Production_Schedule

8/7/2019 Production_Schedule

1/14

Production Schedule

3/10/2011

General manager: David Hernandez

Production manager AM (9-11): Kristyna Haddad

Production manager PM (11-1): Zainab Al-Salman

Production employee (9-1): Nick Frary

Production employee (9-1): Mary Felts

Production employee (11-3): Bosola Etuk

Business manager AM (9:45-12): Zaelin Brown

Business manager PM (12-close): Lauren Adelson

BOB (9-1): Hui Hui Lee

BOB (11-3): Cassy Tucker

Bus person (9-1): Craig Olson

Bus person (11-3): Lesley Ogle

Marketing manager: Lindsey Meyers


2/14

Time Employee Instructions HACCP

Evening before DH

(General manager)

-Check inventory ensuring that all necessary items

have been purchased for the following day.

-cube potatoes and chop onions for soup.

Wash hands with warm, soapy

water for at least 20 seconds.

8:00 am DH(general manager)

-Turn on all lights and dishwasher, and radio-Display CS signs and menus.

-Unlock soda machine and all cabinetry.

-Display recipes and production schedule.

-Check voicemail

-Set out chip rack

- open doors at 10:00 am

Wash hands with warm, soapywater for at least 20 seconds.

9:00 am KH(am production

manager)

- Sanitize all kitchen/galley work areas- Set up production stations with utensils and

equipment

- Record refrigerator temperatures every four

hours

- Prepare soup

- Make sure soup is is ready to serve by 11:00


Keep refrigerator temps at or

below 41 F.

NF/MF

(production employee)

-Prepare 12 muffins, 2 pans of brownies, turkey

centrals, place on tray and take to BOB or take to

merchandiser. Continue making brownies as

needed.

- After open, prepare reuben sandwiches.

- Keep count of turkey centrals

- Label all items placed in merchandiser



Place turkey and cheese back

in refrigerator immediately

after use.


3/14

- Help with soup if necessary

HL(BOB) -Make sanitizer solution in the bucket under thesink. Sanitize all counter tops.

-Set up all equipment for the bar area: smoothie

station, coffee flavor rack, condiments, soup to go

containers

- Make tea

- Make coffee ten minutes before open

-


CO

(bus person)

- Clean and bus all dirty tables.

- Wash and sanitize dishes in commercial

dishwasher.



9:45 am ZB

(am business manager)

-Make sure register is zeroed out and ready for

use.

-Use handout from lab packet and count and

record money in the drawer.

-run customer transactions- offer comment card to guests

Do not handle any food

10:00 am Central station is open for business

11:00 am BE


-help prepare turkey centrals, brownies, and

Reuben sandwiches



CT

(BOB)

- Take customer orders, make smoothies, make

coffee drinks, serve soup- monitor soup temp(above 170F), add water as

needed.


water for at least 20 seconds.Soup temp has to be between

170 180 degrees F.

LO

(bus person)

- Clean and bus all dirty tables.

- Wash and sanitize dishes in commercial

dishwasher.




4/14

KH

(am production

manager)

-You may leave when the pm production manager

arrives

Thank you!ZA

(pm production

manager)

- Record refrigerator temperatures every four

hours

- help make turkey centrals, brownies, and reuben

sandwiches



12:00 pm ZB

(am business manager)

-you may leave when pm business manager arrives

Thank you!

LA(pm business manager)

-run customer transactions- offer comment card to guests

Do not handle any food

1:00 pm NF

(Production employee)

MF


HL

(BOB)

ZA

(pm production

manager)

-clean your area and check with production

manager before leaving.

Thanks you!

2:00 pm Central station closed

DH

(general manager)

-Bring in signs and close doors, give business

manager food cost sheet, make records of all extra

food products and preserve leftovers as needed.

-Prepare final report.

BE


-sanitize all kitchen surfaces, label and put away

leftovers

-check with production manager before leaving

LA

(business manager)

-Sell leftovers at food cost.

-Count money and record it on handout

-print two sales recipes from register


5/14

-have Dr. Waters check and sign report

-make cope of report, give one to Dr. Waters and

put one in money bag-take report and money to bursars office in NUC

and bring recipe back to Dr. Waters

CT

(BOB)

-Put away all equipment, sanitize countertops,

scour sink.

-Clean BOB refrigerator, wipe out merchandiser

with sanitizer solution, clean steam jacket kettle.

-Clean espresso machineLO

(bus person)

-Wash and put away all dishes

-Sanitize tables, chairs, and countertops in galley

kitchen

-Put towels and washcloths into wash machine

-check with manager before leaving

Thank you all!


