Dana Kent

 Recipe Cost Assignment

NFSC 431: Foodservice Management

Skill Area: Foodservice Management

Assignment Title: Feeding Our Future Recipe Assignment

What I learned: In this assignment I learned the value of providing vegetarian options at school cafeterias and how cost effective it can be.  For children that are do not choose it eat meat it is very difficult to find variety when eating in a school cafeteria.  This is why this project gave the opportunity to come up with a burger that was not only delicious but an alternative to the regular meat patty.  It was good to see the total price per person for each burger and how affordable it can really be to choose a non meat option.

Reflection to assignment: This assignment gave me the experience to use my creativity to develop a product that was similar to the regular hamburger served at schools. It was also good experience to see the cost comparison between a store bought black bean burger compared to a homemade version.

Relevance to the profession: It is very important in foodservice to provide a product that is what the consumers want.  Children do choose to be vegetarians and there should be a variety of foods offered that supports this choice.  Creating a variety in school foodservice will diversify the children’s taste buds and give a new prospective on different types of food.