Lara SneadSodexo Dietetic Intern

Washington Adventist Hospital

Special MealWhat: Breast Cancer Awareness - Reduce Breast Cancer Risk Through Eating Right

When: Lunch on October 17, 2012

Where: Specialty Bar in Cafeteria

Menu: Tabbouleh with Garbanzo Beans & Feta, Walnut Kale, Butternut Squash & Lentils (flatbread on side), Cherry Crisp

Pricing: $0.40/oz.

Preparation:

With Retail Manager and Patient Services Manager, we selected a theme for the day two weeks before event

o Planned to have all Retail and Patient Services staff wear pink on day of meal (ordered special shirts stating “Fight Like a Girl”)

o Planned to also have special pink tray papers for patient trays Researched topic on the Academy of Nutrition and Dietetics

o Four main food groups shown to reduce risk of breast cancer Cruciferous, dark green leafy vegetables Citrus fruits, berries, cherries Whole grains Legumes

o Searched SodexoNet Recipe Collection for four different recipes, one from each food group mentioned above.

Tabbouleh with Garbanzo Beans & Feta Walnut Kale Butternut Squash & Lentils Cherry Crisp

Planned to raffle off a cook booko Better Homes & Gardens Pink Edition Cook Booko Spend $5.00 or more at lunch and dinner, automatically entered to win cook booko Name to be drawn the next day

Discussed with Retail Manager and Production Manager the types of foods to be served, and where in the cafeteria menu items would be displayed

o Decided the self-serve Specialty Bar will be location for the cancer-fighting menu items

Lara SneadSodexo Dietetic Intern

Washington Adventist Hospital

Provided Production Manager recipes of special menu items, decided to make 48 portions of all items, placed order for foods on Friday 10/12

o Purveyors: Keany and US Foodso Foods delivered on Tuesday, 10/16

Production Manager informed me he forgot to order the cherries for the cherry crisp. We thought of possible solutions to problem, ended up calling Sysco and getting the cherries delivered that day.

o Raw Food Costs: Tabbouleh: $13.92 Butternut Squash & Lentils: $17.76 Walnut Kale: $29.28 Cherry Crisp: $21.60

Total: $82.56 Calculated Labor Costs:

o 8 hrs @ $14/hr = $112 Established the selling price for specialty items

o $0.40/oz – foods to be weighed on scale at cash register. Retail Manager ordered special sugar cookies with pink ribbons from local bakery

o Bought 2 dozen (24 cookies) at $1.54 each Sold cookies at $1.99 each

o Cookies were delivered on Monday, held in kitchen, individually wrapped and priced on morning of the meal

Production:o All menu items were prepared/partially prepared the day before (Tuesday, 10/16).o Since all items were vegetarian and did not include meat, foods were held cold in

the refrigerator until the next day.o Tabbouleh – Prepared, held and served coldo Walnut Kale – Kale was blanched the day before; before meal service, kale was

cooked with the rest of the ingredients in recipe. This item was late in arriving to station because the kale was too tough and taking longer to cook. Served hot

o Butternut Squash & Lentils – A different chef prepared the squash the day before but did not follow the recipe correctly. Recipe called for squash to be cubed and cooked along with the lentils; instead the chef roasted the squash which affected the texture (too soft) and made it difficult to cut in cubes. The recipe also suggested serving with flatbread which we had in stock; flatbread was thawed and heated in the warmer. Served hot

o Cherry Crisp – Three pans of cherry crisp were prepared the day before and baked before lunch. Served hot

Advertisement:

Lara SneadSodexo Dietetic Intern

Washington Adventist Hospital

The day before the event, signs were placed in elevator bulletin boards advertising the special meal for lunch on Wednesday (signs were removed the day after)

An email to all WAH employees was sent out the day before the event At my table, a sign encouraged customers to try specific menu items at the Specialty Bar At the station, an additional sign encouraged customers to try the special foods (whole-grain

buglur, kale, lentils, cherries)

Decorations:

Table located at entrance to cafeteriao Pink table cloth, pink sign (used one of the tray papers), pink boa, four different healthy

recipes (all on hot pink paper) for people to take with them (Chicken broccoli & cheese, black lentil burger, bulgur & dried cranberries, and low-carb chocolate cheesecake), raffle cook book on display, sign with special foods served at that meal, assorted dark chocolates (pink and purple wrappers)

Poster board on side of table titled “Reduce Breast Cancer Risk Through Eating Right”o Easy-to-read information and lots of colorful pictures

Balloons at table and Specialty Bar Table tents at all tables

o Three-sided table tents with breast cancer information and nutrition education on all sides

o Pink ribbons on all table tents provided a 3D look Specialty Bar

o Sign advertising the four cancer-fighting foodso Sign with pricingo Nutrition fact labels for all four menu items

Day of Special Meal – Wednesday, October 17th I arrived at WAH early on the day of the special meal to do last minute touch ups on the table

tents and to help prepare for lunch. I spent my time before lunch decorating the cafeteria and my table, and helping prepare some of the menu items. The pink ribbon cookies were individually wrapped, priced, and placed in the cafeteria after breakfast. I helped Chef with the Walnut Kale by stirring and adding ingredients, and helped with other small things in the kitchen as he was short staffed because two employees called out that morning. I made sure to have all the table tents on the tables and my table set up around 10:30 AM that way everything would be set up in the cafeteria and I could focus the rest of my time on food production and display. One issue that occurred closer to lunch time was that the steam table wells were all hot and I needed a cold one. We quickly drained the wells and filled one with ice, refilled the others with hot water, and turned the steam table back on. The order of the foods was also changed last minute as it was difficult to predict the flow of customers. All foods were delivered to the steam table, except the walnut kale which was taking longer to cook, and I went to my table to greet people into the cafeteria.

Lara SneadSodexo Dietetic Intern

Washington Adventist Hospital

An event was also occurring in the small conference room next to the cafeteria for breast cancer survivors treated at WAH. The sign-up table for the event was set up right across from my small table. It worked out perfectly that the breast cancer survivors’ event was occurring the same day because all the women leaving the event stopped at my table and took some healthy recipes and chocolates with them. I even met the oncology RD who was speaking at the event and explained to her my special meal.

Leftovers: The leftover from lunch were left on the steam table for any customers visiting the cafeteria in

between lunch and dinner. There was an extra pan of cherry crisp that was used at that night’s dinner The leftover tabbouleh was set out for the next day’s salad bar

Lara SneadSodexo Dietetic Intern

Washington Adventist Hospital

Lara SneadSodexo Dietetic Intern

Washington Adventist Hospital

Lara SneadSodexo Dietetic Intern

Washington Adventist Hospital