged Bowl;
Case 96/0.75 oz.

17

4 cases

Chocolate Chip
Cookie

Chips Ahoy Chocolate Chip

Cookie; Individually Packaged
Bag; Case 72/0.81 oz.

18

11 cases

Passion Fruit and

Mango Juice

Fruit 66 Passion Fruit and

Mango Juice; Individually
Packaged; Canned; Case 24/8
fl. oz.

19

11 cases

Sparkling Apple
Berry

Fruit 66 Sparkling Apple Berry;

Individually Packaged; Canned;
Case 24/8 fl. oz.

20

3 cases

Rice Pilaf

Uncle Benss Rice Pilaf;

Original Flavor; Dried; Case
6/36 oz.;

21

2 cases

Balsamic
Vinaigrette

Kens Dressing Balsamic

Vinaigrette; Case 6/32 fl. oz;
Storage temperature 37-39 F

22

2 cases

Raspberry
Vinaigrette

Kens Dressing Raspberry

Vinaigrette; Case 6/32 fl. oz;
Storage Temperature 37-39 F

Quantities and Calculations for Two Day Menu

Day One:
Apple (250 servings)
1 whole apple x 250 people = 250 apples
Oatmeal (250 servings)
1-ounce per serving x 250 people = 250 ounces of 250 individual packets of oatmeal
Belgian Waffles with maple syrup (250 servings)
2.4-ounces per serving x 2 per serving x 250 people = 1,200 ounces or 500 Belgian
waffles
Banana Nut Muffin (250 servings)
1 banana nut muffin x 250 people = 250 banana nut muffins
Apple Juice (250 servings)
1 apple juice box x 250 people = 250 apple juice boxes
French Onion Soup (250 servings)
8-ounces per serving x 250 people = 2,000 ounces
Asian Style Slaw with Sesame Ginger Dressing (250 servings)
Asian Style Slaw: 8-ounces per serving x 250 people = 2,000 ounces
Sesame Ginger Dressing: 1-ounce per serving x 250 people = 250 ounces
Potatoes Au Gratin (100 servings)
8-ounces per serving x 100 people = 800 ounces
Orange Chicken with Jasmine Rice (150 servings)
Orange Chicken: 8-ounces per serving x 150 people = 1,200 ounces
Jasmine Rice: 4-ounces per serving x 150 people = 600 ounces
Eggplant (250 servings)
8-ounces per serving x 250 people = 2,000 ounces
Cornbread (250 servings)
1 cornbread x 250 people = 250 cornbreads
Strawberry Parfait (250 servings)
2.1-ounces per serving x 250 people = 525 ounces or 250 cups of Strawberry Parfait
Pineapple Juice (250 servings)
4-ounces per serving x 250 people = 1,000 ounces or 250 cans of pineapple juice
Vegetable Soup (250 servings)
8-ounces per serving x 250 people = 2,000 ounces
Cole Slaw (250 servings)
8-ounces per serving x 250 people = 2,000 ounces
Lemon Herb Pollock with Brown Rice (100 servings)
Lemon Herb Pollock: 5-ounces per serving x 100 people = 500 ounces or 100 Lemon
Herb Pollocks
Brown Rice: 4-ounces per serving x 100 people = 400 ounces
Pepperoni Pizza Pocket (150 servings)

 5-ounces per serving x 150 people = 750 ounces or 150 pizza pocket
Grilled Zucchini (250 servings)
8-ounces per serving x 250 people = 2,000 ounces
Breadstick with Marinara Sauce (250 servings)
Breadstick: 1 breadstick x 250 people = 250 breadsticks
Marinara: 1-ounce per serving x 250 people = 250 ounces
Brownies (250 servings)
2.5-ounces per serving x 250 people = 625 ounces or 250 brownies
Lemonade (250 servings)
4-ounces per serving x 250 people = 1,000 ounces or 250 cans of lemonade

Day Two:
Banana (250 servings)
1 whole banana x 250 people = 250 bananas
Corn Flakes (250 servings)
0.75-ounces per serving x 250 people= 187.5 ounces or 250 individually packaged bowls
Ham and Cheese Omelet (250 servings)
4.5-ounces per serving x 250 people = 1,125 ounces or 250 Ham and Cheese Omelets
Whole Wheat Bagel with Cream Cheese (250 servings)
Wheat bagel: 4-ounces per serving x 250 people = 1,000 ounces or 250 Wheat bagels
Cream cheese: 1-ounce per serving x 250 people = 250 ounces or 250 individual cups
Orange Juice (250 servings)
4-ounces per serving x 250 people = 1,000 ounces or 250 individually packaged cans
Cream of Potato (250 servings)
8-ounces per serving x 250 people = 2,000 ounces
Ham Salad with Balsamic Vinaigrette (250 servings)
Ham Salad: 5-ounces per serving x 250 people = 1,250 ounce
Balsamic Vinaigrette: 1-ounce per serving x 250 = 250 ounces
Cheese Pizza (100 servings)
4.85-ounces per serving x 100 people = 485 ounces or 100 individually packaged
cheese
pizzas
Cordon Chicken Bleu with Rice Pilaf (150 servings)
Chicken Cordon Bleu: 4-ounces per serving x 150 people = 600 ounces or 150 Chicken Cordon
Bleus
Rice Pilaf: 4-ounces per serving x 150 people = 600 ounces
Glazed Baby Carrots (250 servings)
3-ounces per serving x 250 people = 750 ounces
Pretzel with Hummus (250 servings)
4.56-ounces per serving x 250 people = 1,140 ounces or 250 individual packages
Soft Frozen Strawberry Lemonade (250 servings)
4-fl ounces per serving x 250 people = 1,000 ounces or 250 individual tubes

