A Grecian Island Getaway

Megan Smith and Chandler RayUniversity of Maryland Dietetic Interns

March 6th, 2015Windsor Restaurant

Table of ContentsTheme Meal Overview

Background and RationaleHistory

Marketing and DécorMarketing Plan

Posters/Flyers and HandoutsTable Tents

Television Commercial and ScriptBlog for UMD Dietetic Internship Blogger

Decorations ListIsland Fun Fact Table Decor

ProductionForecasted Menu

Recipes with Nutrient AnalysisGrocery List

Production SchedulesBuffet Diagram

Buffet Menu LabelsCost AnalysisSummary

Financial ReportSatisfaction Surveys

Intern ReflectionsAdditional ProjectsSWOT Analysis 1 & 2Sustainability Project

Financial ProjectStaff In-service Education

Meat Yield

OVERVIEW

Rational and Background of a Grecian Island Getaway

OVERVIEW

Rationale: The Grecian Island Getaway theme was chosen to invoke feelings of contentment and relaxation within the Riderwood community. We want

residents and employees to feel as though they have been whisked away on an alluring, picturesque, vacation surrounded by blue-green oceans and

scenic terrain. Menu items were carefully chosen to represent cuisine choices that could be enjoyed in a Grecian taverna overlooking the sunset on the sea. The dining room will be decorated with beach and island inspired decorations.

The color scheme chosen consists of different shades of blue, and white.

Background: The Greek diet is the perfect example of traditional Mediterranean eating. It's based around a variety of colorful and flavorful

foods that are high in nutrients and antioxidants and low in animal fats. The diet emphasizes consumption of plant-based foods, replacement of butter with healthy fat, use of herbs and spices instead of salt, limiting red meat, eating fish and poultry twice a week, and drinking red wine in moderation. The Mediterranean diet, which is more of a lifestyle than a diet, has been linked to lower rates of cancer, obesity, Alzheimer's disease, and heart

disease.

Greek cuisine incorporates wide use of olive oil, vegetables, herbs, grains, bread, wine, fish and various meats, including lamb, poultry, rabbit and pork. Also important are olives, cheese, eggplant (aubergine), zucchini (courgette),

and yogurt. Greek desserts are characterized by the dominant use of nuts and honey.

History Greek cooking traditions date back thousands of years. The flavors of Grecian cuisine change depending on geographic location and the changing seasons, but the basic principles of the Mediterranean diet stay the same.

The Greek poet and philosopher, Archestratus, is thought to have written the first Greek ‘cookbook,’ which is actually a poem called Hedypatheia (Life of Luxury). This poem is considered to be the first time a philosopher viewed cooking as an art. In the poem he advises readers on where to find the best Mediterranean food in Greece. The cuisine written about was founded on the "Mediterranean triad." This triad included wheat, olive oil, and wine. Wine and olive oil have always been staple products of Grecian cuisine. In fact, Greek colonization is attributed with the growth and spread of grape and olive trees.

In Hedypatheia, Archestratus also reveals the secrets about ancient Greek cuisine and the five golden rules for cooking a Mediterranean dish: Use raw food materials of good quality, Combine them harmoniously, Avoid hot sauces and spices, Prefer lighter sauces to enjoy the meal, Use spices moderately, so as not to interfere with natural flavors. Over time many more rules and principles have been added to this list. However these simple principles can be seen as the roots of cooking in ancient Greece.

Historically, the Grecian people would start off their day eating something plain for breakfast, which in Greek is referred to as akratisma. This meal often consisted of bread dipped into a bit of wine. In the afternoon, they would eat a quick meal called ariston; this meal usually consisted of bread, wine, and dried or fresh fruit. Before dinner, the Greeks would eat a snack referred to as an esperisma. Dinner, also known as deipnon, was the most important meal of the day and the Greeks would feast on breads, fruits, herbs, garlic, cheese, and fish. Dessert consisted of fresh or dried fruits with honey and nuts. In ancient Greece, meat consumption was considered barbaric and meat was rarely seen on the table. In present-day Greece, meat, such as lamb, is much more commonly eaten.

The staples of the Grecian diet have stayed consistent over the years. However, with time, and knowledge of nutrition, the Mediterranean diet has been evolved and the Greeks have learned how to create a balanced meal using their vast array of nutritious food items.

Grecian Island Getaway

SoupLemon Soup with Chicken and Orzo

EntreesGreek Marinated Chicken

Psari PlakiPork Slouvaki with Pita and Tzatziki

Stuffed Eggplant with Chickpeas, Bulgar Wheat, and Tahini Sauce

VegetablesHerb Greek Mediterranean Vegetables

Fasolakia (Green bean stew)Sides

Roasted Greek Potatoes with Feta and Lemon

Greek Quinoa with AvocadosDessert

Kourabiedes (Greek butter cookies)

Marketing PlanThis marketing plan was created to target residents and staff members of the Riderwood community. The list below includes the various advertising outlets that were used to promote the theme meal and attract our goal of 120 participants to the event.

MARKETINGAND

DECOR

Flyers: We will create flyers to hand out to Riderwood residents with information regarding our themed meal. Each flyer will contain the menu, location, cost, time and date of our theme meal. Flyers will be passed out to the residents during table touches one week prior to the meal.

