HNF 445

FOODSERVICE MANAGEMENT PRACTICUM

Fall Semester, 1999 & Spring Semester, 2000

2 credits

 

Course Description: Receiving, storage, preparation and service of food along with safety, sanitation, design and layout of equipment in a non-commercial foodservice operation. Meal tickets required for lunch on laboratory days.

 

Prerequisite:  Successful completion of HNF 440.

 

 

INSTRUCTOR                                              OFFICE HOURS BY APPOINTMENT

 

Ms. Nancy Johnson, MS, CFCS                      Sign up in Room 236C or call.  If I am not

Room 236C Trout FSHN Bldg.                        available, your call will be forwarded

432-2481                                                         to my secretary.

Johns526@pilot.msu.edu                                                         

                                                                        Web Site: www.msu.edu/course/hnf/444

Secretary:  Ms Mary Rosner &  Ms Ilona Stewart

Room 236 Trout FSHN Building                     

353-9626

 

IN COOPERATION WITH:

 

Mr. B. Haskell, Coordinator, Foodservices       Ingham County Extended Care Facility

MSU Residence Halls                                       MI State Police

37 West McDonel Hall                                     Cowles House

353-1616                                                         MSU Union—Classic Catering

 

                                                                       

CLASS TIMES

 

Thursdays:        11:30 AM until 12:20 PM, plus 1 hour arranged.  See class schedule for agenda and room location. All class members are expected to participate in all recitation activities.

 

Tuesdays:         8:00 AM until 10:50 AM

                        The laboratory time is spent in the foodservice, so the student has the

                        opportunity to apply current knowledge, learn new aspects of foodservice, and to achieve class objectives.  Attendance and participation is mandatory and missed labs must be made up.

 


HNF 445 COURSE MANUAL

TABLE OF CONTENTS

(Place in a 3-ring notebook and always bring to class)

 

Course Requirements  ..............................................................................................

3

Objectives  ...............................................................................................................

5

Sample Scoring Sheet for Foodservice Manager's Use  ............................................

6

Determination of Final Grade  ..................................................................................

7

Class Schedule  ........................................................................................................

8

Sample Due Date Chart ……………………………………………………………...

9

Campus Map  ..........................................................................................................

10

Flowchart of MSU Foodservice System  ..................................................................

11

 

 

Criteria for Laboratory Reports  ..............................................................................

12

Special Project Lab Report  .....................................................................................

13

Campus Special Event Write-Up …………………………………………………….

13

Sensory Evaluation Form Sample  ...........................................................................

14

Checklist:  For Laboratory Assignments  ..................................................................

15

Sketch of Layout Assignment ..................................................................................

18

Equipment Checklist  ..............................................................................................

19

 

 

Special Project Directions  .......................................................................................

20

Sample "Special Event Planning Guide"  ..................................................................

24

Standardized Recipe Planning Form  ........................................................................

28

Special Project Initial Plan Form  .............................................................................

31

Special Project Plan Form  .......................................................................................

32

Special Project Final Report Form  ..........................................................................

34

Special Project Individual Evaluation Form  .............................................................

35

Presentation of Special Project to Class Members  ...................................................

23

 

 

Guest Speaker Write-Up  .........................................................................................

36

Food Stores Report  ................................................................................................

36

Central Bakery Report  ............................................................................................

37

Brody & Central Bakery Map  .................................................................................

39

Personal Appearance  ..............................................................................................

40

Professional Behavior  .............................................................................................

41

Serving Equipment  .................................................................................................

43

Foodservice Equipment Manual  ..............................................................................

46

 

 

Include the following items in your 3-ring notebook:

 

Foodservices Staff Directory

 

Cycle Menus

 

Sensory Evaluation Forms

 

MSU Special Event Calendar

 

 


COURSE  REQUIREMENTS

 

RECOMMENDED TEXTS:

 

1.   American Association of Family and Consumer Sciences (AAFCS).  Ninth edition, 1993.  Handbook of Food Preparation.  AAFCS, Washington, DC.

 

2.   Molt, Mary.  Tenth edition, 1997.  Food for Fifty.  McMillan Publishing Co., New York, NY.

 

EQUIPMENT & UNIFORMS

 

1.   Stab thermometer, provided by the instructor.  This thermometer must be returned to your instructor on or before Thursday, December 9, 1999, for Fall Semester; Thursday, March 2, 2000, for Section 801; or on or before Thursday, April 27, 2000, for Section 802.

 

2.   A name tag, provided by the instructor, will be worn in lab at all times.  Remember to remove your name tag before placing your uniform in the laundry.  The name tag must be returned to your instructor on or before Thursday, December 9, 1999, for Fall Semester; Thursday, March 2, 2000, for Section 801; or on or before Thursday, April 27, 2000, for Section 802.

 

3.   Your assigned Residence Hall or other foodservice may provide you with a hairnet and student uniform or you may need to provide these items yourself.  Review the Professional Appearance requirements and be dressed ready for your assignment when you arrive promptly at 8:00 AM for lab.  Be sure to wear your name tag also!

 

 

PARTICIPATION

 

1.   You are expected to arrive on time for each laboratory session in your assigned Residence Hall or other foodservice.  You are further expected to fully participate in the planning and implementation of your Special Project Breakfast and arrive early on that date, as needed.

 

2.   The "one hour arranged" includes meeting with your group outside of class, special field trips, and the planning and implementation of your special event using time outside of the scheduled time.

