Table of Contents:

Page #
Foodservice Organizational Planning
Vision, Mission, Goals, Objectives
3
Type of Foodservice
3
Job descriptions

3-5

Master Schedule

5-6

Nutritional Therapies
6-7
Marketing Plan
7
Sustainability Plan
Food Safety and Sanitization Plan
8
Evaluation Plan
9

7-8

Part I
Vision: The Melting Pot hopes to eventually expand to include more specialized
diets tailored to all different dietary needs, along with opening new locations.
Mission: The Melting Pot aims to serve high quality, fresh, local, and sustainable
meals utilizing a variety of ethnic backgrounds. This company aims to serve all
populations, including those with special dietary needs with friendly, efficient staff.
Goals: 1.) Serve high quality, tasty, sustainable, and local meals
Objectives: 1.) 50% of money spent was used on foods sourced from West of
the Mississippi, including Mexico.
2.) Use one seasonal ingredient per nutrition therapy.
2.) Serve food that is compatible with dietary restrictions while maintaining
high nutritional standards.
1.) Keep up to date with alternative dietary needs by looking into new
information from the Academy of Nutrition and Dietetics.
2.) Use nutritional reference standards in meal preparation by ensuring
that the nutrient content is within recommended ranges or each
dietary need. Meals can be compared to DRIs and medical
recommendations.
Type of Food Service: The Melting Pot will be a commercial food service
organization because profit will be the primary objective of the establishment. The
restaurant has been created in order to accumulate revenue. We will be a fullservice establishment due to the roles of wait, server, and managerial staff in
assisting customers with all of their needs in a sit down environment.
Job Title: Kitchen Manager
General Description of Responsibilities:

Team Member Name: Meredith McDonald

The Kitchen Manager will oversee all kitchen tasks, ensuring that all meals are
prepared according to proper safety and sanitization guidelines. The Kitchen Manager
will oversee all kitchen staff by assigning tasks, and organizing staff schedules. The
Kitchen Manager will work as a team with all other kitchen and serve staff.
Specific Tasks: Organizing Staff Schedules/Task assignments
Coordinating with Service manager for food delivery and timing
Oversee safety and sanitization procedures
Coordinate Finances (Part 3)

Job Title: Front of House/Service Manager

General Description of Responsibilities:

Team Member Name: Kate Dedo

Service manager will manage food delivery and service/wait staff. Service manager will
assist in creating a friendly atmosphere and will be available for customer assistance.
The Service manager will collaborate with the kitchen manager to ensure smooth
delivery of meals.
Specific Tasks: Oversee service staff schedules/Task assignments
Collaborate with kitchen manager on meal delivery timing
Assist with customer issues/concerns
Evaluation Development (Part 6)
Job Title: Manager of Dcor
Team Member Name: Mercedes Seidel
General Description of Responsibilities:
MoD will be responsible for creating a friendly, appropriate environment for the dining
area. Furniture arrangement, and other decorative aspects will be chosen by the Manager
of Dcor. MoD will collaborate with service manager to decide what room arrangement
will be most appropriate.
Specific Tasks: Arrangement of furniture
Decorating tables, and entire room in a fitting way
Collaborating with service manager
Displaying menu
Choosing appropriate serving ware
Organizational Planning (Part 1)
Marketing and Education (Part 4)
Job Title: Head of Appetizer
Team Member Name: Hayley Larson
General Description of Responsibilities:
Head of Appetizer will maintain sanitization and safety practices in the preparation of
the appetizer. Head of appetizer will oversee kitchen staff preparing the appetizer and
coordinate with the kitchen manager.
Specific Tasks: Prepare the appetizer
Enforce safety and sanitization procedures
Oversee kitchen staff making the appetizer
Assist in plating/ appearance of appetizer
Develop Sustainability measures (Part 5)
Job Title: Head of Main Course
Team Member Name: Alysha Nelson
General Description of Responsibilities:
Head of Main Course will maintain sanitization and safety practices in the preparation
of the appetizer. Head of main course will oversee kitchen staff preparing the main
course and coordinate with the kitchen manager.
Specific Tasks: Prepare the main course

Enforce safety and sanitization procedures

Oversee kitchen staff making the main course
Assist in plating/appearance of main course
Oversee Food Safety (Part 2)

Job Title: Head of Dessert

Team Member Name: Kelli Zentz
General Description of Responsibilities:
Head of Dessert will maintain sanitization and safety practices in the preparation of the
appetizer. Head of main course will oversee kitchen staff preparing the dessert and
coordinate with the kitchen manager.
Specific Tasks: Prepare the dessert
Enforce safety and sanitization procedures
Oversee kitchen staff making the main course
Assist in plating/appearance of dessert
Nutrition Guidelines (Part 2)
Job Title: Kitchen Assistants

Team Member Name: All Kitchen

Assistants

General Description of Responsibilities:

