Write a 2 pages paper on nutrition science with menu i created. NSC 358 R -- Menu Purchasing and Pricing Assignment Assignment is due in the purchasing & pricing dropbox by noon on Wednesday, Apri

Write a 2 pages paper on nutrition science with menu i created. NSC 358 R -- Menu Purchasing and Pricing Assignment Assignment is due in the purchasing & pricing dropbox by noon on Wednesday, April 10 **Please read the entire document before you begin the assignment. **

You are required to do this assignment independently. That means not in groups or with a partner.

What’s Included:

1. Instructions

2. Samples

3. Form 1 for one day menu

4. Form 2 for purchasing information

5. Form 3 for pricing information

6. List of foods with prices

What’s required:

1. A one-day menu for breakfast, lunch and dinner using foods from food list in this assignment.

2. A purchase order for all the foods needed that day including information HOW MANY CASES PURCHASED AND INFO on case size INCLUDING number of cans or packages that come in one case

3. Pricing, including price per case or purchased unit and price per serving.

Instructions

From the foods listed at the end of this document, you will need to plan a one day menu with one selection for each of the categories. The menu will be similar to what you handed in when you completed the “Selected Menu” with portion sizes for Part Two Menu Planning Assignment.

Use Form 1 which follows for this part of the assignment.

YOU ARE LIMITED TO THE FOODS LISTED IN THIS ASSIGNMENT. PLEASE CONSULT TABLE 4.1 IN THE 13TH EDITION OF FOOD FOR FIFTY or TABLE 1 OF CHAPTER 4 THE CUSTOM TEXT AS YOU COMPLETE THIS ASSIGNMENT! ALSO, COMPLETE THE ASSIGNMENT ON THE FORMS PROVIDED IN THIS DOCUMENT.

On Form 2, place your menu in column one, the amount needed to serve 50 in column 2 and the amount you will order in column three. When ordering, you will not order partial cases. For example, if you need 8 No 10 cans, order two cases.

STEP ONE:

Plan a one-day menu including serving sizes from the foods listed at the end of this document. When a food is portioned to be an individual serving in the list included in this assignment, use that as the serving size. For example, dry, uncooked cereal is on the list in single serving boxes/cartons that range from 0.75 to 1.375 ounces. If you use one of them as a menu item, the serving size will be the same as the weight on the list. For other foods, Table 2.4 (12th edition) in Food for Fifty or 4.1 (13th Edition) is very helpful in determining some serving sizes. For example, nearly all vegetables, which are typically portioned with a number 8 dipper, i.e., ½ cup, are listed in the table as being a 3 oz portion. This means they weigh 3 oz. This does not mean 3 fluid ounces. USE FORM 1 FOR YOUR MENU PLAN. Failure to use the form will result in a 5 point deduction.

STEP TWO:

You will need to prepare a purchase order for the foods and ingredients you need to serve your newly planned menu to 50 people. Use the attached form, FORMAT FOR DETERMINING PURCHASE INFORMATION, Form 2. The list of foods includes the price. It will also indicate the size of an institutional package/case and the contents of the case.

1. Using FORM 2, list all the menu items including any ingredients you will need to make the menu item in the first column. For example, in the sample, for scrambled eggs, both eggs and milk are listed. Then in the second column, list the amount you will need to make 50 servings. If you need a partial can or package please indicate that in the column titled Quantity to serve 50. If the product comes in 1 oz or approximately 1 oz (cereal) or 4 or 6 oz portions (juice, pudding, yogurt, etc), indicate in the “Quantity to serve 50” column that you need 50 1-oz boxes or 50 4-oz cartons, etc. See the sample format sheet that follows, milk illustrates this process. There is a table in Food for Fifty, Table 2.4 (12th edition) and 4.1 (13th Edition), devoted entirely to: Amounts of food to serve 50. When you use it, you should also note that a serving size is also indicated, which you might find extremely helpful to use when you PLAN YOUR MENU. When you are purchasing items in number 10 cans or number 3 cylinders, you need to indicate under quantity needed to serve 50, how many of these cans will be needed. You can include the amount from Table 2.4, but that is not as useful as knowing the number of cans needed.