Table Tents: A few weeks prior to our event, we will create table tents to place in various dining locations on the Riderwood campus. The table tents will contain the same information as the flyers but in a “tri-fold” format, similar to a pamphlet. One side will contain the title and information for the event, another side will contain a description of menu items, and the third side will list “Fun Facts” about Greece to interest the reader.

Posters: Several weeks prior to the event, we plan to hang our posters at various locations throughout the Riderwood campus, including in the elevators, at the host table of restaurants, and on the community bulletin boards. The posters will display the theme, date, time, location, and cost of the themed meal. To make each poster more appealing to Riderwood residents, we will incorporate Grecian island backgrounds and festive theme pictures.

T.V. Commercial: We will be filming a Grecian Island Getaway commercial to advertise our themed meal. The commercial will air on Riderwood TV one week prior to our themed meal event. The commercial setting will take place in ‘Greece’, extend an invitation to residents, and advertise the theme meal in an attractive and alluring manner.

Word of Mouth/Table Touches: During lunch and dinner services, we will do “table touches.” We will talk and interact with Riderwood residents during these table touches to promote our theme meal. We will provide them with a brief description of the meal and when and where it will be held. We will also answer any questions regarding our menu and/or Grecian cuisine.

Social Media: We will ask if we are able to advertise our Grecian Island Getaway themed meal on our Twitter accounts. We will advertise our themed meal using eye-catching pictures and popular hash-tags. Although the use of social media may not generate the greatest volume of attendees, we hope employees and residents will view our outreach and be reminded of the event.

Decorations: We plan to decorate the Windsor Restaurant with beautiful pictures of the Greek islands, Caribbean blue tablecloths, streamers, and tapestry, shells, cocktail umbrellas, blue and white glass bead bowls, and other various tropical decorations. We also plan to play traditional Greek music during the meal to create the feeling of being in a Grecian taverna.

Raffle: We encouraged people to come to our themed meal by advertising raffle items. During the meal, attendees will be given a strip of raffle tickets. There will be three specific times that tickets will be called for someone to win a prize.

Riderwood Television Commercialhttp://riderwoodtv.pegcentral.com/player.php?video=8fee50e0359cfdedc68363b4119fe907

Television Commercial Script

Backdrop is an office cubicle. Chandler and Megan are Telemarketers and are on the phone trying to sell office products.

Chandler: (Sighs) I really need a vacation…

Megan: (Sighs) Gosh Chandler, I really need one too.

Chandler: Let’s take one then! But, where should we go?

Megan: Hmm lets go somewhere relaxing and warm with water and sand…

Chandler: Yeah! With beautiful views and delicious food!

Megan: Hey, I know! Let’s go to Greece!

Chandler: Perfect idea! Let’s go!

A picture of a globe with a plane traveling from from America to Greece is shown. Pictures of food and Grecian culture are then shown. Grecian music is playing in the background. Chandler and Megan are now seen wearing touristy outfits, the backdrop a beautiful Grecian Island.

Megan: Wow, Greece has the most beautiful beaches in the whole word...and the food. oh my goodness!!!

Chandler: I know!! I can’t wait to try all the delicious Grecian cuisine!! What shall we try first?

Megan: Well, I saw an advertisement for a Grecian Getaway in the Windsor restaurant…it looks like its going to be breezy and relaxing!

Chandler: Owh!! I saw that too! It looked like there is going to be some really tasty food! I saw that there will be grilled pork with souvlaki with pita and tzatziki and plaki psari, an authentic greek fish dish!

Megan:vegetables, roasted greek potatoes with feta and lemon, and quinoa with avocados!

Chandler:

Megan:an authentic and delicious greek butter cookie!

Chandler:be held March 6th from 11:30 AM to 1:30 PM in the Windsor Restaurant and you can use your flex meal!

Megan:

Megan and Chander:bottom of screen say Antyo is greek for Goodbye)

Chandler and Megan run off into the sunset towards the Windsor Restaurant

http://riderwoodtv.pegcentral.com/player.php?video=8fee50e0359cfdedc68363b4119fe907

Riderwood Blog for UMD Dietetic Internship

Our time spent at Riderwood Village, a retirement community home in Calverton, Maryland, has gone quickly. Five weeks ago my internship partner Chandler Ray and I embarked upon this journey hoping to learn as much as possible about foodservice production in a kitchen restaurant. We have had many jobs while working here including working as kitchen staff members doing various tasks around the kitchen, serving on the buffet line in the Windsor Restaurant, and planning a theme meal that we hosted on Friday March 6th. We have enjoyed meeting residents, staff members, and planning our meal!

Choosing the theme of the meal was the first crucial decision to be made in the production process. Chandler and I both love the beach and the ocean so we immediately brainstormed places with beautiful beaches. In the end we chose to use the islands of Greece as our theme, entitling our meal “Grecian Island Getaway.”

The next step was to create a menu for the meal. This entailed researching the Grecian islands and their typical cuisine. After two days of research and planning we decided upon our menu. Once the menu was chosen, theme meal planning went into overdrive. We produced flyers, handouts, and even a TV commercial to help market the meal to the residents of Riderwood.

Recipes were converted to yield enough food for the 120 people we aimed to serve! Meals were analyzed for nutritional value and as a unique touch we provided the residents with a gluten-free menu; we did this to accommodate the requests of several residents who desire to reduce gluten in their diet. A grocery list was created, food was bought and ordered, and production schedules were created to help keep us on task throughout the final week before our meal.

