Associate Level Material
Appendix A
Final Project Overview and Timeline
Final Project Overview
This course covers various aspects of the foodservice industry. You will apply all of these concepts to a real world case study, the Madison Metropolitan School District Foodservice Program. You must review the case study at the end of each chapter, then answer and make suggestions based on the questions provided below. The final project will be a 1,750- to 2,100-word report in APA format detailing your answers and suggestions.
Final Project Timeline
You should budget your time wisely and work on your project throughout the course. As outlined below, some assignments in the course are designed to assist you in creating your final project. If you complete your course activities and use the feedback provided by the instructor, you will be on the right track to successfully complete your project.
¨ Suggested in Week One: Answer the following questions:
· Chapter 1
o After reading Chapter 1, what suggestions would you make to the food service production manager of the Madison Metropolitan School District (MMSD)?
o What impact do you think current economic and political conditions have on MMSD in the near future?
· Chapter 2
o Discuss why the MMSD foodservice program is an open system by listing the ways in which the operation would be impacted by and interact with its environment.
o Based on the MMSD core values, write another possible mission statement.
o Diagram the MMSD foodservice organization.
¨ Suggested in Week Three: Answer the following questions:
· Chapter 3
o The foodservice operation for the MMSD is a commissary that serves over 40 individual schools in a 130-mile radius. What unique food safety challenges does the system present? How can these challenges be addressed?
o Does the food service for MMSD serve any highly susceptible populations? Explain.
o The Food Production Center for the MMSD uses hundreds of recipes. Which recipes should the food safety manager adapt to HACCP principles first? Why?
· Chapter 4
o The quality control manager is a new position at MMSD. How would you suggest that this manager go about assessment of the current cleaning program for the schools that do not have one in place?
· Chapter 5
o What are the unique characteristics of the foodservice program at the MMSD that need to be taken into consideration during the menu planning process?
¨ Suggested in Week Five: Answer the following questions:
· Chapter 6
o Identify potential disadvantages for MMSD that may arise as a result of converting to a prime vendor program. What can administration do to prevent the disadvantages from becoming realized?
o How might the following factors unique to MMSD influence the prime vendor contract?
· Cook/chill production system
· USDA meal program for breakfast and lunch
· Meal packed in aluminum containers
· Chapter 7
o What professional qualities and skills are important for FPC administration to work effectively with maintenance?
· Chapter 8
o How might recipes used in a conventional production system need to be adjusted for the cook/chill system used in the MMSD?
o Identify some situations where individual cooking objectives might conflict with each other at the MMSD Food Production Center. How might these conflicts be resolved?
o What are the pros and cons of having students participate in the sensory analysis for a new recipe?
· Chapter 9
o Large groups of students report to the dining rooms at 10-minute intervals. What challenges does this likely present for the foodservice staff in trying to provide quality food within a short period of time?
¨ Suggested in Week Seven: Answer the following questions:
· Chapter 10
o Diagram the flow of food from receiving to delivery.
· Chapter 11
o Classify the pieces of equipment on the list on p. 405 of Introduction to Foodservice into cooking equipment, noncooking production equipment, warewashing equipment, and service equipment.
o From the equipment list, what could be deduced about the menu served by the MMSD facility?
· Chapter 12
o If you wanted to determine the amount of solid waste generated by the MMSD, would you choose a waste stream analysis or a waste audit? Why?
o List some ways the MMSD foodservice could reduce the amount of waste produced.
o Analyze the current recycling practices of the MMSD. What suggestion would you make?
¨ Due in Week Nine: Submit Final Project.
HTT 240