STRAWBERRY DELIGHTS, SUSHI AND RICE PAPER · PDF fileSTRAWBERRY DELIGHTS, SUSHI AND RICE PAPER...

WARRANWOOD PRIMARY SCHOOL

2013 SPRING FAIR

STRAWBERRY DELIGHTS, SUSHI AND

RICE PAPER ROLLS

CLASS STALL NOTES

2013 – Spring Fair Food Stall Holder Class Rep Folder

STRAWBERRY DELIGHTS, SUSHI AND RICE PAPER ROLLS

Spring Fair 2013 – Stall Information Folder

STALL: STRAWBERRY DELIGHTS, SUSHI AND RICE PAPER ROLLS

CLASS: 1 /2 VP

CLASS REPS: Sarah Mitsilias, Sue Gamble

STALL LOCATION: In large school gazebo on oval

VOLUNTEER NUMBERS: 5 PER HOUR

Folder Contents:

The following information is contained with this folder. You will need this folder in the lead up

to the Spring Fair and also on the day of the Spring Fair.

All stall volunteers can view a soft copy of this folders content on the School Website via the

Spring Fair section.

Pre Fair Duties

Roster

Roster Preference Template

Class Stall Roster Sheet Template

Duties for on the day of the Spring Fair

Money Handling Instructions

Safe Food Handling Guide

Pack up Notes

Waste Removal and School Suitability Policy

Spring Fair Stall – Feedback Form





Your stall will be responsible for:

Making and selling strawberry and marshmallow kebabs

Selling punnets of strawberries

Selling containers of Strawberries with Cream or Ice Cream

Selling premade and individually bagged sushi of various flavours

Selling premade and individually bagged rice paper rolls

Selling and restocking soft drinks and water

Keeping the stall stocked

PRE FAIR DUTIES

ROSTER:

As class reps, your first item of responsibility is to coordinate filling your class stall roster for the Spring Fair day. This will

involve you collecting the returned “Roster Time Preference Sheets” from your teacher every couple of days after

they have been distributed.

It is important to stress to your class families that the more people that assist on the day the lighter the load for all.

This allows everyone the opportunity to enjoy the day.

The following provides a guide to how you can coordinate this activity:

1. Week Commencing 16th of September the sheet (contained in this folder) titled ‘Spring Fair Roster Time

Preference’ will be photocopied by the office and then distributed to each child, in each class by the class

teacher.

2. Families are required to fill in their preferred times and hand their preference sheet back to your teacher no

later than Friday the 18th of October.

3. You will need to regularly check with your teacher to collect these preference sheets.

4. You will also need to actively follow up and remind families to return these forms. You may like to call families

using your class contact list to follow up any late / absent replies or put out a class note or letter asking for

them to fill in and return their lists – first in gets first choice of times.

5. Once you start collecting the preference sheets you will then start building your roster for the day. Use the

template in this folder titled ‘Spring Fair 2013 Roster – Strawberry Delights, Sushi and Rice Paper Rolls.

6. We suggest your final roster is posted on your class door / window no later than Monday 21st October (this will

depend on the number of replies you have had).

7. Take your final roster to the office for copying. This final roster will then be distributed again to each child in

each class in their communication pouches by teachers and YOU WILL NEED TO POST A COPY ON THE CLASS

ROOM WINDOW.

Items to consider when filling your roster:

The first shift is to help set up the stall. At least one class rep should be in this team as you will have the stall

folder containing all information needed at the stall.

For this stall you will need 5 volunteers per hour

The last shift will assist with pack up.

It is very important that each change of shift passes on any necessary information for the effective running of

the stall.




On The Day

Your stall will be located in the large, white school gazebo on the oval. See set up diagram for stall

layout.

Your stall needs to be ready for operation at 10:45 am.

The following information details the stall equipment, products, ingredients and other materials you will

need on the day to stock, set up and operate your class stall. Please be advised that the Spring Fair

Committee has arranged the following items. Your role on the day is to collect, set up and sell your

items / products.

Anyone needing assistance with food questions on the day can speak with one of the following Spring

Fair Food Coordinators - Di Jelinek or Jacqui Howes. They will be visiting all stalls periodically across the

day.

