Africa:

Lunch from Around

the World

Picture: http://www.borninafricatours.co.za/

Rachel Brown
Keene State College Dietetic Intern
2017
 Table of Contents
1. Menu Development
a. The Theme and Menu
b. Budget for Meal
c. Recipe Development
2. Production
a. Standardized Recipes with Nutrient Analysis
b. Development of Production Sheets
c. Forecasting
d. Recipe Cost
e. Purchasing
f. Service Diagram
g. Tracking of Over and Under Production
h. Plan for Leftovers
i. Employee Work Distribution and Equipment Utilization
j. Final Food Cost for Meal
k. Customer Satisfaction Evaluation
3. Marketing
a. Advertising the Meal
b. Decorations
4. Final Report
a. Summary of Event
b. Customer Satisfaction Results
c. Pictures from Event
d. Marketing Materials
e. Standardized Recipes (with cost per serving and nutrient analysis)
f. Production Sheets, Service Diagrams, and Customer Satisfaction Tool
 Menu Development
I. The Theme and Menu
A. Theme Determination

The food service director of Concord School District predetermined the theme of the
meal project. There is a large population of foreign students attending the public schools in the
Concord School District and to celebrate that diversity, the Lunch Around the World meal
series was established. There is a large population of Nepalese and African students attending
Rundlett Middle School. The previous Keene State College Dietetic Intern managed a Nepalese
themed meal; an African themed meal was determined to come next in the series.

B. Menu Determination

The menu was determined through talking with a school personnel that works with the
foreign students at Rundlett Middle School. She provided the head chef and I with a booklet of
recipes that the foreign students created while working with her. The booklet had many recipes in
it from many countries around the world. The recipes were narrowed down to the ones that came
from African countries that were feasible to make on the day of the meal. A focus group was held
with 8 students from various African countries to determine the final menu. The students native
countries were Tanzania, Democratic Republic of Congo, Uganda, Rwanda, and Namibia. The
recipes came from those countries to target this population of the students. The menu options
were determined through the ingredients they required, the amount of time it took to cook them,
and how acceptable they would be to the general student population.

C. Menu Items

Entre
Namibian Chicken
Alternative Entre (Vegetarian option)
Rwandan Ibushimbo
Hot Served Sides
Tanzanian Mucheri Rice
Roasted Green Cabbage
Cold Served Sides
Mango
Pineapple

Other items available for purchase in cafeteria:

- Cheese Pizza
- Grab n Go Sandwiches
- Grab n Go Salads
- Various snacks
- Carrot Sticks and Ranch Dressing
 II. Budget for Meal
There was no true budget for the meal, but it needed to fit into the Concord School
Districts yearly budget. After talking with the Food Service Director, I found out that her aim
when purchasing food is to make the cost of food 50% or less of the total budget. The other parts
of the budget include the labor of the workers (head chef, assistant chefs) and the supplies
needed during the meals. For the meal, the Food Service Director was willing to increase the
normal food budget for the menu items. The labor cost of the kitchen staff was projected to stay
the same and the supplies needed for the meal would stay the same.

A. Food Cost

The food cost in the school service setting is an average of all the meals in the year. This
allows some meals to cost more than the budget and other meals to cost under the budget. The
Food Service Director can check to compare the budget for the year with the estimated spending
curve to see how the current budget compares with the overall budget. Since this was the
specialty meal of the month, the food budget for this meal was allowed to be higher than normal
meals at the school. Usually, the Food Service Director can calculates the labor costs associated
with the meal and then plan the meal cost to be less than the labor for the day. She typically tries
to keep the cost of each meal item around $0.25 per serving in order for the recipe to be cost
effective. She can always check the budget during special occasions to see if she is under budget
and can put more money into special recipes.

B. Labor Cost

The labor costs include the hourly wage of all of the staff members that work in the
school kitchen. At the site of the meal, the staff members included a head chef, three assistant
chefs, and a substitute. The staff salaries differ based on their responsibilities and the amount of
years they have been working in the school district. The staff salaries included:

Head Chef - $18.95/hour

Assistant Chef 1 - $16.13/hour
Assistant Chef 2 - $16.13/hour
Assistant Chef 3 - $13.29/hour
Substitute - $11.86/hour

With the school day schedule, the staff members generally work 5-8 hour days. The work day
usually starts at 7:00am in order to have breakfast for the students ready by 8:00am. The last
lunch of the day is 1:20pm and lasts about 30 minutes. The workers usually finish cleaning up
the work area by 3:00pm. When the Food Service Director monitors the budget, she reflects on
the labor costs to determine if staff members can get more work hours or if staff members need
to cut back work hours to decrease labor costs.

