SPECIFICATIONS AND PRODUCTION PROJECT

Specifications and Production

Kristen Lassell

ND 379B: Food Systems Management II: Purchasing

3 December 2020
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A. Full Menu:
SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY
Grape Juice Orange Juice Apple Juice Cranberry Juice Grape Juice Orange Juice Apple Juice
Raisin Bran Pancakes w/ syrup Eggs of the Day Hot Cereal Breakfast Biscuit Waffles with Cheese Omelet
Rye Toast Sausage Bacon Banana Egg, Cheese & Strawberries or Toast w/ Butter
Milk Milk Toast & Butter Wheat Bread Ham Bananas Milk
Coffee/Tea Coffee/Tea Milk Butter Butter Milk Coffee/Tea
Coffee/Tea Milk Milk Coffee/Tea
Alt: Eggs & Toast Alt: Oatmeal & Coffee/Tea Coffee/Tea Alt: Oatmeal &
Banana Alt: Cereal & Pears Peaches
Alt: Apple Sauce & Alt: Eggs & Sausage Alt: Cereal & toast
Hash Browns
Pork Loin Oven baked chicken Shepherd’s Pie Chili over Rice Beef Stroganoff Breaded Fish Split Pea Soup
Stuffing Mashed Potatoes Tossed Salad w/ Butternut Squash Cucumber and Tomato Roasted Potato Mashed Yams
Dinner Roll String beans Dressing Pumpkin Cheesecake Salad Medley Peaches
Gravy Vanilla Pudding Corn Bread Milk Glazed Carrots Creamed Spinach Milk
Cranberry Sauce Milk Peach Cobbler Coffee/Tea Angel Cake Oatmeal Cookies Coffee/Tea
Lima Beans Coffee/Tea Milk Milk Milk
Sherbet Coffee/Tea Alt: BBQ Ham Coffee/Tea Coffee/Tea Alt: Chili
Milk Alt: Parslied sandwich
Coffee/Tea Noodles Alt: Meatloaf Alt: Chicken Strips Alt: Ham Sandwich

Alt: Lasagna
Chicken Noodle Soup Sloppy Joes Beef Stew Chicken Salad Chili over Rice Tomato Soup Salisbury Steak
Small salad w/ Greek Pasta Salad Steak Fries Sandwich Corn bread Grilled Cheese Biscuit
dressing Chocolate mousse Pears Red Skin Potatoes Peach Cobbler Vegetable stir fry Apple Pie
Rainbow Sherbet Milk Caramel cookies Vanilla OR chocolate Milk Carrot cake Milk
Milk Coffee/Tea Milk Ice cream Coffee/Tea Milk Coffee/Tea
Coffee/Tea Alt: Clam Chowder Coffee/Tea Milk Coffee/Tea
Coffee/Tea Alt: Roast Beef Alt: Honey Glazed
Alt: Split Pea Soup Alt: Pierogies Alt: Sausage Pasta Ham
Alt: Chicken Tenders
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B. Standardized Recipes: 2 standard recipes for main entree, 1 standard recipe for alternate

Shepherd’s Pie: Yield 8 -> Yield 80

Recipe from: https://www.foodnetwork.com/recipes/alton-brown/shepherds-pie-recipe2-1942900
● 1 ½ pounds russet potatoes = 15 lbs. Russet potatoes
● ¼ c. half-and-half = 2 ½ half-and-half
● 2 ounces unsalted butter = 1 ¼ lbs unsalted butter
● ¾ tsp. kosher salt = 2 ½ tbsp kosher salt
● ¼ tsp. Ground black pepper = 2 ½ tsp. Ground black pepper
● 1 egg yolk = 10 egg yolks
● 2 tbsp. Canola oil = 1 ¼ c. canola oil
● 1 c. chopped onions = 10 chopped onions
● 2 carrots = 20 carrots
● 2 cloves garlic = 20 cloves garlic
● 1 ½ lbs. Ground beef = 15 lbs. Ground beef
● 2 tbsp. Flour = 1 ¼ c. flour
● 2 tsp. Tomato paste = 6.5 tbsp. tomato paste
● 1 c. chicken broth = 10 c. chicken broth
● 1 tsp. Worcestershire sauce = 3.5 tbsp. Worcestershire sauce
● ½ c. fresh or frozen corn kernels = 5 fresh or frozen corn kernels
● ½ c. fresh or frozen english peas = 5 fresh or frozen english peas