The week before the meal we spent our time chopping vegetables (I smelled like an onion the entire week), butchering meat, planning, making, and buying our decorations, and prepping and cooking our dishes. Snow threatened the success of our efforts but communication and acceptance between Chandler and I played a key role in making the day run smoothly. We also couldn’t have done it without the help of our kitchen staff!

The day turned out great! Our goal was to serve 120 people and we ended up serving 130! The entire process of planning the meal required patience, flexibility, and hard work. I have newfound perspective on what it is like to work with the elderly population and what it is like to work as a kitchen restaurant employee.Decorations

Decorations Item Amount Needed Total

Caribbean Blue Metallic Floral Sheeting 1 $34.99

Turquoise Streamers 4 $3.96

White Streamers 4 $3.96

Ice Blue Streamers 4 $3.96

Royal Blue Steamers 8 $8.00

Under the Sea Luminary Bags 1 $4.75

Paper Cocktail Umbrellas 1 $4.99

Mega Plastic Lei Assortment 1 $22.00

Flower Decorative Hangers 2 $2.00

Blue Tablecloths 40 $48.00

Tax -- $8.19

Total $144.80

Fun Facts for Table Tops during Grecian Island Getaway

CreteDid you know that…

Hippocrates, a Greek physician considered to be one of the most outstanding figures in the history of medicine, prescribed the air of Crete for the healing of many illnesses;

And that…

The mass tourism in Crete arrived in the mid 60s after Walt Disney’s movie Moon-Spinners was filmed in Elounda.

EuboeaDid you know that…

It is the 2nd largest island in Greece

The city is famous for the rare phenomenon of tide shifting every 6 hours, intriguing many people, including Aristotle-an ancient Greek philosopher, during ancient Greece times.

LesvosDid you know that…

Polichnitos, a town on the island of Lesvos, has the hottest natural springs in all of Europe. These springs are

recommended for the cure of chronic rheumatism, arthritis, skin diseases, and sciatica of the hip joint. The entire area is alive with steaming streams of fantastic colors, boiling ponds and the stone ruins of old bathhouses.

RhodesDid you know that…

In Ancient Greece, painting and sculpture were highly developed in Rhodes. The Colossus of Rhodes, a bronze statue depicting the god Helios, the principal deity

worshipped in Rhodes at the time, is considered to be one of their most important sculptures. Interestingly, the Statue of Liberty has been referred to at times as the Modern Colossus due to their similar size.

ChiosDid you know that…

A notable person from the island was Eras stratus of Chios (310 BC- 250 BC). He was a physician and studied the functions of the human heart through performing

dissections on criminals. He founded a medicine school in Alexandria of Egypt and is believed to be the first to measure heart palpitations.

Grecian Island Getaway--Forecasted Menu

Menu Items Forecasted AmountSoup

Greek Lemon Soup with Chicken and Orzo 120

Entrees

PRODUCTION

Stuffed Eggplant w/chickpeas, bulgar, and tahini sauce 84

Pork Souvlaki with Pita and Tzatziki 120

Psari Plaki 96

Greek Marinated Chicken 128

Sides

Greek Quinoa with Avocados 120

Herb-Greek Mediterranean Vegetables 128

Fasolakia (Green bean stew) 120

Roasted Greek Potatoes with Feta& Lemon 128

Dessert

Kourabides 180

RECIPES WITH NUTRIENT ANALYSIS

RECIPES WITH NUTRIENT ANALYSIS

Grocery List

**In blue are items that need to be purchased from Whole Foods separately

IngredientAmount Needed

Avocados 2 cases

Baking soda 0.375 tsp.

Bell peppers 1/2 case

Carrots 14 cups

Chicken breast 1 case

Chicken thighs 2 cases

Cilantro 4 oz.

Cucumbers 1 case

Curry powder 7 tsp.

Dried oregano 32 tbsp.

Dried rosemary 16 tsp.

Dried thyme 16 tsp.

Egg yolks 1 case

Eggplants 1 case

Eggs 3 large

Extra virgin olive oil 2 gallons

Feta cheese18 pounds-2 cases

Garbanzo beans 1 can

Garlic 271 cloves

Gluten free All-purpose baking flour 16.5 cups

Gluten free orzo 8 cups

Gluten free-breadcrumbs 2 cups

Greek Yogurt 1 gallon

Green beans 1 box frozen

Ground coriander 3.5 tsp.

Ground cumin 3.5 tsp.

Harissa paste 14 tbsp.

Lemon juice 367 tbsp.

Lemons 32

Low sodium chicken broth 2 pounds

Millet 7 cups

olive oil cooking spray 1 bottle

Onions 50 lb. bag

Parmesan cheese 1 bag

Parsley 12 bunches

Parsnips 10 pounds diced

Plain yogurt 1 gallon

Pocket less pitas (gluten free) 1 case

Pork loin 1.5 cases

Potatoes 2 cases diced

Powdered sugar 24 tbsp.

Pure almond extract 7.5 tsp.

Red onions 1/2 bag

Red wine vinegar 40 tbsp.

Spinach 1/2 case

Tahini sauce 28 tbsp.

