1

TABLE OF CONTENTS
Meal Overview Page 2
Time Flow with Gantt Chart Excel Sheets Page 1
Employee Utilization Form Excel Sheets Page 2
Original Recipes Pages 3-6
Nutrient Analysis for One Serving of Meal Page 7
Quantified Recipes and Nutrient Analysis for One Pages 8-10
Serving of Each Recipe
Discussion of Nutrient Analysis Page 11
Discussion of Accuracy of Purchasing Page 12
Shopping List (Raw Foods, with adjustments for Excel Sheets Page 3
coffee, lemons for water, etc.)
Production Schedule for Equipment Page 13
Production Schedule for Personnel Page 14
Master Production Schedule Page 15
Critical Evaluation of Production Page 16
Customer Meal Evaluation Form and Comments Pages 17-19
Employee Meal Evaluation Pages 20-22
Nutritional Handout Page 23
Discussion on Nutrient Analysis and Handout Page 24
Discussion of the Dining Room and Table Layout Page 24
Raw Food and Supply Cost Summary Pages 25-27
Labor Cost Summary Page 28
Energy Expenditure Summary Page 28
Function Cost Summary and Breakeven Analysis Page 29
Discussion of Finances of the Meal Page 30
 2

Meal Overview

Participants:

Manager: Summer Yule

Menu Coordinator: Casey Calkins
Production Supervisor: Graysha Rivera Chinea
Dining Room Coordinator: Lauren Timmerman
Purchasing Agent: Laura Gottfried
Sanitation and Program Coordinator: Chloe Seddon
Accountant: Victoria Thomson

As part of our DIET 3215 Food Service Practicum, the dietetics graduate students
served a luncheon on April 25 in the Jones Food Lab. After roles were decided, I (Summer)
created the time flow sheet to determine how the work of each student needed to progress, and
how it interrelated with the roles of others. The deadlines created were mostly flexible, and were
met as they fit into each students schedule, with the understanding that there were a few
inflexible timepoints in the plan (such as the deadline for the completion of the shopping list).
Everyone managed their time well and we adhered to all critical deadlines. Time spent was not
exactly equal, but that is reasonable given the different level of responsibility and number of
write-ups that each team member had to complete.
Meal ideas were conceived in the middle of a snowy day in winter, and it was decided
that simple Spring theming for an April meal would be delightful. (Unfortunately, the weather
was rainy and not sunny on the date of the luncheon, but those circumstances were beyond our
control.) We decided that the meal would include a salad, an entre with grain and vegetable,
and a small dessert with coffee. Chicken dishes tend to be a safe choice that satisfies the
subjective tastes of many, and Casey had a recipe for chicken that was perfect for this meal.
Our main meal planning difficulty was in determining how to cook the chicken in a way similar to
how it would be made at home (i.e. small batch in a Dutch oven that is transferred from stovetop
to oven). We ultimately ended up making the chicken in six small batches, using Dutch ovens
and casserole dishes brought from home, to supplement what was available in the lab. The
quinoa was also cooked in several small batches, with the desired result being that each guest
got to enjoy a meal that was as hot and delicious as a home-cooked meal, because it had been
prepared exactly as it would have been at home. Our efforts were well-rewarded by the near
perfect meal evaluations that we received.
 3

Celebrate Spring! Meal Menu (Original Recipes)

BEVERAGE: water infused with lemon

FRESH GREENS IN A LIGHT VINAIGRETTE (6 servings)

Ingredients
6 c. mixed greens/spinach
6 slices of tomato
1 c. sliced cucumber
6 oz. semisoft goat cheese
c. apple cider vinegar
c. olive oil
cup chopped walnuts

Instructions
1. Put vegetables in bowl, dress with cider vinegar and olive oil. Top with walnuts and goat
cheese.