2. In the third column on the form denote how you would purchase the item institutionally, denoting the number of cases needed and then the number of cans, packages or pieces in a case and the size of the individual cans, pieces or packages in the case. For example, 1 case of canned tomatoes contains 6 No.10 cans. One case of individually packaged cereal contains 72 0.75 to 1.375-oz boxes. Order in whole cases only, don’t break the case. This means that sometimes you will be ordering extra. Also, if you order something that you will use in more than one meal, for example a condiment or seasoning, note on Form 2 that the purchase was part of the breakfast or lunch purchase and will accommodate the needs for the additional meal. (You can note “ordered for breakfast” or “ordered for lunch”.)

3. IF YOU DO NOT USE THE FORM PROVIDED IN THIS DOCUMENT, YOU WILL RECEIVE A 5-POINT DEDUCTION IN YOUR GRADE.

STEP THREE:

Price your menu. Using the list provided, you will now need to price your menu per serving. In other words, the price is based on the amount on the plate, not the amount you purchased, as you may have purchased more than what is needed for the number of single servings you will actually serve. If you purchased the case of potatoes for example, you would not divide that price by the number you are serving. You would instead determine how much of the case you will use and divide that by the number of servings or figure the price per ounce and multiply that by the n umber of ounces served. The pricing information will also provide institutional quantities, i.e., case sizes and the number of “pieces” (cans, boxes, cartons, etc. per case). Using Form 3 below, (again, copy and paste into a new document) provides a place for you to indicate the price per serving and the price per can, case or pound. Also indicate the size of the can or case. The filled in examples should help illustrate this. DO NOT USE PRICES FROM THE SAMPLE, USE ONLY THE PRICES IN THE LIST. THE PRICES MAY NOT BE THE SAME. Please ask questions if you don’t understand.

You Must Submit:

All Forms are provided in this assignment.

1. Completed Form 1 – that includes menu items and serving sizes (Remember to use portions from the food list.)

2. Purchasing information on completed Form 2. (The pricing sheet and Table 4.1 (Food for Fifty) will help with this part.)

3. Use Form 3 provided below, to prepare a summary for the menu where you indicate the price per serving for each item on the menu.

4. Then figure a price per person for the day’s menu.

5. If your costs are more than $6 per person per day, indicate what you might change to reduce the cost of your menu. YOU DO NOT NEED TO ACTUALLY CHANGE THE MENU.

DUE: WEDNESDAY, APRIL 10

GRADING:

Not using the forms included will result in a 5-point deduction from each section that does not use the appropriate form.

Points for Assignment:

MENU WITH SERVING SIZES– 10 POINTS.

PURCHASING LIST WITH CASE INFORMATION — 40 POINTS.

MENU PRICING — 50 POINTS

FORM 1 – Menu Planning Form

Breakfast

Item

Serving size

Fruit/Juice: orange

4oz

Cereal: Bran flakes

0.875oz

Bread: French toast

2.55oz

Entree: Beef steak Top sirloin

4oz

Beverages: coffee,

2lbs,

Skim milk

8oz cartoons

Condiments:

Ketchup, sugar, pepper, salt

9g, 2000ct, 1000ct, 1000ct

Lunch

Starters: Pear half, in juice 30-35 ct

NO 10

Entrée with starch: fresh diced potatoes

8lb

Vegetable: salad mix

5lb

Bread: multi grain

2lb

Dessert: Cheese cake, 10-inch frzn

42oz

Beverages: Apple juice

4oz

Condiments: mustard, ketchup, pepper, salt

9g, 5oz, 1000ct, 1000ct

Dinner

Starters: Apple sauce

NO 10

Entrée with starch : Chick brst cooked skinless glazed

2.75oz

Vegetable: Baby carrot

20lb

Bread: Rolls

1.25ct

Dessert: Yogurt, fruit flavored

6oz

Beverages: Bottled water

.5lt

Condiments:

Ketchup salt

9g, 1000ct

Form 2: SAMPLE – Determining Purchase Information (Select Menu for one day only)

