HRT 382 – Fall 2004Family Meal Plan Assignment & GuidelinesHRT 382 – Fall 2004Family Meal Plan Assignment & GuidelinesDue Monday, October 4, 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 theFamily Meal. Each meal has a $2.00 maximum per person family meal budget. Thefamily meal should include a protein (approx. 6 oz.), a starch, a vegetable and/or asalad 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 otherwords, plan your meal to be no more than a $1.90 plate cost. Beverages and standardcondiments (ketchup, hot sauce, etc.) need not be included in the cost. You will alsosuggest possible modifications for students who may have “dietary constraints.” Yourmeal may or may not be used during your management week or may not be usedduring your quarter in the RKR.There are four parts to the family meal assignment.Part A - THE MENUPlease include a page that lists the detailed menu. A management team may use thispage to post for the class to see. Looking forward to a good meal can enhancemorale, so make it sound and look appetizing.Sample menus from previous quarters include:Meat and vegetable lasagna, salad, breadGrilled fish, rice and sautéed vegetablesFish or meat tacos with all the trimmingsA word about morale: family meal is very important! While you may have the objectiveof cutting costs to improve the bottom line, DO NOT cheat yourselves!! The attitude ofthe whole class period might hinge on the quality of a family meal. We consider thismeal a benefit similar to a meal benefit you might get in industry.PART B - THE RECIPESYour recipe should easily convert to feed 24 to 32. The meal count will include all ofthe 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 menuitem. Even the salad should have a recipe. The Professional Chef is a good resourceas are previous HRT 383 students and various Internet web sites. If you borrow workfrom a previous student, you must re-cost every recipe with current prices and youmust 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 yourclassmates. In all likelihood, you will not be there to make the meal yourself. Anotherstudent 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 generatesimilar costing sheets on the computer if you would prefer to use spreadsheets forcosting the recipes. Recipe cost sheets can be found on the RKR server. Yourinstructors will provide access to inventory sheets and invoices to price some items. Ifyou cannot find a price on the inventory or invoices for a particular item you should geta price from your local grocery market. If you use a retail price for a product, subtract25% 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 theindividual menu items, as a cost per person, added together with the 5% variancefactor. This is the amount that should not exceed $2.00. This can be generated onany spreadsheet format.PART D - REQUISITION SHEETYou should prepare a detailed and specific “grocery list” of all items needed and thequantities you need of each item. Items should be separated into the followingcategories: meat (beef, pork, lamb – “4 legs”), poultry (animals with wings / “two legs”),seafood (fish and shellfish), dairy, dry goods (groceries), produce, baked goods, andnon-alcoholic beverages. You may re-create sample requisition forms on Excel tomeet your needs. Please standardize requisition measurements into “user friendly”amounts. For example 128 oz of chicken stock should be requisition as one gallon ofchicken 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