A typical day could include a schedule and budget such as:

Head Chef - 7 hours $132.65
Assistant Chef 1 - 6.5 hours $104.85
Assistant Chef 2 - 6.5 hours $104.85
Assistant Chef 3 - 6 hours $79.74
Substitute - 5 hours $59.30

Total: $481.39

With this labor cost, the food cost for the African Meal would be set at $577.68 with the 20%
increase.

C. Supplies

Supply costs are miscellaneous and factored into the total budget. They are not nearly as
expensive as the labor and food costs when there are no new kitchen appliances needed. They
include the purchasing of items such as new trays, napkins, forks, knives, spoons, and kitchen
supplies. These are purchased when needed and can lead to decreased spending in labor or food
costs if they make the budget go over the projected amount. Concord School District does not
have a particular budget for supplies, but rather just factors them in the total school year budget
to determine if they are still in a good area with the overall years budget.

III. Recipe Development

The original recipes used for this meal were developed by the native African students and put
into a cookbook. With collaboration with the head chef of Rundlett Middle School, recipes were
assessed for feasibility during the production day. The recipes were also assessed for acceptance
from the other students who are not native to African countries to ensure comfort when taking
the new meal choice. This meal will need to feed all the students who rely on buying hot lunch.
Concord School District does not have standardized recipes for any of their meal items. All
standardized recipes for this meal had to be made after the meal was created based on what the
head chef planned on the day of production.
Recipes
Namibian Chicken
Rwandan Ibushimbo
Tanzanian Mucheri Rice
Roasted Cabbage
The students would be offered the chicken with the rice and then could choose to have the kidney
beans and cabbage at their request. It was predicted that not as many students would want to eat
the kidney beans or the cabbage. However, there were some native African students who wanted
a vegetarian option for this meal so they would be able to choose the kidney beans over the
chicken as their protein item.
 Production

I. Standardized Recipes with Nutrient Analysis

All of the recipes used in this meal were created based off the students recipes and made into
standardized recipes. The head chef and I worked together to create the recipes, keeping in mind
the feasibility of creating them in the kitchen on the meal day, the cost of the food items required,
and the acceptance of the food items in the general school population. After creating the recipes,
they were standardized to ensure the ability to recreate them, analyzed for their nutritional
quality, and calculated for their recipe cost. The nutrient analysis of the recipes was done using
Food Processor.
 Africa Meal Project Recipe
Rwandan Ibushimbo
Alternative Name: Kidney Beans with Red Sauce

Number of portions: 100

Size of portion: 97g (3oz)

Ingredients Amounts
Kidney beans, red, canned 20lbs and 4oz

Instructions
1. Drain and rinse beans.
2. Combine beans with heated tomato-based sauce.
3. Hold at 140F or above until served.

Nutrients based on one portion size (with no sauce)

Calories 117 Carbohydrates 20g Calcium 40mg
Total Fat 1g Dietary Fiber 7g Iron 1.5mg

Saturated Fat 0.5g Sugars NA % Calories from 8%

Total Fat
Trans Fat NA Protein 8g % Calories from 4%
Saturated Fat
Cholesterol 0g Vitamin A 0 IU % Calories from 68%
Carbohydrates
Sodium 202mg Vitamin C 0mg % Calories from 27%
Protein

Nutrients based on one portion size (with sauce)

Calories 167 Carbohydrates 25g Calcium 78mg
Total Fat 1.5g Dietary Fiber 9g Iron 2.5mg

Saturated Fat 0.5g Sugars 6g % Calories from 8%

Total Fat
Trans Fat 0g Protein 9.5g % Calories from 3%
Saturated Fat
Cholesterol 1mg Vitamin A 727 IU % Calories from 60%
Carbohydrates
Sodium 555mg Vitamin C 20mg % Calories from 23%
Protein

Africa Meal Project Recipe

Namibian Chicken
Alternative Name: Chicken
 Number of portions: 280
Size of portion: 4oz

Ingredients Amounts
Chick thigh, raw, with skin 70 lbs.

Instructions
1. Preheat oven to 350 F.
2. Grease pans and place chicken on pan evenly.
3. Put chicken in oven and cook for 20 min or until chicken reaches an internal
temperature of 170 F.
4. Add tomato-based sauce to the chicken.
5. Hold chicken at 140 F or above before serving.

