Cinco De Mayo May 2, 2013 12 p.m. Forecasted: 50 Attended:40

1. Cinco De Mayo May 2, 201312 p.m.Forecasted: 50Attended:40 Kimberly Woodyard

2. Background Information • Event was held at Woldenberg Village, an assisted living facility in New Orleans, LA • Customers were elderly or handicapped • The event was a Cinco De Mayo party with a Mexican themed menu • The event was for the patients but the employees joined in the fun as well and enjoyed the various food items

3. Menu • Chicken Tacos • Beef Tacos • Guacamole • Salsa • Refried Beans • Lemonade Forecasted Amounts • 33 servings of Chicken and Beef Tacos • 96oz of Salsa – 48servingsx2oz • 54oz of Guacamole – 27servingsx2oz • 29cups of Refried Beans – 57servingsx.5cup • 5gallons of Lemonade – 66servingsx8oz • 66oz each of lettuce & tomatoes – 66servingsx1oz • 4.5 cups of sour creams – 46servingsx.5cup • The amounts were determined based on the fact that we expected 60 guests and made 6 extra servings, we plated the meals, the customers are elderly, and it was a lunch meal with many options.

4. Service • Food and paper products were set up on a buffet in the front of the activity room • The food was in serving dishes and the cold items were on ice trays. The hot food was served quickly so no warmers were needed on the buffet line • The lemonade was at a small table in the front along with paper cups • The guests were seated at long tables in the activity room • Melissa (my lab sponsor) and Imade the plates • CNAs served the guests • After the guests were served and taken care of we made plates for the employees as well as ourselves

5. Production • Pre-Preparation– the day before the chicken and beef were moved to the refrigerator to thaw • Preparation : • Guacamole- the guacamole was started at 8am by Melissa and I. We cut the avocados, onions, tomatoes, and cilantro. We juiced the limes to put on the guacamole to prevent browning. The guacamole was finished at 845 and placed in the fridge • Salsa – started at 850 am by Melissa and I. We cut up all the vegetables and combined them. The salsa was finished at 10 am and placed in the fridge. • Grilled Onions and Peppers- started at 1015 am by me under the supervision of EZ, the chef. I cut up the peppers and onions and them sautéed them on the stove. They were then placed in the warmer. • Chicken and Beef- Started at 11am. EZ cut up the beef and chicken (separately) and then I cooked each on the stove with seasonings. They were then placed in containers and put in the warmer.

6. Production, cont. • Preparation, cont. • Refried beans – We used canned refried beans. They were made by Melissa around 11am. She put the beans in a bowl and seasoned them and then placed them in the steamer. After they were done they were placed in the warmer. • Lemonade – Fresh lemonade was made at 11am by EZ. After it was finished it was put in the lemonade dispenser. • Tortillas- the tortillas were placed in the warmer around 1030 am • Toppings- Melissa and I prepared the taco toppings at 1115 am. We used preshredded lettuce and cheese and placed them in serving dishes. We dished out sour cream and cut up tomatoes. • We then took all the items from the warmer or the refrigerator and moved them to the activity room and set up the buffet table

7. Pictures Decorations & Patients waiting to be served

8. Pictures All of the delicious food choices!

9. Pictures Beef & Chicken Tacos with guacamole, beans, chips, and lemonade

10. Evaluation • The service plan worked out very well. Plates were made and served quickly. • The production schedule was effective but could have flowed better. • One of the main challenges in production was space. The kitchen staff was making the regularly scheduled lunch while Melissa and I made items for the Cinco De Mayo activity. I felt like I was in the way of the staff several times. • The only issue with the service plan is that only Melissa and I were making the plates and there were several people serving the plates so it was hard to keep up. Strategies for Producing Quality Food • Coating the guacamole with lime juice keeps the avocados from browning, making the dish colorful and appetizing • Using fresh vegetables in the salsa made the dish a bright red with spots of green and purple. The salsa aromatic and very appealing to the eyes. • We ensured the chicken and beef were cooked to 165 degrees and then placed in the warmer and kept at 140 degrees. After the salsa and guacamole were made they were held in the refrigerator at 40 degrees. Both of these actions were taken to ensure no bacteria growth during holding times. • Using lean ground beef and lean chicken allowed the meat to be a lean source of protein without extra fat. Also having items like guacamole and salsa made with fresh vegetables gave the customers healthy servings of vegetables.

11. Summary • I learned • I learned • I think the most important thing I learned from this project and this semester is the amount of planning that goes into foodservice is enormous. I always took it for granted but now I realize all the details, planning, and teamwork that go into successfully having an event or even just serving lunch at a facility.