Welcome to
Moku Air
Group 1
Airline
Team Members:
Liz DeJulius, Brittany Wrasman,
Erin Baas, Kaitlyn Eimer, & Olivia
Wagner
Description
Group 1 consists of Kaitlyn Eimer, Brittany Wrasman, Olivia Wagner, Elizabeth
DeJulius, & Erin Baas. Our facility is an Airline Foodservice and Kitchen Design that is
planned for a flight from California to Hawaii, and the name of our facility is Moku Air.
Overview
Moku Air is determined to serve our passengers with quality and superior customer
service both on land and in the air. We named our airline Moku, which means ‘island’ in
Hawaiian, since we want our passengers to dive into the culture and tranquility of their
treat both in service and in food. Treating our customers with the utmost care is crucial to
our company’s objectives. We strive to attend all passengers’ needs to make their
traveling experience comfortable, relaxing, and easy. Food service is a key interaction
with our fliers, and therefore we make a point to train our staff to become the best flight
attendants equipped with specific abilities and traits. We take time to develop a method
for our business to achieve consistency in our diverse services. Our aircraft with hold
around 150 passengers that will need to be served three meals while on the flight to or
from Hawaii and California. Our menu concept is selective with six trained staff that will
assist in providing the best quality food on board. A large aspect of our kitchen facility is
not just on the plane, but on land as well. A catering company is hired to assist in
purchasing, storing, and producing all of the food for our menus that will be loaded onto
the aircraft. The food menus are specially designed to incorporate healthy options from
both California and Hawaii. Vegetarian, Kosher, and children’s menus are also available
for those with special dietary needs.
Timeline
2
Month
Responsible Party
November
Management Team
December
Management Team
Description
Date
Completed
11/15/11
Plane galley layout presented along with rationale,
operational characteristics, and regulatory
information.
Financial arrangements finalized.
11/30/11
Consult with the San Francisco Health Department. 12/10/11
June
Meet with contractors to develop galley layout and
meet with caterers to negotiate menu plan.
Management Team
Plane galley layout confirmed with The Boeing
Company and the catering company selected.
Management Team Leader
Contract signed with catering company.
The Boeing Company
Galley construction/renovation underway.
Management team and catering Finalize menu with catering company, order
company
equipment, and meet with graphic designer to
develop brand and logo.
Management Team Leader
Obtain fire, theft, liability, and water damage
insurance.
Management Team
Consult with Boeing to resolve any issues.
Management Team
Consult with catering company to discuss delivery
issues.
Boeing, Sub-contractor, and
Install new equipment and ensure proper installation
Management team
and usage.
Management Team
Advertise for new employees.
July
Management Team
Interview and select new employees.
August
September
Management Team
Management Team, Catering
company, Chef
Federal Aviation Association
and San Francisco County
Health Department
Training for new employees.
Menu testing
6/1/126/30/12
7/10/127/17/12
8/8/12
9/1/12
Final inspection
10/25/12
January
February
March
April
May
October
November
Management Team and catering Make any adjustments
company
First Flight
12/15/1112/20/11
1/5/12
1/10/12
2/1/12
2/8/122/15/12
3/4/12
3/20/12
4/14/12
5/8/12
10/29/12
11/20/12
Regulatory Agencies

International Flight Services Association ensures that meals served on airlines are
prepared with safety. Catering services and food production are highly regulated
and frequently audited by local, regional, and federal agencies, including the
FDA.
3
Government Agencies

Environmental Protection Agency (EPA) protects human health and the
environment for water regulations. They also launched Energy Star in 1992.

Federal Aviation Administration (FAA) is the national aviation authority for the
United States. They govern all aspects of aviation in the United States from
maintenance to facilities’ geometry.

Transportation and Safety Administration (TSA) allows liquids and gels that are
3.4 oz or less.

Food and Drug Administration (FDA) protects and promotes health for the public
by regulating food safety.

Center for Nutrition Policy and Promotion (CNPP) works to improve the health of
Americans by providing dietary guidance.

United States Department of Agriculture (USDA) works to assure the safety of
food by ensuring that agriculture and farming regulations are met.
Organizational Chart
4
Director of In-Flight
Food Services
Chief Flight
Attendant
First Class Head
Flight Attendant
Standard/Business
Class Head Flight
Attendant
Assistant Flight
Attendant
Assistant Flight
Attendant
Job
Descriptions
POSITION TITLE:
Director of In-Flight Food Services
POSITION SUMMARY:
Responsible for planning, organizing and managing the inflight food services for Aloha Air, which includes
communication and coordination with the in-flight catering
service and ensuring the consistent delivery of quality food
service.
REPONSIBILITIES:
1. Coordinates with the catering company to ensure in-flight meals are prepared and
delivered when needed.
2. Ensures the catering company is using standardized portion sizes and approved
substitutions.
3. Ensures there are menu options for modified or therapeutic diets, according to
physician orders and modified menus.
4. Assists the Chief Flight Attendant with the hiring, training and supervision of flight
attendants.
5. Assists Chief Flight Attendant in scheduling staff and ensuring coverage for all shifts
in accordance with scheduling legalities.
6. Conducts performance evaluations for all staff.
5
7. Ensures the galley and food service equipment is maintained in a clean and safe
manner and assures compliance with the State sanitation code.
8. Ensures all meals are accounted for according to established procedures.
9. Ensures costs are maintained within established budgetary guidelines.
10. Ensures meals are served in a timely, attractive and tasteful manner.
11. Meets with staff to assure satisfaction and obtain feedback; meets with staff as
regularly obtain input regarding menus and satisfaction with meals.
12. Consults with a Registered Dietitian on an as-needed basis for assistance in meeting
any special needs.
13. Reports any abuse, suspected abuse or alleged abuse to the appropriate agency(s).
14. Performs all other duties as assigned.
QUALIFICATIONS:
1. Desire to work with a wide range of individuals.
2. Ability to communicate efficiently with people from other disciplines.
3. Working knowledge of the rules and regulations related to health and safety in food
preparation.
4. Ability to instruct others in food preparation, service and sanitation tasks.
5. Ability to effectively supervise other food service staff members; good interpersonal
skills.
6. Ability to organize and utilize time appropriately to accomplish assigned tasks with
minimal supervision.
7. Ability to work well with others and to function effectively as part of a team.
8. Able to regularly lift up to 30 pounds, to occasionally lift more than 50 pounds, and to
spend long periods of time standing.
9. All general staffing requirements:
Criminal record clearance
Current First-Aid certification
ServSafe Certified
Ability to read, write and understand English
Willingness to learn
Possess a current unrestricted worldwide passport.
Must be a United States citizen or possess the legal right to work and live in the U.S.
 Able to regularly lift up to 30 pounds, to occasionally lift more than 50 pounds, and
to spend long periods of time standing.
6
 A minimum of 5ft 2in (1.58m) in height, with weight in proportion, such that the
ability to perform all job functions is not impacted or hindered.
 Physically fit - able to stand for long periods of time, push & pull heavy articles as
required and able to reach all emergency equipment onboard the aircraft.
 Must have 20/20 correctable vision in each eye.
 Able to pass post-offer physical exam.
EDUCATION AND EXPERIENCE:
1.
Must be at least 25 years of age.
2.
High school graduate or equivalent GED required.
3.
Must demonstrate successful employment in cooking for large groups (50+ people).
4.
Must have five or more years experience in food service management.
5.
Prefer experience in preparing special diets.
6.
Must have at least 5 year's experience operating as a cabin crewmember with at
least 1 year's flying experience in the last 5 years on a commercial jet operation.
7.
Must complete Servsafe course.
8.
Must maintain current first-aid certification.
