Green Buildings and Business - Sustainability Presentation
Sustainability has been a hot topic in the food service industry recently. More specifically, the concept of energy efficient buildings and "green" business practices has seen adoption by many establishments across the country. This presentation gives an introduction to several aspects of green buildings and business and provides examples from UC Davis as well as other UC campuses.
Inservice Outline - Proper Hand Hygiene
Inservice presentations are an opportunity for managers to teach and reinforce new methods or procedures in a food service facility. This inservice presentation focused on the importance of handwashing, the consequences of improper hand hygeine, and the steps to proper hygeine in a food service facility.
Inservice Handout
Accompanying materials alongside an inservice presentation, such as an interactive handout, are great tools to assist in reinforcing points. This handout on hand hygiene contains pictures to illustrate main points made during the presentation, important times to wash your hands, and easy to remember steps for proper hand washing!
Combination Oven Capital Budget Justifcation
This is a proposal for a new combination oven in a foodservice facility. Gas and electric combiovens were compared to base efficiency and energy efficient combiovens on various criteria, which included energy efficiency, production capacity and lifetime energy cost.
Menu Projects
This project consisted of a one week cycle menu designed for an in-patient drug rehabilitation facility. The menu included breakfast, lunch, and dinner. Two additional menus were also created, a regular adult diet and a modified soft diet for patients with dysphagia. Two versions of these menus were created, a Front of the House (FOH) menu for patients to order from and a Back of the House (BOH) Menu for kitchen staff use.
Recipe Standardization
A 6 serving recipe was standardized to 200 servings by using a yield conversion factor. The calculations and new recipe for the standardization can be found in the Recipe Enlargement form, the standardized recipe instructions in the Standardized Recipe Form, and the cost in the Recipe Costing form.