6/14

Reuben Sandwich

Yield: 30

Ingredient Total Amount Amount/item

Production Procedure CCP Action to be taken

Rye bread

Thousand island

Swiss cheese

Corned beefSauerkraut

60 slices

1 cup, 2Tbsp

1 lb, 14oz

5 lbs, 10oz7 cups

2 slices

1 T

2 slices(1oz)

3oz cup

Spread the dressing evenly on the

bread slices. Top one piece of

bread with a slice of Swiss cheese,

corned beef, sauerkraut, and theother slice of cheese. Top with the

last piece of bread.

CCP

Ensure meat and cheese iswrapped and refrigerated before

and during service. If left out

longer than 4 hours, discard.

butter

Pickle spear

1 cup, 7oz

30 spears

1 tbsp

1 spear

Lightly butter the bread on the

outsides of the sandwich. In a pan

preheated over medium heat, grill

sandwiches until both sides are

golden brown. (5- 10mins)

Set on plate alongside sandwich

Equipment to be used: butter knives, measuring spoons, measuring cups, large pan, spatula, knife, cutting board

Set up for production: Drain sauerkraut. Sandwiches should be made all at one time, placed on a sheet pan in layers, and

refrigerated. Use wax paper to separate layers. After all sandwiches are made, cover the pan with plastic wrap.

Instructions for service: Cut sandwich in half. Place on plate or to-go container. Place pickle on plate.


7/14

Turkey Central Sandwich

Yield: 1 sandwich

Ingredients Amount Procedure CCP Action to be taken

Boars Head Nitrite-free

Turkey breast

3 oz Meat should be sliced and wrapped in 3 oz

portion and on a tray in the CS refrigerator

CCP Keep meat wrapped and

refrigerated before and after

preparation. If left out more than

4 hrs, throw away.

Provolone Cheese 1 oz Cheese should be sliced at 1.5 and portionedon a tray is CS refrigerator. Use 2 slices per

sandwich.

Basil Mayo

Tomato

Mixed Baby Greens

2 tsp

2 slices

cup loosely

packed

Set up condiment bin and fill bottom with ice.

Fill top bins with basil mayo, sliced tomatoes,

baby greens and carrots.

Sun dried Basil Tomato

Bread (Panera), regular

slice

2 slices Place both slices on cutting board. Place

dressing on sides and place meat, cheese,

tomato, and greens on one side. Close

Baby carrots 2 Cut sandwich in half and top with carrot on a

toothpick. Place in clear sandwich box with

label and time. Place in merchandiser.

Basil mayo

Yield: 15 sandwiches

low fat miracle whip

fresh basil

1 cup

cup

chopped

Mix mayo and basil together and place in

condiment bin. 2 tsp per sandwich

CCP Keep basil mayo cold


8/14

Equipment to be used: Cutting board, chefs knife, mixing bowl, measuring cup, 1 tsp measuring spoon, condiment bin, toothpicks.

Set up for productions: Set up condiment bin, fill bin halfway with ice. Place basil mayo, tomatoes, baby greens, and baby carrots insmall bins and place in condiment bin.

Instruction on individual preparation: Make sandwiches four at a time. Each sandwich contains 3 oz of turkey breast (pre-

portioned), 1 oz (2 slices) of provolone cheese, 2 slices of tomato, generous portion of greens, basil mayo, and 2 slices of sun dried

tomato basil bread from Panera. Each half is garnished with a baby carrot.

Instruction for service:Cut each sandwich in half and put in/on proper container, label, and put in merchandiser. Put half

sandwiches on plate, cover with plastic, label, and put in merchandiser. To go put in 8 to go clear containers, label and put in

merchandiser.


9/14

FiberOne Blueberry muffins

Yield: 12

Ingredients Amount Procedure CCP Action to be taken

Muffin mix

Water

Eggs

Vegetable oil

Course sugar

1 pouch

cups

2

2 tbsp

Prepare according to instructions on box. Do

not over mix. Batter should be lumpy.

Sprinkle tops with course baking sugar before

baking.

Wash hands for at least

20 seconds before

handling food.

Equipment to be used: muffin pans, paper muffin liners, mixing bowl, rubber spatula

Instructions for service: Place muffins on a tray and take to BOB. Muffins should be kept under plastic lid until ordered.


10/14

Cream of Potato Soup

Yield: 20

Ingredients Amount Production procedure CCP Action to be taken

cubed potatoes

chopped onion

chicken broth

25 medium

russet potatoes

2 cups

1qt, 1pt, 1

cup

In a large pot, cook potatoes and onions

in a large amount of boiling water for 15

minutes or until tender.

Drain.

Set aside 4 cups potato/onion mixture.In a food processor, combine remaining

vegetables and broth, and process about

1 minute or until smooth.