POSITION TITLE:
Assistant Flight Attendant
POSITION SUMMARY: Responsible for providing excellent customer service to
passengers while ensuring their comfort and safety throughout the flight.
REPONSIBILITIES:
1. Attending a pre-flight briefing, during which air cabin crew are assigned their working
positions for the upcoming flight. Crew are also informed of flight details, the
schedule and if there are passengers with any special requirements, such as diabetic
passengers, passengers in wheelchairs or the number of infants on board.
2. Carrying out pre-flight duties, including checking the safety equipment, ensuring the
aircraft is clean and tidy, ensuring that information in the seat pockets is up to date
and that all meals and stock are on board.
3. Welcoming passengers on board and directing them to their seats.
4. Informing passengers of the aircraft safety procedures and ensuring that all hand
luggage is securely stored away.
5. Checking all passenger seat belts and galleys are secure prior to take-off.
6. Making announcements on behalf of the pilot and answering passenger questions
during the flight;
7. Serving meals and refreshments to passengers.
7
8. Selling duty-free goods and advising passengers of any allowance restrictions in force
at their destination.
9. Reassuring passengers and ensuring that they follow safety procedures correctly in
emergency situations.
10.
11.
12.
Giving first aid to passengers when necessary.
Ensuring passengers disembark safely at the end of a flight and checking that
there is no luggage left in the overhead lockers.
Completing paperwork, including writing a flight report.
QUALIFICATIONS:
1. Thorough knowledge of all aspects of the cabin crew role, especially air safety and
aviation security.
2. Highly motivated and keen to take responsibility and accountability for service
delivery, safety and crew performance.
3. Excellent communication skills both written and verbal.
4. A proven track record of delivering high performance and customer satisfaction.
5. Excellent motivational, interpersonal, influencing and team skills.
6. Exceptional customer service & sales skills and a commitment to meeting and
exceeding our customers' expectations.
7. Results focused and solution driven with proven problem solving skills.
8. Flexible and adaptable with an enthusiastic and positive attitude to change.
9. Professional with a positive attitude to work.
10. Ability to work well with others and to function effectively as part of a team.
11. All general staffing requirements:
Criminal record clearance
Current First-Aid certification
ServSafe Certified
Ability to read, write and understand English
Willingness to learn
Possess a current unrestricted worldwide passport.
Must be a United States citizen or possess the legal right to work and live in the U.S.
 Able to regularly lift up to 30 pounds, to occasionally lift more than 50 pounds, and
to spend long periods of time standing.
 A minimum of 5ft 2in (1.58m) in height, with weight in proportion, such that the
ability to perform all job functions is not impacted or hindered.
 Physically fit - able to stand for long periods of time, push & pull heavy articles as
required and able to reach all emergency equipment onboard the aircraft.
8
 Must have 20/20 correctable vision in each eye.
 Able to pass post-offer physical exam.
EDUCATION AND EXPERIENCE:
1.
Must be at least 25 years of age.
2.
High school graduate or equivalent GED required.
3.
Must have at least 5 year's experience operating as a cabin crewmember with at
least 1 year's flying experience in the last 5 years on a commercial jet operation.
4.
Must complete Servsafe course.
5.
Must maintain current first-aid certification.
POSITION TITLE:
Chief Flight Attendant
POSITION SUMMARY: Responsible for providing excellent customer service to
passengers while ensuring their comfort and safety throughout the flight. Also
responsible for overseeing the work of fellow employees and ensuring everyone is
complying with company regulations.
RESPONSIBILITIES:
1. Operational oversight and line flight attendant and their supervision, including
coaching for improvement, counseling, and mentoring.
2. Resolving daily operational situations and problems associated with normal and
irregular operations.
3. Supporting, motivating, working, and communicating effectively with all flight
attendants.
4. Ensuring compliance with all company policies and procedures.
5. Being a subject matter expert on the flight attendant manual, company policies and
procedures, scheduling legalities, and the Flight Attendant Collective Bargaining
Agreement.
6. Maintaining responsibility for accurate entry and maintenance of flight attendant
records and correspondence.
7. Conducting and recommending appropriate follow up action with in-flight
investigations and incident review meetings.
8. Working with other departments as needed to ensure operational excellence.
9. Maintaining high degree of confidentiality regarding flight attendance information.
10. Conducting flight attendance performance reviews.
11. Working in a fast paced environment/deadline driven department.
9
QUALIFICATIONS:
1. Thorough knowledge of all aspects of the cabin crew role, especially air safety and
aviation security.
2. Highly motivated and keen to take responsibility and accountability for service
delivery, safety and crew performance.
3. Excellent communication skills both written and verbal.
4. A proven track record of delivering high performance and customer satisfaction.
5. Excellent motivational, interpersonal, influencing and team skills.
6. Exceptional customer service & sales skills and a commitment to meeting and
exceeding our customers' expectations.
7. Results focused and solution driven with proven problem solving skills.
8. Flexible and adaptable with an enthusiastic and positive attitude to change.
9. Professional with a positive attitude to work.
10.
Ability to work well with others and to function effectively as part of a team.
11.
All general staffing requirements:
Criminal record clearance
Current First-Aid certification
ServSafe Certified
Ability to read, write and understand English
Willingness to learn
Possess a current unrestricted worldwide passport.
Must be a United States citizen or possess the legal right to work and live in the U.S.
 Able to regularly lift up to 30 pounds, to occasionally lift more than 50 pounds, and
to spend long periods of time standing.
 A minimum of 5ft 2in (1.58m) in height, with weight in proportion, such that the
ability to perform all job functions is not impacted or hindered.
 Physically fit - able to stand for long periods of time, push & pull heavy articles as
required and able to reach all emergency equipment onboard the aircraft.
 Must have 20/20 correctable vision in each eye.
 Able to pass post-offer physical exam.
EDUCATION AND EXPERIENCE:
1.
Must be at least 25 years of age.
2.
High school graduate or equivalent GED required.
3.
Must have at least 5 year's experience operating as a cabin crewmember with at
least 1 year's flying experience in the last 5 years on a commercial jet operation.
10
4. Minimum of 3 years supervisory/mangement experience including managing a team
of people and being directly responsible for their performance.
5.
Must complete Servsafe course.
6.
Must maintain current first-aid certification.
POSITION TITLE:
First Class Head Flight Attendant
POSITION SUMMARY: Responsible for providing excellent customer service to
passengers while ensuring their comfort and safety throughout the flight, particularly for
First Class customers. Also responsible for overseeing the work of fellow First Class
flight attendants.
REPONSIBILITIES:
13.
Attending a pre-flight briefing, during which air cabin crew are assigned their
working positions for the upcoming flight. Crew are also informed of flight details,
the schedule and if there are passengers with any special requirements, such as
diabetic passengers, passengers in wheelchairs or the number of infants on board.
14.
Carrying out pre-flight duties, including checking the safety equipment, ensuring
the aircraft is clean and tidy, ensuring that information in the seat pockets is up to
date and that all meals and stock are on board.
15.
16.
17.
18.
19.
Welcoming passengers on board and directing them to their seats.
Informing passengers of the aircraft safety procedures and ensuring that all hand
luggage is securely stored away.
Checking all passenger seat belts and galleys are secure prior to take-off.
Making announcements on behalf of the pilot and answering passenger questions
during the flight;
Serving meals and refreshments to passengers.
20.
Selling duty-free goods and advising passengers of any allowance restrictions in
force at their destination.
21.
Reassuring passengers and ensuring that they follow safety procedures correctly
in emergency situations.
22.
23.
24.
Giving first aid to passengers when necessary.
Ensuring passengers disembark safely at the end of a flight and checking that
there is no luggage left in the overhead lockers.
Completing paperwork, including writing a flight report.
11
QUALIFICATIONS:
10.