Tilapia 3 cases

Tomatoes120 total-2 cases

Uncooked quinoa 1 case

Unsalted butter 3 pounds

White wine 4 cups

Wooden skewers 120

Zucchini 1 case

Overall Theme Meal Production Schedule

Friday (2/27)

Monday (3/2/15)

Tuesday

(3/3/15)

Wednesday

(3/4/15)

Thursday

(3/5/15)

Friday (3/6/15)

Eggplant Vegetarian Dish

Hollow out eggplants, place in lemon water

★

Saute/Prepare ingredients for stuffing

★

Bake eggplant halves ★Prepare tahini and tzaziki sauce

★

Put eggplant dish together

★

Pork SouvlakiReceive beef/thaw ★Cube/dice pork pieces ★Grill pork ★Make marinade ★Marinate pork and refrigerate

★

Prep produce ★Grill pitas ★Cut Pitas ★Put pork skewars together

★

Soak wooden skewars in water

★

Marinated ChickenReceive and thaw ★Make marinade (includes lemon zest)

★

Chop parsley ★Marinate the chicken and refrigerate

★

Cook/grill chicken ★Bake Chicken ★Psari PlakiPrep Produce/making topping

★

Season Tilapia/Prep dish

★

Top fish with breadcrumbs

★

Bake Tilapia ★Herb-Greek VegetablesToss vegetables ★Bake Vegetables ★Sprinkle with cheese ★Quinoa with AvocadoCook Quinoa ★Create vegetable/marinade mix for quinoa

★

Cut avocado slices ★Prepare dish ★Roasted PotatoesChop parsley ★Make Marinade ★Cut potatoes ★Toss potatoes with oil and herb sand Bake

★

Toss potatoes with marinade and roast

★

Fasolakia (Green Beans)Wash and trim ends of beans

★

Prep produce ★Stir fry vegetables and garlic

★

Simmer all ingredients until water has evaporated

★

Greek lemon soup

Cook Arborio rice ★Boil broth ★Beat egg yolks ★Cut, cook, refrigerate chicken

★

Make soup ★KourabiedesMix ingredients for cookie dough

★

Beat ingredients, scoop out, refrigerate

★

Place on cookie sheet ★Bake ★

Daily Theme Meal Production Schedule

Friday, February 27th, 2015Time Task Staffing Needs

Any time Receive meat

Kenny to sign for order and put aside items delivered

Any time

Receive millet, millet flour, gluten-free flour, gluten-free bread crumbs, gluten free arborio

Jason to pick up at Whole Foods weekend of February 28th and March 1st

Tuesday, March 3rd, 2015Time Task Staffing Needs

10 am-Noon Receive produceKenny to sign for order

Noon-6 pmMake Marinades (chicken, fish, pork)

Elisabeth to make marinade for chicken

Noon-6 pmPrep Proteins (chicken, fish, pork)

Noon-6 pmPrep produce for Herb-Greek Dish

Noon-6 pmSeason tilapia for Psari Plaki dish

Noon-6 pmPrep produce for roasted potato dish

Noon-6 pm Prep produce for fasolakia

Wednesday, March 4th , 2015Time Task Staffing Needs

4:00 PMHollow out eggplants, place in lemon water

Marlene to help with prep for eggplant

dish

1-2 pmMake dressing for Quinoa dish

1-3 pmPrep produce/prepare topping for fish dish

12-2 pm

Chop herbs and weigh out spices and place in containers for all meals

2-3 pmCook Quinoa, store in basement

Jimmie to help with quinoa

3-6 pmPrepare stuffing for eggplant dish

3-6 pmPrep produce for pork souvlaki

Thursday, March 5th , 2015Time Task Staffing Needs

10:00 AMPrepare Tahnini and Tzsatiki sauce

10:00 AMSoak wooden skewers in water

Obtain wooden skewars from Jason

11:00 AMPrep eggplant dish to completion

11:00 AMFinish pork prep, put meat on skewers

3 pm -6 pm Grill mark chicken

3 pm -6 pmPrep Roasted potato dish and refrigerate

3 pm -6 pm Prep chicken for soupMarlene to help with soup

3 pm -6 pm Cook arborio for soup

3 pm -6 pm

Stir fry vegetables and garlic for Fasolakia/finish prep for this dish

3 pm -6 pm Make cookie dough, scoop Sakoo to help with

out, refrigerate cookiesNoon Grill mark pork

Friday, March 6th, 2015Time Task Staffing NeedsThursday evening;

7 am-10 am Decorate Dining RoomKenny to help with streamer hanging

9:00 AM Finish prep for soup dishMarlene to help with soup

10:00 AM Bake chicken

10:00 AM

Top fish dish with breadcrumbs, bake tilapia, prep dish to completion

10:00 AMFinish prep for Herb-greek dish

10:00 AM Bake CookiesSakoo to help with cookies

11:00 AM Grill pitas11:00 AM Bake Eggplant dish

Cost Analysis

Cost Analysis

Cost Analysis

Financial ReportRevenue:

Quantity Total RevenueGuests (Including MOD +$2, cash, & discounts) 130 $1,460.00

Expenses: Food Cost $745.17Labor Cost $721.00Decoration Cost $126.99Total Expenses: $1,593.16

Gross Profit/Loss:Total Revenue: $1,460.00Total Expense: $1,593.16

SUMMARY

Profit/Loss: - 133.16

Explanation: Due to harsh weather conditions that hit the area a night before our theme meal, extra workers were called in the day of the theme meal to ensure that the day ran smoothly. Due to this unpredictable circumstance, labor costs were higher than expected, contributing to our financial losses.