Sample: Item

Quantity needed to

serve 50

Number of Cases needed to purchase: then describe the number of pieces, cans or packages per case and size of cans, packages in case

Breakfast

Examples

Fruit/Juice: Cantaloupe

13

1 case - 16 pieces (cantaloupes)

Cereal: Cream of wheat

2 lb

1 case-12 28 oz boxes

Bread: Multigrain Toast

50 slices

3 loaf 1.5 lb loaf

Entree: Poached Egg

8 doz,

1 case 15 doz eggs

Beverages: Coffee

1 lb ground coffee

12 2 lb cans/case

nonfat milk

50 8 oz cartons

2 cases 48—8 oz cartons/case

Condiments: salt, pepper, sugar, jam

50 packets of each

1 case salt – 3,000 pkts. pepper – 3,000 pkts. sugar – 1,000 pkts, jam – 200 .5 oz /case

Form 3: Sample – Pricing Format

Sample

Price/serving

Price/case or can (identify case or can)

Breakfast

Breakfast

Fruit/Juice: Cantaloupe

$.75

$.99/lb 1-melon averages 3 lbs

Cereal: Cream of Wheat

.07

$34.64/case

Bread: Multigrain Toast

.10

3 loaves. 1.48/loaf

Entree: Scrambled Egg

.20

eggs 14.85/Case

Beverages: Coffee, nonfat milk

.40

3.99/lb coffee. 15.36/case-48/ 8 oz cartons milk

Condiments: salt, pepper, sugar, jam

.02

Salt –4.81/cse. pepper—6.97/case. sugar – 7.85/case

Form 2: Determining Purchase Information (Select Menu for one day only)

Item

Quantity needed to serve 50

Number of Cases ordered: # of pieces, cans or packages per case and size of cans, packages in case

Breakfast

Fruit/Juice: orange

400oz

2 48-4oz cases

Cereal: Bran flakes

50 0.875oz

1 96-0.875oz carton/case

Bread: French toast

11.25oz

5 12-2.55oz

Entrée: Beef steak Top sirloin

400oz

2 40-4oz cases

Beverages: coffee

skim milk

2lbs

50 8oz cartons

5 12-2lb cases

2 48-8oz carton/case

Condiments:

Ketchup, sugar, pepper, salt

50 packets of each

1000 9g case. 1 2000ct case.1 3-1000ct cases. 1 3-1000ct case

Lunch

Starters: Pear half, in juice 30-35 ct

3 No 10

1 6-No 10 cases

Entrée with starch: fresh diced potatoes

35lb

5 8lb cases

Vegetable: salad mix

25lb

2 4-5lb cases

Bread: multi grain

50 slices

3 1.5lb loaves

Dessert: Cheese cake, 10-inch frzn

100oz

7 8-42oz cases

Beverages: Apple juice

400oz

3 48-4oz cases

Condiments: mustard, ketchup, pepper, salt

50 packets each

500 1/5oz case. 1000 9g case. 3-1000ct case. 3-1000ct case

Dinner

Starters: Apple sauce

3 No 10

1 6-No 10 case

Entrée with starch : Chick brst cooked skinless glazed

50 2.75oz

1 64-2.75oz case

Vegetable: Baby carrot

10lb

1 20lb case

Bread: Rolls

50 1.25oz

1 240ct

Dessert: Yogurt, fruit flavored

300oz

13 12-6oz case

Beverages: Bottled water

25lt

3 24-0.5lt case

Condiments:

Ketchup salt

50 packets

1000g case. 3-1000ct case

Form 3: Pricing Format

Menu Item

Price/serving

Price/case or can (identify case or can)

Breakfast

Fruit/Juice: orange

$ 0.31

$7.33/ 48-4oz case, $15.27/400oz

Cereal: Bran flakes

$0.29

$27.60/ 96-0.875oz case, $0.28/0.875oz carton

Bread: French toast

$0.14

$19.02/12-2.55 oz /case, $0.62/oz

Entrée: Beef steak Top sirloin

$0.79

$15.70/40-4oz case, $0.10/oz

Beverages: coffee

skim milk

$0.01 + $0.49 = $0.5

$0.33/lb of coffee. $0.49/8oz of skim milk

Condiments:

Ketchup, sugar, pepper, salt

$0.02

$0.02/9g of ketchup. 0.0017/sachet of salt. 0.0029/sachet of pepper.

