Greta Macey's Career Portfolio
Assignment Title: Recipe Standardization
Course: NFSC 430 Food Service Management and Procurement
Assignment Description: This project was assigned to familiarize students with the factor method for standardizing recipes. Working in groups of two, we were to convert a recipe up to 120 servings and down to 70 servings. Proper units of measurements, preparation methods, and serving sizes all were taken into account to assure that the recipes would be appropriate for a foodservice establishment and meet USDA guidelines. HAACP notes were also included in the final assignment.
What I learned:This project equipped me with the skills to convert a recipe to any number of servings with multiple units of measurement. It also demonstrated the importance of accuracy when converting recipes and how easy it is to make a mistake, skewing the final product. This project took a concept that was previously overwhelming and simplified it into concrete steps that I can know look back to when tasked with a similar job in the future.
Assignment Title: Cost-Budget Analysis
Course: NFSC 430 Foodservice Management and Procurement
Assignment Description: This assignment provided experience in determining the cost of a recipe while taking into account ingredient, labor and portion costs. The recipe was for a pepperoni pizza and students had the option of preparing the pizza entirely from scratch, from ready to use items or a combination of the two. Depending on ingredients used, labor had to be adjusted to meet the necessary demands of preparation. Lastly, we were required to set a menu price based off of competitive market value and justify our decision. This assignment was to be done in Excel using formulas within the program, and was completed to pairs.
What I learned: By completing the excel spreadsheet, I gained a stronger grasp on how to do calculations within the program. This increases efficiency and minimizes calculator errors from manual calculations. My partner and I collaborated to complete the assignment and worked well as a team to double check calculations before submitting a final product. This assignment also introduced me to the many decisions a foodservice manager would have to make when developing recipes and balancing a budget.
This portfolio is the work of Greta Macey. Please do not copy without permission. Some of the exhibits, work samples, and/or service samples are the proprietary property of the organization whose name appears on the document. Each has granted permission for this product to be used as a demonstration of my work