SUCCULENT CHICKEN IN A SUN-DRIED TOMATO SAUCE (4 servings)

Ingredients
1/4 cup Cornstarch
1 Tbl kosher salt
1 tsp Freshly Ground Pepper
4 Chicken thighs (bone-in, skin removed) (for purposes of nutrient analysis, I found that
1.75 lb = 4 raw bone-in chicken thighs)
3 T Olive Oil divided
1 Yellow Onion Sliced thinly (275 g)
3/4 cup Sliced Sun-dried Tomatoes (not oil packed)
1 T Garlic minced
1 t Italian Seasoning (oregano, thyme, parsley)
13.5 oz can Coconut Milk (the reduced fat variety worked)
1 cup Chicken Stock or Broth
cup basil shredded, to top

Instructions
1. Mix together the cornstarch, salt, and pepper in a medium sized bowl. Toss the
chicken thighs in the mixture until fully coated.
 4

2. Heat 2 T. of the Olive Oil in a large oven-proof frying pan or ceramic coated dutch
oven. Add the chicken, four pieces at a time, and brown on each side. When the
chicken is all browned, remove it and set it aside.
3. Add the remaining 1 T. of oil to the pan and heat to medium/high. Add the sliced
onion and saute for 2 minutes. Add the sun-dried tomatoes, garlic, Italian
Seasoning, and saute for another 30 seconds.
4. Add the coconut milk and chicken broth and bring to a boil.
5. Add the chicken back into the sauce, scooping the onions and tomatoes over the
top of the chicken. Try to fit the chicken in a single layer, if possible.
6. Cover pan with a lid(make sure it is oven safe) and place it in the oven. Cook for 45
minutes at 400 degrees. After 45 minutes, reduce the heat to 300 and cook for
another 20 minutes.
7. Remove from the oven and top with shredded basil just before serving.

QUINOA (4 servings)
Ingredients

1 cup quinoa
2 cups water

Instructions
1. Pour quinoa and water into a sauce pan. Bring to a boil and let boil for 2 minutes.
2. Turn off heat, cover and let sit for 15-20 minutes.

ROASTED SPRING ASPARAGUS WITH GARLIC (4 servings)

Ingredients

1lb asparagus
2 T olive oil
tsp kosher salt
1 tsp pepper
1 T minced garlic

Instructions
1. Preheat oven to 350
2. Remove the base of the asparagus and discard. Place the asparagus in a baking dish
and toss with olive oil, salt pepper and garlic
3. Cook for 15-25 minutes, keep an eye on it, since cooking time depends on thickness of
the stalks.
 5

To serve:
Place cup quinoa on a plate. Pour cup sauce from chicken dish over
the quinoa, top with chicken and garnish with basil. Add asparagus to the
side.

For dessert, coffee and the following:

POTTED CHOCOLATE PUDDINGS WITH A MINT SPRIG (8 servings)

(Need 45 ounce cups for this)

Ingredients

1/4 cup plus 2 tablespoons sugar

3 tablespoons cornstarch
 6

1 tablespoon plus 1 1/2 teaspoons unsweetened cocoa powder

Salt
1 1/4 cups heavy cream
1 1/4 cups whole milk
1/2 teaspoon pure vanilla extract
6 ounces semisweet chocolate, chopped (1 cup)
1/2 teaspoon pure mint extract
1 tablespoon plus 1 1/2 teaspoons unsalted butter, cut into small pieces
10 chocolate wafer cookies
Garnish: mint sprigs

Instructions
1. Whisk together sugar, cornstarch, cocoa, and 1/8 teaspoon salt in a medium saucepan.
Combine cream, milk, and vanilla in a liquid measuring cup.
2. Pour 1 cup cream mixture into sugar mixture, and whisk until cornstarch is dissolved.
Add remaining cream mixture, and whisk until smooth. Bring to a boil, whisking
constantly, and cook until thick, about 5 minutes. Reduce heat to low, and add
chocolate. Whisk until chocolate melts, about 1 minute.
3. Remove from heat. Add mint extract and butter, and whisk until butter melts. Quickly
divide pudding, whisking as you work to prevent sides from setting up, among eight 4-
ounce glasses or glass flowerpot votive candle holders, leaving about 1/2 inch of space
at the top of each. Refrigerate until set, about 1 1/2 hours.
4. Just before serving, pulse cookies in a food processor until finely ground. Top each
pudding with 1 tablespoon ground-cookie "dirt," and garnish with a planted mint sprig.
Serve chilled.
 7

