Beruflich Dokumente
Kultur Dokumente
Table of Contents
3.0 FOOD AND BEVERAGE SUMMARY
1.1
Standard Costs...........1
1.2
Food Pictures..2
1.3
Food Overview for Servers.7
1.4
Menu Descriptions..9
1.5
Service of Food12
1.6
Informing Staff13
1.7
Original Recipes....15
1.8
Portion Sizes.28
1.9
Master Ingredient File29
1.10 Recipe Cost Cards.31
1.11 Bid Sheet.47
1.12 Purchase Order..48
1.13 Actual vs. Standard.50
4.0 PURCHASE ORDER
2.1
Reception Purchase Order: by Item..51
2.2
Dining Purchase Order: by Item.52
2.3
Reception & Dining Purchase Order: by Vendor53
5.0 FINANCIAL ANALYSIS
3.1
Operating Budget.54
3.2
Expense Descriptions.55
Standard Costs
Food Pictures
Cran-Raspberry Fizz
Braised Short Ribs with Garlic Potatoes & Roasted Carrots, Parsnips, and Haricot Verts
A cup of ice cold apple cider in a sugar & cinnamon rimmed cup.
HORS DOUEVRES
RUSTRIC BRIE & APPLE BAGUETTE
A lightly toasted baguette slice topped with a slice of apple and brie, then torched.
Next, it is topped with honey toasted walnuts and a drizzle of balsamic glaze.
A thick slice of bacon covered in a mixture of maple syrup, brown sugar, dijon
mustard, and a touch of cayenne pepper.
FIRST COURSE
MESMERIZING CHEDDAR CAULIFLOWER SOUP
SECOND COURSE
SCAVENGED MIXED GREEN SALAD WITH PURPLE ONION & BALSAMIC
VINAIGRETTE
A bed of fresh spring mix greens topped with walnuts, dried cranberries, and
purple onion and drizzled with balsamic vinaigrette.
ENTREE
MALEFICENT BRAISED SHORT RIBS
VILLAINOUS GARLIC MASHED POTATOES
WICKEDLY ROASTED RAINBOW CARROTS & HARICOT VERTS
The short rib is slow roasted for hours in spices and then topped over garlic
infused mashed potatoes with a bundle of roasted carrots and haricot verts.
VEGETARIAN OPTION
SORCERY STUFFED ACORN SQUASH WITH WHITE BEANS & KALES
A roasted acorn squash stuffed with white beans, kale, onions, and quinoa.
DESSERT
SINFUL CHOCOLATE LAVA CAKE with RASPBERRY SAUCE
A rich chocolate cake that is joined with a raspberry sauce and whipped cream.
A gluten free dessert option made with chia seeds and almond milk then topped
with fresh raspberries.
Menu Descriptions
SLEEPING DEATH APPLE CIDER is a refreshing cup of ice cold apple cider with
Sugar & Cinnamon on the rim of the cups.
WISHING WELL CRAN-RASPBERRY FIZZ is a cup of hopes and wishes
containing half a cup of cranberry juice and half a cup of lemon-lime soda.
RUSTRIC BRIE & APPLE BAGUETTE is a mouth full of flavor that starts off with
a lightly toasted baguette slice topped with a slice of apple and brie, then torched.
It is elegantly topped with honey toasted walnuts and a drizzle of balsamic glaze.
FORAGED MUSHROOM STUFFED WITH SPINACH AND MOZZARELLA is a
medium baby bella mushroom stuffed with a mixture of spinach, mozzarella
cheese, and Italian bread crumbs. There will be a special tray containing vegan
portions of the stuffed mushrooms, without mozzarella.
POISONED MAPLE BACON BARK is a thick slice of bacon covered in a
poisonous mixture of maple syrup, brown sugar, dijon mustard, and a touch of
cayenne pepper.
MESMERIZING CHEDDAR CAULIFLOWER SOUP is a smooth mixture of
cauliflower and cheddar with a combination of spices that will have you
mesmerized the rest of the night.
SCAVENGED MIXED GREEN SALAD WITH PURPLE ONION & BALSAMIC
VINAIGRETTE is a bed of fresh spring mix greens from the dark forest. It is
topped with walnuts, dried cranberries, and purple onion. This will be drizzled
with a flavorful homemade balsamic vinaigrette.
