Food Service Management
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A 5-day cycle menu made for a a skilled nursing facility. Target population included various ethnic groups and income levels, with majority over the age of 65 years old and no pediatric patients.
The menu overview to explain food menu item choices, the presentation of the food trays, and how the menu meets nutritional needs of patients. |
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The 5-day cycle menu was modified to a "soft diet" for patients with difficulty swallowing (dysphagia).
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A house menu for patients who cannot make their own selection of food choices.
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A back of the house menu for for the cooks which combines the regular and the soft diets.
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A recipe for chicken and vegetable stew was chosen to standardize to yield to 150 portions. Pan sizes and appropriate conversion factors were assessed to complete the assignment.
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A standardized recipe for sweet potatoes is costed and evaluated for the raw food cost and selling price of the dish.
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An equipment budgeting assignment with justification for equipment choice. Different types of electric and gas steamers were compared.
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