 

3.      If you are ill or have a legitimate excuse for being unable to be in class (e.g. death of immediate family member, accident, or other truly unavoidable problem), you must notify your Food Manager or Food Supervisor and Instructor and then make arrangements with the manager or supervisor to make up the laboratory time.  You must also notify the instructor is you cannot make it to class during recitation.

 

 

 

MEALS AND MEAL TICKETS

 

1.   You are expected as part of the class experience to eat in your assigned foodservice after your laboratory session is over for the day per the course description. 

 

      Students currently living in a residence hall on campus:  Your MSU meal ticket may be used in your assigned hall. 

 

      Students currently living off-campus:  Meals in the residence halls will be charged to you at the student employee rate and you will be expected to pay your charges to your foodservice manager or supervisor at the end of the your section (i.e. Tuesday, December 7 or Tuesday, February 29 for Section 801 or by Tuesday, April 25 for Section 802).

 

      Students doing a practicum in a location other than the MSU residence halls will need to check with your supervisor concerning meals and payment of meals.

 

2.   Below are the 1999-2000 meal prices for the residence halls on campus.  You will need to know the guest price for breakfast when planning the advertising of  your special event breakfast, if open to the public.

 

 

Student Employee Rate

 

Guest Meal Rate

Breakfast

 

$2.50

$3.85

Lunch

 

$3.80

$6.25

Dinner

 

$4.50

$7.25

 

 

OVERVIEW

 

In cooperation with the MSU Residence Halls Foodservice and other foodservices in the community, the Department of Food Science and Human Nutrition is able to offer a course which provides students with the opportunity to have a "hands on" experience.  Students, in groups, will be assigned to a foodservice for the laboratory periods.  There will also tours of Central Bakery and Food Stores to give students an overall understanding of the foodservice system.

 

You are responsible for your own learning.  You, as graduating seniors and beginning professionals, are expected to assume responsibilities for your own actions and to take initiative when appropriate.  Opportunities for professional development are provided through group assignments.


OBJECTIVES

 

Utilizing the MSU Residence Hall Foodservice or other designated foodservice, the student will:

 

1.   Sketch a layout (non-blueprint quality) showing storage, preparation, service and work flow of the assigned foodservice unit.

 

2.   Identify and use equipment related to the preparation and service of food.

 

3.   Individually or as a member of a group, participate in the preparation and service of food products to students and staff.

 

4.   Observe and/or participate in procurement, receiving, storage and inventory activities of a foodservice unit.

 

5.   Individually or as a member of a group, prepare food products for evaluation and consumption.

 

6.   Individually or as a member of a group, plan, implement and evaluate a special project meal in consultation and under the supervision of the food manager, food supervisor and course instructor.

 

7.   Gain an understanding of the overall management of the foodservice unit.

 

 

 

 

 

 

SCORING SHEET for FOODSERVICE MANAGERS' USE

 

The following form, "HNF 445 Foodservice Management Practicum," will be distributed by the instructor to the manager and supervisor of your assigned foodservice for evaluating your performance in the foodservice practicum from their perspective.  Upon completion of the form, it will be returned to your course instructor for tabulating into your final grade.  Your copy of the form is a sample for your information and will not be used.
HNF 445 FOODSERVICE MANAGEMENT PRACTICUM

 

Student Name ____________________________________________________________

 

Residence Hall  ___________________________________________________________

 

Manager/Supervisor _______________________________________________________

 

CRITERIA                                                          POINTS ASSIGNED & COMMENTS

 


1.         ATTENDANCE &

            PROMPTNESS         10 points

 

2.         COOPERATION       20 points

            Takes part in class

            Does fair share

            Supportive of fellow students

 

3.         ATTITUDE                20 points

            Positive outlook

            Attentiveness

            Uses professional vocabulary

            Enthusiasm

            Asks reasonable questions

 

4.         INITIATIVE              15 points

            Starts a task with no prodding

            Continues tasks with no

                        prompting

 

5.         FOLLOWS INSTRUCTIONS

            & COMPLETES TASKS

                                                10 points

 

6.         SPECIAL PROJECT

                                                25 points

            Full participation in planning

            Full participation in event

            Supportive of project & of other                       students

            Accepts suggestions

            Learns from mistakes

 

                                    Total Points

                        (100 possible points):

                       

 

 



DETERMINATION OF FINAL GRADE

 

Competency in achievement of the course objectives shall be demonstrated by successful completion of each of the assignments by its due date.  Assignments submitted after the due date will have 10% of the points deducted for each day the assignment is late.

 

The final grade will be withheld or dropped one full grade if your name tag and/or thermometer are not returned by Dec. 9, 1999, for Fall; Mar. 2, 801 for Section 1; Apr. 27, 2000, for Section 802.  If either or both are lost, you need to purchase a replacement/s.

 

Attendance in HNF 445 is mandatory for all events, unless special provision has been made with the instructor.  Missed labs must be made up.  If you do not attend recitation class, no credit will be given to you for lab reports, reports, speaker write-up, etc.  Failure to attend classes, even those with no assigned points (i.e. no write-up after the event is required) will result in a deduction of 10 points for each class period.  This point  deduction for non-attendance includes the week/s of student presentations at the end of the course.