Breakfast cost/person

$ 2.05

Lunch

Starters: Pear half, in juice 30-35 ct

$0.27

$13.60/No 10 can

Entrée with starch: fresh diced potatoes

$0.72

$1.04/lb of fresh diced potatoes

Vegetable: salad mix

$0.32

$0.65/lb

Bread: multi grain

$0.06

$0.06/slice of bread (only 23 slices are served per bread)

Dessert: Cheese cake, 10-inch frzn

$0.29

$0.14/oz of cake

Beverages: Apple juice

$0.30

$o.o4/oz of apple juice

Condiments: mustard, ketchup, pepper, salt

$0.03

$0.01/sachet of mustard. $0.02/9g of ketchup. 0.0017/sachet of salt. 0.0029/sachet of pepper

Lunch cost/person

$ 1.99

Dinner

Starters: Apple sauce

$0.19

$3.22/No. 10 can of Apple sauce

Entrée with starch : Chick brst cooked skinless glazed

$0.62

$0.62/2.75oz of chicken

Vegetable: Baby carrot

$0.15

$0.77/lb of baby carrot

Bread: Rolls

Dessert: Yogurt, fruit flavored

$0.57

$0.10/oz of youghurt

Beverages: Bottled water

$0.31

$0.63/L of bottled water

Condiments: ketchup, salt

0.02

$0.02/9g of ketchup. 0.0017/sachet of salt

Dinner cost/person

$ 1.86

Total day’s cost/person

Summary

$ 5.9

List of Products

Item

Case/quantity

Price

Beverages

Apple juice

48/ 4 oz /case

7.10

Orange juice

48/ 4 oz /case

7.33

V8 juice

48/ 5.5 oz /case

19.68

Cranberry cocktail

48/ 4 oz /case

6.35

Tomato juice

48/ 5.5 oz /case

12.72

Gatorade

24/ 20 oz /case

17.62

Bottled water

24/ .5 liter /case

7.52

Tea

500 count tea bags /case

24.53

Coffee

12/ 2 lbs /case

71.76

Skim milk

48/ 8 oz cartons /case

23.36

2% milk

27/ 8 oz cartons /case

15.02

Milk

6/ 1 gal /case

16.25

Breads

Bran muffins

40/ 2 1/8 oz muf /case

12.21

Blueberry muffins

48/ 2 2/8 oz muf/case

14.98

Flour tortilla

12/ 1 doz /case

20.99

Rolls

1/ 240 ct / 1.25 oz /case

32.27

Bread sticks

170/ 1.5 oz /case

19.44

Bagelettes

4/ 96/ 9 oz /case

14.17

White bread (don’t serve ends)

Order by loaf – 2 lb loaf ~34 slices

1.29

Multi grain (don’t serve ends)

Order by loaf 1.5 lb loaf ~25 Slices

1.43

English muffin

12 pack

1.70

Rye bread

Order by loaf 2 lb loaf ~34 slices

1.78

Pita bread

120/ 2.4 oz /case

16.31

Saltines, single serve-(ss)

