Project

Part One:

Menu & Ordering Protocols (Part one should be no less than eight pages.)

List all details, including purchasing specifications for all for all items of a six-course meal for

200 guests for Mr. Hallman’s upcoming Instructor of the Year dinner, to be held at

Queen

Elizabeth’s personal estate at Balmoral Castle in Aberdeenshire, Scotland. The optics of the

dinner make the Royal family look good. That, and she owes me that that thing in Gibraltar.

When I won two years ago (FYI: 16 year running winner), we held it outdoor at the Acropolis in

Athens, Greece. Ms. Buzzelli started a fight with Greek security, Ms. Agnew drew on one of the walls,

Mr. Rex passed out in the Temple of Athena, and the limitation of 75 guests caused a small riot at the

door as well as some serious, now resolved diplomatic issues with the European Union. I am counting

on you to set up an outstanding dinner that will smooth over our CIC compatriot’s rough edges and

represent me and our nation well.

Specifically, for part one, you will:

1)

Create a Menu reflective of the region. Do not consider using Haggus – that stuff is nasty.

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2)

Pair European wines with the menu as Scotland is not known as the land of the grape.

Choose one Scottish beverage to pair with the menu or as an aperitif.

3)

Create a Recipe list of all ingredients needed

4)

Multiply the recipe ingredients by the appropriate number to include amounts for 200

guests

5)

Organize these ingredients amounts into portions appropriate for ordering:

478 scoops of butter is what you need

2 cases of butter, with 24, 16oz butter squares per case is what you’ll order)

6)

Create a Product/Purchase Specification List for all ingredients

7)

Group all Purchase Specifications by Company

(see examples of all below)

Details & Examples:

1)

Create a Menu.

Make up a menu for the menu and beverage items of your own choosing. The menu

should reflect the region as well as the event’s setting. Use a professional layout that will be

presented to the guest (ex: Microsoft Publisher). If in doubt, consider reviewing the class document

on Food & Wine paring in the class documents: D2L/Course Materials/Content/Project Info.

Include the following courses:

a.

Aperitif

b.

Soup

c.

Salad

d.

Sorbet

e.

Fish Course

f.

Main course

g.

Dessert

h.

Two quality wines & by name &

vintage *



Wines: factor in:



4 glasses per bottle



12 bottles per case



2.5 glasses per guest



Some extra wine is fine

2) Create a Recipe List.  

List a recipe of ingredients used, showing  

a. Each ingredient in each course

and

b. How much

(estimated)

to order for 200 persons

(we had to limit it as 13,423 persons

requested to attend, but we had to draw the line somewhere).

3) Create a Product/Purchase Specification List for all Ingredients –

for each ingredient item in your

recipe. Specifications are the detailed descriptions needed to ensure that the suppliers supply the

correct items.

Prices are not needed.

Do not use pre-packaged items other than for a potential salad dressing or a sorbet.

I can accept that the dressing for a salad or a dipping sauce for a menu item is prepackaged, but the

ingredients for most sauces, like the sauce for a Steak Au Poivre sauce, should be broken down.

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Keep in mind where you would get your recipe items from- Sources or Wholesalers. Do not plan to

purchase from a retail operation like a grocery store or Costco. Groceries are retail sales

establishments. To be profitable, events like ours will purchase from a source or a wholesaler:

Farm To Plate menu operations try to skip intermediaries and go directly to the farm or processor

(think Johns Island Farms, or the Geechie Boy grits processor)

Purchase specifications should include the following information:

a.

The company from which to order

b. How much (estimated) to order

c. How it is packaged

:

i.  by the oz, the pound, (.750 liter bottle, by the loin)

ii. How much to a case? (48, 12oz jars, etc)

d. Substitutions for potentially unavailable items all main courses

for your event (think

fish, steak, shellfish, wines, etc).  Substituting flour, sugar, or salt is no big deal, but

substituting a major item, like Sashimi-grade Tuna vs less than fresh Fugu may cause

quality issues, not to mention a painful death. Vueve Clicquot champagne is out? The

fallout would be epic if they substituted a cheap box of White Zinfandel.

I will not critique the order amount, the packaging, or the company as long as it is realistic.

I don’t expect you to track down real specifications, real wholesale distributors, real

pricing, or figure out exact quantities needed unless you have access to them. The goal is

that you understand that details need to be included when ordering items. You wouldn’t

order 200 steaks- you’d order by the loin as you can get a better deal when buying in bulk.

Estimate how many steaks come from a loin (seven steaks cut per loin.).

Need 200 steaks for 200 guests?

Plan to order 240 in cover mistakes and guest returns/recooks.

A loin of beef will provide 7 steaks per loin

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SOURCES:

Growers, Manufacturers, &

Processors

INTERMEDIARIES:

Wholesalers

RETAILERS:

(Hospitality

Operations)

CONSUMERS:

You & Me

240 / a loin of seven steaks = 240/7= 34.286 loins = 35 loins rounded up. You could order a

bit more (36 or loins), giving you extra if a guest like Oprah sends her steak course back

multiple times as she so often does.

I would expect that you use common sense when writing the specifications. Consider that

salads will have multiple ingredients, appetizers will likely have a sauce with them, and the

entrée should come with a starch and a vegetable.

Do you need:

A) Fresh? (No frozen options for major items)

C) Size: individual serving size? Table size?  Kitchen size? (see specification examples below).

Include: USDA grades as much as possible

Specification Examples:

Keep in mind that a large list of items as in your project would have specs that list the company first,

then all of the multiple items that you would buy from them grouped together.

Ketchup (ordered in three different sizes),

Ketchup,

5 cases

US Foods Brand

1oz to go squeeze tubes/360/case

Ketchup,

2 containers

US Food brand

3 gallon plastic container

(used to refill table top ketchup bottles)

Ketchup,

4 cases

Sysco’s

Hunts Brand

16oz bottles & 48 bottle per case.

Whole Flounder

, 110 each

Fresh

1 lb average size

Packed in ice

No substitute

Crosby’s Seafood

Paprika

, 2 cases

Emery’s (A special Packer’s Brand)

16oz plastic jars / 16/Case

Plastic re-sealable jars

Can substitute Packer’s Brand for Sysco’s

Premium brand

4) Group all Purchase Specifications by Company.

After creating Purchase Specifications for all

ingredients, you need to list/group them by Purveyor.

Imagine using 200 ingredients and five purveyors. If you do not group ingredients together by

purveyor, you will need to read your 200 ingredients list five times, or each time you call to place a

food order (1,000 times). When you group them by purveyors, you only read the 200 item list once.

Example

:

Your awesome menu may have over 200 ingredients, broken into Product/Purchase Specifications. You

will call five purveyors to order the food:

Limehouse Produce

:

17 items

Acme Seafood, Inc.

6 items

Specialty Foods, Ldt.

3 items

Roma Food Corp.

172 items

Geechie Boy Grits, Inc.

2 items

03/12/21

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