Nutrients based on one portion size (no sauce)

Calories 234 Carbohydrates 2.5g Calcium 52mg

Total Fat 17g Dietary Fiber 0g Iron 1mg

Saturated Fat 5g Sugars 0g % Calories from 65%

Total Fat
Trans Fat 0g Protein 17g % Calories from 19%
Saturated Fat
Cholesterol 108mg Vitamin A 173 IU % Calories from 4%
Carbohydrates
Sodium 82mg Vitamin C 0 mg % Calories from 29%
Protein

Nutrients based on one portion size (with sauce)

Calories 284 Carbohydrates 12.5g Calcium 90mg
Total Fat 18g Dietary Fiber 2g Iron 2mg

Saturated Fat 5g Sugars 6g % Calories from 57%

 Total Fat
Trans Fat 0g Protein 18g % Calories from 16%
Saturated Fat
Cholesterol 108mg Vitamin A 890 IU % Calories from 18%
Carbohydrates
Sodium 435mg Vitamin C 20mg % Calories from 25%
Protein

Africa Meal Project Recipe

Rwandan Ibushimbo and Namibian Chicken Sauce
Alternative Name: Red Sauce

Number of portions: 330

Size of portion: 109g (4oz)
 Ingredients Amounts
Tomatoes, diced, canned 34lbs and 4oz
Marinara sauce, canned 26lbs and 8oz
Tomato paste, canned 6lbs and 15oz
Basil, fresh 2.5oz
Oregano, ground 1.5oz
Garlic cloves, fresh, minced 3.5oz
Salt, table 2.5oz
Black pepper, ground 1oz
Sugar, white, granulated 1lb and 6oz
Onion, dehydrated, flakes 3oz
Onion, white, fresh 10 each
Bell pepper, yellow, fresh, medium, diced 5 each
Bell pepper, green, fresh, medium, diced 5 each
Bell pepper, red, fresh, medium, diced 6 each

Instructions
1. Add all ingredients to large steam kettle.
2. Simmer mixture for an hour and a half, or until mixture reaches 180F.
3. Add sauce to chicken or kidney beans.
4. Hold at 140F or above until served.

Nutrients based on one portion size

Calories 50 Carbohydrates 5g Calcium 38mg
Total Fat 0.5g Dietary Fiber 2g Iron 1mg

Saturated Fat 0g Sugars 6g % Calories from 9%

Total Fat
Trans Fat 0g Protein 1.5g % Calories from 0%
Saturated Fat
Cholesterol 1mg Vitamin A 727 IU % Calories from 80%
Carbohydrates
Sodium 353mg Vitamin C 20mg % Calories from 12%
Protein

Africa Meal Project Recipe

Tanzanian Mucheri Rice
Alternative Name: Rice

Number of portions: 200

Size of portion: 6oz (cooked rice)

Ingredients Amounts
Rice, brown, uncooked 20 lbs
 Chicken flavored base 2 cups
Pepper, white 2 tbsp
Onions, fresh, diced 4 each

Instructions
1. In a large pot, add enough water for a 2.5:1 water to rice ratio.
2. Once water is boiling, add rice, chicken base, white pepper, and onions.
3. When rice is almost fully cooked with some water still at the bottom of the pot, take off
the flame and let sit for 20 min. This will help to absorb moisture without becoming
soggy. Temperature of rice should reach 210F when fully cooked.
4. Hold before serving at 140 F or above.

Nutrients based on one portion size

Calories 170 Carbohydrates 36g Calcium 16mg
Total Fat 1g Dietary Fiber 2g Iron 1mg

Saturated Fat 0.5g Sugars 1g % Calories from 5%

Total Fat
Trans Fat 0g Protein 3.5g % Calories from 3%
Saturated Fat
Cholesterol 0g Vitamin A 0 IU % Calories from 85%
Carbohydrates
Sodium 700mg Vitamin C 0mg % Calories from 8%
Protein

Africa Meal Project Recipe

Roasted Cabbage
Alternative Name: Cabbage

Number of portions: 100

Size of portion: 86g (3oz)

Ingredients Amounts
Cabbage, green, fresh, head 8 medium
Oil, olive 8oz
Salt, table 0.5oz
 Black pepper, ground 0.25oz

Instructions
1. Preheat oven to 350 F.
2. Rinse and shred cabbage. Put into one large bowl.
3. Add olive oil, salt, and pepper to cabbage. Mix until all cabbage is lightly coated with oil.
4. Grease pans and spread cabbage evenly.
5. Put in convection oven. Cook for 30-40 minutes or until edges are slightly brown.
6. Hold at 140F or above until served.

