Menu Design Project
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Project Overview:
This project requires students to deliver the following for the student dining hall for The University of Anywhere.
Construct a 4 – week cycle menu for lunch and dinner. For the breakfast menu, the facility menu uses a static menu. [50 points]
Aesthetic Quality: [10 points]
color, texture, flavor, shape / form, consistency, preparation, temperature, season,
Produce an adjusted recipe for one item on the menu. [5 points]
Construct a HACCP flow chart for one dinner entrée from the menu. [10 points]
Construct a list of major equipment that will be needed to produce the menu. Be sure to use proper terminology. [5 points]
GUIDELINES:
Meals Served & Average Customer Counts
Monday – Friday Saturday & Sunday
Dinner – 400 customers Dinner – 375 customers
Menu Requirements
Dinner Requirements
three entrees, one of which is vegetarian
two vegetables
one starch
two desserts
heart healthy option
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