Running head: THEME MEAL 1 Theme Meal Erin McLean Baptist Health System Dietetic Internship
THEME MEAL 2 Part I Marketing Plan Promotional material for the theme meal will consist primarily of informational flyers that will be placed around the hospital. In particular, flyers will be placed on the bulletin boards of each of the major hospital elevators as well as in hallways to alert visitors of the meal. Likewise, the flyer will be sent in a mass email to every employee with a Baptist Health System email address. The following information will be included on the flyer: the food to be served, when and for what meal period it will be served, and where it will be served. More specifically, the main course will consist of chicken pad thai with a cold Thai broccoli salad as a side. Coconut cookies will be offered as a dessert to accompany the meal. The theme meal event will be held on Tuesday, March 18 th for lunch from 11am until 2pm. It will be served at the Northeast Baptist Hospital (NBH) cafeteria.
THEME MEAL 3 Promotional Material When: Tuesday, March 18 th from 11am to 2pm Where: Northeast Baptist Hospital cafeteria Foods served: Chicken Pad Thai Cold Thai Broccoli Salad Thai Coconut Cookies
THEME MEAL 4 Menu Foods served: Chicken Pad Thai Cold Thai Broccoli Salad Thai Coconut Cookies
THEME MEAL 5 Recipes with Nutrient Profiles Chicken Pad Thai Recipe by Transmonicon, modified by Erin McLean Serves 3 Prep time: 30 minutes/cook time: 20 minutes Ingredients: 1 (12 oz) package rice noodles 2 tbsp butter substitute 1 lb boneless, skinless chicken breast halves, cut into bite-sized pieces ¼ cup 90/10 blended oil 8 oz whole liquid eggs 3 tbsp rice wine vinegar 2 tbsp fish sauce 6 tbsp white sugar 1/8 tbsp crushed red pepper 2 cups bean sprouts ¼ cup crushed peanuts 3 green onions, chopped 1 lime, cut into wedges Directions: Place the rice noodles in a large bowl and soak in cold water for 30 to 50 minutes or until softened. Drain the noodles and set aside. Heat the butter substitute in a large skillet. Add the chicken and sauté it until browned. Next, add the 90/10 blended oil and heat. Add the whole liquid eggs, cooking until firm. Cook the mixture for approximately 5 minutes. Add softened rice noodles, rice wine vinegar, fish sauce, white sugar, and crushed red pepper. Stir the mixture until noodles are tender. Mix in the bean sprouts and stir for 3 minutes. Sprinkle the crushed peanuts and the chopped green onion and add 1 lime wedge to each plated dish. Nutrient profile per serving: KCAL 850 kcal PRO 37 g CHO 85.6 g FAT 38.6 g NA 1414.5 mg Recipe accessed: March 9, 2014 Transmonicon. (n.d.). Pad thai. Retrieved March 9, 2014, from http://www.thaikitchen.com/ Recipes/Salads/Cold-Thai-Broccoli-Salad.aspx
THEME MEAL 6 Cold Thai Broccoli Salad Recipe by Thai Kitchen, modified by Erin McLean Serves 4 Prep time: 10 minutes/cook time: 5 minutes Ingredients: 8 cups water 4 cups broccoli florets ¼ cup sweet red chili sauce 1 tbsp lime juice ½ tsp salt ½ cup carrots, shredded Directions: Bring the water to a boil in a saucepan. Add the broccoli florets to the boiling water and cook for 1 ½ minutes or until tender. Rinse the broccoli florets under cold water, draining well. In a large bowl, mix the sweet red chili sauce, lime juice, and salt together using a wire whisk until blended. Add the broccoli florets and shredded carrots to the sauce mixture, coating them well. Refrigerate the salad for 1 hour and then serve. Nutrient profile per serving: KCAL- 68 kcal PRO- 2 g CHO- 15 g FAT- 0 g NA- 530 mg Recipe accessed: March 9, 2014 Thai kitchen recipes. (n.d.). Retrieved March 9, 2014, from http://www.thaikitchen.com/recipes/salads/cold-thai-broccoli-salad.aspx