Tasks:

1. Personal belongings of class reps/stall helpers may be stored in the staffroom.

2. Class Rep to report to your stall location on the oval

3. Check that your equipment is at your stall. Use the following checklist:

Item Location Action Check Off

School 9m gazebo Oval

Double door display fridge Gazebo

Trestle Tables x 4 Gazebo

3 round plastic tables and white

chairs

Gazebo Set up around tent

4. Collect your cash float from the office. You will be given an apron to wear that is used to hold and

collect all money in and handing out of change.

5. The first shift can also collect the stall box/s ie: food / utensils / price lists etc from the office.

6. Return to your stall with these items and check them off against the below list:




Stall box items: TWO BOXES

STRAWBERRY DELIGHTS (At office)

Item Quantity Notes Check Off

Stall set up diagram 1

Marshmallows 10 x 250g bags

Kebab wooden sticks 200

Chocolate sauce 1 x 2 litre bottle

Strawberry huller 2

Container for marshmallows (with

lid)

1

Colander 1 For washed & hulled

strawberries for

strawberries & cream

Colander 1 For washed (but

unhulled) strawberries for

kebabs

Large red container for cut up

strawberries

1 Keep cutup, washed

strawberries in

Clear plastic round containers 450 For serving strawberries in

Sporks 450 For strawberry eaters

Rectangular containers 3 To store made up kebabs

in the fridge

Trays 7 For storing sushi and rice

paper rolls on in fridge

Sushi flavour labels for trays

Large Serving Spoons 2 For serving strawberries in

to containers

Dessert spoons 2 For serving cream &

chocolate sauce

Ice cream scoop 2

Large plastic white round bowl 1 Use when drizzling

chocolate sauce over

kebab

Plastic chopping boards 2 For cutting of strawberries

– canteen stock

Knives 2 For cutting of strawberries

– canteen stock

Aprons 5

Table cloths – for trestle tables 4




Table skirts for trestle tables 4

Round table cloths 3

Serviettes 500

Serviette holder 1

Paper Towel 3

Laminated instructions for making

strawberry delights & kebabs

1 To display for stall helpers

to see

Laminated price lists and blue tac To display for customers

to see

Disposable Gloves 1 box

Chux Wipes

Cleaning spray bottle 1 Wiping tables

Hand Sanitiser 1

Garbage bags 5 Rubbish

Zip lock bags 10

Coin tray 1

Calculator 1




Food / Drink

Item Location Notes Check Off

Strawberries Cool room near Wine

Tent

For making

kebabs and

selling

Whipped Cream

Cool room near Wine

Tent

For topping on

Strawberries

Ice Cream Staff room freezer For topping on

Strawberries

Soft drink and water Cool room near Wine

Tent

Keep eskys

stocked with

drinks to sell

Sushi

Fridge in gazebo Display in groups

of “same”

flavours

Rice Paper Rolls

Fridge in gazebo Display in groups

of “same”

flavours

Ice Near office Fill eskys

Items for Class Reps to Provide

Item Quantity Notes Check Off

Eskys 2 For storing water

and soft drinks

1 For stroring ice

cream

Once you have confirmed you have all your items as listed above move onto your Set up Tasks below.




Set Up Tasks

1. Set up gazebo – there is a layout diagram in this folder to show you how this stall needs to be set up

with regard to position of trestle tables, fridge (already in place) and white plastic tables.

2. Cover trestle tables with table cloths.

3. Put table skirts around trestles.

4. Set out plastic tables and chairs for customers to sit at.

5. Cover round tables with tablecloths.

6. Stock fridge with strawberries in punnets to sell.

7. Stock fridge with cream.

8. Keep enough ice cream in eskys and replenish as required from freezer in the staff room.

9. Stock sushi in same flavours on trays ready for sale and store in fridge.

10. Stock rice paper rolls in same flavours on trays ready for sale and store in fridge.

11. Wash and hull enough strawberries to use for servings of strawberries with cream or ice cream.

12. Keep some washed, unhulled strawberries aside for making kebabs.

13. Place washed and hulled strawberries in one colander and unhulled in another colander

14. Cut hulled strawberries in half or thirds and place in container

15. Please bear in mind that we are also selling punnets of strawberries so please do not wash too

many punnets to begin with. It is preferable to open new punnets, wash and cut according to

demand rather than having wastage of cut strawberries that can’t be sold in punnets.