Thorough knowledge of all aspects of the cabin crew role, especially air safety
and aviation security.
11.
Highly motivated and keen to take responsibility and accountability for service
delivery, safety and crew performance.
12.
Excellent communication skills both written and verbal.
13.
A proven track record of delivering high performance and customer satisfaction.
14.
Excellent motivational, interpersonal, influencing and team skills.
15.
Exceptional customer service & sales skills and a commitment to meeting and
exceeding our customers' expectations.
16.
Results focused and solution driven with proven problem solving skills.
17.
Flexible and adaptable with an enthusiastic and positive attitude to change.
18.
Professional with a positive attitude to work.
12. Ability to work well with others and to function effectively as part of a team.
13. All general staffing requirements:
Criminal record clearance
Current First-Aid certification
ServSafe Certified
Ability to read, write and understand English
Willingness to learn
Possess a current unrestricted worldwide passport.
Must be a United States citizen or possess the legal right to work and live in the U.S.
 Able to regularly lift up to 30 pounds, to occasionally lift more than 50 pounds, and
to spend long periods of time standing.
 A minimum of 5ft 2in (1.58m) in height, with weight in proportion, such that the
ability to perform all job functions is not impacted or hindered.
 Physically fit - able to stand for long periods of time, push & pull heavy articles as
required and able to reach all emergency equipment onboard the aircraft.
 Must have 20/20 correctable vision in each eye.
 Able to pass post-offer physical exam.
EDUCATION AND EXPERIENCE:
6.
Must be at least 25 years of age.
7.
High school graduate or equivalent GED required.
8.
Must have at least 5 year's experience operating as a cabin crewmember with at
least 1 year's flying experience in the last 5 years on a commercial jet operation.
12
9.
Must complete Servsafe course.
10.
Must maintain current first-aid certification.
POSITION TITLE:
Standard/Business Class Head Flight Attendant
POSITION SUMMARY: Responsible for providing excellent customer service to
passengers while ensuring their comfort and safety throughout the flight, particularly for
Standard/Business Class customers. Also responsible for overseeing the work of fellow
Standard/Business Class flight attendants.
REPONSIBILITIES:
25.
Attending a pre-flight briefing, during which air cabin crew are assigned their
working positions for the upcoming flight. Crew are also informed of flight details,
the schedule and if there are passengers with any special requirements, such as
diabetic passengers, passengers in wheelchairs or the number of infants on board.
26.
Carrying out pre-flight duties, including checking the safety equipment, ensuring
the aircraft is clean and tidy, ensuring that information in the seat pockets is up to
date and that all meals and stock are on board.
27.
28.
29.
30.
31.
Welcoming passengers on board and directing them to their seats.
Informing passengers of the aircraft safety procedures and ensuring that all hand
luggage is securely stored away.
Checking all passenger seat belts and galleys are secure prior to take-off.
Making announcements on behalf of the pilot and answering passenger questions
during the flight;
Serving meals and refreshments to passengers.
32.
Selling duty-free goods and advising passengers of any allowance restrictions in
force at their destination.
33.
Reassuring passengers and ensuring that they follow safety procedures correctly
in emergency situations.
34.
35.
36.
Giving first aid to passengers when necessary.
Ensuring passengers disembark safely at the end of a flight and checking that
there is no luggage left in the overhead lockers.
Completing paperwork, including writing a flight report.
QUALIFICATIONS:
19.
Thorough knowledge of all aspects of the cabin crew role, especially air safety
and aviation security.
20.
Highly motivated and keen to take responsibility and accountability for service
delivery, safety and crew performance.
13
21.
Excellent communication skills both written and verbal.
22.
A proven track record of delivering high performance and customer satisfaction.
23.
Excellent motivational, interpersonal, influencing and team skills.
24.
Exceptional customer service & sales skills and a commitment to meeting and
exceeding our customers' expectations.
25.
Results focused and solution driven with proven problem solving skills.
26.
Flexible and adaptable with an enthusiastic and positive attitude to change.
27.
Professional with a positive attitude to work.
14. Ability to work well with others and to function effectively as part of a team.
15. All general staffing requirements:
Criminal record clearance
Current First-Aid certification
ServSafe Certified
Ability to read, write and understand English
Willingness to learn
Possess a current unrestricted worldwide passport.
Must be a United States citizen or possess the legal right to work and live in the U.S.
 Able to regularly lift up to 30 pounds, to occasionally lift more than 50 pounds, and
to spend long periods of time standing.
 A minimum of 5ft 2in (1.58m) in height, with weight in proportion, such that the
ability to perform all job functions is not impacted or hindered.
 Physically fit - able to stand for long periods of time, push & pull heavy articles as
required and able to reach all emergency equipment onboard the aircraft.
 Must have 20/20 correctable vision in each eye.
 Able to pass post-offer physical exam.
EDUCATION AND EXPERIENCE:
11.
Must be at least 25 years of age.
12.
High school graduate or equivalent GED required.
13.
Must have at least 5 year's experience operating as a cabin crewmember with at
least 1 year's flying experience in the last 5 years on a commercial jet operation.
14.
Must complete Servsafe course.
15.
Must maintain current first-aid certification.
14
Training Module: How to Serve and Assist Our Flyers
During Food Service
Here on Moku Air, we are determined to serving our passengers with quality and superior
customer service both on land and in the air. Treating customers with the utmost care is
crucial to our company’s objectives. We strive to attend all people’s needs to make their
traveling experience comfortable, relaxing, and easy. Food service is a key interaction
with our fliers therefore we make a point to train our staff into becoming the best flight
attendants equipped with specific abilities and traits. We devote time to develop a method
for our business that will achieve consistency in our services. The following
demonstration outlines how to properly serve customers food and drinks as well as the
best way to address unanticipated situations.
I. Beverage Service: Approach seated customers warmly, welcoming them aboard
Moku Air.
a. Smile and ask which beverage option they choose.
i. Coke products, juice, water, alcoholic beverages
b. While pouring the beverage, be sure to pour on cart and fill the cup ¾ of
the way full to avoid spilling.
i. Use insulated cups for hot beverages.
1. For coffee, always offer cream, sugar/sweetener, and stir
rod.
ii. Use clear, plastic cups for cold beverages.
1. Pour ice using a scoop into cup first, then pour drink.
iii. Always offer the extra beverage from the can after pouring
1. “Here is your beverage, would you like the rest of this
can?”
iv. If a customer asks for two beverages, always give them both
requests.
c. All beverages should be served with a small, Moku-personalized napkin.
II. Meal Service: Greet customers prior to serving meal and reaffirm their meal
choice.
a. Getting the correct meal
15
i. “Hello. I have you recorded for ordering the [standard] meal, is
this correct?”
1. Yes: Follow instructions below for proper service
2. No: Address the differences in their order status and what
they would prefer
a. “I’m sorry there has been confusion. Which meal
would you prefer?”
i. Check the status of extra meals
1. If their requested meal is available,
explain that you will get their desired
meal as soon as possible
a. Next time the galley is
visited, retrieve their meal
and serve immediately.
2. If their desired meal is not available,
explain that there are no current
meals to their exact liking. However,
explore the other options available
and provide them with these choices.
ii. If needed, give multiple extra side items or
make a specialty “on-the-spot” dinner to
best fit their desires.
b. Alert other flight attendants of situation and if using
extra stocked meals so they are aware of the current
on-flight stock.
ii. No person is to be left without a meal if they wish to have one. All
measures should be taken until the customers are satisfied using
the staff’s best ability.
b. How to properly serve each customer
i. Once the correct meal has been obtained, briefly scan tray to make
sure all items are present.
1. Main entrée, side items, beverage, utensils
ii. If serving the outermost client (closest to the window), do not
reach across other clients
1. If passenger is aware the food is coming, initiate reach for
them to grab tray.
