Student of the Month Breakfast12/3/14 8:00 a.m.

~30 Guests attendingBy: Chris Kraft

Background Information

• Customers will include high school age children who have received “Student of the Month” for November 2014, their parents/guardians, and faculty/administrators.• Facility type: It is a high school kitchen which ships out prepared

foods to 2 other smaller schools (an elementary school and middle school).• Event theme: Student of the Month Breakfast with Fall colors• *The event is forecasted for 30 people, but typically less show up.

Leftover food is then resold for lunch or breakfast the next day so no food is wasted. We only had 15 people show up to this breakfast.

MenuEntrees/Side Dishes

Serving Amounts for 30 People

1) Bacon, egg, and cheese on a bagel 30 sandwiches

2) Quiche (diced ham and cheddar cheese, broccoli and cheese)

4 quiches (2 of each)

3) Bagels with cream cheese 20

4) Cinnamon Toast Crunch and Chex cereal 30

5) Hash browns (Tater Tots) 45

Fruit and Vegetable options

6) Watermelon and Feta cheese salad15

7) Strawberry parfait 45

8) Canned pineapple chunks with light syrup 1.5 cans

9) Watermelon chunks ½ large melon

Beverages

10) Fat free chocolate milk 30

11) Fat free strawberry milk 15

12) Low fat 1% milk 30

13) Orange juice (not from concentrate) 30, 4 oz containers

14) Pineapple juice (unsweetened) 30, 4 oz containers

15) Coffee (regular and decaf) 1.5 gallons

16) Iced tea 30, 8 oz cartons

Dessert

17) Chocolate chip banana muffins36 muffins (3 trays of 12)

1) A bacon, egg, and cheese on a bagel is a serving for one person so 30 sandwiches are forecasted.2) The typical serving is ¼ of a quiche. Since there are many entrée options for breakfast here and previous records indicate leftovers, I’m going with a

serving being 1/8 of a quiche instead.3) The way a bagel with cream cheese is typically cut is in half, cutting through the center of the bagel looking down at it lying flat. Only 20 bagels are

used because of the cut and people don’t usually take full bagels according to my foodservice director.4) Cinnamon toast crunch cereal is a breakfast in itself so there must be enough for 30 people. The 30 1% low fat milks correspond to this menu item.5) People in the past have been known to take more than a serving of hash browns (a hash browns patty) so 45 are forecasted.6) I would use 15 watermelon and feta salads using ½ pound of feta cheese and ½ of a whole watermelon. Only 15 salads will be made since it contains

watermelon and watermelon chunks will be available as an alternative as well. (A last minute change was made to save feta cheese. We asked the customers if they wanted us to add feta cheese, to just ask. No one ended up asking us, so only watermelon chunks were made.)

7) Quite a few people take more than one strawberry parfait so 45 are forecasted to provide extras.8) 1 can of fruit typically serves 21-23 people according to my foodservice director. 1.5 cans is playing it safe to serve 30 people.9) In this case, I’m going to use the other half of the whole watermelon here to use it up.10) One chocolate milk per person will be enough. Any extras can be served at lunch throughout the week (as long as it’s before the use by date).11) Not many people take strawberry milk, but it’s still popular enough to provide as an option. 12) One low fat 1% milk per person will be enough. Any extras can be served at lunch throughout the week (as long as it’s before the use by date). This

also corresponds to how many people decide to take cinnamon toast crunch cereal as their breakfast option as well (depending on if they use milk of course).

13) & 14) I’m providing two juice options so having a serving size of only 4 ounces should be enough. Typical serving sizes for juice are 6 ounces. 15) Making 1.5 gallons total of regular and decaf coffee should be enough since 2.5 gallons are made to serve 50 people (according to our Food for Fifty textbook). The serving size is 6 oz per person.

16) Offering iced tea is always a safe bet as an alternative drink option and 30, 8 oz cartons should be good. The serving size is 8 oz per person.17) Making at least 1 muffin per person playing it safe because you have to account for people that won’t take one and for people that will take two.

Rationale Used to Determine Forecast

Service/Production Equipment• Style of Service: Conventional and Commissary• Service and Large Equipment Utilized

• Convection Oven• Warmer (does not cook food, only keeps warm)• Walk-in refrigerator• Reach-in refrigerator• Fryer (for hash browns)• Tabletop can opener• Chef’s Knife (to cut watermelon)• Coffee maker and dispenser• Muffin pans

Production• Pre-preparation-

Stacey (cook) Myrtle Chris (me)Bacon, Egg, and Cheese on a Bagel12:30 pm: Cook bacon and egg patties. 12:45: Cut 30 bagels in half.1:00: Place bacon, egg patty, and 1 slice of American cheese on cut bagel and wrap in foil. Place in refrigerator once cooled.

Watermelon and Feta Salad AND Watermelon Chunks1:30 pm: Cut watermelon, lid in 5.5 oz. cups, refrigerate overnight.