Nutrients based on one portion size

Calories 44 Carbohydrates 5g Calcium 40mg
Total Fat 2g Dietary Fiber 2g Iron 0.5mg

Saturated Fat 0.5g Sugars 3g % Calories from 41%

Total Fat
Trans Fat 0g Protein 1g % Calories from 10%
Saturated Fat
Cholesterol 0mg Vitamin A 0 IU % Calories from 45%
Carbohydrates
Sodium 90mg Vitamin C 42mg % Calories from 9%
Protein

II. Production Sheet

African Meal Project

Production Sheet
Menu Item Portion Size Number of Cooking Serving Number of Number of Leftover
Portions Temp. Temp. Portions Portions Portions
Prepared Served

Namibian 4oz 280 165F 140F 280 129 151

Chicken
Rwandan 3oz 100 135F 140F 100 52 48
Ibushimbo

Tanzanian 6oz 200 135F 140F 200 129 151

Mucheri Rice

Roasted 3oz 100 135F 140F 100 36 64

Cabbage

Concord School District does not have production sheets for the hot meal of the day but only for
the sandwiches and salads that are offered. I created a production to show what it would have
looked like for this meal. Based off of what needed to be prepared for this meal, all of the staff
members were assigned jobs to do during productions and during the meal. There were 6 staff
members, including myself, that would be working during the day of the meal project. The main
jobs required for the day of the meal included:
During production
Manager - Rachel
Head Chef/ Hot Production - Head Chef
Hot Production/Cold Production - Assistant Chef 3
Cold Production - Assistant Chef 1 and Substitute
Snack Setup - Assistant Chef 2
During meal
Manager - Rachel
Servers - Assistant Chefs 1 and 3
Cashiers - Assistant Chef 2 and Substitute
Serving Support - Head Chef
The production time included the preparation of the chicken, the kidney beans, the rice, the sauce
for the chicken and the beans, the cabbage, the mango, the pineapple, and then all of the other
available food items including the salads and sandwiches. The head chef prepared and cooked
the chicken, beans, rice, and cabbage in hot production. The Hot/Cold production assistant chef
helped with creating the salads and then cooked the pizzas that were offered as a meal
alternative. The cold production assistant chef and substitute created the salads and sandwiches
that were served as a meal alternative. The snack setup assistant chef stocked the snack and
beverage areas of the cafeteria. The manager helped where assistance was needed and oversaw
all production areas.
The mealtime included the serving, restocking, and cashiering of the meal. The servers set up the
trays of food for the meal. They also served as the dishwashers in between and after the meals
since there was no dishwasher available the day of the meal project. The cashiers collected the
payment for the meals as well as replenished the snacks and cold items offered in between meals.
Serving support replenished the hot food items and pizza when they were running low during the
meal and in between the meals. The manager oversaw the serving of the meal and the reactions
of the customers during the meal.

III. Forecasting

It was forecasted that 200 students would be purchasing the meal based on previous purchasing
patterns. On a typical day in Rundlett, 150-220 students purchase a hot lunch from the cafeteria.
The forecasting is done by looking back at past lunches that were similar and determining the
amount of students that will probably buy the meal based on that. This forecasting assisted in the
buying of ingredients and the creation of the meal items.
Since this was a new meal, the forecast was made in the middle of the normal population of
students who buy lunch. It was predicted that less students would buy the lunch, but because all
of the food left overs could be used in other recipes later on, the food was slightly overproduced.
Each menu item received a different menu forecast based off of what the head chef believed
would be sold:
- Namibian Chicken: 200
- Rwandan Ibushimbo: 100
- Tanzanian Mucheri Rice: 200
- Roasted Cabbage: 100
The chicken and rice were predicted to be the most popular items since they were more familiar
to the students. The kidney beans and the roasted cabbage were predicted to be less popular items
so their forecasting was cut in half.