2. If the passenger is not aware that food is coming, see if
clients seated next to the person of interest could hand them
their tray.
3. If no one is aware, gently tap the closest person or warmly
say, “Excuse me,” to gain attention.
a. No person should be woken up for food service.
b. Food can be served at a later time upon request
iii. The outermost passenger should be served first, following in order
closest to the aisle.
16
iv. If there appears to be an uncomfortable child (crying, screaming,
whining), ask parent if they would like their meal before serving
the other passengers in the row.
v. Before leaving each row, ask if they have received the meal of
their liking and if there are any additional things they need
immediately.
1. Do not leave current row to get something that is not
immediately on the cart.
a. People who have not been served are of higher
priority than those who have been served with an
additional request.
2. Explain that you will return shortly to see if they need
anything else and to collect trash items.
III. Common noncompliant-passenger situations
a. Someone who does not like their meal
i. If they wish to try another meal, they are welcomed to try
something new.
1. Explain that we are sorry for their dissatisfaction.
2. Offer small snacks, beverages, or side options as an
alternative.
3. Always provide the customer with their needs to make
them as comfortable as possible.
a. Stay calm and warm in uncomfortable situations to
avoid including or startling other passengers.
b. A noncompliant passenger (with more than just food dissatisfaction)
i. Alert head flight attendant
ii. Always speak in a calm, controlled manner, asking for the person
to please lower their voice or sit down, if needed.
iii. Explain that we are sorry to have upset them and will do whatever
they can to make them happy.
iv. Let the head attendant take control and explain safety procedures
when they arrive.
17
Attendance Policy and Procedure
Introduction
Regular attendance is essential for efficient operation and is a necessary condition of
employment. When employees are absent, either physically or mentally, schedules and
customer commitments fall behind and other employees must assume added workloads.
This policy is implemented in order to hold all employees responsible for their
commitment to this company and their fellow employees and to ensure that we can
effectively meet the needs of the customers at all times.
Definition
Absent: not in a certain place at a given time; away, missing; not attentive; preoccupied;
absent-minded
Trigger points: points at which it is appropriate for managers to review the absence of an
individual staff member and take action as necessary and appropriate.
Patterns of absence: trends that should be monitored to evaluate underlying cause for
absence.
Policy
All employees are expected to report to work as scheduled and on time. If it is impossible
to report for work as scheduled, employees must call their manager before their starting
time. If your manager is unavailable, a voice message should be left. If the absence is to
continue beyond the first day, the employee must notify their manager on a daily basis
unless otherwise arranged. Calling in is the responsibility of every employee who is
absent. Employees can also be marked as absent if he/she does not devout their full
attention to their assigned duties while on the clock.
Procedure
1. Employee attendance is recorded and will be monitored regularly to spot any
patterns or trigger points being reached.
2. All employees are entitled to a paid leave of absence as described in the benefits
policy and procedure section.
3. Action will be taken to address absence when an employee’s absences reaches
one of the following trigger points:
18
a. Absence for three consecutive workdays without notifying the manager is
considered a voluntary termination.
b. If an employee reaches three or more absences in any three-month period
they will have a one-on-one meeting with the manager.
i. Manager will warn employee of possible suspension if absences
continue and discuss what can be done to prevent this from
occurring.
c. If an employee reaches six or more absences in any 12-month period
employee will be suspended for two weeks without pay.
i. After the two-week suspension period the manager will reevaluate
the employee and discuss employment.
d. If an employee reaches 14 or more absences in any 12-month period the
employee will be terminated.
4. Managers may informally meet with employees at any point to discuss absences
and keep employees informed of where they stand.
5. Managers will take into account the individual circumstances of each case. A
manger may also consider taking action if they have identified a pattern in
absence or the overall attendance record is not satisfactory.
Acknowledgement
I,
,acknowledge that I have read the Policy and Procedure for
Attendance, and I agree to comply with the terms and provisions described above.
Name of Employee:
Position:
Date:
Witness:
19
Leadership in Energy and Environmental Design
“Maximizing the efficiency of our operation while minimizing the impact on the
environment.”
Water and Energy Use
• Quick Cooling System
Trolleys filled with dry goods and beverages are systematically filled and brought into a
cooling tunnel where they are chilled within 6-8 minutes. This quick way of cooling
saves time, storage costs, and resources.
• Loading Ramp
Prepared in-flight food is stored in a cooling shed before being loaded onto the trucks for
delivery. To help minimize energy costs, the cooling shed and loading ramp are located
on the North side of the catering kitchen where the solar radiation is the lowest.
Environmentally Preferred Products and Practices
• Hybrid High Lift Truck
Our food is transported between the catering company and the airplane in a hybrid high
lift truck. While being driven, the truck operates on diesel fuel and electricity. During the
loading process, the engine can be turned off and the high lift operates solely on batteriessaving fuel and cutting air pollution.
• de-light Family Products
Environmentally friendly meal service equipment is used which is made out of
sugarcane. This tray set up combines a practical approach with a design edge and offers
cost efficiency while transporting the all-important environmental message to the
passenger.
• Quantum Trolleys
Made of lightweight composites over a foam core, these trolleys can achieve up to a 40%
weight savings compared to the traditional aluminum frame trolleys. A lighter trolley
mean reduced fuel burn and a smaller negative impact on the environment. Inventory and
maintenance costs are also reduced with these trolleys due to their simplified design.
20
• Oil Filtration Equipment
To reduce consumption of cooking oil, we have implemented a cooking oil filtration unit
that cuts waste by 50%.
Waste Stream Management
• Composting
Food is separated into plant-based, animal-based/post-consumer or trash food waste
where it is then hauled away to a local commercial composting facility.
• Recycling
We recycle all in-flight products when appropriate in order to reduce cost for the airlines
and the environment.
Operation
• Circular Layout
The circular design of the catering kitchen allows for work to be done efficiently leading
to a savings in time and money. We have a computer controlled Electric Conveyor
System (ECS) that connects all areas of the facility, decreasing work related injuries and
creating a smooth workflow.