Chili over Rice: Yield 4 -> Yield 80

Recipe from: https://www.simplyrecipes.com/recipes/moms_chili_beans/
● 2 c. dry pinto beans = 40 c. dry pinto beans
● 1 lb. ground beef = 20 lbs. Ground beef
● 2 c. uncooked white rice = 40 c. uncooked rice
● 1 yellow onion = 20 yellow onions
● 2 tbsp. Extra virgin olive oil = 2 ½ c. extra virgin olive oil
● 2 cloves garlic = 40 cloves garlic
● 1 tbsp. Chili powder = 1 ¼ c. chili powder
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● 1 tbsp. Chopped parsley = 1 ¼ c. chopped parsley

● 1 (14-ounce) can crushed tomatoes = 20 (14-ounce) can crushed tomatoes
● 1 jalapeno pepper = 20 jalapeno peppers
● 1 tsp. Salt = ½ c. salt
● 1 tsp sugar = ½ c. sugar
● ½ c. cilantro = 10 c. cilantro

Meatloaf (Alternate Recipe): Yield 5 -> Yield 20 - alternate

Recipe from: https://www.thekitchn.com/how-to-make-meatloaf-cooking-lessons-from-the-kitchn-197077
● ½ c. bread crumbs = 2 c. bread crumbs
● ½ c. whole milk = 2 c. whole milk
● 1 small onion = 4 small onions
● 1 small carrot = 4 small carrots
● 1 stalk celery = 4 stalks celery
● 3 cloves garlic = 12 cloves garlic
● ½ tsp. Dried thyme =2 tsp. dried thyme
● 1 tbsp. Tomato paste = 4 tbsp. tomato paste
● 2 lbs. Ground beef = 8 lbs. Ground beef
● 2 large eggs = 8 large eggs
● 2 tsp. Worcestershire sauce = 8 tsp. Worcestershire sauce
● 1 tsp salt = 4 tsp. salt
● ½ c. ketchup = 2 c. ketchup
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C. Specifications

Meal Item Serving Size Quantity Needed Specifications Quantity to Order

Tuesday
Breakfast

Eggs - Poached 2 eggs 160 eggs Saunder’s Large White Eggs: 2 cases
7.5 doz

Bacon 2 slices 160 slices Hornel Black Label, Thick 2 packs

Cut Bacon, 100 ct

Toast 2 slices 200 slices Sara Lee Whole Grain White 5 packs
Bread, 20 oz, 2 pk, 20 slice
per pack

Butter 2 (5g cups) 100 containers Land O Lakes Whipped 1 case

Butter Cups, 5 gram (720
per case)

Apple juice 1 each 100 each Apple & Eve 100% Juice 3 packs
Pack, 6.75 oz/ 40 pack

Coffee 6 fl. oz. 100 fl. oz. Maxwell House, French 1 pack
Roast Coffee, 26.2 oz., 6 per
case

Tea 1 tea packet 100 packets Lipton Tea Bags (312 ct.) 1 pack
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Milk 1 each 100 each Horizon Organic Whole 6 cases

Milk, 8 oz., 18/case

Alternate Cereal 1 (2.1 oz) each 20 each Kelloggs Jumbo Assortment 1 case
Tasty Healthy Breakfast
Cereal Big Bulk Size, 30 pack

Alternate Pears 1 each 20 each Bartlett Pear, 4 lbs. 1 bag

Tuesday
Lunch

Shepherd’s Pie 1 each 80 each Shepherd’s Pie frozen, 4 ct. 20 cases

Tossed Salad 4 oz. 80 oz. Salad Mix, 5 lb bag 4 bags

Dressing 1 each 80 each Ken’s foods 1 gallon 1 gallon

balsamic vinaigrette
dressing

Corn Bread 1 each 100 each Chef Pierre 30 ct. Northern 4 cases
style pre-cut cornbread

Peach Cobbler 1 each 100 each Schwan’s Mrs.Smith's 20 cases

Frozen Peach Cobbler, 5 per
case

Milk 1 (8 fl. oz.) each 100 each Horizon Organic Whole 6 cases
Milk, 8 oz., 18/case

Coffee 6 fl. oz. 100 fl. oz. Maxwell House, French *See Tuesday breakfast
Roast Coffee, 26.2 oz., 6 per
case

Tea 1 each 100 each Lipton Tea Bags (312 ct.) *See Tuesday Breakfast
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Meatloaf 3 oz. 20 oz. Strauss Grass Fed Sliced 1 case