16. Put marshmallows in containers ready for kebabs.

17. Empty some chocolate sauce in to the rectangular container and place spoon nearby.

18. Arrange serviettes, sporks and all items for a decorative stall.

19. Stock other eskys with ice, soft drink and water.

20. Fair officially opens at 11:00 am.

21. Display signage & pricelists




Operational Tasks

Sign your roster where your name is when you have done your shift. You will go into a raffle to win a

hamper as a thank you for donating an hour of your time on the day.

1. Make strawberry and marshmallow kebabs, the instructions for this will be available on the day.

Please make sure strawberries on kebabs are completely dry before assembling & storing so as to

ensure marshmallows do not become soggy. Store enough made up kebabs in rectangular

containers in fridge, using paper towel between layers. Do not store kebabs more than two high.

2. Sell punnets of strawberries.

3. Make up strawberries in clear round serving containers ready to sell and store in fridge. Top with

cream or ice cream when ordered.

4. Drizzle with chocolate sauce if requested.

5. Sell sushi and rice paper rolls from the fridge.

6. PLEASE DO NOT KEEP A STOCK OF SUSHI & STRAWBERRIES ON YOUR WORK TABLES TO SELL, IT MUST ALL

STAY IN THE FRIDGES AND SOLD ON DEMAND ONLY, FOR HEALTH AND SAFETY REGULATIONS.

7. Sell soft drinks and water and keep eskys well stocked.

8. Add ice as needed to keep drinks cold.

9. You will need to regularly wipe down tables and keep area clean.

10. Pass on any handover information to next volunteer shift.

11. Fill in your Feedback Form (included in your stall folder).

12. Place your feedback form in your folder and return your folder to the office.

Money Handling / Change Request:

Any queries see Trish Faulkner or Brigid (in office) on the day.

You will need to collect and sign for your cash floats from the office between 10.00am and

10.30am.

Throughout the day, Steve Albon and Sue Dean will collect cash.

No money is to be given to anyone but Steve and Sue.

If your float needs collecting urgently, send a member of your team to the office. Place the surplus

cash into one of your pre named Zip Lock Bags and wait for Sue or Steve to collect your cash.

If you are running short of change send a team member to the office to request for Sue or Steve to

arrange change required for you. Again, DO NOT take any cash away from your stall.

Note: Customers with large notes, needing change can change these at the office window.

When your stall is finished bundle your money up and place it in your labelled zip lock bag and wait

for Steve or Sue to collect it from your stall.




Safe Food Handling and Hygiene Guide

Personal Hygiene:

1. Please wash your hands with soap and warm water and dry with single use paper towel:

- BEFORE STARTING WORK

- AFTER HANDLING RAW FOOD

- AFTER USING A HANDKERCHIEF OR TISSUE

- AFTER HANDLING MONEY

- AFTER USING THE TOILET

- AFTER HANDLING RUBBISH OR CLEANING

2. Cover any cuts on your hands with gloves.

3. Change gloves when you change tasks.

4. Tie long hair back.

5. Wear aprons where possible.

Hand washing facilities are available in the canteen or your stall will have a portable tap.

We are sure you are all aware of these facts but for health and safety reasons we need to include

these in our notes, thank you.

Spring Fair - Safe Food Handling Guide

1. Please keep all work areas and utensils clean and tidy.

2. The facilities in the canteen are available to all stall holders to wash cooking utensils and

equipment.

3. You will have a supply of chux wipes for cleaning spillages.

4. Hand washing facilities are available in the canteen or the portable tap located at your stall.




Pack Up Notes:

Pack up any leftover stock into your boxes, write it up in feedback sheet and take your boxes to

the canteen.

Take any left over strawberry punnets and products to Wine Tent for the teachers to sell.

Please wash and dry any stall utensils and school equipment in the canteen at close of your stall

and place cleaned items in your boxes.

Ensure your cash floats have been collected by Steve or Sue (see cash handling notes above)

All furniture, power cables or stall appliances can be taken to the gym.

Don’t forget to take Eskys and any personal belongings.

Fill out the stall feedback sheet in folder.

Hand folder back to office.

Don’t forget to hand your initialled roster into the office so all volunteers that helped can go in the

draw for a hamper to be drawn Monday morning at assembly.