Theme Meal Survey

Comment Card Analysis

ComplimentsVery complete- streamers, decorations, food, music, publicity… top-notch job

Best of all themed meals I have attended. It was perfect for March and the snow!

This was the most memorable event for me

I appreciate the work that went into this meal event

I enjoyed the creativity and friendless of the students

What a fun experience!

Glad I could ask the interns questions about recipes. Loved the decorations and music. Grade A+

Met two wonderful friends at our table- loved an elegant meal at noon- and the tablecloths and decorations- very tropical on a cold, snow-laden day! Thanks

Soup was particularity good. I’m glad I had the opportunity to eat a “different” lunch

This was a very pleasant lunch. I always enjoyed the UMD culinary students and the meals they prepare.

I know all the residents that attended really enjoyed themselves

Each dish had its own special, delicious taste

Even the decorations were so appropriate- ambience!

Tasty food! Loved the sauces and spices!

Really enjoyed the music. The residents want music like this more often at meals.

The chicken and veggies were great dishes- everything was delicious!

OUTSTANDING MEAL!! Please do this meal more often!

Lots of smiles and good service

I have a Greek son-in law and have visited Greece many times- I’m very impressed! I am also a retired licensed R.D.! Good Job!

LOVED the tzatziki, eggplant, and avocado with quinoa- very nice!

What did you enjoy most about the event?

Tasty and healthy variety, pleasant atmosphere and relaxing music

“Fine dining” with a pleasant, beautiful decorated theme- music was also great!

The food was great… loved the eggplant and quinoa Music was awesome- great representation of Greece!

It reflected the hard work of the hostesses

Reminded me of memories during my visit to Greece and the Greek Islands… foods I’ve often made and enjoyed

Meeting the capable, courteous Dietetic interns

The effort and enthusiasm behind it

The music was so nice and relaxing. We really enjoyed the atmosphere- we hope you’ll do this next year.

The overall theme, presentation, and idea. Such creativity!

Decorations, music, and delicious food- especially the soup, desserts, and eggplant

The whole thing! Great job! Opa! Opa!

The two blonde hostesses

Spirit, colors, music, and variety

EVERYTHING!

The way the atmosphere of Greece was evoked- table clothes, crepe paper decorations, the music, and the very special and delicious Greek food! Thank you!!

Variety of delicious veggies! Pita bread & tzatziki sauce- terrific!

The umbrellas in the drink glasses and the eggplant dish

The lovely blue shades of tables were very pretty and relaxing

The chicken- its taste was unusual, yet very good

The happy environment, atmosphere, ambience, music and décor were lovely

CritiquesI wish you would of included assisted living residents. This would be a lovely outing, as they

would have enjoyed sitting around with some of their friends.

Some of the food was dry

I did not win the raffle

The soup was too thick but tasted good

I would of liked mousse cake as part of the menu

The fish was flavorful but dry

Shouldn’t of been gluten free- ruined it

Add dancers

Desserts could have been better

Baklava for dessert would have been nice

I wish you had started it earlier

I would have enjoyed more garlic in the tzatziki

Megan Smith Intern ReflectionI will carry forward with me invaluable lessons after working at Riderwood

community home these past six weeks. My time here has been enjoyable yet challenging; social and fun yet focused. I really appreciated the freedom and time that was entrusted/allotted to me to complete daily projects and tasks. This time gave me just enough room to use my creative side, something that I do not often get to do. So while this rotation required discipline and structure to obtain a well-done final product, it also allowed me to showcase skills that I wasn’t totally sure I even possessed.

Preparing a meal for a large population is no easy task. There are so many little details that go into the planning and production of a themed meal that I had never really thought about. From choosing recipes for the menu, converting the

recipes to account for 100+ people, figuring out how much food was needed to

accommodate all people, preparing and cooking the food, marketing the meal to ensure resident attendance and decorating the dining room to reflect the theme, we had a lot of work on our hands. I felt tired every day after leaving work but I also felt accomplished, like I had a really productive day. After seeing the outcome of the meal, all of those little daily accomplishments came together to feel like one gigantic success. It was a wonderful feeling to bring happiness to so many people through food (one of my greatest passions) and decorations.

I have absolute admiration and respect for each and every person that works in the Windsor Restaurant kitchen and dining room. The staff has been so helpful and kind to Chandler and I and we both feel that we have established relationships we will never forget. Without the staff members, we absolutely would not have been able to pull off our Grecian Island Getaway. Working in the kitchen is arduous and tiring work but the Windsor Restaurant employees do their jobs with a smile. It was motivating to be in an environment with people who keep the atmosphere light and happy even though there are a million tasks to complete each day. I am forever grateful and thankful to all of the employees in the Windsor Restaurant.

Finally, I just want to touch on my experiences with the residents of Riderwood. Chandler and I met so many residents who were eager and willing to talk to us. They shared with us adventure-filled stories about their lives and successful careers. It was heart-warming to be approached and hear the personal stories of these residents. At the beginning of this rotation, I silently created a goal for myself to make as many residents smile as I could before my time here was complete. I believe that age is nothing but a number; everyone wants to feel happy and loved by someone no matter how old they are. For me, working at Riderwood demonstrated and proved this theory.

Thank you all so much for this experience. I will never forget my time and the staff here at Riderwood and I know the lessons I have learned will greatly assist me in my future.