VILLAINOUS GARLIC MASHED POTATOES joined with MALEFICENT
BRAISED SHORT RIBS aside WICKEDLY ROASTED RAINBOW CARROTS &
HARICOT VERTS. The short rib is slow roasted for hours in bath of flavor and
then plated over top garlic infused mashed potatoes. On the side will be a bundle
of roasted seasoned carrots and haricot verts that snap with every bite.
SORCERY STUFFED ACORN SQUASH WITH WHITE BEANS & KALES is a
vegetarian dish that will leave guests spellbound. It is a half an acorn squash that
is roasted, stuffed with a mixture of white beans, kale, onions, and quinoa (all
seasoned to perfection), and finished with a drizzle of olive oil.
SINFUL CHOCOLATE LAVA CAKE with RASPBERRY SAUCE is a deathly dose
of rich chocolate cake that melts in your mouth joined with a breath taking
raspberry sauce and homemade whipped cream.
INFAMOUS VANILLA CHIA PUDDING, which is our gluten free dessert option,
is chia seeds and almond milk mixed into a pudding. The light and airy mixture is
topped with fresh raspberries.
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Service of Food
Drinks
Sleeping Death Apple Cider- 12 cups out in 4x3 rows and staff member will keep
counter full for the reception in clear plastic banquet cups, along with extra cups
below ready to be filled.
Wishing Well Cran-Raspberry Fizz- 12 cups out in 4x3 rows and staff member
will keep counter full for the reception in clear plastic banquet cups, along with
extra cups below ready to be filled.
Water- 12 cups out in 4x3 rows and staff member will keep counter full for the
reception in clear plastic banquet cups, along with extra cups below ready to be
filled.
Hors D'ouevers
Rustic Brie and Apple Baguette- (Action Station) there will be pre-made brie bites
and they will be torched before people pick them up. Servers will put the brie
bites together as they go and keep at least 10 bites up ready at a time. Finished
baguettes will be placed on wooden tiers.
Foraged Mushrooms Stuffed With Spinach- Served on a round wooden tray with
18 mushroom and when there our only 3 left, server returns to satellite kitchen to
refill.
Poisoned Maple Bacon Bark- Served on rectangle wooden tray with 5 strips of
bacon laying side by side. When 2 are left, server returns to the satellite kitchen
to refill.
First Course
Second Course
Scavenged Mixed green Salad with purple onion & Balsamic vinaigrette- Salads
are pre made on medium sized white SPEV salad plate and held on racks in
refrigerator and dressing will be drizzled on salad before serving.
Entree
Maleficent Braised Short Ribs, Vilainous Garlic Mashed Potatoes, and Rainbow
Carrots & Haricot Verts-All components of entree will be served on a round large
white SPEV plate with garlic mashed potatoes in center of the plate. Short rib will
be placed against the mashed potatoes with bone up then and a bundle of carrots
and haricot verts will line the other side of the potatoes. The potatoes will be
covered with gravy and garnished with chives. The plates will be covered and put
in hot box before being serving.
Sorcery Stuffed Acorn Squash With White Beans & Kale- Served on white SPEV
large plate. The squash will be centered on a bed of steamed kale.
Dessert
Sinful Chocolate Lava Cake with Raspberry Puree- Served on a white round SPEV
plate with lava cake in bottom left corner of plate. Then a serving of whipped
cream in the top right hand corner of the plate. Last and table spoon of raspberry
puree will be slashed down the center of the two.
Infamous Vanilla Pudding- Served in a clear drink glass and topped with fresh
raspberries and whipped cream.
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Informing Staff
First, Managers and Supervisors will have name tags to distinguish themselves. They
will also be required to learn the names of all staff for better communication. The
following will be shown to staff so they understand the services they will provide:
Reception: two hors d'oeuvres, one action station, two beverages, plus water
Dinner: soup then salad, then entree plate including 9 ounces protein, 3 ounces
vegetable & 4 ounces starch
Dessert: Appropriately sized with coffee
During lunch, staff will be shown the entire menu, course by course. Managers will give
presentations and allow plates to be passed around. For serving, a copy of the menu will
be enlarged and will have corresponding ingredients for each food. Reception staff
leading the action station will be taught hand torch precautions and given use
instructions. Reception staff making the cinnamon sugar rims will be taught the correct
technique to get perfect results.
