Part One: Menu & Ordering Protocols

Part Two: Receiving, Storing, & Issuing Protocols (found in chapters 13, 15-22)

Part Three: Full paper. Security Protocols (found in chapters 14 & 22) and parts one & two with any needed corrections.

Part Four: Project team member review grade. To receive a 100 grade in this category, students must receive a 100 grade on their review from their partner and in addition must post a review of their partner. Posting a project partner review is 50% of this grade.

Details:

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.

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.

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.