Beef Meatloaf, 3 oz.:
80/case

Tuesday Beef Stew 1 each 80 each Nestle Stouffer’s Traditional 10 cases

Dinner Beef Stew, frozen, 4 oz.,
8/case

Steak Fries 3 oz. 100 oz. Cavendish Farms Fair Isle 4 cases
Steak Cut Fries 5lb. bag , 6
per case

Pears 1 each 100 each Bartlett Pear, 4 lbs. 5 bag

Caramel Cookies 1 each 100 each Sweet Street Salted Caramel 1 case
Manifesto Cookie, 1.49oz,
120 per case

Pierogies 4 pierogies 20 pierogies Mrs. T’s Classic Cheddar 2 cases

Pierogies, 60 ct. bag

Milk 1 (8 fl. oz.) each 100 each Horizon Organic Whole 6 cases
Milk, 8 oz., 18/case

Coffee 6 fl. oz. 100 fl. oz. Maxwell House, French *See Tuesday breakfast
Roast Coffee, 26.2 oz., 6 per
case

Tea 1 each 100 each Lipton Tea Bags (312 ct.) *See Tuesday breakfast

Extras

Sugar Packets 2 each 600 each Member’s Mark Premium 1 case

Cane Sugar: 2,000/case
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Sweet N’ Low 2 each 600 each Sugar Foods Kit Strip Sweet 1 case
N Low: 3,000/case

Creamer 2 each 600 each Coffee-Mate Original Liquid 1 case

Creamer: 0.38 oz., 360
cups/case

Ketchup 2 each 40 each The Kraft Heinz Company 1 case

Heinz Ketchup Packets,
500/case

Honey Mustard 2 each 40 each Dunk Cup Honey Mustard 1 case

Sauce: 1 oz., 100/case

Salt MISC. N Joy, Iodized, Individual 1 case

packets, 1200 packets

Pepper MISC. N Joy, Pepper Packets, 800 1 case

packets

Meal Item Serving Size Quantity Needed Specifications Quantity to Order

Wednesday
Breakfast

Cranberry Juice 1 each 100 each Juicy Juice - 100% 3 cases

Cranberry, 4.23 fl. Oz.:
40/case

Hot Cereal 1 each 80 each Quaker Instant Oatmeal 2 cases

Flavor Variety, 1.51 oz, 52
count

Banana 1 each 100 each Equal Exchange Fair Trade 2 cases

Organic Bananas, case
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Wheat bread (toast) 2 slices 200 slices Sara Lee Whole Wheat 5 packs
Bread, 20 oz, 2 pk, 20 slice
per pack

Butter 2 (5g cups) 100 containers Land O Lakes Whipped 1 case

Butter Cups, 5 gram (720
per case)

Apple Sauce 1 each 20 each Musselman’s Sweetened 1 case

Applesauce 4 oz cup,
72/case

Hash browns 2 each 40 each Simplot Hash Brown Patty , 4 cases

2.25 oz, 12 per pack

Milk 1 (8 fl. oz.) each 100 each Horizon Organic Whole 6 cases
Milk, 8 oz., 18/case

Coffee 6 fl. oz. 100 fl. Oz. Maxwell House, French 1 case
Roast Coffee, 26.2 oz., 6 per
case

Tea 1 each 100 each Lipton Tea Bags (312 ct.) 1 case

Wednesday
Lunch

Chili 4 oz. 80 oz. Chef Francisco Chuckwagon 3 cases

Chili with Beans, 8 lb bag,
4/case

White Rice ½ c. 80 c. Savor Imports Individual 1 case

Quick Frozen Fully Cooked
White Rice, 4 lb. - 6 per case

Butternut squash 1 each 100 each Butternut squash, diced, 9 cases

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frozen, 12 packs/case

Pumpkin cheesecake 1 each 100 each Halladay’s Dreamy Factory 10 cases

Pumpkin Cheesecake,
10/case

BBQ Ham Sandwich 1 each 20 each Landshire Chuckwagon BBQ 2 cases

Ham Sandwich Roll, 6.2 oz,
12/case

Milk 1 (8 fl. oz.) each 100 each Horizon Organic Whole 6 cases
Milk, 8 oz., 18/case

Coffee 6 fl. oz. 100 fl. oz. Maxwell House, French *See Wednesday
Roast Coffee, 26.2 oz., 6 per breakfast
case