21
Seven Day Menu for Person Profile
Day 1
Breakfast
Morning Scrambler with low fat vanilla yogurt and granola and coffee
Lunch
Fruity curry chicken salad with tomato soup and passion fruit tea
Dinner
Hawaiian chicken with jasmine rice and tea and pineapple cake
Snack
Trail Mix
Day 2
Breakfast
Hearty Morning Scrambler with seasonal fruit and 2% milk
Lunch
Garden turkey sandwich with lemon mayo with fruit salsa with cinnamon pita chips
and electric lemonade
Dinner
Coconut shrimp with peas and hawaiian roll and guava juice
22
Snack
Bagged pretzels
Day 3
Breakfast
Cinnamon oatmeal with yogurt and granola and juice
Lunch
Creamy avocado and white bean wrap Hawaiian roll and water
Dinner
Teriyaki vegetables with roll and pineapple upside-down cake and skim milk
Snack
Coconut Macaroons
Day 4
Breakfast
Farmer scrambler with a gluten free bagel and coffee
Lunch
Spiced eggplant-lentil salad with mango with tomato soup and skim milk
Dinner
23
Coconut crusted tofu with peach lemon grass salsa and jasmine rice and water
Snack
White Chocolate Macadamia nut cookies
Day 5
Breakfast
Scrambled tofu and seasonal fruit and Hawaiian roll and 2% milk
Lunch
Strawberry chicken salad with fruit salsa with cinnamon pita chips and pina colada
Dinner
Hawaiian macaroni salad with peas and passion fruit tea
Snack
Bagged pretzels
Day 6
Breakfast
Hawaiian egg souffle with low vanilla yogurt and granola and juice
Lunch
24
Turkey spinach wrap with tomato soup and green tea
Dinner
Coconut shrimp with roll and peas and apple juice
Snack
Trail mix
Day 7
Breakfast
Hawaiian oatmeal with seasonal fruit and coffee
Lunch
Garden turkey sandwich with lemon mayo and Hawaiian roll and skim milk
Dinner
Teriyaki vegetables with jasmine rice and pineapple upside-down cake and water
Snack
Coconut macaroons
25
FOOD GROUPS AND CALORIES REPORT
Food Groups
Target
Average Eaten
Status
Grains
Whole Grains
Refined Grains
Vegetable
Dark Green
Red & Orange
Beans & Peas
Starchy
Other
Fruits
Whole Fruit
Target
Fruit Juice
Target
Dairy
Milk & Yogurt
Target
Cheese
Target
Protein Foods
Seafood
Meat, Poultry & Eggs
Target
Nuts, Seeds & Soy
Target
8 ounce(s)
≥ 4 ounce(s)
≤ 4 ounce(s)
3 cup(s)
2 cup(s)/week
6 cup(s)/week
2 cup(s)/week
6 cup(s)/week
5 cup(s)/week
2 cup(s)
No Specific Target
6½ ounce(s)
2 ounce(s)
4½ ounce(s)
1¾ cup(s)
¼ cup(s)
1¾ cup(s)
0 cup(s)
1¾ cup(s)
2 cup(s)
1¾ cup(s)
1¼ cup(s)
Under
Under
OK
Under
Under
Under
Under
Under
Under
OK
No Specific
No Specific Target
½ cup(s)
No Specific
3 cup(s)
No Specific Target
1½ cup(s)
1¼ cup(s)
Under
No Specific
No Specific Target
¼ cup(s)
No Specific
6½ ounce(s)
10 ounce(s)/week
No Specific Target
6½ ounce(s)
5 ounce(s)
3½ ounce(s)
OK
Under
No Specific
No Specific Target
1½ ounce(s)
No Specific
Limits
Total Calories
Empty Calories
Solid Fats
Added Sugars
Allowance
2500 Calories
≤ 330 Calories
182 Calories
163 Calories
Average Eaten
1702 Calories
345 Calories
Status
Under
Over
26
NUTRIENTS REPORT
Nutrients
Total Calories
Protein (g)
Protein (% Calories)
Carbohydrate (g)
Carbohydrate (% Cals)
Dietary Fiber
Total Fat
Saturated Fat
Monounsaturated Fat
Polyunsaturated Fat
Linoleic Acid (g)
Linoleic Acid (% Cals)
α-Linolenic Acid (g)
α-Linolenic Acid (% Cals)
Omega 3 - EPA
Omega 3 - DHA
Cholesterol
Target
2100 Cals
56 g
10 - 35% Cals
130 g
45 - 65% Cals
38 g
20 - 35% Cals
< 10% Cals
No Daily Target
No Daily Target or Limit
17 g
5 - 10% Cals
1.6 g
0.6 - 1.2% Calories
No Daily Target or Limit
No Daily Target or Limit
< 300 mg
Average
1702 Calories
80 g
19% Cals
239 g
56% Calories
19 g
27% Calories
8% Calories
9% Calories
7% Calories
12 g
6% Calories
1.1 g
0.6% Calories
134 mg
143 mg
313 mg
Minerals
Calcium
Potassium
Sodium
Copper
Iron
Magnesium
Phosphorus
Selenium
Zinc
Target
1000 mg
4700 mg
< 2300 mg
900 µg
8 mg
420 mg
700 mg
55 µg
11 mg
Average
830 mg
2488 mg
2267 mg
1681 µg
14 mg
295 mg
1315 mg
116 µg
12 mg
Status
Under
Under
OK
OK
OK
Under
OK
OK
OK
Vitamins
Vitamin A
Vitamin B6
Vitamin B12
Vitamin C
Vitamin D
Vitamin E
Vitamin K
Folate
Thiamin
Riboflavin
Niacin
Choline
Target
900 µg RAE
1.3 mg
2.4 µg
90 mg
15 µg
15 mg AT
120 µg
400 µg DFE
1.2 mg
1.3 mg
16 mg
550 mg
Eaten
863 µg RAE
3.3 mg
8.7 µg
120 mg
4 µg
8 mg AT
71 µg
1048 µg DFE
1.6 mg
2.1 mg
23 mg
323 mg
Status
Under
OK
OK
OK
Under
Under
Under
Over
OK
OK
OK
Under
Pricing
27
Status
Under
OK
OK
OK
OK
Under
OK
OK
No Daily Target or Limit
No Daily Target or Limit
Under
OK
Under
OK
No Daily Target or Limit
No Daily Target or Limit
Over
Trail Mix
Yields: 12 cups
1 cup dried cranberries
½ cup dried tart cherries
½ cup dried blueberries
½ cup dried pineapple pieces
1 cup candy-coated dark chocolate pieces
Cost per Serving: $0.79
$2.00
$1.50
$2.00
$1.05
$3.00
Coconut Macaroons
Yields: 3 dozen cookies
2/3 cup all-purpose flour
5 ½ cups flaked coconut
¼ teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
Cost per serving: $0.16
$0.20
$2.50
$0.01
$2.50
$0.50
White Chocolate Macadamia Nut Cookies
Yields: 3 dozen cookies
Cost per Serving: $0.12
½ cup butter, softened
$1.00
¾ cup packed brown sugar
$0.10
½ cup shortening
$0.65
½ cup white sugar
$0.15
1 egg
$0.15
1 ½ teaspoons vanilla extract
$0.30
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup white chocolate chips
$0.50
$0.10
$0.02
$1.50
Bagged Pretzels (Gluten Free and Kosher)
$1.99 per bag
28
Milk
Skim
2%
Soy
$0.25/cup
$0.25/cup
$0.42/cup
Tea
Passion Fruit
$0.72/bag
Black
Green
$0.72/bag
$0.72/bag
Juice
Guava
Apple
$0.25/cup
$0.25/cup
Orange
$0.25/cup
Hawaiian Punch
Yields: 22 eight ounce servings
Cost per Serving: $0.15
1 (46 ounce) can fruit juicy Hawaiian punch drink $1.50
1 (2 liter bottle) 7 up soda or sprite
$1.50
2 (1/4 ounce) packages tropical punch kool-aid
$0.40
Lemonade
Yields: 6 servings
Cost per Serving: $0.88
1 cup sugar
5 cup of water
6 large lemons, seeded and juiced
$0.30