Nutrient Analysis for One Serving of a Complete Meal

 8

Quantified Recipes and Nutrient Analysis

 9

Quantified Recipes and Nutrient Analysis

 10

Quantified Recipes and Nutrient Analysis

 11

Discussion of Nutrient Analysis

While this meal contained many healthful ingredients (fresh leafy greens, herbs, quinoa,
etc.), the total meal came to a whopping 1570 calories. I made this meal at home with reduced-
fat coconut milk instead of full-fat, and skipped the salad, so the main course plus dessert was
around 1300 calories. I am fairly tall, and very active, so I can eat the occasional 1000+ calorie
meal and maintain a healthy weight. However, for many people, 1600 calories is all that they
should be eating for the entire day in order to be healthy. I felt that the meal that Casey created
(chicken, quinoa, asparagus) was perfectly complete on its own, and we should not have had to
add on the additional meal components of salad and dessert.
I understand that it is expected in the culinary and hospitality realms to offer a starter
and dessert. However, maybe since we are in dietetics and not culinary/hospitality, we should
be aiming to change the current norms. One way we could have done this would be to split the
entre portions in half. This would have been an impractical solution for this particular meal,
since it would have meant splitting each bone-in chicken thigh in half. As an alternative, I
suggested to Ellen that the starter be skipped, but this suggestion was turned down. I
considered the idea of a fresh fruit plate for dessert, but this still would have added 100-200
calories to the meal. Another solution (which I thought of after the meal) would be to offer each
guest a fresh spring flower after the meal, in place of the dessert. I once ran a 5K where each
athlete was greeted at the finish line with bunch of fresh spring daffodils instead of the usual
bread or donut table, and I thought it was a lovely way to thank participants for coming. Those of
us in nutrition and dietetics should be leading the way in coming up with novel solutions to help
people with weight management. Many people are eating out on a regular basis, and most of
these events (possibly this one included) are not special enough to over-indulge.
As far as the macro- and micronutrients, this meal was rich in protein, iron, and
potassium. It also contained a lot of saturated fat, but it was mostly from the coconut milk in the
sauce on the chicken, not from the cream and butter in the dessert. Aside from the dessert, I
would not hesitate to call our Celebrate Spring! menu healthy. I will definitely make this for my
own family again in the future. However, in its entirety, this meal is not the best choice for the
typical inactive American who is trying to lose weight. I worry that we are creating public
confusion when we equate any meal that contains healthful ingredients with healthy weight
management. As this menu demonstrates, these issues are far from synonymous.

Disclaimer: Summer took over this discussion for Casey. All thoughts and opinions contained therein are Summers
own, and not necessarily shared by others on the graduate dietetics meal team.
 12

Discussion of Accuracy of Purchasing

(includes suggestions for improvement)

There were ingredients purchased for a meal for 25 people. The cost was a little
over $300, meaning about $12/person was spent per meal. We had enough of all
ingredients except for those to make the mint chocolate pudding desserts. We were
only able to make 18 desserts. This could also have been due to the size of the cups
used, which looked more like large glass sundae cups rather than the small glass
pudding cups featured in the recipe. Of the cooked/prepared food leftovers, there was
no extra chicken, no salad, no pudding, no asparagus, and a minimal amount of quinoa.
Of the ingredients not used, we had 2 containers of salad greens left, a half box of dry
quinoa, two packs of goat cheese, and one clove of garlic. Overall, the correct amount
of ingredients was purchased, especially for the main items. There was too much
quinoa purchased and not enough pudding ingredients, so people who came later and
did not get dessert were disappointed. One person came an hour late (without pre-
registering) and by then there was no asparagus left, so perhaps purchasing one extra
bunch of asparagus would have been helpful to account for surprise drop-ins. A few
extra chicken thighs had been purchased and prepared, so luckily the latecomer was
able to enjoy the main course.
 13

Production Sheet for Use of Equipment

Equipment Used

Dutch oven (chicken) X

Saucepan (quinoa) X

Oven (asparagus) X

Saucepan (pudding) X

Food processor (pudding) X

 14

Production Sheet Personnel

Student 8:00 am 8:30 am 9:00 am 9:30 am 10:00 am 10:30 11:00 am 11:30 am 12:00
am am
**
serve
all
food

Graysha Arrive and Start Refrigerate Start *While Asparagus is _____

set up potted puddings Asparagus Roasting, Take out
equipment puddings *Clean up Puddings and Pulse
dishes cookies for puddings
to then serve

Casey Arrive and Start Place Clean Remove 11:20- Start Drink _____
set up Chicken chicken in up chicken from Preparation
equipment oven to dishes oven clean dishes
roast