Tea 1 each 100 each Lipton Tea Bags (312 ct.) *See Wednesday
breakfast

Wednesday
Dinner

Chicken Salad Sandwich 1 each 80 each Landshire Chicken Salad 7 cases

Sandwich Wedge, 4.5 oz, 12
per case

Red Skin Potatoes 3 oz. 100oz. Simply potatoes Large Red 1 case
Skin Diced Potato, 10 lb. - 2
per case

Vanilla Ice Cream 1 each 100 each Polar Treats Vanilla Ice 5 cases
Cream Cups, 24 cups/case

Chocolate Ice Cream 1 each 100 each Polar Treats Chocolate Ice 5 cases
Cream Cups, 24 cups/cases
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Chicken Tenders 3 pieces 20 pieces Tyson Fully Cooked, 1 case

Breaded Chicken Tenders
with Rib Meat, 75 tenders

Milk 1 (8 fl. oz.) each 100 each Horizon Organic Whole 6 cases
Milk, 8 oz., 18/case

Coffee 6 fl. oz. 100 each Maxwell House, French *See Wednesday
Roast Coffee, 26.2 oz., 6 per breakfast
case

Tea 1 each 100 each Lipton Tea Bags (312 ct.) *See Wednesday
breakfast

D. Production for Tuesday and Wednesday

Meal Item Serving Size Portions Needed Assembly Instructions Assigned Employee

Tuesday
Breakfast

Eggs - Poached 2 eggs 160 eggs *See preparation/Pull AM Cook

*Prepare on stove top with
a bit of water *Carefully
serve 2 eggs on tray

Bacon 2 slices 160 slices *See preparation/Pull *Bake AM Cook

bacon in oven *Make sure
bacon cooks thoroughly
*Keep warm *Serve two
slices on tray

Toast 2 slices 200 slices *See preparation/Pull AM Cook toasts bread

*Prepare in toaster *Keep
warm *Serve two slices on
tray
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Butter 2 (5g cups) each 100 each *See preparation/Pull Dietary Aid #1 places
*Serve 2 containers per tray butter on tray

Apple juice 1 each 100 each *See preparation/Pull Dietary Aid #1

*Serve 1 container per tray

Coffee 6 fl. oz. 100 each *See preparation/Pull Dietary Aid #2

*Follow manufacturer’s
instructions and place in a
20 qt pot *Serve HOT
*Serve 1 per tray

Tea 1 tea packet 100 packets *See preparation/Pull Dietary Aid #2

*Follow manufacturer’s
instructions and place in a
20 qt pot *Serve HOT
*Serve 1 per tray

Milk 1 each 100 each *See preparation/Pull Dietary Aid #2

*Serve one per tray

Alternate Cereal 1 (2.1 oz) each 20 each *See preparation/Pull Dietary Aid #1
*Serve one per tray

Alternate Pears 1 each 20 each *See preparation/Pull Dietary Aid #2

*Place 1 pear per tray

Tuesday
Lunch

Shepherd’s Pie 1 each 80 each *See preparation/Pull *Cook AM Cook

in oven according to
manufacturer’s instructions
*Serve warm *Place one
meal per tray
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Tossed Salad 4 oz. 80 oz. *See preparation/Pull *Put Dietary Aid #1

4 oz. of salad on each tray

Dressing 1 each 80 each *See preparation/Pull Dietary Aid #1

*Place 1 salad dressing per
tray

Corn Bread 1 each 100 each *See preparation/Pull Dietary Aid #1

*Place 1 piece of cornbread
on each tray

Peach Cobbler 1 each 100 each *See preparation/Pull Dietary Aid #2

Milk 1 (8 fl. oz.) each 100 each *See preparation/Pull Dietary Aid #2
*Serve one per tray

Coffee 6 fl. oz. 100 fl. oz. *See preparation/Pull Dietary Aid #2
*Follow manufacturer’s
instructions and place in a
20 qt pot *Serve HOT
*Serve 1 per tray

Tea 1 each 100 each *See preparation/Pull Dietary Aid #2

*Follow manufacturer’s
instructions and place in a
20 qt pot *Serve HOT
*Serve 1 per tray

Meatloaf 3 oz. 20 oz. *See preparation/Pull *Cook AM Cook

in oven following
manufacturer’s instructions
*serve warm *Place one 3
oz. piece of meatloaf on tray