Chandler Ray Intern Reflection

ADDITIONAL PROJECTS

ADDITIONAL PROJECTS

Megan Smith and Chandler RayFebruary 20, 2015

Riderwood Case Study Simulations

Megan Smith and Chandler Ray are responsible for the organization and development of an Alzheimer’s unit menu. The first step in this process is allocating tasks to available dietetic technicians who are willing to help with this endeavor. Once dietetic technicians have been chosen, they will be assigned the task of doing a literary research overview of Alzheimer’s and nutrition. After this research is gathered and shared amongst technicians, pertinent and well-cited research information is taken into consideration and implemented in the new menu choices for these patients. After the process of menu development, dietetic technicians will be advised to print out the daily list of all patients on the Alzheimer’s unit including diet orders, meal nourishments, food allergies, etc. New menu items are reviewed once again to ensure that there are no contraindications between menu and patient health. Due to the fact that Alzheimer’s can cause impaired ability to feed secondary to moderate to severe dementia, a training session will be held for full-time and part-time Dietetic technicians. This training will include a brief overview of the different diet orders for an Alzheimer’s patient (in case they have other co-morbid diseases such as diabetes), how to incorporate the new menu with their already existent condition, and socio-behavioral techniques to effectively communicate and assist Alzheimer’s patients. For example, self-feeding and swallowing may be impaired in the Alzheimer’s patient. Technicians will be trained on how to properly assist the patient with these problems and how to modify diet consistency to accommodate patients with swallowing difficulties. Nutrition Interventional strategies specific to this patient population will be discussed and practiced by dietetic technicians prior to the final menu implementation. Strategies practiced will stay within the Academy of Nutrition and Dietetics code of ethics.

RDs Chandler Ray and Megan Smith are responsible for the training of dietetic technicians in handling patients who are non-compliant with their diet orders. In this specific case, there is a patient with hepatic liver failure who refuses to reduce the protein in his diet. Under these circumstances, Chandler and Megan have created handouts for the technicians to outline the consequences on the patient’s health if he continues to eat the way he is eating. The handout will be condensed and easy to read but will effectively describe the negative effects of protein buildup on the brain. They will learn how to use the scientific facts to help convince the patient to make better choices. For example, hepatic encephalopathy is a buildup of toxins in the blood that causes detrimental but reversible effects to the brain. Having this knowledge, the dietetic technician can come up with strategies to help the patient see how much better he will feel once he reduces protein in his diet. Technicians will also attend a training session on how to motivate the patient using positive-reinforcement strategies. These strategies will be practiced by technicians in a role-play like scenario where one technician plays the patient and the other patient plays the role of RD when she is on the phone with the patient. The technician will develop the skills to deal with the patient in a diplomatic and kind manner while also trying to convince him to change his diet. For example, the technician will be advised to offer the patient her educational services. If the patient accepts the technician will educate the patient on how to prevent and reduce the effects of excess protein in the diet. If the patient continues to be upset and refuse to listen or comply with his necessary diet order, the technician will be advised to provide snacks that are low in protein or contain no protein to help alleviate the anger of the patient.

SUSTAINABILITY SURVEYIn order to find out ways to make Riderwood more sustainable, i.e. avoid waste, we are asking residents four questions to try to learn more food waste and how residents think food waste could be reduced at Riderwood.

By: Megan Smith and Chandler Ray

1.) On average, can you estimate how much food do you have left over on your plate after finishing a meal? (please check one box)

None 15% 25% 50% 75%

2.) Do you feel the average Riderwood portion size served is…

Too much Adequate Too little

3.) Would you be in favor of having a self-serve buffet line where you controlled the amount of food on your plate?

Strongly in Favor

Slightly in Favor

Neutral Slightly Against

Strongly Against

4.) Do you feel “allowing a self serve buffet line” could help reduce food waste?

Yes Maybe No

Thank you for competing our survey!

SUSTAINABILITY SURVEY RESULTS

In order to find out ways to make Riderwood more sustainable, i.e. avoid waste, we are asking residents four questions to try to learn more food waste and how residents think food waste could be reduced at Riderwood.

After completing the survey it was found that 46% of the residents reported that they never have any food leftover and 35% stated they have 15% food leftover on their plate. The remaining 17% of the residents reported that they either have 25%, 50%, or 75% food leftover on their plate after finishing a meal. 88% of the residents reported that the average portion size is adequate; although 12% of the residents felt that the average Riderwood portion size was too much. 31% of the residents were strongly in favor and 19% of the residents were strongly against having a self-serve buffet line. 27% of the residents were neutral about the idea. The other 15% were slightly against and 4% were slightly in favor. Half of the residents felt allowing a self serve buffet line” could maybe help reduce food waste. 31% said yes, a self serve buffet line” could help reduce food waste and the other 19% said no, a self serve buffet line” would not help reduce food waste.

1.) On average, can you estimate how much food do you have leftover on your plate after finishing a meal? (please check one box)

None 15% 25% 50% 75%

12 9 2 1 2

Comments: “ I usually eat most of my meals or all of it” “ There’s always less than 15% of food leftover on my plate”

2.) Do you feel the average Riderwood portion size served is…

Too much Adequate Too little

3 23 0

Comments:“At Windsor, the residents usually determine their own serving size and tell the server”

3.) Would you be in favor of having a self-serve buffet line where you controlled the amount of food on your plate?