Laura Arrive and Start Refrigerate Start *While Asparagus is _____

set up potted Puddings Asparagus Roasting, Take out
equipment puddings *clean up Puddings and Pulse
dishes cookies for puddings
to then serve

Chloe Arrive and Start Place Clean Remove clean dishes _____
set up Chicken chicken in up chicken from
equipment oven to dishes oven *Start
roast Salad Prep

Lauren Arrive and Assist in *10:50- quinoa should be _____

set up cleaning start completed and ready
dining area dishes Quinoa to serve
11:20- Start Drink
Preparation

Tori Arrive and Start Refrigerate *10:50- quinoa should be _____

set up potted Puddings Start completed and ready
equipment puddings *clean up Quinoa to serve
dishes

Summer Arrive and Start Place Clean Remove _____

set up Chicken chicken in up chicken from
equipment oven to dishes oven *Start
roast Salad prep
 15

Master Production Schedule

Start time 8:30 am
End time: 11:50- Ready to serve
Date: 04/25/17
Meal Count:___25_____
Weather:_dark and rainy
Person Menu Item # of Actual Time Left Run Out Comments
servings Yield Scheduled Over Time
(Total Amount
made
by
team)

Graysha Potted Puddings 25 PP: 18 PP: 8:30 am PP: 0 Everything Low

/Asparagus 11 am out by 1 pudding
A: 10:50 am- yield
A: 25 11:25 am
A: 0 pm

Casey Chicken/Drinks 25 C: 28 C: 9:30 am C: 0 Everything Produced

11:00 am out by 1 extra
D: 11:20 am - chicken
D: 25 11:40 am
D: 0 pm

Lauren Quinoa/ Drinks 25 Q: 25 Q: 10:50 am- Q: 0 Everything Could make

11:20 am out by 1 more drinks
D: 11:20 am - as needed
D: 25 11:40 am
D: 0 pm

Chloe Chicken/ /Salad 25 C: 28 C: 9:30 am C: 0 Everything Could make

11: am out by 1 extra salad
S: 11:00am as needed
S: 25 11:40 am
S: 0 pm

Laura Potted Puddings/ 25 PP: 18 PP: 8:30 am PP: 18 Everything Asparagus

Asparagus 11 am out by 1 yield as
A: 10:50 am- expected
A: 25 11:25 am
A: 25 pm

Summer Chicken//Salad 25 C: 28 C: 9:30 am C: 28 Everything Produced

11:15 am out by 1 extra
S: 11:00am chicken
S: 25 11:40 am
S: 25 pm

Tori Potted 25 PP: 18 PP: 8:30 am PP: 18 Everything Could make

Puddings/Quinoa 11 am out by 1 extra quinoa
Q: 10:50 am- as needed
Q: 25 11:20am
Q: 25 pm
 16

Critical Evaluation of Production

Production began at 8:30 am and the production schedule was followed. The
team members began with the production of the potted puddings and the chicken. This
took about 1 hour or so and after this time each area was being cleaned along with
dishes. While the chicken roasted and the puddings were in the fridge, food prep for the
salad was done and then placed in the fridge until used. Around 11:00 am the dishes
were starting to get set up in each of the sitting areas to prepare for guests to come in
around 40 minutes or so. At this time, coffee and lemon ice water was being prepared
for the guests. The quinoa and asparagus were also in preparation. The salad was
prepared shortly after. At 11:45 am, all food items were done and all team members
assisted in the plating and serving of the food to each guest. While this was occurring
there was always a team member in place cleaning the dishes. The meal started at 12
pm and ended around 1:15 after the last few guests left. There was hardly any food left
over except the quinoa. During this time, the rest of the kitchen along with the dining
area was cleaned, and this finished around 1:45 pm. The crew managed to stick to the
production schedule well and had food ready to serve on time. As far as the equipment
listed for equipment use, each was one was used as planned. The only issue was
having enough ingredients for the dessert, but besides that, the team overall performed
well.
 17

Celebrate Spring! Customer Satisfaction Questionnaire

Directions: Please indicate your level of agreement or disagreement with each of these
statements regarding your meal today. Place an "X" mark in the box of your answer.

Strongly Strongly
Agree Disagree
Agree Disagree

1. I enjoyed the taste of my meal.

2. The meal was the correct temperature.

3. I was served in a timely manner.

4. The student servers were friendly and

courteous.