Tuesday Beef Stew 1 each 80 each. *See preparation/Pull *Cook PM Cook

Dinner in oven following
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manufacturer’s instructions
*Serve warm *Place one
beef stew on each tray

Steak Fries 3 oz. 100 oz. *See preparation/Pull *Cook PM Cook

in oven following
manufacturer’s instructions
*Serve Warm *Place 3 oz. of
fries on tray

Pears 1 each 100 each *See preparation/Pull Dietary Aid #2

*Place a single pear on each
tray

Caramel Cookies 1 each 100 each *See preparation/Pull Dietary Aid #2

*Place a single cookie on
each tray

Pierogies 4 pierogies 20 pierogis *See preparation/Pull *Cook PM Cook

in oven according to
manufacturer’s instructions
*Serve warm *Place 4
pierogies on tray

Milk 1 (8 fl. oz.) each 100 each *See preparation/Pull Dietary Aid #1
*Serve one per tray

Coffee 6 fl. oz. 100 fl. oz. *See preparation/Pull Dietary Aid #1
*Follow manufacturer’s
instructions and place in a
20 qt pot *Serve HOT
*Serve 1 per tray

Tea 1 each 100 each *See preparation/Pull Dietary Aid #1

*Follow manufacturer’s
instructions and place in a
20 qt pot *Serve HOT
*Serve 1 per tray
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Extras

Sugar Packets 2 each 600 each *See preparation/Pull Dietary Aid #1 or #2

*Place 1 packet on each tray *Review Prep/Pull
Breakfast: 6:30 AM
Lunch: 10:00 AM
Dinner:3:30 PM

Sweet N’ Low 2 each 600 each *See preparation/Pull Dietary Aid #1 or #2

*Place 1 packet on each tray *Review Prep/Pull
Breakfast: 6:30 AM
Lunch: 10:00 AM
Dinner:3:30 PM

Creamer 2 each 600 each *See preparation/Pull Dietary Aid #1 or #2

*Place 1 packet on each tray *Review Prep/Pull
Breakfast: 7:10 AM
Lunch: 10:45 AM
Dinner: 5:00 PM

Salt MISC. *See preparation/Pull Dietary Aid #1

*place one pack on each
tray

Pepper MISC. *See preparation/Pull Dietary Aid #1

*place one pack on each
tray

Meal Item Serving Size Portions Needed Assembly Instructions Assigned Employee

Wednesday
Breakfast

Cranberry Juice 1 each 100 each *See preparation/Pull AM Cook

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*Place one item on the tray

Hot Cereal 1 each 80 each *See preparation/Pull AM Cook

*Place one box of cereal on
the tray

Banana 1 100 *See preparation/Pull AM Cook

*Place one banana on the
tray

Wheat bread (toast) 2 slices 200 slices *See preparation/Pull Dietary Aid #2
*Toast bread in toaster
*Serve warm *Place two
slices of bread on the tray

Butter 2 (5g cups) each 100 each *See preparation/Pull Dietary Aid #2
*Place two containers on
the tray

Apple Sauce 1 each 20 each *See preparation/Pull Dietary Aid #2

*Place one container on the
tray

Hash browns 2 each 40 each *See preparation/Pull Dietary Aid #2

*Cook in oven according to
manufacturer’s instructions
*Serve warm *Place two
hashbrowns on the tray

Milk 1 (8 fl. oz.) each 100 each *See preparation/Pull Dietary Aid #1
*Serve one per tray

Coffee 6 fl. oz. 100 fl. oz. *See preparation/Pull Dietary Aid #1
*Follow manufacturer’s
instructions and place in a
20 qt pot *Serve HOT
*Serve 1 per tray
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Tea 1 each 100 each *See preparation/Pull Dietary Aid #1

*Follow manufacturer’s
instructions and place in a
20 qt pot *Serve HOT
*Serve 1 per tray

Wednesday
Lunch

Chili 4 oz. 80 oz. *See preparation/Pull AM Cook

*Cook in oven according to
manufacturer’s instructions
*Serve warm *Serve 4 oz.
per tray

White Rice ½ c. 80 c. *See preparation/Pull AM Cook

*Cook on stove top
according to manufacturer’s
instructions *Serve warm
*Serve ½ cup per tray

Butternut squash 1 each 100 each *See preparation/Pull AM Cook

*Cook in oven according to
manufacturer’s instructions
*Serve warm *Place one
unit per tray