Kitchen Assistants will take direction from the kitchen manager and other kitchen staff
on what duties will be assigned on the day of food preparation. Kitchen assistants will
follow all safety and sanitization procedures. Kitchen assistants will primarily be
Specific Tasks: Plating food with assistance from head of appetizer, main course, and
dessert
Following safety and sanitization procedures
Assist with preparation of dining area, taking direction from head of dcor
Assist with cleaning during and after food preparation (dishes, counters, garbage, linens)
Assist with cleaning after mealtime in the dining area (decoration takedown and meal
cleanup)
Dispose of food in accordance with sustainability guidelines

Master Schedule:
Before Dinner Night
WHEN
2/22/16
2/22/16
3/6/16
3/7/16
3/20/16 at Town & Country
On Dinner Presentation

WHAT
Virtual notebook part one draft
Meal preparation practice
Menu Creation
Pre-Dinner Meeting
Purchase all necessary
ingredients and deliver them to
Herrick Hall

WHO
All team members
All team members
Sadie Seidel, Kate Dedo, Kelli
Zentz
All Team members
Meredith McDonald, Kate Dedo,
Hayley Larson, Alysha Nelson

Night
WHEN
Before 1pm
1pm
1:30pm
2pm
2:30 pm

3pm
3:30pm
4pm

4:30pm
5pm
5:15pm
5:30pm
5:45pm
6pm
6:15pm
6:30pm

WHAT

WHO

Arrive at Herrick Hall

Cut and bake acorn squash,
halved for appetizer
Remove acorn squash from the
oven and begin preparation of
soup by cutting and cooking.
Set up kitchen for meal
preparation and Begin
preparation of main course (Cut
and dry eggplant).

All team members

Eggplant- Alysha
Acorn Squash- Hayley
Hayley

Decorate Dining Hall

Cut apples for dessert
Check on all dishes
Continue appetizer preparation,
add all necessary ingredients
and cook
Begin tomato sauce prep (Add
ingredients and begin to
simmer)
Finish dessert preparation and
put in oven
Bread Eggplant and bake

Sadie
Kelli
All team members
Hayley and kitchen assistant

Dish up Appetizer & start

dishing entree
Serve Appetizer
Dish Entree
Serve Entre
Check on guests, dish dessert
Serve dessert
Start cleaning if guests are
done eating
Continue clean-up

6:45pm

Clean kitchen/dishes
Clean dining area (decorations
down, surfaces cleaned)
Continue clean-up

7pm

Final walk-through of kitchen

After Dinner
Presentation
WHEN
3/21 5:15 pm
3/21 5:30 pm

WHAT
Start Presentation
Finish presentation

Alysha

Kate and kitchen assistant

Kelli and kitchen assistant
Alysha and kitchen assistant
All team members and kitchen
assistants
All team members
All team members
All team members
All team members
All team members
All team members and kitchen
assistants
All team members and kitchen
assistants
All team members and kitchen
assistants
All team members and kitchen
assistants
WHO
All team members
All team members

After Dinner Night

WHEN
4/4
4/11

WHAT
Post-Dinner Meeting
Notebook Due

WHO
All team members
All team members

Nutritional Therapies:
The nutritional constraints that will be incorporated into the Melting Pots menu are:
chronic kidney disease, dysphagia, celiac disease/gluten intolerance, diabetes type I
and II.
Chronic Kidney Disease: A permanent, progressive loss of kidney function
characterized by a decline in glomerular filtration rate.
Making our meals in accordance with this nutrition therapy means that foods high in
sodium, potassium, phosphorous, and protein will be avoided or minimized. This
was taken into consideration when choosing eggplant as a main course, as it is
included on the low potassium list.
Dysphagia: Physiological or psychological problems of swallowing that disturb the
transfer of food from the oral cavity to the stomach.
Making our meal in accordance with this nutrition therapy means the texture of food
will be considered for the dysphagia diners. Polenta will be used in place of noodles,
and the skin of the eggplant will be removed before cutting into small pieces. The
appetizer and dessert will all be prepared in accordance with this nutrition therapy.
Celiac Disease/Gluten Intolerance: Autoimmune condition that occurs when the
body attacks the small intestine after gluten is consumed.
Making our meal in accordance with this nutrition therapy means that foods
containing gluten will be avoided for the gluten free diners. Regular noodles will be
replaced with gluten free noodles for the gluten free diners. The appetizer and
dessert will all be prepared in accordance with this nutrition therapy.
Diabetes Type I and II: Condition characterized by either the lack of insulin
production or insulin resistance.
Making our meal in accordance with this nutrition therapy means that proteins, fats,
and carbohydrates will be balanced within our meal. Foods high in carbohydrates
will be considered and portioned appropriately.
Marketing Plan:
Dinner Presentation:
Dinner Presentation:

Many international foods will be researched and included.