 

ASSIGNMENTS

 

POINTS

Manager/Supervisor Evaluation

100

Sketch of Layout of Foodservice Unit of

      Assigned Foodservice

 25

 

Laboratory Reports:   7 @ 15 points each

105

Food Stores Tour and Speaker

 15

Central Bakery Tour Check List

 10

Campus Special Event Write-Up

15

Equipment Checklist

 20

Special Project:     Initial Plan

 20

Special Project:     Plan

 50

Special Project:     Final Report

 30

Special Project:     Class Presentation

 5

Special Project:     Individual Evaluation

 5

Class:  Guest Speakers  3 @ 5 points each

 15

TOTAL

415

 

FINAL GRADES

 

95-100%         394-415 points             4.0

91-94               377-393 points             3.5

87-90               360-376 points             3.0

83-86               343-359 points             2.5

79-82               336-342 points             2.0

75-78               309-325 points             1.5

 


course schedule—see course schedule on web site

 


 

 


CRITERIA FOR LABORATORY REPORTS

 

PURPOSE:     Document plans for the lab assignment and how these plans were executed. This is also an opportunity for you not only to keep the instructor informed of problems, but also to anticipate solutions for current or potential problems.  Keep in mind that these reports will be read by the instructor, graduate assistant and the foodservice manager and/or supervisor.  Look for resolutions to situations, not just complaints.  Your experience in the foodservice should include the items listed in the following "Checklist for Laboratory Assignments."  If you are not having these experiences, please remind your food manager and/or supervisor to include these learning experiences in your practicum.

 

FORMAT:    The following criteria must be followed for the report for full credit.  Follow for each of the 7 or 8  lab reports.  See Master Checklist for due dates.  The reports are normally due in recitation class immediately following your laboratory day.  The special project meal also needs to be written up and submitted as a lab report.

 

1.   Use plain, unlined paper, 8 1/2 x 11", typed on one side only. 

2.   Typewritten on computer, double spaced and appears professional.

3.   Spell all words correctly and use correct grammar and punctuation.

4.   Record name, lab report number and date on the top of the first page.

4.      Follow the content outline.

 

CONTENT OUTLINE AND SCORING CRITERIA:

5 points

Description of Laboratory Experience

What was the relationship to the Checklist for Lab. Assignments?

What did I do?  How did the experience add to my knowledge of the foodservice system?  How is the group performing?  What would I do differently/the same next time?  Your predecessors recommend you write your lab report as soon as possible following the lab period.  Reports are due during the next recitation class following the lab period.  See Master Checklist.

 

5 points

Recommendations, plans, and questions for the next lab.

 

5 points

Evaluation of the sensory attributes of food, using the provided yellow form.  Include what you chose for lunch, including items you and/or classmates prepared.  This is to be an actual meal including items made by you and your classmates.  Just diet pop or ice tea and a tossed salad are not satisfactory alone, since such a "meal" is not balanced, nor does it contain cooked items.  Attach your completed sensory evaluation form to your lab report. 

 

 

 

SPECIAL PROJECT LAB REPORT

 

This special project lab report is to be substituted for the normal lab report the week of your special project meal.

 

1.   Use the same format instructions for this lab report as you do for the normal lab report.  This includes:

 

      Typewritten, double spaced, one side of the paper only.

      Correct spelling, punctuation and grammar

      Description of lab experience

      Recommendations for improvement

 

2.   However, also include the value of your special project to you as an individual and as a professional.

     

3.   Don't forget to include your completed Evaluation of Sensory Attributes of Food form. Be sure to sample and evaluate the items included in your project, especially your standardized recipe/s.

 

4.      This lab report is due the recitation class period immediately following your special project date and replaces the regular weekly lab report.                                                       

5.      Use this lab report to assess your special project, its strengths and its weaknesses, so your final write-up will be almost completed immediately after your event.  This will save your time later.                                                                                                                       

 

MSU SPECIAL EVENT WRITE-UP

 

1.      Visit a special foodservice event in one of the campus residence halls (check Special Event Calendar for times and places).  Identify yourself as a HNF 445 student to the foodservice management. Observe the event from the foodservice-management point of view.  Evaluate the theme, food, decorations, and client response.  Did you know the theme by the ambiance in the hall?  Did the theme and food compliment each other?

 

2.      Write about the event, using no more than one 8 ½ x 11” typewritten sheet of paper.  Describe the event, and where it was held.  Then evaluate the event.  Apply the event to your special event plans.  Does the visit to this event give you ideas for your event?

 

3.      You may attend your chosen special event is a small group, but each student is to write her/his evaluation and submit it individually.

sensory evaluation of food

 


CHECKLIST:  FOR LABORATORY ASSIGNMENTS

 

The concept of HNF 445 is based on practical experience in a foodservice system with the student taking primary responsibility for his/her own learning.  This checklist serves as a guide to identify the various activities and tasks which comprise each component of the foodservice system.  The student is expected to have observed or experience each of the items identified, but it is not necessary to turn in this check sheet.

 

The sequence of observation, participation and learning may depend on how assignments are made for the group.  Some students may have had prior experience in some areas and not in others.  Consult with your food manager or supervisor if you feel a need for more or less time in a specific area.

 

RECEIVING AND STORAGE

 

1.   _____        Become aware of the importance of orderly arrangements for storing food and supplies.

2.   _____        Participate in the procedures for checking food and supplies "in" and "out."

3.   _____        Check for proper temperatures in all areas of food storage.

4.   _____        Learn the importance of sanitation for food storage areas, including housekeeping and pest control.

