Committee Co-chairs work best. Split the responsibility: Production and Serving
Menu Identify the goal/role of the food in the event. Is the event:
All About Food
Equally About Food and Program
Providing Incentive to Participate
Identify the theme of the eventChose recipes that compliment the theme
Investigate possible menu structuresProvide 2 or 3 options. Have the committee research recipes.
Recipes Good recipes include complete measures, accurate yields, available ingredients, and detailed instructions.
A variety of recipes, meat, vegetarian, entrees, side dishes, appetizers, desserts, and beverages should be researched.
*Items that are deep fried and hazardous (meats, beans, rice, eggs, etc.) should be avoided.These items do not hold well and quality is often less than hoped for when held at the correct temperature.
When choosing recipes keep these things in mind:
How will the plate look
Is the food compatible and varied
Vegetarian menu should be equal to meat menu
How much time will the item take to produce
What equipment is needed
How is the item served
Once the menu is decided, sample cook all the recipes. While cooking, make these adjustments in the recipes:
Change metric measure to American measure
Check accuracy of measures
Determine event yield
Note equipment and time needed
What portion and how will the product be served for the event
Create a shopping list, identify vendors and cost
Create a production schedule/total kitchen time needed
Schedule a kitchen orientation (REQUIRED)!!!!!!!!!!!!!
Identify the needed numbers of volunteers; communicate this to the volunteer coordinator
Set production timeline. Who, what, and when:
Production-remember to plan reasonable size batches. Quality goes down with quantity
Serving Determine the type of service
Buffet (# of lines and set-up)
Plate service (at the table)
Family style (at the table)
Self service (hors D’ oeuvres and beverages only)
Collaborate with the Program and Event Chairs to discuss set-up, decorations
Identify service ware:
Paper: be sure to purchase restaurant quality (heavy duty) paper products. Determine the size and shape of the plate based on the menu. If buffet serving, try to keep all items on one plate. Always purchase 100 extra items of everything.
China: identify local vendor. Identify the number of each items you will need. Arrange for delivery and pick up. Get cost estimate, communicate this to the Event Chair to ensure the funding is available. When receiving China ALWAYS count it in before signing an invoice. This will ensure you have what you need and also protect you from overcharges.
Create a serving plan
Number of needed volunteers
Dress code, if any
Serving time, start-end
Clean up Assign a Kitchen Captain for during the production to maintain a clean and organized work space. Have someone available to wash dishes at all times.
Appoint an after event clean up chair
Create an after the event serving area & kitchen clean up plan:
Needed number of volunteers
How to deal with any cooked leftovers
How to deal with any raw product leftovers
List major kitchen equipment that will need to be cleaned
The Student Development Seminar is an annual retreat held each summer for students interested in exploring their life goals and leadership identity.
Seminar Signature The focus of the Student Development Seminar is the enhancement of skills that will assist you as you become a significant contributor in the world. The seminar poses questions and presents issues that challenge assumptions and help strengthen intellectual resources.
The Why The Student Development Seminar is an opportunity for you and other colleagues to explore life goals, leadership skills, professional values, and ethical integrity. The concept of creative thinking and the challenging of current assumptions will weave our conversation throughout the seminar.
On Leadership The world is in great need of leadership. In order to provide leadership, we must manage our own character, integrity, acts, words and wisdom. Join us for a study of leadership, values and creativity.
The Environment The Student Development Seminar is held on the magnificent grounds of the Menucha Retreat and Conference Center in Corbett, Oregon. Menucha, originally the summer home of Oregon’s Governor Meier, is set on a high bluff overlooking the Columbia River. With one hundred acres of lawn, woodlands, and gardens, Menucha is a place for study and reflection.