In large soup pan melt butter. Stir in

flour, basil, salt, and black pepper.

Add milk all at once.

Cook and stir until slightly thickened and

bubbly.

Continue to cook and stir 1 additional

minute beyond this point.

Combine processed vegetable mix, 4

cups of vegetables mix in reserve, and

heated milk mixture back into large pot.

Cook and stir until heated through.

butter

all-purpose flour

dried basilsalt

black pepper

milk

cheddar cheese

cup, 1 tbsp

cup, 1 tbsp

1 tsp1 tsp

2 tsp

1 qt, 1 cup

Equipment to be used: large pot, knife, food processor, large measuring cups, large pan, large wooden spoon or spatula

Set up for production: cube potatoes and chop onions


11/14

Individual preparation instructions: Will be kept in soup station behind bar and kept at a temperature of 170-180 F. Serve in a 12 oz

bowl or an 8 oz cup. Top with 1 tbsp cheese. Serve with crackers and a soup spoon.


12/14

Cinnamon Swirl Cupcakes

Yield: 24

Ingredients Amount Production procedures CCP Action to be takenCake mix

Water

Softened butter

Eggs

4 bags

4 cup

1 1/3 cups

12

4 bags

24

Heat oven to 350 F.

Beat cake mix, water, softened butter, and eggs in large

mixing bowl on low speed for 30 seconds, then on

medium speed for 2 minutes, scraping bowl

occasionally.Sprinkle cinnamon swirl mix evenly over batter in bowl.

Gently stir into batter 6 times (do not mix completely)

Pour into large muffin pans filling 2/3 way full.

Bake 15 -20 minutes until done as indicated by

toothpick test.

Cool completely before frosting

After frosting, top with a cherry

Cinnamon swirl mix

Cherries

Equipment to be used: electric mixer, measuring cups, large mixing bowl, rubber spatula, large muffin pan, cupcake paper liners

Instructions for individual preparation: After cooling, ice the cupcakes, top with a cherry, and set on a small clear plastic plate.

Then take to the merchandiser.

Buttercream Frosting

Ingredients Amount Production procedure CCP Action to be takenPowdered sugar

Salt

Milk

Vanilla

Softened butter

2 lb

tsp

cup

2 tsp

2/3 cup

Combine all ingredients in a mixing bowl and beat until

smooth.

Equipment to be used: electric mixer, mixing bowl, rubber spatula, measuring spoons, measuring cups.


13/14

Mango Peach Smoothie

Yield: 1

Serving size: 16oz

Ingredients Amount Procedure

low fat yogurt

orange juice

banana

frozen cut peaches

frozen cut mangos

ice

6 oz carton

cup

banana

cup

cup

1 cup

Combine all ingredients and combine

together in blender. Blend until smooth.

Pour into plastic cup, cover with lid, and

serve with a straw.

Equipment to be used: measuring cups, blender, rubber spatula

Cleaning instructions for blender: After using, half fill blender bowl with water and place on blender motor, add 2 drops of dish

detergent. Run on low. Rinse and turn upside down to drain or replace on the machine for the next use.

Set up for production:Place bus tub on cabinet and partially fill with ice. Place ingredients in ice for use. Frozen fruit is in freezer at

north end of the CS room.


14/14

Triple Chocolate Chunk Brownies

Yield: 4 brownies, 4 x 4

Ingredients Amount Procedure

Brownie mix

Water

Vegetable oil

Eggs

1 pouch

2 tbsp

cup

2

Stir brownie mix, water, oil and eggs in bowl until well blended. Stir a minimum

amount of times. Spread into 8 x 8 pan sprayed with grease (do not grease sides).

Place pan into oven preheated to 350 F.

Chopped pecans cup/4 Sprinkle pecans on top of brownies (or on half, depending on need).

Bake 40-43 minutes or until toothpick inserted 2 inches from side of pan comes out almost

clean. Cut into 4 x 4 pieces.

Herseys chocolate syrup Swirl chocolate on plate in Z shape. Place each brownie on a plate. Lightly sift

powdered sugar on plain brownies, including plate.

Equipment to be used: Mixing bowl, 8 x 8 baking pan, large mixing spoon, and rubber spatula.

Special instructions: Make four pans of brownies for 10:00 a.m. (2 pans with nuts, 2 pans without). If we run low before 11:00 a.m.

make more.

Instruction for service: Make swirl of chocolate in Z shape on 6 clear plastic plate. Place large brownie on plate, may be plated

warm. Top the plain brownies lightly with sifted powdered sugar. Place on tray and take to BOB. Usually make 2-4 pans at a time,

with pecans and with powdered sugar.

Documents

Production_Schedule