5. The eating area was clean and pleasantly

decorated.

6. The value for price paid was excellent.

How would you rate your overall experience at the Celebrate Spring! meal?
Highly satisfactory
Satisfactory
Neutral
Unsatisfactory
Highly Unsatisfactory

Please include any additional comments that you may have for us below.

Thank you for sharing your thoughts with us!

 18

Celebrate Spring! Customer Satisfaction Questionnaire

Directions: Please indicate your level of agreement or disagreement with each of these
statements regarding your meal today. Place an "X" mark in the box of your answer.

Strongly Strongly
17 questionnaires were returned Agree Disagree
Agree Disagree

17
1. I enjoyed the taste of my meal.

17
2. The meal was the correct temperature.

17
3. I was served in a timely manner.

4. The student servers were friendly and

17
courteous.

5. The eating area was clean and pleasantly

16 1
decorated.

17
6. The value for price paid was excellent.

How would you rate your overall experience at the Celebrate Spring! meal?
Highly satisfactory 17 checked here!
Satisfactory
Neutral
Unsatisfactory
Highly Unsatisfactory

Please include any additional comments that you may have for us below.
See next page for comments

Thank you for sharing your thoughts with us!

 19

Customer Satisfaction Questionnaire Comments

Delicious! (twice!)
Good menu choices, well cooked & presented, but the soup spoons did not work
well with the dessert dish!
Thank you!
Loved it!
Delicious, everything was excellent thank you!
Very yummy! Loved the fresh herbs in both entre & dessert
Excellent
Chicken was perfectly done- delicious. However, I would prefer no skin when
cooked that way.
Chicken skinless would be better since it wasnt crispy
The food was delicious perfectly plated and perfect temperature. I want that
chicken recipe!
Cant use soup spoons for dessert dish doesnt reach to the bottom. Nice
choice of menu delicious!
Wonderful job! Everything was delicious and beautifully served!!
Will send you pictures! Awesome job!!! (Thanks Tina!)
Fabulous setting, food, service, were all excellent.

Managers comments:

Overall, the meal was extremely well received. Two changes that I would make in the
future based on these comments would be: to use dessert spoons, and to stick to the original
skinless chicken recipe. These are easy changes to make. Ellen told us we could dig in the
utensil drawer in Jones, and slim-bowled spoons were located under the other utensils. Also,
one of our cooks decided to leave the skin on the chicken because she prefers the recipe that
way. While this was well-received by some, two comments indicated that they did not prefer the
chicken this way, so I would consider following the recipe more strictly in the future. (Herein lies
the difficulties of meeting the subjective tastes of everyone when cooking for a large group!)
 20

Employee Meal Evaluation

Employees were asked to share their thoughts on how the meal went, if they wished.
Specifically, I sought to learn how they thought they could reduce the time they spent, as well as
what went well, and how they could improve.

I believe the time was well spent we didn't start until 8:30 am and ended up having food
ready by 12 so I wouldn't have suggested doing anything differently. I thought we could
have improved the amount of food that we ended up having. We ran out of desserts
because we didn't have enough of the ingredients to make the 25 serving amount. I also
would recommend that we had a better cleaning procedure in place because we
apparently didn't do the best job cleaning. Otherwise I believe the group worked well
together putting the meal together. (Graysha)
To reduce time spent, we could have cleaned during prep and as we went. Overall
everything else went well! (Chloe)
I thought that the meal went well! Unfortunately, we ran out of food. However, that was
out of our control because people came who did not sign up originally. Maybe in the
future we can make enough food for about 4 or 5 extra meals in anticipation for extra
people. In order to reduce the time spent, I think we could have cleaned as we went
along. (Lauren)
Overall the meal went well. Other than lacking some desserts at the end, we had
enough to make 25 plates, and everything purchased was used with very little leftovers. I
do not think there is much we could have done before hand as this was very much a
prepare-as-you-go kind of meal, in order to keep everything hot and fresh as needed.
Perhaps the mint puddings could have been done the night before. The whole
preparation went according to schedule with plenty of time to spare. (Laura)