IV. Recipe and Serving Cost

The recipe cost was determined by the total cost of the food items that would be utilized for each
recipe. The serving cost was then determined by dividing the total recipe cost by the number of
servings those ingredients would provide.
Sauce for the Namibian Chicken and Rwandan Ibushimbo
- Diced tomatoes - 6 #10 cans ($3.75 total for 6 cans) = $3.75
- Marinara sauce - 4 #10 cans ($27.55 per case - $18.36 total) = $18.36
- Tomato paste - 1 #10 can ($5.28 per can) = $5.28
- Basil, fresh - 1 bunch ($2.49 per bunch) = $2.49
- Oregano, ground - cup ($11.95 for 13oz container) = $2.30
- Garlic, fresh, pealed (chop himself) - cup(1/10th the case used,$14.85 for 5lbs)= $1.49
- Salt - cup ($5.94 for 25lb case) = $0.01
- Pepper - cup ($8.88 per lb) = $0.56
- Sugar, granulated - 2 cups ($31.13 for 40lbs of sugar -0.78 per lb price)= $1.04
- Onion, granulated - cup ($8.45 for 18oz) = $1.41
 - Onions, spanish, fresh, chopped - 10 each (1 case 50# - $18.95 per case) = $3.79
- Yellow peppers - 5 each ( case - 11# $14.00 per unit 9 per case) = $7.00
- Green peppers - 5 each (1 case $22.95 per unit) 20 peppers = $5.74
- Red peppers - 6 each ( case - 25# $15.00 per unit - $15.00 total) 9 per
case = $10.00

Total = $63.22 / 330 servings = $0.19 per serving

Namibian Chicken
- Skinless chicken thighs (2oz each) - (4 cases of 2 pack 5lbs $32.90 per unit, $131.60
total) = $131.60
- Chicken breast patties - (3 cases $43.68 for 10lb case - $4.47 per pound 3-5 oz piece -
$131.04 total) = $131.04

Total = $262.64 / 280 servings = $0.94 per serving With the sauce = $1.13 per serving

Rwandan Ibushimbo
- Red Kidney Beans - 3 #10 cans ($3.75 for 6 cans/2 for 3 cans) = $1.88

Total = $1.88/100 servings = $0.02 per serving With the sauce = $0.21 per serving

Tanzanian Mucheri Rice

- Rice, brown, uncooked - 20lbs (3 - 25lbs - $15.16 per unit - $45.48 total) = $36.38
- Soup base chicken flavor paste - 2 cups with 1 cup water ($38.50 for an 8lb container) =
$4.81
- Pepper, white - 2 tbsp ($11.50 per lb) = $0.14
- Onions, fresh, diced - 4 each (red onion 1 case 25# large - $14.95 per unit) =
$2.39

Total = $43.72/200 servings = $0.22 per serving

Roasted Cabbage
- Cabbage, green, julienned - 8 each (28lbs, 0.69 per unit - $19.32)= $2.42
- Olive oil - 1 cup ($25.24 for gallon) =$1.58
- Salt - 1 tbsp ($5.94 for 25lbs) = $0.01
- Pepper - 1 tbsp ($8.88 per lb) = $0.14

Total = $4.15/100 servings = $0.04 per serving

Mango
- Mangos, frozen, precut - 4 cases (2 - 5lb - $27.34 per unit, $54.78 x 2) = $109.36

Total = $109.36/200 servings = $0.55 per serving

Pineapple
- Pineapple, fresh - 10 each ($22.95 for 10 pineapples) = $22.95
 - Pineapple, precut - 1 cases ($47.83 per case 100 packs) = $71.75

Total = $94.70/200 servings = $0.47 per serving

V. Purchasing

The purchasing of the food items needed for the meal started with the recipes being analyzed for
the ingredients needed, the determination of the ingredients the kitchen already had on hand, and
what ingredients needed to be purchased from the available vendors. The food item prices were
compared based on vendor and food products available.
Recipe items already in kitchen inventory:
- Olive oil
- Salt
- Pepper
- Canned diced tomatoes
- Canned marinara sauce
- Canned tomato paste
- Ground oregano
- Sugar
- Onion flakes
- Canned kidney beans
- Chicken flavored base

Ingredient items that needed to be purchased:

- Green cabbage
- Fresh basil
- Bell peppers (yellow, green, and red)
- Garlic cloves
- White onions
- Chicken
- Brown Rice
- Mangos
- Pineapple
The ingredients needed were mostly the fresh produce items. The fresh produce items were
purchased from M. Saunders. The chicken and some of the fresh produce items were purchased
from Performance Foodservice Northcenter. Most of the items already on hand were from
Surplus Distribution (commodity order from USDA), making them very cost effective
ingredients to use when forming the recipes. All of the order for vendors required online orders
to be made. I put in the orders for all the ordered food items.