Pumpkin cheesecake 1 each 100 each *See preparation/Pull Dietary Aid #2

*Serve one piece per tray

BBQ Ham Sandwich 1 each 20 each *See preparation/Pull AM Cook

*Serve one unit per tray

Milk 1 (8 fl. oz.) each 100 each *See preparation/Pull Dietary Aid #1
*Serve one per tray
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Coffee 6 fl. oz. 100 fl. oz. *See preparation/Pull Dietary Aid #1
*Follow manufacturer’s
instructions and place in a
20 qt pot *Serve HOT
*Serve 1 per tray

Tea 1 each 100 each *See preparation/Pull Dietary Aid #1

*Follow manufacturer’s
instructions and place in a
20 qt pot *Serve HOT
*Serve 1 per tray

Wednesday
Dinner

Chicken Salad Sandwich 1 each 80 each *See preparation/Pull PM Cook

*Serve 1 unit per customer

Red Skin Potatoes 3 oz. 100 oz. *See preparation/Pull PM Cook

*Cook potatoes in oven
according to manufacturer’s
instructions *Serve warm
*Place 3 oz of potatoes on
each tray

Vanilla Ice Cream 1 each 100 each *See preparation/Pull Dietary Aid #1
*Place one container on
each tray

Chocolate Ice Cream 1 each 100 each *See preparation/Pull Dietary Aid #1
*Place one container on
each tray

Chicken Tenders 3 pieces 20 pieces *See preparation/Pull PM Cook

*Cook in oven according to
manufacturer’s instructions
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*Serve warm *Place 3 units

on each tray

Milk 1 (8 fl. oz.) each 100 each *See preparation/Pull Dietary Aid #2
*Serve one per tray

Coffee 6 fl. oz. 100 fl oz. *See preparation/Pull Dietary Aid #2

*Follow manufacturer’s
instructions and place in a
20 qt pot *Serve HOT
*Serve 1 per tray

Tea 1 each 100 each *See preparation/Pull Dietary Aid #2

*Follow manufacturer’s
instructions and place in a
20 qt pot *Serve HOT
*Serve 1 per tray

EXTRA

Sugar Packets 2 each 600 each *See preparation/Pull Dietary Aid #1 or #2

*Place 1 packet on each *Review Prep/Pull
tray
Breakfast: 6:30 AM
Lunch: 10:00 AM
Dinner: 4:30 PM

Sweet N’ Low 2 each 600 each *See preparation/Pull Dietary Aid #1 or #2

*Place 1 packet on each *Review Prep/Pull
tray
Breakfast: 6:30 AM
Lunch: 10:00 AM
Dinner: 4:30 PM

Creamer 2 each 600 each *See preparation/Pull Dietary Aid #1 or #2

*Place 1 packet on each *Review Prep/Pull
tray
Breakfast: 6:45 AM
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Lunch: 10:30 AM
Dinner: 4:45 PM