Chocolate Chip Banana Muffins11:30 pm: Gather supplies, preheat oven to 400⁰F.11:40: Measure out ingredients. 11:50: Beat eggs slightly in medium bowl; stir in remaining ingredients just until moistened. Divide batter evenly among muffin cups. 12:00: Place in oven for 15 minutes or until golden brown. 12:15: Remove from oven, let cool, and refrigerate overnight.

Pineapple Chunks12:30 pm: Gather materials, open the can, and ladle out ½ cup of pineapple chunks.12:45: Add lid and refrigerate overnight.

Hash Brown Patty1:00 pm: Gather bags of frozen hash browns and place 45 on a large tray.1:10: Cook in convection oven for 30 minutes or until golden brown.1:40-1:45: Remove from oven. Allow to cool and refrigerate overnight.

Cinnamon Toast Crunch Cereal12:45 pm: Remove from package and place into baskets for serving.

Milk Beverages12:50 pm: Remove from milk crates, gather in bowl, and refrigerate overnight.Juices1:00 pm: Remove from boxes, gather in bowl, and refrigerate overnight.Iced Tea1:15 pm: Gather in bowl, refrigerate overnight.

Production (cont.)Day of Event Production-

Employee Name

Menu Item Portion Size Quantity To Prepare

Actual Yield *Leftover Amount*

Day of Event Special Directions

Stacy (cook) Bacon, egg, and cheese on a bagel

1 each 30 sandwiches 30 sandwiches 18 sandwiches 7:30 am: Move from refrigerator and place in warmer. 7:50: Move to serving line with heated shelving.

Stacey Quiche slices (diced ham and cheddar cheese, broccoli and cheddar)

1 slice 4 quiche (8 slices/ quiche)

4 quiche 2 1/4 quiche 6:00 am: Gather ingredients and measure out6:15: Assemble ingredients into pie pan with premade pie crust.6:30: Cook 1 hour or until done in convection oven.7:30-7:45: Place in warmer until served.7:50: Cut each of the four quiche into 8 slices. Put on plates and move to serving line with heated lighting.

Stacey Hash browns (tater tots)

~12 ~240 tots 20 containers of ~12 tater

tots

10 containers 7:35 am: Move from refrigerator to warmer.7:55: Move from warmer to serving line with heated shelving.

Stacey Coffee (regular) 6 oz. 3, 2 oz. packs

1 gallon ~36 oz. 7:45 am: Gather necessary supplies. Get water, place coffee filter in place, add the coffee pack, add the water, and turn the coffee maker on. (The entire process should take about 5 minutes)7:50: Add made coffee to coffee dispenser machine.

Stacey Coffee (decaf) 6 oz. 1, 2 oz. pack 0.5 gallon ~0.25 gallon *Same as for regular coffee

*Leftover amount is negligible since they resell items for lunch and breakfast the following morning.

Production (cont.)Day of EventProduction-

Employee Name

Menu Item Portion Size

Quantity To Prepare

Actual Yield

Leftover Amount

Day of Event Special Directions

Myrtle Bagels (for bagels with cream cheese)

~ ½ bagel 20 bagels 20 bagels 10 bagels 7:00 am: Cut bagels in half.7:10: Assemble bagels on serving rack and put cream cheese in basket.

Myrtle Watermelon and feta cheese salad (used as an alternative to just watermelon chunks)

1 salad 15 salads No one asked for us to add feta cheese

(we told people ahead

of time)

7:20 am: Add feta cheese, refrigerate (chose not to do since most people don’t ask for feta cheese)7:50: Move to serving area

Myrtle Watermelon chunks ½ cup 1 whole watermelon cut

into cubes

21 ½ cup servings

12 7:45 am: Remove from refrigerator and place onto serving table.

Production (cont.)Day of EventProduction-

Employee Name

Menu Item Portion Size Quantity To Prepare

Actual Yield Leftover Amount

Day of Event Special Directions

Chris Chocolate Chip Banana Muffins

1 muffin 36 muffins 36 muffins 21 muffins 7:45 am: Remove from refrigerator and place in warmer until served. 7:55: Remove from warmer and place onto a rack for serving.

Chris Strawberry Parfait 1 parfait 45 parfaits 45 parfaits 24 parfaits 7:00 am: Gather supplies, prepare parfaits, and place in refrigerator.7:55: Remove from refrigerator and place onto serving table.

Chris Cinnamon Toast Crunch and Chex Cereal

1, 1-1/8 ounce

container

30 30 19 7:50 am: Place baskets on serving table.

Chris Pineapple chunks ½ cup 30, ½ cup servings

30, ½ cup servings

24 (watermelon

was preferred)

7:45 am: Remove from refrigerator and place onto serving table.

Chris Chocolate Milk 8 oz. (1 carton)

30 cartons

30 cartons 17 cartons 7:50 am: Remove from refrigerator and add ice to basket for serving.*Same for all milk beverages

Chris Strawberry Milk 8 oz. (1 carton)

15 cartons 15 cartons 13 cartons *

Chris 1% Milk 8 oz. (1 carton)

30 cartons 30 cartons 12 cartons *

Chris Orange Juice 4 oz. (1 container)

30 containers

30 containers 14 containers

7:30 am: Remove from refrigerator and add ice to basket for serving.