VI. Service Diagram

The service diagram was created to display the where the employees would be working during
production and during the mealtime.

Refrigerator
Cold Prep
Table
Cold Prep -Pineapples
-Mangos
Refrigerator

Steam Kettle
-Sauce Dishwashing Area

Stove
Pizza
-Tanzanian Mucheri Rice
Warmer
Cold Food cashier
Self Serving
Station
Hot Prep
Serving Area
Hot Lunch
Convection Ovens
Cold Food cashier
-Namibian Chicken
Self Serving
-Roasted Cabbage
Hot Warmers Station
-Pizza
Food -Rwandan
Storage Ibushimbo

Freezer Grab N Go Salads

Pizza
and Sandwiches
Warmer

VII. Tracking of Overproduction and Underproduction

There was an overproduction of the chicken and an underproduction of the kidney beans and
roasted cabbage. The head chef requested enough chicken to make 280 portions when the
forecasting predicted only 200 portions needed to be made because he was planning to use the
extra chicken later on in the week. The kidney beans and roasted cabbage were under produced
in comparison to the chicken and the rice because they were going to be optional items in the
meal. These items are known to be less popular in the student population and therefore it could
be assumed that most would not want to take these items unless they had to. Tracking the over
and under production are smart ways to prevent food waste or to cook ahead of time for meals to
come. Reducing the servings of less popular items decreases left over food. Increasing the
servings when the food item can be used in another dish can decrease labor for later in the week.

VIII. Plan for Leftovers

The head chef determined the plan for the leftovers. All of the leftovers of the meal would go to
use in the kitchen to prevent food waste. This particular kitchen often uses leftovers to create
soups that are available to staff members or as specialty toppings on the pizza.
Namibian Chicken -used in a chicken and rice soup the following day
Tanzanian Mucheri Rice - used in a chicken and rice soup the following day
Rwandan Ibushimbo - used in a chili for the following day
Roasted Cabbage - used in a chicken and rice soup the following day
Mango - used as continued fruit option for the next day
Pineapple - used as a continued fruit option for the next day

IX. Employee Work Distribution and Equipment Utilization

The employee work distribution was determined by fitting the meal preparation tasks into the
kitchen staff members usual work tasks. The head chef at Rundlett Middle School was
commonly in charge of all hot food preparation and production while the other workers were in
charge of cold food production and snack set-up. The workers took turns with dishwashing,
serving, and cashiering during the meals while the head chef oversaw serving and replenished
hot food items. I used this model to distribute the work to the staff members for the meal.
I assigned the head chef to work the hot production in order to make the chicken, kidney beans,
the sauce, the roasted cabbage, and the rice. The large equipment utilized by the head chef during
the production included:
- Steam Kettle
- Convection Oven
- Stove (Range)

The sauce for the kidney beans and chicken was cooked in the steam kettle. The chicken and
cabbage were cooked in the convection oven. The rice was cooked on the stove range in a pot.
The kidney beans were put into the hot holding table until the sauce was added. The other
equipment used included knives and cutting boards for the preparation of the food before it was
cooked.
The other staff members mostly prepared the other food options that are available everyday at the
school. These meal options included the salads, sandwiches, and pizza. One of the assistant chefs
was cold and hot production since she started by making the salads for the day and then switched
to cooking the pizzas in the convection oven. Another assistant chef stayed in the cold production
to create all of the salads and help with making the sandwiches. The substitute helped with the
creating the salads and sandwiches as well. The last assistant chef was in charge of cashiering
breakfast while the rest were starting production, and then went to refilling the grab and go snack
items.
As manager, I oversaw the cooking of all the hot production items that the head chef was
creating. I also prepared the pineapple and mango for the self serve cold table when I had time
available.
 X. Final Food Cost for Meal