Passion Fruit and Mango Juice (250 servings)

8-ounces per serving x 250 people = 2,000 ounces or 250 cans
Clam Chowder (250 servings)
8-ounces per serving x 250 people = 2,000 ounces
Salad with Couscous and Raspberry Vinaigrette (250 servings)
Salad with Couscous: 5-ounces per serving x 250 people = 1,250 ounces
Raspberry Vinaigrette: 1-ounce per serving x 250 people = 250 ounces
Vegetarian Lasagna (100 servings)
4.5-ounces per serving x 100 people = 450 ounces
Grilled Pork Tenderloin with Mashed Potatoes (150 servings)
Pork Tenderloin: 5-ounces per serving x 150 people = 750 ounces
Mashed Potatoes: 4-ounces per serving x 150 = 600 ounces
Sauteed Spinach (250 servings)
4-ounces per serving x 250 people = 1000 ounces
Multi-Grain Dinner Roll (250 servings)
1.5-ounces per serving x 250 people = 375 ounces or 250 multi-grain dinner rolls
Chocolate Chip Cookie (250 servings)
0.81-ounce per serving x 250 people = 202.5 ounces or 250 bags
Sparkling Apple Berry (250 servings)
8-ounces per serving x 250 people = 2,000 ounces or 250 cans

Write-Up

Our decisions in purchasing the items for our menu was influenced by many factors.
These factors included:
Quality: We wanted to choose the items that met our quality standards such as the presentation of
the prepared product and the color and shape of the fruits and vegetables.
Convenience
Pre-made items: This would cut down on time spent cooking and assembling the meals. The

patients would receive their meals faster and every portion would be the same size.
Frozen: Food purchased would last longer.
Fresh: We did not want to purchase too many fresh ingredients since they are perishable items.
Canned Foods: The soups were pre-made so this would also cut down on labor and time.
Availability of Equipment and Personnel
We are a small hospital so we have a small kitchen with limited appliances and space and a small
number of staff so we would rather purchase partially or fully processed items so we can cut
down on labor cost.
We first chose the products we felt met our standards of quality to appeal to our patients.
After this was done, we had to figure out how much of each product we would need. Some of
the products were already individually packaged with the recommended portion sizes so all we
had to do was make sure we ordered enough cases of each food product. An example of this
would be the Sabras pretzel and hummus, where this item was already pre-portioned. Since we
would need to provide 250 patients with pretzel and hummus packs, we needed 250 of these. We
ordered 21 cases because each case comes with 12 packs. Other products were not pre-portioned
so we searched recommended portion sizes of the items on the internet. We decided to use
ounces as our unit of measurement since most of the items in the catalogs were in ounces. Once
we retrieved the recommended portion sizes, we multiplied it by 250 people because our hospital
serves 250 patients each meal. The exceptions were the entres for lunch and dinner. We chose
to order 150 portions of one of the entres and 100 portions of the other entre for both lunch and

dinner. After we did our calculations of the amount we needed, we calculated how many cases
of each product we needed. To do this, we converted the cases into ounces if it was not already
in this unit of measurement. We then took our calculated measurements for the 250 people (or
100 or 150 people) and divided by the number of ounces in each case. When we got our answer,
we rounded up since we needed enough of the cases to be able to provide meals for 250 people.
When purchasing our products, we did not have to think of edible portions because most of our
food was already pre-packaged and the portion sizes were already done.
When deciding on the days that we would have food delivered, we had to take into
account which two days the two day menu would be served. The two day menu would be served
on Thursday and Friday, so all of the deliveries had to be made before Thursday so the kitchen
staff would have enough time to prep the food. Our hospital kitchen serves breakfast from 6:30
a.m. to 8:30 a.m., lunch from 11:45 a.m. to 1:45 p.m., and dinner from 5:30 p.m. to 7:30 p.m.,
however prep time and cleaning takes around 45 minutes before and after each meal is served.
We decided to have our delivery days and times vary so it would be easier for the kitchen staff to
help store the food into the right places. This would also allow us to use the older food products
and have more space for the new food products to come in. We did not want our food delivery to
come in during meal service because it would decrease our work production, so we decided that
it was better for delivery to come after breakfast and lunch service.
We did run into a few problems during this assignment. One of the problems was that we
were going to end up with a surplus of product after we were done with the two day menu. An
example of this are the bananas. After providing 250 patients in our hospital with a banana
during breakfast, we would be left with 50 bananas. Bananas typically last for about a week
before they begin getting discolored become mushy. We would have to find another use for the

bananas throughout the week so that they do not end up as waste. This also goes for the rest of
perishable items in our menu. We would have to find a use for them because we do not want our
products to go to waste.
Another problem we ran into was that we were not able to find some of the items in our
menu. To fix this problem, we had to change a few items to what was available in the resources
provided. This was a bit disappointing since we already had our menu planned for the two days.
By changing a few items, it took time to find an item that would flow with the rest of the menu.
We then also had to search for the new item in the catalogs provided to us, but in the end the
menu we created was appealing to us.