Chris Pineapple Juice 4 oz. (1 container)

30 containers 30 containers 24 containers

*Same as Orange Juice

Chris Iced tea 8 oz. (1 carton)

30 cartons 30 cartons 27 cartons 7:45 am: Remove from refrigerator and add ice to basket for serving.

Note: I believe less milk was taken due to the customers being primarily adults who drink coffee over milk or juices.

Final Event Pictures!

Here’s what is on the menu! (some of the highlights anyway)

This little “menu man” as the workers call him always has what’s on the menu for the day. I had to include him because he’s so cool!

More Event PicturesHere are the hot holding shelving units serving:• Ham and cheese quiche (top left)• Broccoli and cheese quiche (top

right)• Bacon, egg, and cheese sandwiches

on a bagel (wrapped, bottom left)• Tater tots (bottom right)

• Serving trays also shown (if needed)

• Napkins (in white container, bottom right)

*These do not represent the entire amount of these foods*

More Event PicturesFood choices in picture (from left to right):Apple and orange juice, cupped pineapple chunks, fruit (oranges, apples, pears- offered daily, not on menu), chocolate chip banana muffins, bagels with cream cheese, assorted cookies (offered daily- not on menu), mixed parfaits with granola (strawberry and blueberry), carton beverages (chocolate milk, 1% milk, strawberry milk, and iced tea), Cinnamon Toast Crunch and Chex cereals, watermelon chunks (Feta cheese could be added if desired)

More Event PicturesWawa coffee (*Pumpkin Spice was

decaf)Looking from the entrance at the hot holding area

Last Event Picture

Items Pictured:• Hot sauce• Barbecue sauce• Ketchup packets• Container with:• Napkins• Straws• Knives• Spoons• Forks

• Toaster

Evaluation of Service Plan

• Time sequencing of events went well.• We didn’t follow the service plan exactly, but was used as a good

guide to what we needed to get done.• As for linens, I brought in my own serving table and Fall tablecloth

that fit.• We found more than enough serving baskets to present foods

beautifully.• *Since the foodservice director, cook, and myself had performed a

Student of the Month Breakfast the month before as a warm-up, my final event went very smoothly.*

Evaluation of Production Schedule

• The sequence of events I provided in the production plan went well with little change.• Although I specified to make hash brown patties, the cook made hash

brown tater tots instead “because they cook faster.” (according to the cook)• I ended up making the chocolate chip banana muffins the day before

the event instead of another worker since they had to work to fix lunch at the school instead. It was no problem at all.• I would say my production schedule was a good guideline for

everyone to use and was a success overall.

Challenges in Service and Production

• I feel that I overforecasted for many items on my menu; however, I also knew ahead of time that any items not taken at the breakfast could just be resold at lunch or breakfast the next day. • The day before the event when one of the employees was supposed to make the

chocolate chip banana muffins, that employee was extremely busy preparing food for lunch (they are short staffed constantly). I solved the problem by making the muffins myself.• Some of the last second changes were challenges for me as well. The foodservice

director told the customers ahead of time that if they wanted feta cheese on their watermelon, they could ask. No one chose to have cheese, but the watermelon was still a top choice. • Although I told the cook to make hash brown patties, she made hash brown tater tots

instead. I said this was fine because in my mind I knew they would sell better since most people like tater tots over patties anyway. In the end, most of the tater tots sold.

Strategies Used to Impact the Production of Quality Food

• Sensory• To make foods more visually appealing we put them in nice formations and on

serving racks.• We also use the little chef man with the chalk board to advertise what was for

breakfast that day. (We got a few positive comments regarding him too!)

Strategies Used to Impact the Production of Quality Food

• Microbial• The quiche was made by the cook the morning of the event. She took

temperatures using a stem thermometer to make sure the inside temperature got to at least 180⁰F (that’s typically what the cook at my facility uses to be safe).• Then, the quiche was served and not left out on the hot holding serving line

for more than 30 minutes (that’s how long the breakfast was).• As soon as the breakfast was over, the leftover quiche was promptly put into

the warmer to keep it hot for lunch that day.• *By not allowing the quiche to get into the temperature danger zone for any

period of time, we reduced the risk of microbial growth.

Strategies Used to Impact the Production of Quality Food

• Nutritional• Overall, I tried to pick a variety of foods that are delicious and, more

importantly, healthy. • For example:

• All bread items were whole grain. • A variety of fruits and fruit juices• Low-fat dairy products• Protein rich foods

What I Would and Would Not Do Next Time

• Would• Offer the same variety of foods• Keep things visually appealing• Plan ahead!• Get help from the foodservice director and cook (as well as the other workers

to help clean up)

• Would Not• Overestimate how much food people will take• Make items the day before in a small kitchen when everyone else is working

on that day’s lunch. We kept running into each other.• Look into past school year estimates as much as the most recent estimate.

Less people showed up to the prior breakfast in October. I knew that and still overestimated by a lot.

Event Summary

• The 3 most important things I learned from this project were:• How to plan and execute a small event using a production plan and service

plan.• How to work well with a foodservice director and cook who have been

around for many years.• How to not sacrifice food quality for speedy production.