THEME MEAL 7 Coconut Cookies with Fleur de Sel Recipe by Mbnilsson Makes 24 cookies Prep time: 10 minutes/cook time: 7 to 10 minutes Ingredients: 3 tbsp butter 2 ½ cups unsweetened coconut, shredded 2 large eggs 2/3 cup sugar 1 tsp fleur de sel Directions: Preheat the oven to 350ºF and line two cookie sheets with parchment paper. Using a medium saucepan, melt the butter. Remove the saucepan from the heat and add the unsweetened coconut, mixing well. Beat the eggs until blended using a mixer on medium-speed. Add the sugar and mix on mediumhigh speed until the mixture becomes fluffy and light-colored. Gently mix the butter-coated coconut with the egg and sugar mixture until well blended. Place a teaspoon of batter onto the parchment-lined cookie sheet and gently press down on the batter until it lies flat. Ensure that each cookie is approximately 1 inch apart. Bake the cookies for 7 to 10 minutes until golden. Once removed from the oven, immediately sprinkle each cookie with a pinch of fleur de sel. Place the parchment-lined cookie sheet with the cookies on a wire cooling rack. Once cool, store the cookies in an airtight container until ready to serve. Nutrient profile per serving: KCAL 100 kcal PRO 1.1 g CHO 9.6 g FAT 6.6 g NA 25.3 g Recipe accessed: March 9, 2014 Mbnilsson. (2012, February 5). Crisp coconut cookies with fleur de sel. Retrieved March 9, 2014, from http://semiswede.com/2012/02/05/crisp-coconut-cookies-with-fleur-de-sel/
THEME MEAL 8 Evaluation Form Please evaluate the meal using a scale from 1 to 5. Please place this form in the basket where you purchased your meal. (5) Excellent, (4) Very good, (3) Good, (2) Fair, (1) Poor Color/Appearance 5 4 3 2 1 Taste/Flavor 5 4 3 2 1 Aroma 5 4 3 2 1 Texture 5 4 3 2 1 Portion size 5 4 3 2 1 Comments:
THEME MEAL 9 Production Documents The following are production documents utilized for the theme meal (forecasting documents not utilized by the facility):
THEME MEAL 10 Established Pricing Many of the products purchased for the theme meal were sold in bulk so not all of the products were utilized in the production of the recipes. The following list contains the overall price of the food items (many items sold in bulk), the number of units purchased for each food item, and the monetary amount of product used directly in the production of the theme meal. Chicken Pad Thai: -Chicken: $35.76 per case, 2 cases purchased for $71.52, $47.68 of product utilized -Rice noodles: $57.87 per case, 1 case purchased, $46.29 of product utilized -Liquid whole eggs: $27.24 per case, 1 case purchased, $15.44 of product utilized -Beyond butter substitute: $4.74 per container, product already available-used current stock, $1.18 of product utilized -90/10 blended oil: $9.77 per 1 gallon, product already available-used current stock, $2.44 of product utilized -Fish sauce: $19.63 per case, 1 case purchased, $8.18 of product utilized -Rice wine vinegar: $9.14 per case, product already available-used current stock, $0.59 of product utilized -Sugar: $19.45 per bag, product already available-used current stock, $2.48 of product utilized -Bean sprouts: $13.31 per case, 2 cases purchased for $26.62, $13.31 of product utilized -Crushed peanuts: $24.21 per case, 1 case purchased, $16.14 of product utilized -Fresh limes: $24.46 per case, 1 case purchased, $18.34 of product utilized -Green onions: $7.60 per case, 1 case purchased, $7.60 of product utilized -Crushed red pepper: $26.09 per case, product already available-used current stock, $1.30 of product utilized Cold Thai Broccoli Salad: -Broccoli: $15.91 per case, 1 case purchased, $15.91 of product utilized -Shredded carrots: $5.81 per bag, product already available-used current stock, $5.81 of product utilized -Sweet red chili sauce: $31.38 per case, 1 case purchased, $5.23 of product utilized -Lime juice: $10.36 per 1 gallon, 1 gallon purchased, $6.22 of product utilized -Salt: $1.53 per bag, product already available-used current stock, $0.09 of product utilized Thai Coconut Cookies: -Shredded coconut: $52.63 per bag, 1 bag purchased, $26.31 of product utilized -Eggs: Price not obtained, product already available-used current stock -Stick butter: $2.37 per case, product already available-used current stock, $1.73 of product utilized -Sugar: $19.45 per bag, product already available-used current stock, $1.24 of product utilized -Fleur de sel: $36.54 per container, 1 container purchased, $0.73 of product utilized The total cost of the food utilized in the direct production of the theme meal was $244.24. A total of 53 meals were sold at $6.50 per meal, generating an income of $344.50. Overall, a total of $100.26 was generated as profit.