5.   _____        Practice safety measures in lifting and storing and how to eliminate accident hazards.

6.   _____        Learn the importance of accurate record keeping.

7.   _____        Assist with taking physical inventory and why it is taken.  Be aware of when printouts come and review them.

8.   _____        Understand the responsibility of the storeroom person for food and supplies.

 

 

PREPARATION, ASSEMBLY AND HOLDING

 

FOOD ITEM PREPARATION EXPERIENCE:

 

1.   _____        Soups

2.   _____        Sauces

3.   _____        Meat, fish and poultry

4.   _____        Casserole dishes

5.   _____        Vegetables, including potatoes and rice

6.   _____        Cold sandwiches and other cold dishes

7.   _____        Learn and use correct terminology such as roasting, frying, sautéing, broiling, grilling, braising, stewing, steaming, flash methods, mise en place,                   mire pouix.

8.   _____        Become familiar with prescribed cooking times and temperatures.         

  9. _____        Develop some skill in short order work (i.e. grill cooking)

10. _____        Timing for continuous batch preparation during meal service hours to ensure that foods are served as close to preparation time as possible.

11. _____        Learn the importance of exact quantities in counter pans.

12. _____        Learn the importance of breading items as close to frying time as possible.

13. _____        Participate in checking that food is sent to the service counters at proper temperature.

14. _____        Learn the need for tasting and correcting seasonings.

15. _____        Be able to make a roux and know its use in thickening products.

16. _____        Learn the need for checking thickness of soups and sauces.

17. _____        Learn how to present food attractively with garnishes and arrangement.

18. _____        Learn the importance of quality, quantity and cost control of standardized recipes.

19. _____        Use computer printed recipes and production sheets.

20. _____        Check and complete a production sheet.  Compute entree percentages.

 

 

SERVING

 

1.   Dining room preparation for serving

      _____        trays, silverware and glasses

      _____        lowerators for chinaware

      _____        serving utensils, ladles, spoons, forks, dippers

      _____        preheat hot counter

      _____        preheat electric grills, toasters

      _____        set up breakfast juice machine

      _____        dish fruits, arrange fresh fruit baskets

      _____        portion and dish desserts

      _____        fill milk machine and/or soft service machine

2.   Be familiar with menu

      _____        know portion sizes and how to size them

      _____        plan and use appropriate garnishes for items

3.   Learn how to set up counter

      _____        logical arrangement for serving clients and/or self-service

      _____        attractive appearance

      _____        efficiency of service

      _____        proper temperature

4.   Practice dishing menu items

      _____        neat, attractive plates

      _____        neatness in serving and in serving areas

      _____        correct placement for toppings, sauces, garnishes, etc.

      _____        proper handling of dishes and utensils

5.   Learn how and when to get fresh supplies

      _____        replenishing line items to insure freshness while not interrupting service

      _____        transferring of "last servings" to fresh pans for service                

6.   Practice

      _____        keeping condiment table filled and neat

      _____        keeping salad and dessert tables filled and neat

      _____        provide correct serving utensils for each item

      _____        setting up various types of service bars (e.g. taco bar) for efficient service

7.   Spills and accidents clean-up

8.   Learn rules for high standards in sanitation and housekeeping, safety, cleaning products and procedures and learn how to look for areas that need attention.

9.   Learn how to clean up the dining room and serving areas after meals.

 

 

WARE WASHING AND WASTE HANDLING

 

Participate in:

 

 1.  _____        How to operate the dishwashing machine, including set-up.

 2.  _____        How to clean dishwashing machine.

 3.  _____        How to fill detergent and water dispersing agents.

 4.  _____        Check that the required temperatures are met in the pots and pans sinks and in the dish machine tanks.

 5.  _____        Efficient and orderly methods for handling soiled dishes.

 6.  _____        Efficient and orderly methods for handling clean dishes.

 7.  _____        How to schedule dishroom employees for peak periods and for slow periods.

 8.  _____        Sorting and soaking pots and pans.

 9.  _____        Safety and sanitation procedures in the pot and pan area,

10. _____        Sanitizing of utensils.

11. _____        Cleaning of service machine such as soft serve machine, soft drink dispensers


SKETCH OF LAYOUT ASSIGNMENT

 

Purpose:  The student will become oriented to the foodservice unit to which he/she is assigned and will learn the flow of food production.  Complete both sections.

 

 

I.    LAYOUT (12.5 points):  Diagram your assigned foodservice.  You may use a blueprint, Xeroxed layout or make your own sketch.  Use arrows, colored pens or other magic markers to identify and label the following.

 

            1.         The flow of the foodservice systems, from receiving through waste handling

 

            2.         Each work station

 

            3.         Placement of major equipment in the work station

 

            4.         Storage areas

 

            5.         The flow through the foodservice of your chosen recipe (see Part II)

 

 

II.         PAPER (12.5 points):  Typewritten on computer or typewriter on plain paper, one side only.

 

Using a recipe for a lunch or dinner entree, obtained from your food manager or supervisor, explain the "flow" of food preparation by describing its course or path from the back dock to service and ware washing.   The recipe may be something simple to prepare, such as a grilled sandwich.  Be sure to address the following concerns.  

 

            1.         Entree¢ name.  Attach a copy of your standardized recipe.

 

            2.         Where and how are each of the ingredients stored?

 

            3.         Where and how is the entree prepared and/or assembled?

 

            4.         Where and how is the entree held before servings?

 

            5.         Where and how is the entree served?

 

            6.         How are any leftover portions stored and prepared to re-serve at a later meal? 

Write a brief paragraph describing what you learned from this assignment.