Waste Removal in accordance with School Sustainability Policy

All rubbish must be disposed of at close of your stall

Separate all rubbish. One bag will be Cardboard, Glass and Plastic recycling together. The other

bag is for food waste and general rubbish.

You are to dispose of the above waste in the correct wheelie bins located around the school oval

and school grounds office.

Thank you all for your help and support in making our fair a successful fundraiser for the school.




Feedback Form: Spring Fair 2013 – Class Stalls

NAME OF STALL: ______________________________________________________________________________

CLASS REP NAMES: ___________________________________________________________________________

Did you have enough tools / equipment?

If not, what additional tools & equipment did you require?

What time did you sell out of items and close your stall?

What was successful and what sold really well?

What was left over (if anything) or was difficult for your stall?

What feedback do you have for future years and general comments?

Place this feedback form in your folder and return the entire folder to the office at the end of the day.

THANK YOU FOR YOUR HELP AND CO-OPERATION.

2013 – Spring Fair Roster Preference Form –


Spring Fair 2013 – Roster Time Preference Form

Spring Fair 2013 – Volunteer Roster Time Preferences

You have been sent home this sheet to enable you to select your preferred time to volunteer your

assistance on our Class Stall for the 2013 Spring Fair being held on Sunday 27th October 2013.

We are asking that all families do their best to volunteer at least 1 hour of their time to our stall on the

day.

Without the help of many, it means the load is carried by only a few. We want everyone to be able to

enjoy the Spring Fair and spend time with their families so we urge you to make yourself available. Your

School Spring Fair Committee and Class Reps have already put in a great deal of effort prior to the day

to ensure the smooth running of our Schools Spring Fair which is our major fundraiser.

Please return this form to your class teacher no later than Friday the 18th of October . Your Class Reps will

work over the weekend to compile the final roster. Preferences received early will be given priority of

time slots.

The final roster will be sent home Monday the 21st of October and also posted on the class window.

Stall Name:


Class Reps:

SARAH MITSILIAS, SUE GAMBLE

Your Name:

Your Contact Phone Number:

List three preferences for time you can volunteer. Place a tick against the time/s you can be available.

TIME Preference 1 Preference 2 Preference 3

10.00 am – 11.30 am

This includes set up

11.30 am – 12.30 pm

12.30 pm – 1.30 pm

1.30 pm – 2.30 pm

2.30 pm – 3.30 pm

3.30 pm – 4.30 pm

This includes pack up

Please return this form to your class teacher no later than Friday the 18th of October

The only items that need to be supplied by volunteers now are eskys, all other stock has been purchased.

Your stall needs 4 eskys..

I can provide an esky for use during the day: YES / NO (please circle)

Thank you for your support!

2013 - Spring Fair Food Stall Holder Class Stall Roster


Spring Fair 2013 – Class Stall Roster

Spring Fair 2013 Roster – Class 1 / 2 VP


Class Reps: SARAH MITSILIAS, SUE GAMBLE

The following is our roster for the Spring Fair on October 27th based on your availability. Any questions please see your class reps.

TIME NAME NAME NAME NAME NAME

10.00 am – 11.30 am

11.30 am – 12.30 pm

12.30 pm – 1.30 pm

1.30 pm – 2.30 pm

2.30 pm – 3.30 pm

3.30 pm – 4.30 pm

First shift includes setting out your stall (tables, etc will already be in place).

Last shift will help with pack up and making sure Feedback form is completed.

Please see your class reps if you have any roster questions as they will be doing their best to fill the roster for your class. Any help is greatly

appreciated and ensures a smooth running stall allowing everyone to enjoy the day.

Have this roster at your stall on the day. As volunteers finish their shift they are to initial next to their name on the roster above. All volunteers

who worked will go in the draw for a hamper as a thank you for their contribution of time on the day (drawn at Assembly on Monday 28th

October).

2013 - Spring Fair Food Stall Holder Class Stall Roster


Spring Fair 2013 – Class Stall Roster

STRAWBERRY DELIGHTS, SUSHI AND RICE PAPER · PDF fileSTRAWBERRY DELIGHTS, SUSHI AND RICE PAPER...

Documents

Transcript of STRAWBERRY DELIGHTS, SUSHI AND RICE PAPER · PDF fileSTRAWBERRY DELIGHTS, SUSHI AND RICE PAPER...