HRT 382 – Winter 2004

Family Meal Plan Assignment & Guidelines

Due Monday, January 12, 2004

You will submit a Family Meal (employee meal) recipe for one meal period. This assignment will include:

Menu to post for the “employees”

Recipe for eight portions (convertible to 16, 24, 32)

Batch cost (8 portions) and plate cost (1 portion)

Requisition sheet for 24, 28 and 32 portions)

Two classes of students operate the Restaurant at Kellogg Ranch. Each meal period (lunch and dinner) includes a common meal for the students and instructors, called the Family Meal. Each meal has a $2.00 maximum per person family meal budget. The family meal should include a protein (approx. 6 oz.), a starch, a vegetable and/or a salad and the plate cost ("at cost") must be no more than $2.00 per person. A 5% variance factor should be considered and added into the final per person cost. In other words, plan your meal to be no more than a $1.90 plate cost. Beverages and standard condiments (ketchup, hot sauce, etc.) need not be included in the cost. You will also suggest possible modifications for students who may have “dietary constraints.” Your meal may or may not be used during your management week or may not be used during your quarter in the RKR.

There are four parts to the family meal assignment.

Part A - THE MENU

Please include a page that lists the detailed menu. A management team may use this page to post for the class to see. Looking forward to a good meal can enhance morale, so make it sound and look appetizing.

Sample menus from previous quarters include:

Meat and vegetable lasagna, salad, bread

Grilled fish, rice and sautéed vegetables

Fish or meat tacos with all the trimmings

A word about morale: family meal is very important! While you may have the objective of cutting costs to improve the bottom line, DO NOT cheat yourselves!! The attitude of the whole class period might hinge on the quality of a family meal. We consider this meal a benefit similar to a meal benefit you might get in industry.


PART B - THE RECIPES

Your recipe should easily convert to feed 24 to 32. The meal count will include all of the students in the class, hired staff, the instruction team and any students “shadowing” from other HRT courses. The number varies from day to day.

You should have a standardized recipe, yielding eight (8) portions, for every menu item. Even the salad should have a recipe. The Professional Chef is a good resource as are previous HRT 383 students and various Internet web sites. If you borrow work from a previous student, you must re-cost every recipe with current prices and you must be sure that the recipe directions are easy to follow. If the recipe is “borrowed” from any source, you must remember to site the source.

Remember in choosing recipes that you should NOT put your own skill level off on your classmates. In all likelihood, you will not be there to make the meal yourself. Another student is responsible for preparing the meal using your instructions.

PART C - THE RECIPE COSTING (BATCH COST & PORTION COST)

Please prepare a batch-cost sheet for each item offered each day. You may generate similar costing sheets on the computer if you would prefer to use spreadsheets for costing the recipes. Recipe cost sheets can be found on the RKR server. Your instructors will provide access to inventory sheets and invoices to price some items. If you cannot find a price on the inventory or invoices for a particular item you should get a price from your local grocery market. If you use a retail price for a product, subtract 25% mark up to reflect a more reasonable wholesale cost.

Please prepare a portion-cost sheet for the plate cost per meal. This is a list of the individual menu items, as a cost per person, added together with the 5% variance factor. This is the amount that should not exceed $2.00. This can be generated on any spreadsheet format.

PART D - REQUISITION SHEET

You should prepare a detailed and specific “grocery list” of all items needed and the quantities you need of each item. Items should be separated into the following categories: meat (beef, pork, lamb – “4 legs”), poultry (animals with wings / “two legs”), seafood (fish and shellfish), dairy, dry goods (groceries), produce, baked goods, and non-alcoholic beverages. You may re-create sample requisition forms on Excel to meet your needs. Please standardize requisition measurements into “user friendly” amounts. For example 128 oz of chicken stock should be requisition as one gallon of chicken stock. Also, combine common ingredients.

Please turn in requisition sheets for 24 (3x recipe), 28 (3½x recipe), and 32 (4x recipe) meals. You can turn in three separate sheets or one sheet with multiple columns.