Managers comments:
Overall, our team worked efficiently and harmoniously to serve everyone a hot and
delicious meal in a reasonable amount of time. There were several issues that were mentioned
that I would like to address. The first is clean-up. A couple of students did try to keep up with
cleaning dishes throughout the serving of the meal. However, I did not feel that our meal was
scheduled in such a way to give us adequate time for clean-up. The last patron left between 1
 21

and 1:15. The students had to be across campus for nutrition care presentations at 2:00 pm,
which meant that we needed to leave at 1:40. This gave us approximately 30 minutes to clear
and clean the tables, the kitchen counters, and finish the dishes. In addition, I brought several
items from home to help in the production of this meal (a cast-iron Dutch oven, and several
heavy casserole dishes), so I needed additional time to load my car, and then move it to a legal
parking spot away from the Jones building. We received a complaint that there was cooked
quinoa left in the sink of the food lab. If we are going to be criticized for minutiae such as quinoa
left in the garbage disposal of the sink, it would be reasonable to expect more time in the future
to do a more thorough cleaning. Quinoa is a small seed, it sticks to everything, and takes quite a
bit of rinsing to completely clear away.

I felt that all team members used their time efficiently, and tried to simplify the tasks at
hand as much as possible. I do have some recommendations for future improvements, most of
which are for Ellen to help students in future years, but the last one is a suggestion for us.
:
Have take-out containers available in the Jones Lab. Megan could not find appropriate
containers in the grocery store, and plates with plastic wrap were not really adequate.
Please let us know when planning the menu that there will be take-outs. If we had
known this, we could have planned a dessert that people could take with them. The hot
puddings needed to set in the glass cups. It probably would not have been the best idea
to try and pour the hot emulsion into a plastic cup, so we had no simple way to make
the dessert available for take-out. We did not yield enough pudding due to the size of
the sundae glasses we ended up using, but we had no way to send take-outs home with
dessert anyway.
Put a caution sign by the sink smoke detector that it can be set off by steam in addition
to smoke!
Preregistration should be required, due to the limited space and food that is available.
Since I know that that is not always the reality in food service, I would plan on making 5-
10 extra meals when expecting 25 (as Lauren recommended). This would have to be
factored into the cost. I noticed that several of the ingredients purchased were organic,
so I would probably ask in the future to stick to conventional grocery items (if possible)
to help keep costs low.
 22

All team members did a fabulous job during the meal; I think we did well overall. Casey
and Laura in particular put in a lot of work with the pre-meal planning, and were pretty much my
co-managers. Casey had so many great suggestions for running the meal, such as assigning
different jobs to each student during the meal (someone stationed at the door to welcome
guests, another to dress the salads and plate, etc.) She was also the one who came up with that
fabulous chicken recipe, which was healthy and simple enough to make at home for family, and
simultaneously fancy enough to serve to guests. Laura spent a lot of time getting things together
on Nutribase, and getting all of the last-minute adjustments made to the shopping list. Lauren
and Chloe made a beautiful handout, and I was grateful that Lauren had finished the decorating
the night before, so no one had to worry about that. The classic black/white outfits that she
decided on for everyone worked out well, and no one had to purchase new pieces for their
wardrobes. Graysha did a fantastic job with the production schedule, so we all knew what time
to arrive, and the latest that we could get the chicken in the oven. She also had the idea to
garnish the water glasses with the lemon, which was a nice touch! Tori tried to keep up with the
dishes as much as possible during the meal, and she also took over our accounting, which is
tough because it essentially needs to be completed in its entirety early in finals week. Thank you
to all who took part (this includes Megan!); I thought that you all did terrific work.
23
 24

Jones Meal Project

Discussion of the Dining Room

The dining room successfully seated all guests. It was designed and decorated with the
help of the items found in the Jones lab. The tables were dressed with midnight blue
tablecloths and were each topped with a glass vase of yellow flowers. The table setting
included plates, fork, knife, spoon, and fancy napkins. Each water glass was also set
with a lemon spiral.

Layout of the tables

The long rectangular tables sat 6 people and the round tables sat four
people each. The dining room sat all of the guests comfortably. The layout
of the tables allowed for servers to access all of the guests when delivering
meals and clearing the guests plates.

