I created a five-day semi-selective cycle menu - which includes breakfast, lunch, and dinner - with the goal of serving flavorful, nutritious meals, and offering enough variety to the customer. Here, you'll find this cycle menu, along with an example of Monday's front-of-the-house customer menu and back-of-the-house menu for the cooks. Highlighted items indicate the items that would be on the non-selective menu for customers who do not make their own selections.

Recipe enlargement and standardization are important tasks to understand in food service management because they relate to menu developing, procurement, food costs, and selling prices. I selected one of my favorite recipes to familiarize myself with the process that is involved in recipe enlargement, standardization, costing, and pricing of menu items for foodservice.

This is an example of a short justification for approval to purchase a new convection oven written for the director of a food service facility. Three gas and three electric convection ovens were compared in terms of initial cost, lifetime cost, efficiency, and product capacity. Once each option was analyzed, I made the decision about which would be the best oven for the facility. You can see my analysis here.

This set of slides are from a 15 minute group presentation that was given during a discussion about sustainability issues in food service management and the UC sustainably policy. The topic my group covered was: 'Purchasing Organic and Sustainable Foods.'

This handout and outline were used during an in-service group presentation covering the topic of food waste. We shared some statistics about food waste, good practices for food waste reduction in foodservice, as well as some recipes that incorporate parts of foods that are typically thrown away.