500/ 2ct /case

8.44

French toast, frzn

12/ 6/ 2.55 oz /case

19.02

Cereals

Oatmeal

12/ 42 oz /case

27.39

Cream of Rice

12/ 28 oz /case

36.05

Bran flakes

96/0.875 oz /case

27.60

Raisin Bran

72/ 1.375 oz /case

20.85

Shredded Wheat

72/ 1 oz /case

23.19

Special K

72/ .75 oz /case

23.10

Entrees

Ground beef 90/10

2/ 5lb /case

1.89/lb

Meatballs cooked, Frzn

160/ 1 oz /case

17.72

Pork chops bone in, frozen

1/ 10 lb / 5 oz chops /case

2.29/lb

Turkey Franks 8/lb

1/ 10 lb /case

7.37

Beef steak Top sirloin

40/ 4 oz /case

15.70

Manicotti cheese filled

72/ 2.55 oz /case

31.19

Lasagna w/ meat & Sce, Fzn

4/ 96 oz trays /case

48.31

Chick brst cooked skinless glazed

64/ 2.75 oz /case

39.63

Cod Loin

40/ 4oz fillets /case

39.30

Turkey breast, sknles, roasted

2/ 8.5 lb average /case

43.48

Cheese, provolone, sliced

8/ 1.25/lb /case

27.51

Eggs

15 doz

10.79

Sauce Marinara

6/ No 10 /case

24.06

Omelette, plain

60/ 3 oz/ case

19.77

Sausage link

96/ 2 oz /case

1.86/lb

Starches

Rice

1/ 25 lb bag/case

8.80

Potatoes

1/ 50 lb 120 count

7.98

Corn

6 No 10 cans /case

22.13

Pasta penne

2/ 10 lb bags /case

13.18

Potato chips

120 .5 oz bags /case

12.41

Fresh diced potatoes

1/ 8 lb /case

8.25

Vegetables, fresh

Lettuce, green leaf

1 24 ct (heads)

14.21

Salad mix

4/ 5 lb /case

12.90

Cut Romaine

6/ 2 lb /case

14.29

Cherry tomatoes

1/ 12 pts /case

18.15

Cucumbers

1/ 20 lb /case

15.13

Broccoli florets

4/ 3 lb /case

16.11

Celery sticks

1/ 5 lb /case

5.37

Carrot sticks

1/ 5 lb /case

4.87

Frozen vegetables

Baby carrot

1 20 lb /case

15.39

Green beans

12/ 2 lb /case

21.93

California vegetable blend

12 2/ lb /case

19.81

Peas sugar snap

12/ 32 oz /case

29.86

Soups

Tomato, condensed

12/ 50 oz (No. 3 cyl) /case

25.02

Tuscan Vegetable, boil in bag

4/ 8lb /case

31.28

Fruits, Fresh

Apples

88 count /case

20.15

Bananas

1/ 40 lb /case

13.50

Oranges

1/ 113 ct /case

12.40

Red seedless grapes

1/ 2 lb /case

3.70

Canned Fruit

Fruit cocktail in juice

6/ No 10 /case

24.45

Applesauce

6/ No 10 /case

19.35

Pear half, in juice 30-35 ct

6/ No 10 /case

27.19

Pineapple, sliced in juice

6/ No 10 /case

20.62

Desserts

Cheese cake, 10-inch frzn

8/ 42 oz (10-inch) /case

48.07

Pudding, vanilla

6/ No 10 /case

22.78

Yogurt, fruit flavored

12/ 6 oz /case

6.88

Oreos

120/ 4pk /case

27.13

Honey graham cracker ss

200/ 2 ct /case

11.60

Ice cream

1/ 3 gal /case

12.38

Cookie Dough Oatmeal frzn

240/ 1.33 oz /case

33.26

Cherry pie deep dish 10-inch frzn

6/ 47 oz /case

31.16

Chocolate cake 9-inch frzn

1/ 4 ct /case

30.56

Condiments

Ketchup SS

1000/ 9g /case

19.13

Mustard SS

500/ 1/5 oz /case

5.62

Italian salad dressing SS

200 7/16 oz /case

8.97

Maple syrup SS

100/ 1.5 oz /case

13.58

Sugar SS

1/ 2000 ct /case

8.90

Pepper SS

3/ 1000 ct /case

8.71

Creamer SS

10/ 100 ct /case

15.15

Miracle whip SS

200/ 7/16 oz /case

10.71

Asst jelly & jam SS

200 .5 oz /case

9.11

Sugar substitute SS

3000/ 1 gr /case

18.19

FF Italian Salad dressing SS

200/ 7/16 oz

10.40

Sweet relish SS

500/ 9 gr /case

19.80

Salt SS

3/ 1000 ct /case

5.23

Caesar dressing SS

60/ 2 oz /case

11.81

Margarine SS

600/ 5 g /case

12.