T H E M E M E A L : P U M P K I N
My partner, Emily, and I designed and implemented a menu for our own station. The theme was pumpkin! We began by brainstorming what appetizers, entrees and desserts we wanted for our station. After we finalized our plan, we worked with the executive chef to put orders in for the necessary ingredients. We organized a plan for the equipment we would need to hold our food at appropriate temperatures and allow for efficient serving. When the ingredients were delivered, we prepped our salad and desserts the day before our station was to be executed. Finally the big day arrived! We spent our morning hand-preparing curry butternut squash soup, blackened salmon, pumpkin pasta, pumpkin muffins and pumpkin cheesecake mousse. By the end of the day, we had sold almost all of the food we prepared!
S U P E R F O O D O F T H E M O N T H : A P P L E S
Union Memorial Hospital (UMH) creates a table every month to highlight a superfood. September’s superfood was apples. We had the opportunity to design the table for this month! Emily and I chose which items we wanted to be advertised and displayed on our table.
F I N A N C I A L P R O J E C T
Emily and I created this Powerpoint presentation to present our findings after researching prices in each cafeteria. We compared cafeteria prices between two hospitals to determine potential annual earnings.
U M D C O L L E G E D I N I N G
Emily and I spent 4 weeks working in University of Maryland’s Dining Services. We learned about purchasing, delivery, inventory, marketing and overall college dining and service at mealtime. College dining takes a lot of planning. Satisfying a large amount of students in the dining hall is no easy task, but UMD’s dining services using feedback and surveys from students to make a variety of meals and best serve it’s students!