$0.00
$5.00
29
Pina Colada
Yield: 1 serving
4 oz fresh pineapple juice
3 oz rum
2 oz coconut cream
2 cups crushed ice
Cost per Serving: $2.65
$0.40
$0.75
$1.50
$0.00
Electric Lemonade
Yield: 1 serving
Cost per Serving: $1.81
1 (1.5 fluid ounce) jigger citron vodka
½ fluid ounce blue curacao
2 fluid ounces sour mix
1 (12 fluid ounce) can or bottle lemon-lime beverage
1 lemon-cut into wedges for garnish
$0.45
$0.10
$0.16
$0.60
$0.50
Cream Cheese and Jelly Roll-Ups
Yields: 4 servings
Cost per Serving: $0.69
1 (3 ounce) package low fat cream cheese, softened $0.82
½ cup strawberry low sugar preserves
$1.19
4 whole wheat or flour tortillas
$0.75
Mac and Cheese
Yields: 4 servings
¼ cups uncooked elbow macaroni (about 6 ounces)
1 cup 1% low fat milk
2 tablespoons all-purpose flour
1 ¼ cups shredded reduced fat sharp cheddar cheese
½ teaspoon salt
30
Cost per Serving: $0.85
$0.75
$1.19
$0.01
$1.24
$0.02
1/8 teaspoon freshly ground black pepper
$0.10
1 slice white bread
$0.10
Pizza Roll-Ups
Yield: 1 wrap
1 8-inch whole-wheat flour tortilla
2 tablespoons prepared pizza sauce
12 leaves baby spinach
Cost per Serving: $1.37
$0.25
$0.20
$0.10
3 tablespoons shredded part skim mozzarella
$0.82
Avocado Wrap
Yields: 2 wraps
2 extra large wraps (any variety)
½ avocado, peeled and sliced into thick strips
1 medium yellow tomato, sliced thick
1 small sweet onion, sliced
Cost per Serving: $3.45
$0.75
$0.50
$0.25
$0.75
4 tablespoons lime juice
1 tablespoon apple cider vinegar
2 teaspoons maple syrup
6 tablespoons hummus
1 cup shredded carrots
Fresh ground black pepper
$0.32
$0.02
$0.10
$2.51
$1.60
$0.10
Strawberry Salad
Yields: 4 servings
Raspberry vinaigrette, divided
8 cups mixed salad greens
1 quart strawberries, sliced
Cost per Serving: $3.54
$2.89
$3.00
$2.94
31
2 pears, sliced
$1.49
2 avocados, peeled and sliced
½ small sweet onion, diced
½ cup pecan halves, toasted
$2.00
$0.35
$1.50
Fruit Curry Salad
Yields: 8 servings
1 stalk celery, diced
Cost per Serving: $0.56
$0.15
4 green onions, chopped
1 golden delicious apple, peeled, cored, diced
$0.05
$0.50
1/3 cup golden raisins
1/3 cup seedless green grapes, halved
½ cup chopped toasted pecans
1/8 teaspoon ground black pepper
½ teaspoon curry powder
¾ cup light mayonnaise
$0.58
$0.50
$1.50
$0.10
$0.30
$0.80
Creamy Avocado and White Bean Wrap
Yields: 4 servings
Cost per Serving: $1.58
2 tablespoons cider vinegar
$0.04
1 tablespoon canola oil
$0.04
2 teaspoons finely chopped canned chipotle chile in adobo sauce $0.25
¼ teaspoon salt
$0.01
2 cups shredded red cabbage
$1.00
1 medium carrot, shredded
$0.70
¼ chopped fresh cilantro
$0.50
1 (15 ounce can) white beans, rinsed
1 ripe avocado
½ cup shredded sharp cheddar cheese
2 tablespoons minced red onion
4 (8-10 inch) whole wheat wrap tortillas
$0.99
$1.00
$0.70
$0.10
$1.00
32
Fruit Salsa with Cinnamon Pita Chips
Yields: 10 servings
Cost per Serving: $1.70
2 kiwis, peeled and diced
$1.00
2 golden delicious apples peeled, cored, diced
$3.00
8 ounces raspberries
$3.50
1 pound strawberries
$2.94
2 tablespoons splenda no calorie sweetener
½ tablespoon splenda brown sugar blend
$1.00
$0.15
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
Butter flavored cooking spray
Cinnamon Mixture:
1 cup splenda no calorie sweetener
2 teaspoons ground cinnamon
$0.54
$3.00
$0.80
$1.00
$0.10
Spiced Eggplant-Lentil Salad with Mango
Yields: 4 servings
Cost per Serving: $3.44
4 tablespoons olive oil
$0.70
2 ½ teaspoons chili powder, divided
$0.15
2 ½ teaspoons curry powder, divided
$0.25
2 medium eggplants (3/4 lb each) trimmed, cut into 1 inch cubes $3.00
1/3 cup lemon or lime juice
$0.40
¼ cup prepared salsa
$0.40
¼ cup honey
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 ½ cups cooked lentils or one 15 ounce can, rinsed
2 bunches scallions, coarsely chopped
4 cups torn romaine lettuce
2 large ripe mangoes, peeled, diced
33
$0.50
$0.01
$0.10
$0.75
$1.00
$1.00
$4.00
¼ cup coarsely chopped roasted peanuts or cashews
$1.00
¼ cup chopped fresh cilantro
$0.50
Turkey Wrap
Yields: 2 servings
2 flour tortillas (6 inch)
2 teaspoons Kraft lite ranch dressing
2 lettuce leaves
Cost per Serving: $0.82
$0.25
$0.04
$0.15
4 thin tomato slices
2 slices oscar meyer oven roasted white turkey
$0.20
$0.35
2 kraft deli deluxe process swiss cheese slices
$0.64
Turkey Avocado Wraps
Yields: 6 wraps
Cost per serving: $2.03
1 (8 ounce) package cream cheese with chives
$2.18
2 tablespoons Dijon mustard
$0.14
6 (8 inch) gluten free tortillas
$1.10
1 ½ cups finely shredded iceberg lettuce
12 slices thinly sliced deli turkey
¾ cups shredded swiss cheese
1 large tomato, seeded, diced
1 large avocado, sliced
6 slices bacon, cooked, crumbled
$0.25
$2.10
$1.90
$1.50
$1.00
$2.00
Strawberry Chicken Salad
Turkey Spinach Wrap
Yields: 4 wraps
4 (8-10 inch) flour tortillas
1 cup roasted red pepper dip or hummus
3 cups lightly packed baby spinach leaves
2 large plum (roma) tomatoes, thinly sliced
½ lb thinly sliced cooked smoked turkey
34
Cost per Serving: $3.45
$0.75
$4.00
$6.00
$0.65
$2.40
Yields: 4 servings
Cost per Serving: $5.10
4 skinned and boned chicken breast halves
Raspberry vinaigrette, divided
8 cups mixed salad greens
1 quart strawberries, sliced
2 pears, sliced
2 avocados, peeled and sliced
½ small sweet onion, diced
½ cup pecan halves, toasted
$ 6.23
$2.89
$3.00
$2.94
$1.49
$2.00
$0.35
$1.50
Fruit Curry Chicken Salad
Yields: 8 servings
Cost per Serving: $3.34
4 skinless, boneless chicken breast
$6.23
1 stalk celery, diced
$0.15
4 green onions, chopped
$0.05
1 golden delicious apple, peeled, cored, diced
$0.50
1/3 cup golden raisins
$0.58
1/3 cup seedless green grapes, halved
$0.50
½ cup chopped toasted pecans
1/8 teaspoon ground black pepper
½ teaspoon curry powder
¾ cup light mayonnaise
$1.50
$0.10
$0.30
$0.80
Garden Turkey Sandwich with Lemon Mayo