Ketchup 2 each 40 each *See preparation/Pull Dietary Aid #1

*Place one unit on each
tray

Honey Mustard 2 each 40 each *See preparation/Pull Dietary Aid #1

*Place one unit on each
tray

Salt MISC. *See preparation/Pull Dietary Aid #1

*Place 1 packet on each
tray

Pepper MISC. *See preparation/Pull Dietary Aid #1

*Place 1 packet on each
tray

TUESDAY PREPARATION/PULL
BREAKFAST
AM Cook
*Pull 4 cases of eggs from fridge (6:45 AM)
*Pull bacon from fridge (6:30 AM)
*Pull toast from dry storage and toast bread (7:10 AM)
*Pull Shepherd’s pie, meatloaf, and peach cobbler from the freezer (7:30 AM)
Dietary Aid #1-AM
*Pull butter from fridge (7:20 AM)
*Pull 100 apple juice from cooler (7:00 AM)
*Pull 20 boxes of cereal from dry storage (6:45 AM)
*Pull 200 sweet N’ low and sugar from dry storage (6:30 AM)
*Pull 200 creamers from cooler (7:10 AM)
Dietary Aid #2-AM
*Pull 20 pears from cooler (6:30 AM)
*Prep 600 fl. Oz. of coffee (6:45 AM)
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*Prep 600 fl. Oz. of tea (7:00 AM)
*Pull 100 containers of milk from cooler (7:15 AM)
LUNCH
AM Cook
*Prep Shepherd’s Pie in oven (10:00 AM)
*Prep Meatloaf in oven (10:30 AM)
Dietary Aid #1-AM
*Pull 80 oz. tossed salad from cooler (11:00 AM)
*Pull 80 dressings from cooler (11:15 AM)
*Pull 100 cornbread from dry storage (10:30 AM)
*Pull 200 sweet N low and sugar from dry storage (10:00 AM)
*Pull 200 creamers from cooler (10:45 AM)
Dietary Aid #2-AM
*Prep 600 fl. Oz. of coffee (10:30 AM)
*Prep 600 fl. Oz. of tea (10:45 AM)
*Pull 100 containers of milk from cooler (11:00 AM)
*Pull 100 peach cobblers from fridge (10:00 AM)
DINNER
PM Cook
*Pull 80 beef stew from freezer (2:00 PM)
*Pull 80 pierogies from freezer (2:15 PM)
*Prep 80 beef stew (4:00 PM)
*Prep 80 pierogies (4:30 PM)
*Prep 300 oz. steak fries (5:00 PM)
Dietary Aid #1-PM
*Pull 200 sweet N’ low and sugar from dry storage (3:30 PM)
*Pull 200 creamers from cooler(5:00 PM)
*Prep 600 fl. Oz. of coffee (3:45 PM)
*Prep 600 fl. Oz. of tea (4:00 PM)
*Pull 100 containers of milk from cooler (5:15 PM)
Dietary Aid #2-PM
*Pull 100 pears from cooler (4:30 PM)
*Pull 100 caramel cookies from dry storage (4:45 PM)

WEDNESDAY PREPARATION/PULL
BREAKFAST
AM Cook
*Pull 100 cranberry juices from cooler (6:30 AM)
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*Pull 100 bananas from cooler (6:45 AM)
*Prep 80 hot cereals (7:15 AM)
Dietary Aid #1-AM
*Pull 200 sweet N’ low and sugar from dry storage (6:30 AM)
*Pull 200 creamers from cooler(6:45 AM)
*Prep 600 fl. Oz. of coffee (7:00 AM)
*Prep 600 fl. Oz. of tea (7:15 AM)
*Pull 100 containers of milk from cooler (7:30 AM)
Dietary Aid #2-AM
*Pull 80 hash browns from freezer (5:00 AM)
*Pull applesauce from cooler (6:00 AM)
*Pull toast from dry storage and toast bread (7:00 AM)
*Pull butter from fridge (7:20 AM)
LUNCH
AM Cook
*Prep 100 butternut squash (10:15 AM)
*Prep 320 oz. of Chili (10:45 AM)
*Prep 20 BBQ Ham Sandwiches (11:00 AM)
*Prep 40 cups of white rice (11:15 AM)
Dietary Aid #1-AM
*Pull 200 sweet N’ low and sugar from dry storage (10:00 AM)
*Pull 200 creamers from cooler(10:30 AM)
*Prep 600 fl. Oz. of coffee (10:45 AM)
*Prep 600 fl. Oz. of tea (11:00 AM)
*Pull 100 containers of milk from cooler (11:15 AM)
Dietary Aid #2-AM
*Pull 320 oz. of chili from freezer (10:00 AM)
*Pull 40 cups of white rice from freezer (10:15 AM)
*Pull 20 BBQ Ham Sandwiches from freezer (9:30 AM)
*Pull 100 pumpkin cheesecake from fridge (11:00 AM)

DINNER
PM Cook
*Pull 60 chicken tenders from freezer (3:00 PM)
*Prep 60 chicken tenders (5:30 PM)
*Pull honey mustard from dry storage (5:00 PM)
*Pull ketchup from dry storage (5:15 PM)
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Dietary Aid #1-PM
*Pull 80 chicken salad sandwiches from freezer (3:00 PM)
*Pull ketchup and mustard from cooler (5:00 PM)
*Pull vanilla ice cream from freezer (5:45 PM)
*Pull chocolate ice cream from freezer (5:30 PM)
Dietary Aid#2-PM
*Pull 200 sweet N’ low and sugar from dry storage (4:30 PM)
*Pull 200 creamers from cooler (4:45 PM)
*Prep 600 fl. Oz. of coffee (5:00 PM)
*Prep 600 fl. Oz. of tea (5:15 PM)
*Pull 100 containers of milk from cooler (5:30 PM)
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References
● www.nestlefoodservices.com
● https://www.costco.com/
● https://www.samsclub.com/?xid=hdr_logo