Strongly in Favor

Slightly in Favor

Neutral Slightly Against

Strongly Against

8 2 7 4 5

Comments: “A self-serve buffet would not succeed”

4.) Do you feel “allowing a self serve buffet line” could help reduce food waste?

Yes Maybe No

8 13 5

Comments:“Depends on many factors, particularly the types of food and how well they are prepared”

Financial ProjectScenario: A new restaurant is opening in Riderwood Village this March 2015! The restaurant, designed to seat and serve 100-person’s at a time, is set to open in March of 2015 in Riderwood Village. The restaurant will be serving breakfast and lunch and will be open 5 days a week Monday through Friday; Service style will be a la carte. Breakfast will run from 7 am -10 am and lunch will run from 11 am-1:30 pm. Total food and labor costs

were calculated to determine the amount of revenue needed to make the restaurant profitable.

Employee Total employees neededCooks 2Servers 10Supervisor 1Utility 1Restaurant Assistants 2

Assumptions: One cook is needed per 100 people served. Both cooks will need to report to work one hour before restaurant open. One server is needed per 20 people, yielding a need for 5 servers at each shift and 10 servers total each day (assuming 100 people show up for both breakfast and lunch). Two restaurant assistants will be needed during each shift each day and one utility manager. Finally, one supervisor will be needed to oversee the restaurant production and services on a daily basis; supervisor hours will mimic those of the cooks.

Employee Length of Shift (hrs) per day

Days of Week Working

Total hours needed per week discluding 30 min lunch break

Cook 1 8 5 40Cook 2 8 5 40Breakfast Server 1 4 5 20Breakfast Server 2 4 5 20Breakfast Server 3 4 5 20Breakfast Server 4 4 5 20Breakfast Server 5 4 5 20Lunch Server 1 3.5 5 17.5Lunch Server 2 3.5 5 17.5Lunch Server 3 3.5 5 17.5Lunch Server 4 3.5 5 17.5Lunch Server 5 3.5 5 17.5Supervisor 8 5 40Restaurant Asst. 1 4.5 5 22.5Restaurant Asst. 2 4.5 5 22.5Utility 4 5 20

Or to look at the numbers in terms of full-time equivalents (FTE)

Employee Combined total Hours FTEBreakfast Servers 100 2.5Lunch Servers 87.5 2.2Cooks 80 2Supervisor 40 1Restaurant Assistant 45 1.125

Since the number of hours employees are needed each week, has been established, a pay-rate schedule can be produced to evaluate how much money will be needed/used to pay staff members (labor costs). Employee Total Hours

needed/weekPay rate Total Cost of

employees per week

Servers (10) Lunch: (17.5)(5)=87.5 hrsBreakfast: (20)(5)= 100 hrs

$9/hr $1687.5/week

Cooks (2) (40)(2)=80 hrs $17.50/hr $1400/week totalSupervisor (1) (40)(1)=40 hrs $22/hr $880/weekRestaurant Assistants (2)

(2) (22.5)=45 hrs $10.5/hr $472.5/week

Utility (1) (20)(1)=20 hrs $11.5/hr $230/weekTotal Labor Costs (LC)

$4670/week for all employees

Shift Cost to produce Meal Food Cost Per week

Breakfast $600.00 $3000Lunch $900.00 $4500Total cost of food $7500/weekFood cost %= (cost of food)/(revenue).45=7500/revenue7500/.45 = revenue$7500/.45=$16,666 revenue Food Costs=$7500(.45)=$3375/weekLabor Costs=$4670/week$4670+ $3375 = $8,045 Leaving 8621.67 to cover liquor, dry goods and other items needed to run the restaurant.

In-Service Education PlanTopic: Gluten Date March 9, 2015

Audience: Dining Services Staff at Windsor Restaurant

Goal: Increase knowledge and understanding of gluten, what gluten is, what foods contain gluten (aka what is a gluten-free diet), who needs a gluten free diet and the difference between Celiac Disease vs. Gluten sensitivity.

Objective(s): Discuss gluten. Describe the properties and health implications of the

protein. Review foods that contain gluten. Explain the difference between Celiac Disease and gluten sensitivity

Discuss why it is important to see a doctor and a Registered Dietitian before eliminating gluten from the diet

Discuss the preparation of gluten-free foods and the risk of cross contamination

Discuss foods that are naturally gluten free

Audio-visual Aids: Pictures

A. Introduction to Gluten a) Hello! Our names are Megan Smith and Chandler Ray. Today we would like

to discuss the protein gluten, foods that contain gluten, why gluten sometimes needs to be eliminated from the diet, and why it is important to see a Registered Dietitian before eliminating the protein from the diet.

b) Grains such as wheat, barley, and rye grow from a seeds known as a kernel. A kernel contains three parts: the bran, endosperm, and the germ. (picture of a kernel of wheat)

c) The endosperm portion of a kernel contains the greatest portion of gluten (protein), carbohydrates, iron, and B-vitamins. It is also a source of soluble fiber.

d) Gluten protein can be found in these grains: wheat, barley, rye, and triticale. e) Foods that contain these gluten-containing grains include: breads, baked

goods, soups, pasta, cereals, sauces, salad dressings, malt, food coloring, malt vinegar, beer, and rye bread. (picture of these foods)

f) It is important to read food labels when looking for products that eliminate gluten. First check label for the following grains: wheat, rye, barley, triticale, malt, brewer’s yeast, and wheat starch. Also look for varieties and derivatives of wheat including: wheat berries, durum, emmer, semolina, spelt, farina, faro, graham, KAMUT, and einkorn.

g) Products labeled wheat free are not necessarily gluten free.