Food Cost

Rwandan Ibushimbo Cost

- Red Kidney Beans - 3 #10 cans $1.88
Namibian Chicken
- Skinless chicken thighs (2oz) - 40lbs $131.60
- Chicken breast patties - 30lbs $131.04
Sauce
- Diced tomatoes - 6 #10 cans - 38 lbs and 4 oz total $3.75
- Marinara sauce - 4 #10 cans 26 lbs and 8oz total $18.36
- Tomato paste - 1 #10 can (6 lb and 15 oz per can) $5.28
- Basil, fresh - 1 bunch (2.5 oz) $2.49
- Oregano - cup $2.30
- Garlic, fresh, chopped - cup $1.49
- Salt - cup $0.01
- Pepper - cup $0.56
- Sugar, granulated - 2 cups $1.04
- Onion, granulated - cup $1.41
- Onions, fresh, chopped - 10 each (8 oz each) $3.79
- Yellow peppers - 5 each $7.00
- Green peppers - 5 each $5.74
- Red peppers - 6 each $10.00
Tanzanian Mucheri Rice
- Rice, brown, uncooked - 20lbs $36.38
- Chicken Flavored Base - 2 cups $4.81
- Pepper, white - 2 tbsp $0.14
- Onions, fresh, diced - 4 each $2.39
Roasted Cabbage
- Cabbage, green, julienned - 8 each $2.42
- Olive oil - 1 cup $1.58
- Salt - 1 tbsp $0.01
- Pepper - 1 tbsp $0.14
Mango
- Mangos, frozen, precut - 4 cases $109.36
Pineapple
- Pineapple, fresh - 12 each $22.95
- Pineapple, precut - 1 cases $71.75

Total food cost: $579.67

Labor Cost
Head Chef - $18.95/hour - worked 7.5 hours $142.13
Assistant Chef 1 - $16.13/hour - worked 7 hours $112.91
Assistant Chef 2 - $16.13/hour - worked 6 hours $96.78
Assistant Chef 3 - $13.29/hour - worked 7 hours $79.74
Substitute - $11.86/hour - worked 5.25 hours $62.27

Total Labor Cost: $493.83

Supplies

Forks - 200 $5.72

Spoons - 200 $5.72
Knives - 200 $5.72
Napkins - 200 $1.28

Total Supply Cost: $18.44

Total Meal Cost: $1,091.94

XI. Customer Satisfaction Evaluation

A customer satisfaction survey was created to evaluate the meal and receive feedback to
implement more Lunch Around the World meals in the future. Teachers in the classroom handed
out the survey for students who participated in the meal to give their feedback. The survey was
then collected by the teachers and given to the food service staff to give to me.
Africa Meal Evaluation

1. What did you order for the Africa Lunch Around the World meal? Please circle.
 Namibian Chicken Tanzanian Mucheri (Rice) Rwandan Ibushimbo (Beans)

2. On a scale from 1-5, 1 being not very good and 5 being very good, how would you
rank your meal?

1 2 3 4 5

3. What did you like about the meal?

4. What could have been better?

5. What would you like to see in future Lunch Around the World meals?

Marketing
I. Advertising the Meal
The meal was advertised through a flyer that was given out and hung up around Rundlett Middle
School. The flyer emphasized the African theme of the meal and presented the meal choice
options. The principle also made a morning announcement about the meal and talked about it
before the students were able to get lunch in the cafeteria.

II. Decorations
The decorations for the event were a map of the world for the students to mark where in Africa
they were from, the flags of the African countries the students were from, and a powerpoint
slideshow that displayed facts and pictures of Africa. The African students were asked to bring in
pictures or decorations that they may have brought with them from Africa when they moved, but
they declined.

Final Report

I. Summary of Event
My meal project work started when I found out the theme would Africa. I had no
previous knowledge of African dishes before this project so I had to research possible
ideas. I did not know that Concord School District had a large refugee population
from The Democratic Republic of Congo, Tanzania, Rwanda, Uganda, and Namibia.
My meal project was going to be an effort to reach out to the refugee population in
the middle school because they often did not like the hot meal choices the school
offered.

To find out more about these students in the middle school, I reached out to the staff
member at the school to who worked with the refugee students. She gave me a
booklet of recipes that the students had created for recipe ideas. We planned to meet
again for a focus group with some of the native African students in order to get their
input on our recipe choices for the meal. The students really wanted to help with
cooking the recipes on the day of the meal, but it would not be safe for the students to
be in the kitchen and the head chef did not want to supervise. After discussing the
recipes with the students, we made the menu for the meal. I created the flyer for the
meal to promote it and sent it to the Food Service Director. She sent it to the principal
of the middle school to have it printed and displayed around the school the week of
the meal. I also created a PowerPoint presentation with pictures and information
about the various African countries the meal was featuring. The PowerPoint was sent
to the principal as well to be displayed on the TV screen in the cafeteria on the day of
the meal.