Discussion on nutrient analysis and handout

The nutrition handout was based on the meals main food components. Both quinoa and
leafy green vegetables were highlighted in the handout in order to focus on the
nutritional quality of the meal. Although there were many other healthy foods in the
meal, a few fun facts were highlighted on quinoa and leafy greens since it was a main
portion of the dish. Overall, the goal of the handout was to inform the guests of the
nutritional qualities of the meal as well as excite them about how healthy food can also
be delicious!
 25

Raw Food and Supply Cost Summary

Food Cost Summary

Actual Costs
Item Total Cost Per Portion
Big Y All 5.98 .23
Purp Cream

By 2% R/F 1.49 .06

Milk 32 oz

Goat Log 27.96 1.08

Plain Mont

Dmnd Brllnc 10.77 .41

Fltwr 30

Choc. Chips 3.49 .13

Chocolate 5.19 .20

Wafers

Tomatoes 15.96 .61

Vanilla 3.99 .15

Extract

Poultry 5.89 .23

Seasoning

Coffee 19.96 .77

Baking 3.79 .15

Cocoa

Walnuts 6.79 .26

Pepper White 6.99 .27

G

Quinoa 24.66 .95

Chicken 6.98 .27

Stock
 26

Coconut Milk 23.73 .91

Olive Oil 5.99 .23

Corn Starch 2.50 .10

Chicken 21.97 .85

Thighs

Salad Mix 34.93 1.34

Asparagus 23.97 .92

4 lb. Onions 3.58 .14

Lemons 4.49 .17

Tomatoes 10.76 .41

Cucumbers 2.67 .10

White Garlic 2.43 .09

Mint Tubs 5.97 .23

Basil Tubs 1.99 .08

Fresh Basil 3.99 .15

TOTAL PER
COST PERSON
$379.23
$316.62 (with $11.49
card)
 27

Supply Cost Summary

Actual Costs
Item Total Cost Per Portion

Utensils 6.78 .26

Plates 3.99 .15

Napkins 2.00 .08

TOTAL PER
COST PERSON
$12.77 $.49
 28

Labor Cost Summary

Base Cost & Total Labor

Employee Cost/Hour Hours 30% Benefit Cost of Meal
Worked
Manager $15.00 15 $292.50

1 $10.00 13 $169.00

2 $8.00 12 $124.80

3 $8.00 10 $104.00

4 $8.00 12 $124.80

5 $8.00 8 $83.20

6 $8.00 9 $93.60

Total Labor $991.90

Cost

Energy Expenditure Summary

Car miles itemized at $.48/mile.

Trip Miles Cost Per Trip
5.6 miles $2.69

Total Mileage Cost

Energy Cost for Cooking

# of Meals $.50/meal $13.00

Total Cooking Cost

TOTAL ENERGY EXPENDITURE $15.69

 29

Function Cost Summary

Total raw food cost $316.62

Total supply cost $12.77

Total labor cost $991.90

Total Energy cost $15.69

TOTAL MEAL COST $1,336.98

At what cost would this meal break even? $51.43

Percentage food cost 24%

Percentage supply cost .8%

Percentage labor cost 74%

Percentage Energy cost 1.2%

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Discussion of Finances of the Meal

It was interesting to do the finances for this meal because we kept getting comments

from guests that they could not believe it was only $8.00 for the meal but in doing the cost

analysis it was a few dollars more than that, $11.49 total to be exact, just for the raw food. Since

we are students we were not getting paid to do this meal, which worked in the favor of the

guests because if that cost was included in the meal it would have been a lot pricier.

This was a great exercise to do because it did require me to really think about how

expensive it is to own and run restaurant. To include the labor cost and the energy expenditure

to put out the food in your prices makes it difficult to turn a profit and make a good living if you

are going to offer reasonable prices to your customers.

There should have been more oversight on the recipes and the cost that it would be to

create those recipes before we went to the grocery store so that we could of reduced the cost of

the meal. Unfortunately, the cost of a lot of the items depended on what was or was not on sale,

which would be something that you could adjust for if you had your own restaurant but there

was less leeway here because it was an assignment that we had to complete. There were also

some items that were over purchased for this recipe and that could of come down to a clerical

error in writing down the shopping list or just some oversight in the grocery store, both of which

are easy to do.

Overall, the meal came out great and it was worth the money to spend on the recipes as

the customers were happy. However, I do wonder if we kept cost more in mind in purchasing

items for a recipe if the customers would have been just as satisfied. These are complicated

questions that we may not be able to answer now but in moving forward and if we have to

complete an assignment like this again, should be kept in mind.