B. Who needs to eliminate gluten from their diet? a) Celiac disease is an autoimmune disorder that can occur in genetically

predisposed people. The bodies natural immune response attacks gluten like it is a foreign invader. These attacks lead to damage of the villi, the small fingerlike projections that line the intestine. Damage to the villi leads to improper absorption of nutrients. (picture of intestine)

b) Common symptoms of Celiac disease include: foggy mind, depression, abdominal pain, diarrhea, bloating, chronic fatigue, headaches, and weight loss.

c) Celiac Disease if left untreated can cause other health problems including other autoimmune disorders such as diabetes, as well as vitamin and mineral deficiencies, iron deficiency anemia, and osteoporosis.

d) Currently the only treatment for celiac disease is lifelong adherence to a strict gluten-free diet.

e) Gluten sensitivity is a condition with symptoms similar to those of celiac disease including bloating, abdominal pain, fatigue, and a foggy mind. These

individuals do not experience the same damage to the intestinal lining as individuals with Celiac disease.

f) It is never recommended to self-diagnose Celiac Disease or Gluten sensitivity. The individual should visit a doctor and a Registered Dietitian before eliminating gluten from the diet.

g) A blood test can confirm the presence of Celiac disease. Individuals with gluten sensitivity will not test positive for Celiac disease but, an RD professional has strategies to help these individuals determine if gluten is truly the root of their symptoms.

C. Preparing Gluten free foods a) When preparing gluten-free foods for a resident with Celiac disease it is

important to avoid cross-contamination with other ingredients, foods, or utensils that may contain gluten.

b) Places where cross contact can occur include: toasters, flour sifters, shared and containers. Wheat flour can stay airborne for many hours after usage, it is important to thoroughly clean all exposed preparation surfaces and utensils.

c) Mass produced foods that are most often cross-contaminated with gluten include: oats, pizza, French fries, and non-certified baked goods

d) Foods that are naturally gluten free include: Fruits, vegetables, meat, poultry, fish, seafood, dairy, beans, legumes, nuts

e) Grains and starches that do not contain gluten include: rice, cassava, corn, soy, potato, tapioca, beans, quinoa, millet, arrowroot, chia, buckwheat, amaranth, teff, flax, yucca, gluten-free oats, nut flours.

D. Conclusiona) Gluten is a protein that comes from the endosperm of a kernel of grain.

Grains that contain gluten include: wheat, rye, barley and, triticale, b) People with Celiac Disease must eliminate gluten from the diet. Continued

consumption of gluten in these individuals can lead to further damage of the small intestine and other long-term health problems.

c) People with gluten sensitivities should see a Registered Dietitian to help them confirm if gluten is truly the cause of their symptoms.

d) When preparing a gluten-free meal it is important to reduce cross-contamination in the kitchen.

e) There are many naturally occurring gluten free foods and grains including quinoa, millet, and chia.

E. Resourcesa) http://www.mayoclinic.org/healthy-living/nutrition-and-healthy-eating/in-

depth/gluten-free-diet/art-20048530

b) http://www.webmd.com/digestive-disorders/celiac-disease/features/ gluten-intolerance-against-grain?page=2

c) https://www.nutritioncaremanual.org/client_ed.cfm?ncm_client_ed_id=163 d) http://celiac.org/live-gluten-free/glutenfreediet/food-options

Pictures used for Education

Meat YieldOriginal Weight=11.5 lbs

Weight after trimming=9 lbsWeight after cooking= 8 lbs

Yield Percentage= 9lbs/11.5lbs=.78 x 100 = 78%

Cook time= 1 hr 50 minutesOven Temperature= 275 degrees F

Internal Temperature= 125 degrees F

As Purchased Cost/lb: $7.23/lbAs Purchased Cost: (11.5 lbs) ($7.23/lb)= $83.15

--Trim Value before cooking: 9 lbs – 8 lbs= 1 lb; (1 lb) ($7.23/lb)= $7.23--Trim Value after cooking: 11.5 lbs – 8 lb = 3.5 lbs; (3.5 lbs) ($7.23.lb)= $25.31

New Fabricated Cost: $83.15 - $7.23= $75.92New Fabricated Price per pound: $75.92 / 9 lbs = $8.44

Cost Factor: $8.44 / $7.23 = $1.17

Number of Portions of final product:(9 lbs) (16 oz/lb)= 144 oz

(144 oz)/(4 oz/serving)= 36—4 oz servings

Cost Per Serving($7.23/lb)/(16 oz/lb)= $0.45/oz

($0.45/oz)(4 oz/serving)=$1.80/serving35% Food Cost($1.80/serving)(.35)=$5.14

Cost per serving with factored losses11.5 lbs – 8 lbs = 3.5 lbs

(3.5 lbs) ($7.23/lb)= $25.31($83.15) + ($25.31) = $108.46

($108.46)/ (36 servings)= $3.01/serving35% Food Cost: ($3.01/serving) / (.35)= $8.60

Grecian Island Getaway Photo Album