Yields: 1 serving
Cost per Serving: $4.32
1 teaspoon grated lemon peal
$0.05
1 tablespoon low fat mayonnaise
$0.07
2 slices gluten free bread
1 cup loosely packed baby spinach leaves
2 ounces turkey breast, sliced
1 small tomato, sliced
$1.00
$1.75
$0.70
$0.75
35
Tomato Soup
Yields: 6 servings
4 cups chopped fresh tomatoes
1 slice onion
4 whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all purpose flour
1 teaspoon salt
2 teaspoons white sugar
Cost per Serving: $1.13
$4.50
$0.05
$0.40
$1.49
$0.25
$0.01
$0.04
$0.01
Green Garlic and Ham Scrambled Eggs with Cheese
Serving size: 2 eggs
Cost per Serving: $1.18
(Yields 1 serving)
-1/3 tablespoon butter
< $0.01
-1/3 onion, chopped
$0.04
-2/3 garlic cloves, crushed
$0.07
-2/3 cup cubed cooked ham
$0.60
-2 eggs
$0.30
-1/12 cup milk
$0.03
-1/3 teaspoon salt
$0.04
-1/3 teaspoon ground black pepper
$0.04
-1/6 cup shredded white Cheddar cheese
$0.10
Cinnamon Oatmeal
Serving size: ½ cup
(Yields 1 serving)
-1/2 cup water
-1/6 cup rolled oats
-1/2 teaspoon ground cinnamon
-1/2 cup milk
Cost per Serving: $0.15
$0.00
$0.06
<$0.01
$0.08
36
Hawaiian Egg Soufflé
Serving size: 1 egg soufflé
Cost per Serving: $0.28
(Yields 1 serving)
-1 thin slices deli ham
$0.10
-1/24 cup shredded cheddar cheese
<$0.01
-1/3 tablespoons mild salsa
<$0.01
-1 canned pineapple slices
$0.10
-1 egg
$0.15
-1/12 teaspoon salt-free seasoning blend <$0.01
Hawaiian Oatmeal
Cost per Serving: $0.91
Serving size: ½ cup
(Yields 1 Serving)
-4/5 eggs
$0.12
-1/2 cups all-purpose flour
<$0.01
-1/2 cups crushed pineapple (drained) $0.40
-3/5 cups shredded coconut
$0.35
-2/5 tsps. Baking soda
<$0.01
-3/10 cups rolled oats
-2/5 tsps. Salt
<$0.01
<$0.01
Snacks
-Low-fat Vanilla yogurt with granola Serving size: 1 cup Cost per Serving: $0.90
-Seasonal Fruit
Serving size: ½ cup Cost per Serving: $0.70
-Hawaiian Roll with cream cheese Serving size: 1 roll Cost per Serving: $1.35
-Soy yogurt with granola
Serving size: 1 cup Cost per Serving: $1.10
-Low-fat Vanilla yogurt
Serving size: 1 cup Cost per Serving: $0.90
with gluten-free granola
-Gluten-free bagel with cream
Serving size: 1 bagel Cost per Serving: $1.35
cheese
-Hawaiian Sweet Roll with
Serving size: 1 roll Cost per Serving: $1.35
non-dairy cream cheese
Party Mimosa
37
Serving size: 5 oz
Cost per Serving: $2.17
(Yields 1-5 oz. serving)
-1 (4/5 cup) can apricot-mango nectar
$0.35
-1 (4/5 cup) can pineapple juice
$0.35
-1/20 cup cold water
$0.00
-1 (2/5 cup) can frozen orange juice concentrate, thawed and undiluted $0.17
-1/15 (750 milliliter) bottle cold champagne
$1.30
Hawaiian Sunrise Shake
Yields 1 serving
Cost per Serving: $1.10
-8 ounces of pineapple chunks (in juice)
$0.80
-3/4 cup orange juice
$0.29
4 maraschino cherries
$0.01
-3 ice cubes
free
Drinks:
Serving size: 8 oz
-Kona Coffee (cream and sugar)
-Milk (2%, skim, soy)
-Flavored Milk (chocolate, strawberry)
-Juice (guava, apple, orange)
-Water
$0.14
$0.16
$0.80
$0.85
$0.00
Scrambled Eggs
(Yields 1- ½ cup serving)
-1 1/2 eggs
-1/12 cup milk
-1/16 teaspoon salt
-1/16 teaspoon pepper
-1/2 tablespoons butter or margarine
Cost per Serving: $0.49
$0.22
$0.24
<$0.01
<$0.01
<$0.01
38
Box of Single-Serve Breakfast Cereal
-Frosted Mini-Wheats, Fruit-Loops, or Rice Krispies
Cost per Serving: $1.00
Breakfast Pizza:
Serving Size: 1 slice
Cost per Serving: $1.78
(Yields 1 serving)
-1/2 tube (2 ounces) refrigerated crescent rolls
$1.00
-1/8 pound bulk pork sausage or 4 pork sausage links, sliced
$0.20
-1/4 cup frozen shredded hash brown potatoes, thawed
-1/4 cup shredded cheddar cheese
-1 egg
-1 tablespoons 2% milk
-1/16 teaspoon pepper
-1/2 tablespoon shredded Parmesan cheese
$0.11
$0.29
$0.15
<$0.01
<$0.01
<$0.01
Homemade Granola Bar
Serving size: 1 bar
Cost per Serving: $0.35
(Yields 1 bar)
-1/6 cups old-fashioned oatmeal
<$0.01
- 1/12 cup sliced almonds
$0.22
- 1/12 cup shredded coconut, loosely packed
-1/48 cup flax seeds
$0.05
<$0.01
-1/4 tablespoons unsalted butter
<$0.01
- 1/18 cup honey
<$0.01
-1/48 cup dark brown sugar, lightly packed
<$0.01
-1/8 tsp. pure vanilla extract
<$0.01
-1/48 tsp. kosher salt
<$0.01
39
- 1/12 cup dried fruit (apricots, dates, cranberries, blueberries, raisins, etc.) <$0.01
Frozen Fruit Smoothie
Serving size: 6 oz
Cost per Serving: $2.23
(Yields 1)
-2 cups frozen berries or fruit
$1.69
-2 Tbsp. orange juice concentrate (or 1/2 cup orange juice)
<$0.01
-1/2 cup water 1/2 cup yogurt
$0.40
-1 frozen banana
$0.12
-1 Tbsp. honey
<$0.01
Frozen Hot Chocolate: Serving size: 8 oz
Yields 1 serving
Cost per Serving: $0.16
-3/16 cup sugar
<$0.01
-1/8 cup baking cocoa
<$0.01
-11/16 cups 2% milk
$0.12
-1/16 cup reduced-fat whipped topping <$0.01
-1 teaspoons chocolate syrup
<$0.01
Scrambled Tofu
Yields 1- ½ cup serving
-1/2 tbsp oil
Cost per Serving: $1.22
<$0.01
-1/2 blocks firm or extra-firm tofu, crumbled
$0.13
-1/4 green bell pepper, chopped small
$0.43
-1 scallions, chopped
$0.30
-1 3.75 ounce can diced tomatoes, drained
$0.30
-1/8 tsp garlic powder
<$0.01
-1/8 tsp onion powder
<$0.01
-1/12 tsp turmeric
<$0.01
-1/8 cup soy shredded cheddar or Swiss cheese <$0.01
40
-Salt and pepper, to taste
<$0.01
Hearty Breakfast Skillet: Serving size: 1 cup
Yields 1 serving
Cost per Serving: $1.14
-1 ounces tempeh, cut into 1/2-inch cubes
<$0.01
-1 teaspoons olive oil
<$0.01
-3/4 cups small broccoli florets
$0.60
-1/4 cup diced yellow onions
$0.22
-1/4 cup diced carrots
$0.22
-1 leaves kale, stemmed and chopped (about 1 1/2 cups)
-1/8 cup chopped pitted olives of choice
-1/2 tablespoon minced garlic
-1/2 tablespoon tamari
-1/2 tablespoon nutritional yeast flakes
-1/2 teaspoon dried basil or Italian seasoning blend
-1/8 teaspoon sea salt
-1/16 teaspoon freshly ground black pepper
<$0.01
<$0.01
<$0.01
<$0.01
<$0.01
<$0.01
<$0.01
<$0.01
Cinnamon Quinoa
Serving size: ½ cup