 

 

 

 

Name  _______________________

 

HNF 445 EQUIPMENT CHECKLIST

 

You are expected to complete this checklist over the time period you are assigned to the residence halls.  Included in the syllabus is a description of the equipment.   Using the following criteria, record related number and the date.

                        1.         Equipment was demonstrated.

                        2.         Observed the equipment in use.

                        3.         Used equipment--highly recommended.

 

Equipment

1 or 2 or 3

Food Item

Comments

 

Braiser

 

 

 

 

Buffalo Chopper

 

 

 

 

Charbroiler

 

 

 

 

Combi Oven

 

 

 

 

Deep Fat Fryer

 

 

 

 

Dishwashing

Machine

 

 

 

 

Electric Slicer

 

 

 

 

Grill

 

 

 

 

Mixer (e.g. 40 qt.)

 

 

 

Ovens (Conventional & Convection)

 

 

 

 

Roast-n-Hold

 

 

 

 

Steam-Jacketed Kettle

 

 

 

 

Steamer, Jet

 

 

 

 

Steamer, Low Pressure

 

 

 


SPECIAL PROJECT

 

PURPOSE:

As a team, plan, implement and evaluate a special project meal in consultation with your food manager and/or food supervisor and with the instructor. 

 

GUIDELINES:

1.   Each group in consultation with the food manager and/or food supervisor, his/her staff and the instructor develops a special project event. The foodservices participating in the HNF 445 Practicum offer a variety of functions and will differ from location to location.  This does not mean that one setting will be better than another event.

2.   Consultation with the food manager and/or food supervisor very early in the semester is highly recommended. 

3.   Your special project must include at least one recipe that the group standardizes.

4.   Your written Special Project Plan should be so complete and so succinct that someone, not in your specific group, could successfully implement your plan.

 

 

PLANNING PROCESS STEPS

Use Microsoft's Project software, if possible. If not, use a Ghant chart for the event.

 

SPECIAL PROJECT INITIAL PLAN 

1.   The Initial Plan is due three weeks before your actual event.  The instructor will not remind you to turn in your plan.  The Initial Plan may be handwritten or typewritten.  Allow enough time for foodservice approval and signature.  Submit one completed copy to the instructor by the due date on the Due Date List on your envelope and p.9.

2.   Use the "Sample Special Event Planning Guide" provided in this packet.

3.   Plan the date, theme, and menu for your special event.  Coordinate menu to theme.

4.   This menu of your event must contain at least one recipe standardized by your group.  Use the standardized recipe form for recording your recipe development.

 

SPECIAL PROJECT PLAN

Remember:  The Special Project Plan is due one full calendar week before the actual event.  This plan is the description of the planned event and the factors that must be considered prior to and during the event.  The plan is the main body of the final professional paper for the event.  If the plan is effectively executed, all the essential questions regarding the implementation will be addressed and answers found.

Also remember: Your written Special Project Plan should be so complete and so succinct that someone, not in your specific group, could successfully implement your plan without you or your group.

 

Use the Special Project checklist for required specific information required in your report.  As the final report will be in the from of a critique on the event, the more clearly the plan is developed, the simpler the task of the final report.  The checklist for the special project must be submitted with your plan.                                                               

1.   Plans for the special project must show continuity and involvement of the groups from the initial plan through clean-up of the event to the final report.  More importantly, the activity is an opportunity to work with other team members and the foodservice staff to achieve a common goal of a well-produced food event.

 

2.   Continue using the "Sample Event Planning Guide" for the in-depth project plan.  Include your completed plan in your written report.  The "Special Concerns--Decorating, Advertising, Dining Room Set-Up" is a very important component of this report.  Be certain to actually draw the dining room diagram and define where every food item will be placed on your buffet and/or serving lines.

 

3.   Procedures for food preparation must be explicit.  Develop and use one or more checklists which identify food products, their ingredients and who will be doing what at what time.  Show pre-preparation plus preparation throughout the time of service.  Standardize your recipe/s in your foodservice.  Use the chart provided in this packet for this. Include in your report the original recipe, the test recipe and the final version of the recipe that you will use for the event.  In other words, develop your recipe into a standardized foodservice recipe usable at MSU or elsewhere and worthy of being added to MMS, if requested to do so.  Include descriptions of your successes and failures in selecting, testing and developing your recipe.

 

4.   Plan method of serving, theme decorations, food orders, decoration orders, etc.  Plan the procurement method for the extras (food and any extra decorations), not available through normal sources available through your foodservice.

 

5.   How will you notify the normal customers of the event?  How will you contact your special guests?  You need to invite the faculty and staff of the Department of Food Science and Human Nutrition, the Dean of the College of Human Ecology, all guest speakers, Foodservice Central Office personnel (check your MSU foodservice directory) and friends of the class as well as personal friends and/or family.  Don't forget to state the meal price and where and when to buy meal tickets and the names of the members of your group. You may decide to invite Mr. Chris Oberg (room 110, Human Ecology) to attend and arrange to have him photograph your event.  You will need to buy his meal and pay for the film and processing. 

 

6.   Include a means for participants, residence hall residents and your guests, to evaluate the event.  Develop a form and a plan to encourage the customers to actually do the evaluation and turn it in to you.  A "free-be" given after the form is turned in, is often used as positive reinforcement.  Also, don’t forget to design and print forms for the MSU foodservice personnel and for you to use to evaluate the event.

