My partner, Margery and I have officially completed our first rotation in food service. We’ve spent the past six weeks at Riderwood Village, an all-inclusive retirement facility, in Silver Spring, MD. Throughout our time at Riderwood, we conducted SWOT analyses, kitchen inspections, sustainability surveys, financial reports, a staff in-service and more. I think it is safe to say, however, that our most significant accomplishment during our food service rotation was our theme meal, "A Day in Paris." For our theme meal, we invited residents and staff to tour Paris with us while indulging in classic French cuisine.
Margery and I worked diligently planning for our theme meal. We developed the menu, the recipes, the financial plan and the marketing plan. We even aired our own commercial on the Riderwood television station. Four days prior to our event we began preparing and cooking our menu items. After much planning, “A Day in Paris” had arrived, and it turned out that our planning and preparation paid off. According to guest feedback, the event was a huge success and our apple rum bread pudding was our biggest hit! Altogether, we totaled 176 attendees.
Planning and executing a theme meal for 200 guests with four different entrees was not an easy task; however, it was a great experience. We both utilized unique cooking equipment and developed new food prep skills. We also learned so much more about the financial aspects of function planning. We found that organization, planning, and communication were key to our success at Riderwood. For future interns, building relationships with the staff and residents should be a number one priority. Margery and I found them very meaningful and truly enjoyed our rotation. We are grateful for our time spent at Riderwood, au revoir!
|Images from "A Day in Paris"|