Multiple nutrition therapies will be followed
Ingredients will be as local and fresh as possible

Invitation:

Guest Menu: Appetizer of Thai Squash Soup, Main Course of

Eggplant Parmesan, and Dessert of Apple Cobbler
Atmosphere of multicultural tables

Sustainability Plan:
-

Food sourced from the west of the Mississippi, including Mexico (omits
provided staples) 50% of money spent
o Our group will carefully assess the source location of foods during

purchasing.
Maintain a list of food production/procurement locations just for the food
bought.
o We will keep all packaging and not locations for produce to be

recorded.
No single use bags (boxes acceptable if you dont have enough reusable
bags).
o Our group will bring reusable bags for shopping
Wild caught fish
o Our group did not include fish in our meal.
MT beef and pork
o Our group did not include beef or pork in our meal.
Include one Montana ingredient
o Wheat Montana flour will be used in the dessert
No hormones/antibiotics (specific to animal products- doesnt include poultry)
o Our group will not be utilizing any animal products in our meal.
Minimal plastic packaging (Buy in bulk if possible)
o Our group will follow this as much as possible at T&C, produce will not
be put into separate plastic bags.
Compost pre and post consumer waste. (Amy) Separate meat into trash.
o We will follow composting guidelines set forth by the class.
No disposable utensils
o We will use the metal utensils provided in the lab.
Minimize processed foods less than ten ingredients, no added MSG, limit
sodium
o Ingredients with many ingredients will be minimized
Carpool/bike/walk to the store
o Our group will carpool to the store by one person picking the rest up
and dropping off.
Energy use during preparation:
Dont leave water running or stove on,
Ask for water refills (note on menu),
No paper menus
Cloth napkins
Show up hungry!

No leftovers left behind (bring Tupperware)

o All energy use guidelines will be strictly regulated during and after
meal preparation

Food Safety and Sanitization Plan:

Food Safety:

All foods will be cooked and stored at correct temperatures.

Cross contamination will be avoided by cleaning tools and surfaces
thoroughly.

Sanitization:

All employees will wash hands before and after contact with food.
All tools and surfaces will be sanitized before and after use.

Evaluation Plan:
GOAL 1: Serve high quality, tasty, sustainable meals
Objective 1: 50% of money spent was used on foods sourced from West of the
Mississippi, including Mexico.
DATA NEEDED
TOOL TO BE
TIME FRAME
NOTES (who, how, nature of
USED
analysis etc.)
-Location of
-Food labels
Spring Semester Locations will be recorded according
ingredient
-Receipt
2016
to ingredient labels.
production
-Prices
Objective 2: Use one seasonal ingredient per nutrition therapy.
DATA NEEDED
TOOL TO BE
TIME FRAME
NOTES
USED
List of seasonal
-Standardized
Winter-Spring
Ingredients from winter or spring
ingredients for
Recipe
can be used because we are in the
winter and spring -Nutrition
middle of the two.
seasons
GOAL 2: Serve food that is compatible with dietary restrictions while maintaining
high nutritional standards.
Objective 1: Keep up to date with alternative dietary needs by looking into new
information from the Academy of Nutrition and Dietetics.
DATA NEEDED

TOOL TO BE
TIME FRAME
NOTES
USED
Current
-Nutrition Care
Indefinite
This is dynamic knowledge, so its
information on
Manual
necessary to keep up to date using
different nutrition -Nutrition
multiple references.
therapies and
therapies
updated
-Guidelines
information on
-Diet
new special diets Assessments
Objective 2: Use nutritional reference standards in meal preparation by ensuring that
the nutrient content is within recommended ranges or each dietary need. Meals can

be compared to DRIs and medical recommendations.

DATA NEEDED
TOOL TO BE
TIME FRAME
NOTES
USED
DRIs
-DRIs
Indefinite
Resources will be needed to keep
-Diet Assessment
up to date as knowledge changes or
increases.

Part II:
Menu:
Appetizer: Thai Coconut Squash Soup
-Vegan, Gluten free, CKD, Diabetes, Dysphagia
Entre: Eggplant parmesan
-Vegan, CKD, Diabetes
-Used gluten free noodles for celiac group
-Used polenta instead of noodles for dysphagia
Dessert: Hasselback Apples and Ice Cream
-Vegan, gluten free, CKD, Diabetes, Dysphagia
Beverage: Iced Tea (Unsweetened)
-Vegan, gluten free, CKD, Diabetes, Dysphagia
Accommodation Plan for Food Allergies:
Appetizer fit CKD, Celiac, Diabetes, Dysphagia, Vegan, Lactose Free diets.
The eggplant part of the entre fit CKD, Celiac, Diabetes, Vegan, Lactose Free diets.
Dysphagia had the eggplant skinned and cut into appropriately sized pieces. The
regular noodles were replaced with gluten free noodles for the celiac group, and
polenta for the dysphagia group.
Hasselback Apples and Ice cream fit CKD, Celiac, Diabetes, Dysphagia, and Vegan
Diets. Coconut Ice cream was used in place of regular ice cream for lactose free
individuals.

Part IV:

Invitation:

Guest Menu:
Oral Presentation:
Kate Dedo gave the oral presentation that consisted of seating arrangements, guest
menu and the nutritional therapies accommodations, and sustainability guidelines.
The oral presentation was presented along with a PowerPoint presentation. The
team dressed in nice, dark jeans, and black shirts.