 

7.   Cost the event.  Food costs can be found on MMS.  The costing of your event is best done on a computer spreadsheet, such as Excel or Lotus 123. 

 

8.   Determine responsibilities for each group member and foodservice staff with appropriate time lines.  Who is to be involved in production, service, clean-up, etc.?

 

 9.  Many students find that a walk-through rehearsal helps them to effectively plan their event, especially for the unexpected.  Always plan for the unexpected (e.g. bad weather).  Always check and double check for the arrival of supplies, etc.

 

10. Plan the event together as a group and divide the written plan into sections for each group member to write.  The instructor is available to critique your plan prior to your submission date and before grading, if you wish.

 

12. The plan should be written in descriptive form with all the substantive material clearly labeled, referenced and placed in the appendix.

 

13. Arrange for someone (member of your group???) to photograph your event.

 

14. Your Project Plan will be graded and returned to you before your actual event.  This plan is to be attached to your Final Plan and this Final Plan will not be returned to you.  Since you need to submit a complete Final Plan to your instructor and also to your foodservice manager, you may want to make multiple copies so each member of your group has one.

 

 

 

Remember:

 

Foodservice is dynamic, so having a plan ensures that you are prepared for unexpected changes and can adapt.  For example, the weather can greatly influence the outcome of your event.  How will you adapt if  your supplies don't arrive? 

 

Refer to the Special Project Plan Checklist and include it in your project plan to make certain that all aspects of the report have been included!

 


FINAL REPORT

 

Follow the Final Report checklist for the report.

The Final Report is due no later than the Monday following the last day of classes for your section.  The report is to be turned in at Room 236C Trout FSHN Bldg. no later than 9:00 A.M.

 

1.   Submit one copy to the instructor and one copy to your foodservice manager. These final reports will not be returned to the students, so you may wish to make personal copies. 

 

2.   Since most of your effort went into the planning and implementation of the event, the final report is the group's consensus of how the event went.  The report reflects how the activity either did or did not meet the criteria of the plan, plus the additional working materials that were developed between planning and the date of the event.  This might include sketches of changes that were made, menu cards, invitations, actual decorative pieces used and/or photographs of some part of the event.

 

3.   Recommendations must reflect those items which, if you were to start all over, you would do the same, you would do differently, not do at all or would do instead.

 

4.   The complete package of the Initial Plan, Project Plan and the Final Report must be completed as a professional paper and meet the criteria on each of the checklists.

 

 

CLASS PRESENTATION

 

An oral presentation of your special project will be given to the class at the end of the section time.  The majority of the students will be unable to attend your event, so you are to tell them about your event, noting similarities and differences to their events.  Include photographs (do not display on a large poster board), decorations, invitations, etc.  All students in your group should take part in this informal presentation.

 

As your project was a team effort, each member of your team is to be included in this presentation. Include all of the following in information. 

Time limit:  about 10-12 minutes or less depending on the number of presentations.

 

1.   Name, location and date of your project.

2.   A general description of your project.  Include your theme, menu, decorations, etc.

3.   What were the high points of your learning experience?

4.   What would you do the same and differently if you were to do it again?

5.   What did you learn from the project process, including assessment, planning, implementation and evaluation?

6.   How did your audience receive your special project event?  Results of feedback?

 

SAMPLE "SPECIAL EVENT PLANNING GUIDE" from MSU Foodservices

 

Name of Event:

 

Date:                                                                Time:

 

Theme:

 

Forecast Count:

 

Menu--Main Entrees:

 

 

 

 

 

 

 

 

Menu--Other Items:

 

 

 

 

 

 

Condiments Needed:

 

 

 

 

 

Recipes Needed and those to be tested (i.e. new recipes):

 

 

 

 

 

 

Serving Line, Buffet Style or Combination?  If buffet style, how will you keep items hot or cold?

 

 

 

 

Special Event Planning Guide--con't.

Special Concerns--Decorating, Advertising, Dining Room Set-Up

 

Tablecloths:

     Color

     Size

     Quantity

 

 

Flowers or other Table Decorations:

     Color

     Quantity

     Cost

     How will they be arranged?

     Who will order or who will make?

 

 

 

Advertising:

     How?

     Who will do?

     Distribution

 

 

 

Menu Cards:

     How many sets needed? (normally, one or two)

     Design

     Who will do them?

 

 

 

Dining Room Diagram:

     How?

     Who will do?

     Extra Equipment

     When will the dining room be set up?

 

 

 

 

Miscellaneous concerns:

 

 

 

SPECIAL PROJECT PRODUCTION PLANNING WORKSHEET

 

Date & Day of Event                            Forecast House Count                 Actual House Count

 

________________                            _________________                ________________

 

Item

Forecast

Portions +

Amt. lb/cs

#

Portions

Prepared

#

Portions

Left

#

Portions

Served

Comments

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

COMMENTS:

 


Special Event Planning Guide--con't.

 

ORDERS

 

Food Items

Amount

on Hand

Amount to

be Ordered

Supervisor

Ordering

Meats

 

 

 

 

 

 

 

 

Frozen

 

 

 

 

 

 

 

 

Produce

 

 

 

 

 

 

 

Bread

 

 

 

 

 

 

 

Milk

 

 

 

 

 

 

 

Staples

 

 

 

 

 

 

 

 

Central Bakery

 

 

 

 

 

 

 

 

 

If you need a standardized recipe hard-copy form, ask the instructor for one.