On the day of the meal, I came into the kitchen at 8am. All of the staff members were
already in the kitchen and serving breakfast. The head chef had started preparing the
hot meal items and the other staff members were making the other meal items that are
served daily. I checked all of the hot items to make sure they were on schedule for
cooking and then started preparing the pineapple and mango options. When the
mango and pineapple were set up in the self-serving cold area, I started helping the
head chef transfer the hot foods into hotel pans for service.

When the meal was serviced, I observed the amount of students who purchased the
meal, their reactions to the meal, and the comments they were saying about it. I
walked around the cafeteria and asked the students who had purchased the meal how
they liked it and would they want it again. Their reactions were surprisingly positive.
The native African students came to the kitchen to thank the kitchen staff for
preparing the meal. When the meal was over, I helped clean the kitchen with the rest
of the staff. Teachers came to visit the kitchen to congratulate us on the success of the
meal.

The meal was the week before a school break so the evaluation survey was not able to
be handed out to the students until a week after the meal. The teachers were given the
surveys to pass out to the students and then collected the surveys to give to the
kitchen staff. The kitchen staff saved them to give to me to analyze when I came back
to the kitchen. Not all of the surveys could be passed out and collected due to the
chaos of the students coming back to school after break and the teachers being unable
to collect them all.
 From the results of the surveys and the verbal feedback I received on the day of the
meal project, I think the meal was a success. The students got to experience a new
culture or share their culture that seems very foreign to the other students around
them. The meal items were well accepted by the students even with the small
participation of 129 students. Many students commented that they didnt try it but
they will if it comes back again, showing their interest in the new food items.

If I could do this meal project again I would only change the timing of the evaluation.
I would have had the evaluations ready to hand out to the students during the meal
and collected them the day of. This would have increased the survey numbers and
given me better information on their thoughts surrounding the meal. For future meal
projects at this site, I would recommend the interns to have a focus group with the
students well before the meal in order to have their buy in. The students really want to
feel heard when you are cooking meals from their native countries. I would also
recommend planning ahead for how you want to evaluate the meal so you can have
the highest amount feedback possible.

II. Customer Satisfaction Results

Only 41 surveys could be retrieved and analyzed for results following the meal. From the
responses, this is what the result was:
What did you order for the Africa Lunch Around the World?
Menu Item Amount
Namibian Chicken 20
Tanzanian Mucheri 17
Rwandan Ibushimbo 10
Did not get meal 5

On a scale from 1-5, 1 being not very good and 5 being very good, how would you rank this
meal?
Score Amount
1 3
2 2
3 6
4 7
5 12

What did you like about the meal?

Comments included:
- Liked that is was food from their home country
- It was delicious
- I liked the cabbage but I also liked all of it because they tried
- It was really good
- Everything
- The Namibian chicken
- I like how different it than the food we normally eat
- The rice was my favorite
- It was not too spicy or too mild
What could have been better?
Comments included:
- Would of liked to have fufu
- Fufu from Tanzania
- More spices
- Meat without bones would be better
- Make it Chinese food
- The meat
- The rice
- Good but there was no salt
What would you like to see in the future?
Comments included:
-Fufu
- More chicken options
- Just keep trying thank you!
- Would like to eat cassava and other foods you think you cant make
- Fufu chicken, casafa soup
- Brazilian food
- England Food
- Indian Food
- Bosnian Food
- Great Burger
- Chinese Food
 - German Food
- French Food
- Spanish Food
- Italian Food

Other comments:
- I didnt eat it because I didnt know what it was, but next time I would eat it

Analysis of the Feedback

From these evaluations I can conclude that most of the students enjoyed the meal. There were
more 4s and 5s in the assessment of the meal than 1s and 2s. There were a lot of conflicting
comments, which generally can be interpreted as individual preferences rather than problems
with the meal. The students seemed to like every part of the meal in the comments, mentioning
each one at least once. Some of the students were upset that we did not prepare the dish Fufu
since it is a traditional African meal, but we determined that it was not a feasible recipe for this
meal. Some wanted more salt and spices in the food. From this feedback, we can tell that the
students want the Lunch Around the World meals to continue because of all their suggestions for
more foreign foods.

III. Pictures from Event

 IV. Marketing Materials
See Africa Meal Project Flyer.

V. Standardized Recipes and Nutrient Analysis Sheets

See Recipes folder for recipes and the Nutrient Analysis of all the recipes.

VI. Production Sheet, Service Diagram, Customer Satisfaction

Survey, and Sample Customer Satisfaction Surveys

See Production Sheet, Service Diagram, and Africa Meal Project Evaluation.