Title: Project
Course: WVA 106 Local Food in Institutions > Section: WVA 106 Local Food in Institutions

Project

Local Foods in Institutions Project Handout: 200 Pts Due Week 16

Students are asked to develop an institutional foods menu utilizing local and sustainable foods and resources. This project will be completed individually.

In this scenario you are a new foodservice director hired into an existing institutional foodservice operation. As part of your responsibilities you were hired to add new menus and new food items that will create customer interest and additional revenue. To promote and communicate these changes you will need to create a marketing plan and strategy.

Menu Projects will have the following components:

Each Student will design an Institutional Foods Menu with:
• 2 entrees
• 2 sides
• 1 dessert
• These items will be scaled to 50 portions per item

Each Customer will purchase a 1 complete meal
• A meal consists of 1 entrée, 1 side, and 1, dessert
• 1 Entrée and 1 side must include a healthy vegetarian option

The total Cost of each meal served will not exceed $1.00 dollar
• 25% of the food used in the creation of these menus will be local and organically sourced
• Students will list suppliers, sources, and purveyors for their menu
• All ingredient cost will be listed individually for each menu item
• Food sources will be list on the menu
• All Menu items will have Cost Comparisons of Standard vs. Sustainable ingredients and costs
Please see Project Handout for additional details. The instructor will review the project in the first week of class and as needed throughout the course. The project will be comprehensive and students will have some dedicated class time to meet project guidelines.
Click on the item below to download and read
- Final Project Explanation Unit 1.doc (29.7 KB)