THEME MEAL 11 Part II Description of Theme Meal Concept and Title The concept behind the theme meal was to expose customers to Thai cuisine. I wanted to offer pad thai as the main entrée since it is a very popular and more recognizable dish from Thailand. I also wanted to provide the cold Thai broccoli salad and the Thai coconut cookies as well to incorporate other ingredients that are commonly used in Thai cuisine. I also chose to feature food from Thailand since, until recently, it was not featured on the menu at NBH (another intern had a theme meal offering Thai cuisine that was so popular, it was incorporated into the NBH rotating menu). I chose the title Thai-licious Tuesday since it was a fun, clever way to convey what kind of cuisine would be featured on Tuesday, March 18. Production Food items were purchased based on the projection that a maximum of 100 meals would be purchased. The following list contains quantities planned for production followed by the actual quantities produced: Chicken Pad Thai: -Chicken: 16.4 lb planned for production, 16.4 lb used in production -Rice noodles: 160 oz planned for production, 128 oz used in production -Liquid whole eggs: 131.25 fluid oz planned for production, 131.25 fluid oz used in production -Beyond butter substitute: 2 1/3 cup planned for production, 2 1/3 cup used in production -90/10 blended oil: 4.16 cups planned for production, 4.16 cups used in production -Fish sauce: 4 1/8 cup planned for production, 4 1/8 cup used in production -Rice wine vinegar: 6.19 cup planned for production, 6.19 cup used in production -Sugar: 12 3/8 cup planned for production, 12 3/8 cup used in production -Bean sprouts: 31 ¼ cup planned for production, 31 ¼ cup used in production -Crushed peanuts: 8 1/3 cup planned for production, 8 1/3 cup used in production -Fresh limes: 25 limes planned for production, 25 limes used in production -Green onions: 100 planned for production, 100 used in production -Crushed red pepper: 4.17 tbsp planned for production, 4.17 tbsp used in production Cold Thai Broccoli Salad: -Broccoli: 96 cups planned for production, 64 cups used in production -Shredded carrots: 12 cups planned for production, 8 cups used in production -Sweet red chili sauce: 6 ¼ cup planned for production, 4.17 cups used in production -Lime juice: 1 ½ cup planned for production, 1 cup used in production -Salt: 4 1/6 tbsp planned for production, 2.78 tbsp used in production Thai Coconut Cookies: -Shredded coconut: 20 cups planned for production, 20 cups used in production -Eggs: 16 large eggs planned for production, 16 eggs used in production -Stick butter: 3 stick butters planned for production, 3 sticks used in production -Sugar: 5 1/3 cup planned for production, 5 1/3 cup used in production
THEME MEAL 12 -Fleur de sel: 2 ½ tbsp. planned for production, 5 1/3 cup used in production The theme meal was offered over the course of 3 hours from 11am until 2pm. The chicken ran out around 2pm, but there were leftovers of all the other foods. The quantity of leftovers for each of the food items was difficult to determine since the cook assisting me throughout the duration of the theme meal had begun to throw away the food in an effort to clean up. As a result, I was unable to accurately assess leftover quantities. I do recall, however, that there were leftovers for all the foods (except chicken) especially the rice noodles, eggs, and the pad thai sauce mixture. Budget The planned budget was $300 which would consist of the food items used directly in the production of the theme meal. The actual budget was $244.24 which consisted of the cost of the food items used directly in the production of the theme meal. A favorable budget variance of $55.76 was observed since the cost of producing the theme meal was less than the planned budget. Patron Evaluation Throughout the duration of the theme meal, approximately 150 diners were in attendance. A total of 53 theme meals were sold, not including meals provided to doctors and dietary staff members. Out of all the meals provided, only a total of 27 evaluation forms were returned. An overwhelming number of the evaluation forms were positive with only one evaluation scoring 3 (good) and below. A majority of the categories scored 5 (excellent) and 4 (very good). One low scoring category pertained to the texture of the noodles which some people scored as a 3 and others as a 2 (fair). The lowest scoring category pertained to portion size which scored 3 on some evaluations and a 2 on one evaluation. Almost all of the comments left on the evaluation forms were positive. Many comments pertained to the cookies being very tasty and that the service provided was excellent. One comment pertained to the rice noodles being slightly mushy while another pertained to the noodles being too broken up and not long enough.
THEME MEAL 13 Serving Line Diagram Area utilized for theme meal execution Serving line Several different utensils were utilized during the execution of the theme meal including tongs of different sizes, various scoops, large serving spoons, as well as a small, regular spoon.
THEME MEAL 14 Self-Evaluation Many of the activities worked as planned. The cookies, for example, were baked the day before the theme meal so that more time could be spent the day of the meal on gathering the materials and preparing some of the other foods. Some of the prep work for the main entrée and side was completed including chopping the chicken and vegetables and preparing the sauce mixtures. Also, enough food was prepared to last the duration of the three hour period designated for the theme meal. Several activities did not work as planned and therefore required changes in the execution of the theme meal. The instructions for the pad thai recipe, for example, stated to soak the rice noodles for 30 to 50 minutes until tender and then to transfer them from the water to the skillet to finish cooking. However, after 60 minutes of soaking, the noodles weren t soft enough. Five minutes before the theme meal was to start, the noodles were quickly boiled in hot water to finish cooking them. Due to the delay, the theme meal started a few minutes later than it should have. Similarly, another activity which didn t go as planned included preparing enough of the pad thai entrée before lunch to prevent people from having to wait in line. Since this was unable to be accomplished, people did have to wait a while for their food to cook. Also, recipe cards were made to specify the amount of ingredients needed for eight serving sizes of pad thai that would be cooked at one time using a large skillet. The intention behind this was to prepare enough food so that customers didn t have to wait a long time in line. However, skillets large enough to make eight servings worth of food were not available. Only three servings could be made at a time, so the recipe cards were no longer able to be utilized. Instead, the amount of each ingredient necessary for the pad thai was estimated. The only unanticipated event that really impacted the meal was the amount of time it took to cook the chicken. It took approximately six minutes to cook the meat before the other ingredients for the pad thai could be added. As a result, some customers had to wait in line for a while before their meal was ready. Recommendations for Improvement One recommendation for improvement includes cooking the chicken beforehand rather than in front of the customers in order to save time. This would help to cook the pad thai faster so that people won t have to wait in line. Another improvement includes using larger skillets or woks to cook more entrée servings at a time. This as well would reduce the amount of time customers would have to wait for their meal. Lastly, I would boil the rice noodles rather than soak them since the latter method did not work.