 
HNF 445 SPECIAL PROJECT INITIAL PLAN

 

Students:  ______________________________        ______________________________

 

               ______________________________         ______________________________

 

              _______________________________        ______________________________

 

Residence Hall                          __________________________________________

 

Foodservice Manager/Supervisor           _________________________________________

 

Title or Theme of Project                      __________________________________________

 

Anticipated Event Date             __________________________________________

 

Anticipated Menu & Brief Description of Event (continue on the back, if needed):

 

 

 

 

 

 

 

 

 

 

 

 

Our SIGNATURES confirm that this Initial Plan was finalized on ___________________

                                                                                                            (date)

 

Students:          ____________________________________________________________

                  ____________________________________________________________

                  ____________________________________________________________

                  ____________________________________________________________
                 
                  ____________________________________________________________

 

Foodservice Manager Approval  _____________________________________________

 

Instructor Approval                  ________________________________________________

 

 

HNF 445 SPECIAL PROJECT PLAN

 

Hall      ______________________________            Due Date  _____________________

 

Students  ____________________________ ______________________________

 

            _____________________________              ______________________________

 

            _____________________________              ______________________________

 

Event Date       _______________________              Date Submitted  ________________

 

Attached:          Approved Initial Plan

                        Special Project Plan

 

Foodservice Manager Approval            _________________________________

                                                                                    (signature)

 

Instructor Reviewed                              _________________________________

                                                                                    (signature)

 

_____  This checklist on top

_____  Plain paper, on one side only

_____  Computer typed, double spaced

_____  All pages numbered consecutively

_____  Correct spelling, punctuation and grammar

 

 

PLAN CHECKLIST—read & do pages 20-30 before beginning

 

_____  Title and date of event on a title page

 

_____  Table of Contents second page of report) including:

                                   Consecutive page numbers used from beginning of the report through the appendices.

                                   Appendix sections clearly marked and in order.  E.g.  A, B.  Include participant evaluations, foodservice personnel evaluations, etc.

 

_____  I.          General Description of the event:

                                   What is the theme?

                                   Does the theme suggest specific kinds of  food?  Suggest certain types of decorations?                                                  

_____  II.         Menu, Menu Enhancements in menu format:  Note all of the menu item/s which meet/s your recipe development assignment.      

                                   Decorations

                                   Garnishes

                                   Unusual or different arrangements for the food and food lines.

_____  III.       Objectives for the residence hall and foodservice staff—What are their

                        general responsibilities for the event?  Did you ask them for their input?

                                   Outline form

                                   Focus on the foodservice staff

_____  IV.       Objectives for HNF 445 students—What are your responsibilities for

                        the event?

                                   Outline form

                                   Focus on you and your group

_____  V.        Procedures for Food Preparation

                                   Recipes in MSU file on MMS.  Reference them and place in your appendix.  Include recipes for the entire event, if possible.

                                   Plan for testing recipe/s and do the testing.  Include recipe form

                                    also.

                                   Checklist for food orders and delivery.  Actually use checklists.

                                   Plans and checklist/s for pre-preparation.  Add time lines. 

                                   Plans and checklist/s for preparation schedule  Add time lines.

                                   Checklist for each student: what, when, where.  Must be complete

                                    and with time lines added.  Who does what and when?

_____  VI.       Procedures for Presentation of Event

                                   General Description

                                   Include layout drawing in the appendix with all food placement clearly identified.  Draw buffet/serving lines and placement.

                                   Plans and checklists for planning with time lines.

                                   Plans and checklists for actual presentation with time lines.

                                   Master checklist for each student: what, when, where. Must be

                                    complete and include time lines.

_____  VII.      Criteria for Evaluation

                                   Sample of evaluation form for foodservice personnel to evaluate you.

                                   Sample of evaluation form for the clients to evaluate the event.

                                   Sample evaluation form for evaluating yourselves at the time of the event.

                                   Define where and how your evaluation forms will be used.

_____  VIII.     Plans for Determining Cost

                                   Use spreadsheet software for ease in calculating.

                                   Food costs of menu, including standardized recipe--Use MMS software in the HEC microcomputer lab.

                                   Labor cost if additional labor is required.

                                   Enhancement cost.

                                   Total cost of event.

 

 

 

HNF 445 SPECIAL PROJECT FINAL REPORT

 

Hall or Foodservice      ______________________________________________________

 

Students           _____________________________  ______________________________

 

                        _____________________________  ______________________________

 

                        _____________________________  ______________________________

 

Date of Event   ______________________                Date Submitted  ________________

 

ATTACHED to this sheet:

 

           Approved Initial Plan (initial colored form)

           Approved Plan

           Final Report

 

CRITERIA:

 

Plain paper, one sided.  Typed on computer, double spaced.

All pages numbered consecutively.

Honors correct spelling, punctuation and grammar.

In a binder or notebook (may be re-cycled) which will not be returned.

Title and date of event.

