1. By: Leslie Looney 11/24/2011 at 12:30pm Planned for 100 guests 55 guests came due to a virus going through the building

2. Customers were above 55 years old and their family members This Event was held at an Independent Retirement home. For my event I decided to do Thanksgiving dinner, this was a sit down dinner. The portion sizes were small because we are feeding the elderly. They can order a small meal, medium meal or a large meal.

3. Fresh baked bread First Choice: Oven Roasted Turkey baked until the skin is evenly golden brown. The skin is lightly crispy and the meat is tender and juicy Mashed Potatoes with Gravy, Creamy and fluffy potatoes that are buttered to perfection. The Gravy is rich and glossy. We made Candied Sweet Potatoes are bright and fresh sweet potatoes that are sweetened and creamy. They are finished with a golden brown marshmallow top. Bread Stuffing is baked to a golden brown color. It is rich in flavor and fluffy in texture. A great addition to this meal. Glazed Baby Carrots are steamed to a crisp perfection. They are glazed with sweet syrup that compliments them perfectly. Second Choice: Baked Glazed Ham is slow cooked in the oven. It is glazed with a sweet homemade glaze. The meat is juicy and tender. Mashed Potatoes with Gravy, Creamy and fluffy potatoes that are buttered to perfection. The Gravy is rich and glossy. Southern Green Beans, Crisp fresh green beans that are perfectly steamed. Smoked bacon and caramelized onions are added to finish this side dish. Bread Stuffing is baked to a golden brown color. It is rich in flavor and fluffy in texture. This is a great addition to this meal. Candied Sweet Potatoes are bright and fresh sweet potatoes that are sweetened and creamy. They are finished with a golden brown marshmallow top. Dessert: Homemade Pumpkin Pie with Whipped Cream, this pie is creamy and smooth with a golden brown crust. Whipped cream is homemade and creamy and fluffy. We forecasted that we would have around 100 guests. This is based on the last 5 years. We ended up only having 55 guests because the building had the Norovirus the precious week, and people were still sick or recovering. Turkey- 80lbs Ham- 20lbs Carrots- 25lbs Sweet Potatoes- 18lbs Bread- 7loaves Potatoes- 30lbs Dressing- 18lbs Gravy- 5 quarts Pies- 15 whole Green beans- 25lbs All of these amounts are based off of the recipes I used from this facility. They were all based on 100 servings.

4. We did a plated service and had servers deliver the meals to the table. We had all of the food held in the steam table and three people building the plates. We had 4 servers for the dining room. Service equipment used o Steam table o Hotel pans, whole and half pans o Slotted spoons, ice cream scoops, tongs and ladles o We used white plates to serve the meal on o We plated the dessert on white dessert plates

5. 5 days prior to event Chef Pull thaw all turkey and ham for the thanksgiving meal, place on pans and put on the bottom shelf of the walkin refrigerator. 2 days prior to event Prep cook TaskDirectionsAmount 1carrotsClean, Peel and slice carrots. Store in a 4" hotel pan, label and date25lbs 2Onions(for g.b)Dice 6 Large onions, store in a closed container w/ label and date6 large 3Onions and CeleryDice for stuffing, store in closed container with a label and date4 heads of celery and 8 onions 4Sweet potatoesClean, peel and cut into 2" pieces, place in a container, fill with water and cover18lbs 5PotatoesClean, peel and cut into 2" pieces, place in a container, fill with water and cover30lbs 6Green BeansOpen cans, drain, place in a 4" hotel pan. Cover and Label and date4cans Chef TaskDirectionsAmount 1Pie DoughMake pie dough for 10 pies, cover and label and date11x recipe 1 day prior to event Prep Cook TaskDirectionsAmount 1BaconDice, place in a container with a lid, label and date3lbs 2Apples Peel and slice, place in a container, cover with water and a sm amount of lemon juice 10lbs 3Pie, fillingMix all ingredients together for pie filling11x ricipe 4 Chef TaskDirectionsAmountCooking time 1TurkeyClean, season and pan, make sure it is ready to go into the oven4, 20lb turkeys 2GlazeMake glaze for ham2 cups 3HamPan and get ready for oven30lbs, 2 hams 4Pie CrustRoll out and form pie crust11 crusts 5PiesPour filling into crust and bake, let cool over night11 piesApprox: 45 min

6. Day of Event Prep cook TaskDirectionsAmountCooking timeStart time 1PiesSlice and plate pies, finish with whip110 slices 10:00 AM 2Drain PotatoesDrain potates, and place in a perferated 4' pan30lbs35 min in steamer11:00 AM 3Drain Sw. PotsDrain sw. Potates and apples, mix together with other ingredients and roast18lbs, 10lbs60min10:45am 4Glaze/bake hamPour glaze over ham and place into oven (ham is fully cooked)30lbs, 2 hams35min11:00am 5Green BeansPlace green beans in steamer4cans10min, steamer11:45am 6Slice HamSlice ham into 4oz portions, and reglaze if needed30lbs 11:45am 7Slice TurkeyAssist chef slice turkey4 Turkeys 11:00am Chef TaskDirectionsAmountCooking timeStart time 1TurkeyPlace in oven, baste every 30-45 minutes4 turkeys5hours6am 2BreadMake bread dough, form into loaves and let proof7 loaves2 hours6am 3StuffingMix all ingredients together, bake20lbs1.5 hours10:30 AM 4Green beansCook onions and bacon together, mix together with green beans6 onions, 3lbs15 min11:30am 5CarrotsSteam carrots and add butter and sugar25lbs15 minutes, steamer11:30 AM 6PotatoesWhip together with other ingredients30lbs10 minutes11:50 AM 7Bake Bread/ sliceBake bread and slice7 loaves30-45 minutes10:00am 8Slice turkeySlice turkey off bone, and pan for service4 turkeys approx: 11:00am GravyMake gravy from turkey drippings1 gallon10 minutes12:00 AM

7. Staff on Duty Chef 2 Prep cooks Sous chef 2 dishwashers 4 servers Dinner was served at 12:30pm, and service ended at 1:30pm Equipment Used Convection oven Conventional oven Steamer Steam table, plate warmer Large mixer, small mixer Spider burners Knives Robo coup

8. Food that I was involved with included: o Cook and sliced Turkey o Making bread o Slicing and cooking carrots o Thickening gravy o Portioning cranberry sauce o Plating during service o Plating pumpkin pie

13. Service went great, we were keeping up with the servers and the plates were going out at a great pace. We did cook to much food for the crowd that we had, but that had to do with a virus that was going through the building. The production of the food was great, everything went smooth and all of the food was done on time and was really tasty. The turkey was cooked to an internal temperature of 170 degrees F, we made sure we cooked the pies the day before so they had time to set up. This was nice because it made the pie easier to cut and have the right consistency. We decided to place the cranberry on the portion cups so it would not bleed on the other foods. We whipped the pies right before they went out and we used fresh whipped cream. I think that it is good to have a plan but to be able to deal with what comes at you on the day of the event. Not everything goes as planned and it is important to be able to work with what you have.

14. I learned that even when you plan everything out, you are going to have to change some things. Not everything goes as planned, for example our expected numbers were low because of an illness. I learned that if you have a great team you can get a large amount of work done with little stress. The team at the kitchen worked great together and almost could communicate with out talking to each other. Timing of the food was really important. I think that this was the hardest part of the project. I had help from the chef, but it is still difficult to figure the timing out.