Dietary restrictions will be highlighted and the definition of each will be explained
(vegetarian-no meat, vegan-no animal by-products, and gluten-free-no gluten). BOH
will be given laminated recipes with instructions, an enlarged menu on the wall, and any
dietary rules they must follow (ex. nut allergen meals must be placed in different hot box
than meals with nuts). BOH can taste items to maintain consistency and quality taste.
All plates must be approved by managers or supervisors before being sent out.
Reception, dining, and BOH will be given predetermined lists of guests and their dietary
restrictions. One reception server will carry vegan mushrooms. Vegan soups will be
wrapped separately from non-vegan soups. Vegan, gluten-free desserts will also be
plated separately from gluten, non-vegan desserts.
There will be open discussion for any questions or concerns. There will be a copy of the
3.3-Food Overview for Servers and 3.5-Service of Food sections printed and passed
around for those who wish to refresh their memory. All staff will be informed of proper
sanity and safety procedures. All tasks will be performed before asking staff to complete
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them. Other informational videos and power points will be added to the section "Staff
Training." The staff will be informed of their meals before the day of the event so they
can make appropriate plans. All employee meals will be prepared by Managers parents
and will include vegetarian options. BOH will be shown a copy of the following Food
Prep Schedules:
14
Original Recipes
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BALSAMIC VINAIGRETTE
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RASPBERRY PUREE
Ingredients:
3 tablespoons sugar
1/3 cup water
1 box (10 oz) frozen raspberries in syrup, thawed, undrained
Directions:
1. 1In 1-quart saucepan, mix sugar, water and raspberries (add cornstarch to
thicken).
2. Cook over medium heat, stirring constantly, until mixture thickens and boil for 1
minute.
3. Strain sauce through a strainer into bowl to remove seeds if desired and store
covered in refrigerator up to 10 days.
Yield: 1 cups
URL: http://www.bettycrocker.com/recipes/raspberry-sauce/128d51fe-fa98-4f17a4a93564e5d3a564?nicam4=SocialMedia&nichn4=Pinterest&niseg4=BettyCrocker&nicreatI
D4=Post&crlt.pid=camp.EsF1QpdAFCzF
WHIPPED CREAM
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
2 Tbsp. sugar
1 cup heavy whipping cream
Directions:
1. Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
2. Place the sugar into the mixing bowl and add the whipping cream. Whisk just
until the cream reaches stiff peaks. Store any unused portion in an airtight
container for up to 10 hours. When ready to use, re-whisk for 10 to 15 seconds.
Yield: 1 cup
URL: http://www.foodnetwork.com/recipes/alton-brown/whipped-creamrecipe.html?oc=linkback
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Portion Sizes
Reception
Both the apple cider and cran-raspberry fizz will be served in 6 oz. portions. The brie
and apple baguette will be approximately 4 ounces containing a sliced baguette, apple,
brie, walnuts, and a balsamic glaze. The small, baby bella mushrooms stuffed with
spinach and mozzarella will be served as individual, 3 ounce portions. The maple bacon
hors d'oeurve will be served as halved, glazed bacon slices that are approximately 3
ounces each.
Dinner
The mixed green salad with purple onion will be served as one ounce servings. Guests
will also receive an 8 fl. oz. portion of cheddar cauliflower soup. Our entre plate will
contain an 8 oz. portion of braised short ribs, 4 ounces of garlic mashed potatoes and a 3
ounce combination of roasted rainbow carrots and haricot verts. The vegetarian/vegan
entre will contain a halved and seeded acorn squash stuffed with a combination of
quinoa, kale, white beans and seasoning that are each 12 ounce portions
Dessert
Our dessert will contain a 4 oz. portion of molten lava cake, a dollop of fresh whipped
cream and a raspberry drizzle. The vegan dessert will contain a half cup serving of
vanilla chia pudding topped with fresh berries.
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Bid
Sheet
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Purchase Order
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O
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Expense Descriptions
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THE END
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