Table of Contents including appendices

 

Also, include the following:

I.          Objectives for the residence hall  State each and describe how each was or was not      met.

 

II.         Objectives for HNF 445 students.  State each and how each was or was not met.

 

III.       Critique of Procedures for food preparation.  Include details and examples.

 

IV.       Critique of procedures for food presentation.  Include details and examples.

 

V.        Critique of evaluation procedures used.  Include details and examples.

 

VI.       Cost based on your Special Project Plan.  Compare to pre-costing of event.

 

VII.      Overall evaluation

 

VIII.     Recommendations

 

 

Individual evaluation special project—ask instructor for a hard copy

 

 

     

 

 

 


GUEST SPEAKER WRITE-UP

 

Write up the presentation of the guest speakers in class.  This year the speakers include:

 

                       Mr. Bruce Haskell, Coordinator, Food Services or Ms. Sharron Frucci

                       Mr. Dan Singer, Food Service Research Assistant

                       Mr. Lary Tarnowski, Food Supervisor

 

Your write-up must be computer written, plain paper, double-spaced, one side of the paper and correct spelling, punctuation and grammar and is due one week after the presentation.  Section 802 students of Spring Semester my turn in their evaluations of Mr. Haskell’s (or Ms. Frucci’s)  presentation the first day of class or in Room 236C Trout FSHN Bldg., any time after the presentation or on the first day of class before going to the assigned foodservice (March 14, 2000).

 

Include this information in your report:

 

·        Name of the speaker and his/her position.

     The topic presented.

     The key points of the presentation.

     The value of the presentation

            in your current role in the a foodservice

            in your future role as a dietitian

 

 

FOOD STORES REPORT

Ms. Marta Mittermaier, Speaker

 

INSTRUCTIONS:

 

     Typed on a computer written, double spaced on plain paper, one side only.  Use correct spelling, punctuation and grammar.

 

     Describe the content of Ms. Mittermaier’s presentation.

 

     Summarize the value of her presentation for now and in the future.

 

     Summarize your tour of Food Stores and the value of the tour.

 

     This report is due one week after the presentation.

 

 

 

 

Name  _________________________________

 

CENTRAL BAKERY REPORT

 

Complete the following form based on your observations during the tour.  This report is to be handwritten legibly and clearly.  It is due on the day of your tour.

 

During the Central Bakery tour check which of the following pieces of equipment was in use and note what product is produced by that piece of equipment.

 

_____  1.         Steam jacketed kettle with "folding" arm

 

_____  2.         Water meter

 

_____  3.         Mixer:  Spiral Dough (Sancassiano)

 

_____  4.         Two Pocket Roll/Divider with Intermediate Proofer:  Stamper, Seeder, Molder

 

_____  5.         Reversible Sheeter

 

_____  6.         Production table (i.e. pastry table)

 

_____  7.         Cookie Dropper

 

_____  8.         Muffin Depositor

 

_____  9.         Ovens:              Revolving Tray Reel (7 shelves)

                                                Roto-Rack   _____ racks & ______ shelves               

_____  10.       Proofing Cabinet

 

_____  11.       Donut Production Systems:  donut dropper, automatic glazer

 

_____  12.       Mixer:  Vertical    140 qt.,  20 qt.

 

_____  13.       Mixer:  Arto-flex

 

_____  14.       Mixer:  Tonnelli

 

_____  15.       Scale:  Digital Electronic            Balance

 

_____  16.       Dutchess Rounder Divider       

 

_____  17.       Douglas Dish Machine                                     

Discuss each of the following:

 

1.   What menu items were being prepared for the residence halls?

 

 

 

 

 

 

2.   What specialty items were being prepared?  For what location?

 

 

 

 

 

 

3.   What impressed you about the receiving and storage of ingredients?

 

 

 

 

 

 

 

4.   What is your evaluation of sanitation procedures that are used.

 

 

 

 

 

 

5.   Comments and/or recommendations from your experience.

 

 

 

 

 

 

 

 

 

 

 

Turn in your completed form to the instructor or graduate assistant before leaving class today.  Your evaluation of the speaker is due next week during the recitation class.

insert Brody complex map

 

 

 


PROFESSIONAL APPEARANCE

 

 

Students in a field experience practicum such as HNF 445 are expected to dress in a professional manner and to be clean and neat.  Also, students in this class need to follow state law regulations for food handlers.

The guidelines for HNF 445 students in a foodservice setting are:

 

 

 

DO Wear:

 

1.      Clean bus coat, lab coat or apron, name tag and hairnet.

2.      Clean school clothes that are professional in appearance and are, preferably, washable.  Clothes, such as slacks and skirts, should be at least knee-length to protect the legs.   Do not wear extremely short skirts and shorts to the laboratory class.  Neat and clean blue jeans in excellent repair (i.e. no holes, etc.) may be worn except for the special project meal.

3.   Comfortable shoes made of leather or other strong materials that will protect the feet from injury.  Save your sandals for times outside of the laboratory class.

4.   Make-up, if worn, should be used in moderation.  Remove fingernail polish.

5.   Limit jewelry to small post earrings, watch and/or wedding ring. 

6.   Clean hair off the shoulders, worn in a style that can be easily and completely covered with a hairnet.  Loose strands of hair should not be visible.  Beards on men are to be covered with a special beard hair net.

 

 

 

 

Avoid Wearing:

 

1.   Canvas or open shoes like sandals.

2.   Jewelry other than small post earrings, a watch and/or wedding ring.  Leave necklaces and floppy jewelry at home.

3.   Floppy clothing which might get tangled in equipment or get dipped in the food.  No neck scarves or ties, cardigan sweaters or unbuttoned shirts.

4.   Nail polish of any color including clear.

5.   Shorts or very short skirts.