(Yields 1 serving)
-1/4 cup soy milk
Cost per Serving: $3.03
$0.25
- 1/4 cup water 1 cup organic quinoa
$1.25
- 1/2 cups fresh blackberries
$1.50
1/8 teaspoon ground cinnamon
<$0.01
-1/12 cup chopped pecans, toasted
- 1 teaspoons agave nectar
<$0.01
<$0.01
Veggie Scrambled Eggs
41
Yields 1- ½ cup serving
-1/12 cup sliced fresh mushrooms
-1/12 cup chopped onions
-1/12 cup chopped green bell peppers
-2 eggs
-1/12 cup chopped fresh tomato
Cost per Serving: $0.34
<$0.01
<$0.01
<$0.01
$0.30
<$0.01
Baked Coconut Shrimp
Yields 1 serving
Cost per Serving: $1.47
Serving Size is ¼ lb shrimp
-1/4 lb shrimp (peeled and deveined)
$1.31
-1/12 cup cornstarch
-1/4 tsp salt
-3/16 tsp cayenne pepper
-1/2 cup flakes (sweetened coconut)
-3/4 egg whites (beaten until foamy)
$0.02
<$0.01
<$0.01
$0.02
<$0.01
Gluten-Free Roll with butter
1 roll costs $0.09
Coconut Crusted Tofu with Peach-Lemongrass Salsa
Serving size is ½ cup
Yields 1 serving
Cost per Serving: $1.00
-3/4 medium peaches, peeled, pitted and diced
-1/2 jalapenos, preferably red, seeded and minced
42
$0.80
$0.10
-1/4 2-inch piece fresh lemongrass, minced, or 1 teaspoon dried (see Note)
<$0.01
-1/4 tablespoon chopped fresh basil
<$0.01
-1/4 tablespoon brown sugar
<$0.01
-1/4 tablespoon rice-wine vinegar
<$0.01
-3/16 teaspoon salt, divided
<$0.01
-1/12 cup unsweetened flaked coconut
$0.03
-1/2 tablespoons flour
<$0.01
-1/2 tablespoons cornstarch
<$0.01
-3.5 -ounce package extra-firm water-packed tofu, drained-2 tablespoons canola oil,
divided
$0.80
Hawaiian Chicken
Serving size is 1 chicken breast
Yields 1 serving
Cost per Serving: $1.38
-1 skinless, boneless chicken breast halves
$1.06
-1/3 cups teriyaki sauce, divided
$0.04
-1 pineapple rings
$0.17
-1/12 cup butter, melted
$0.06
-1/8 cup packed brown sugar
-1/8 cup soy sauce
-1/8 cup unsweetened pineapple juice
-1 tablespoons Worcestershire sauce
$0.01
$0.02
$0.01
<$0.01
Coconut Shrimp
Serving size is ½ pound shrimp
Yields 1 serving
Cost per Serving: $2.92
-1/2 pounds unpeeled, large raw shrimp
$2.62
-Vegetable cooking spray
-1/2 egg whites
-1/16 cup cornstarch
-1/4 tablespoon Caribbean jerk seasoning
-1/4 cup sweetened flaked coconut
-1/4 cup Japanese breadcrumbs (panko)
-1/4 teaspoon paprika
<$0.01
$0.11
<$0.01
<$0.01
$0.12
$0.02
<$0.01
43
Jasmine Rice
Serving size: 2/5 cup
Yields 1 serving
Cost per Serving: $1.06
-1/4 cups jasmine rice
$0.03
-3/8 tablespoons vegetable oil
<$0.01
-1/12 cup finely chopped peeled fresh ginger
$0.70
-3/4 large garlic cloves, minced
$0.20
-1/2 cups low-salt chicken broth
$0.03
-3/16 teaspoon salt
<$0.01
-1/8 large bunch fresh cilantro, 2 inches of bottom stems trimmed and discarded, tops
and remaining stems coarsely chopped
$0.08
Peas
Serving size: 2/5 cup
Yields 1 serving
Cost per Serving: $0.26
-1/3 tablespoons olive oil
<$0.01
-1/6 onion, chopped
-1/3 cloves garlic, minced
-2 1/2 ounces frozen green peas
-1/6 tablespoon chicken stock
-Salt and pepper to taste
$0.16
$0.06
<$0.01
<$0.01
<$0.01
Pineapple Upside Down Cake
Serving size: 1 slice Cost per Serving: $0.28
(Yields 1 serving)
44
-1/36 cup butter or margarine
-2/27 cup packed brown sugar
-1 slices pineapple in juice (from 14-oz can), drained
-1 maraschino cherries without stems, if desired
-4/27 cups Gold Medal® all-purpose flour
-1/9 cup granulated sugar
-1/27 cup shortening
-1/6 teaspoons baking powder
<$0.01
-1/18 teaspoon salt
<$0.01
-1/12 cup milk
$0.02
-1/9 egg
<$0.01
<$0.01
$0. 17
<$0.01
<$0.01
<$0.01
<$0.01
<$0.01
Hawaiian Roll with butter
Serving size: 1 roll Cost per Serving: $1.00
Gluten Free Hawaiian Roll
Serving size: 1 roll Cost per Serving: $1.00
Drinks
Serving size: 8 oz
-Milk (2%, skim) Cost per Serving: $0.67
-Kona Coffee (non-dairy cream and sugar)
Cost per Serving: $0.14
-Juice (guava, apple, orange)
Cost per Serving: $0.85
-Water free
Hawaiian Chicken Kabobs
Yields 1 serving
Cost per Serving: $1.45
Serving size: 1 kabob
-3/8 tablespoons soy sauce
<$0.01
-3/8 tablespoons brown sugar
<$0.01
-1/4 tablespoons sherry
<$0.01
-1/8 tablespoon sesame oil
<$0.01
45
-1/32 teaspoon ground ginger
<$0.01
-1/32 teaspoon garlic powder
<$0.01
-1 skinless, boneless chicken breast halves - cut into 2 inch pieces
-1 (2.5 ounce) can pineapple chunks, drained
$0.26
-Skewers
$0.07
$1.06
Ginger Teriyaki Salmon
Serving size: 1 fillet
Yields 1 serving
Cost per Serving: $1.51
-1/8 cup
teriyaki glaze
-1/16 cup
orange juice
-1/2 tablespoons
- 1/4 tablespoon
-1/4 tablespoon
honey
$0.02
<$0.01
<$0.01
sesame oil
<$0.01
rice vinegar
<$0. 01
46
-1/2 teaspoons
minced ginger
- 1/4 teaspoon
minced garlic
-1 (6-ounce) salmon fillets
<$0.01
<$0.01
$1.43
Coconut Curry Jasmine Rice
Yields 1- ½ cup serving
Serving size: ½ cup
Cost per Serving: $0.71
-5/12 tablespoons butter <$0.01
-1/3 small onion, chopped
$0.23
-2/3 teaspoons curry powder
<$0.01
-1/3 cup jasmine or long-grain rice $0.13
-1/9 cup golden raisins
<$0.01
-1/3 cup light coconut milk $0.29
-1/6 cup vegetable broth
<$0.01
-1/6 cup water
free
-1/6 teaspoon salt
<$0.01
-1/3 bay leaf
<$0.01
Steamed Sugar Snapped Peas
Serving size: ¾ cup
Cost per Serving: $1.04
(Yields 1- ¾ cup serving)
-3/4 cups fresh sugar snap peas
$1.00
-1/4 tablespoon chopped fresh mint or tarragon
<$0.01
-1/4 tablespoon butter
<$0.01
47
-1/32 teaspoon salt
-1/32 teaspoon freshly ground black pepper
<$0.01
<$0.01
Pineapple Chicken Tenders
Serving size: 1/5 lb
Cost per Serving: $0.50
(Yields 1 serving)
-1/10 cup pineapple juice
$<0.01
-1/20 cup packed brown sugar <$0.01
-1/30 cup light soy sauce
<$0.01
-1/5 pounds chicken breast tenderloins or strips
$0.40
-Skewers
$0.07
Fish Sticks
Serving size: ½ lb tilapia
Cost per Serving: $1.65
Yields 1 serving
-1/4 large egg, lightly beaten
$0.04
-Coarse salt and ground pepper
<$0.01
-1/2 cups panko
$0.03
-1/4 tablespoon Old Bay Seasoning
<$0.01
-1/2 tablespoons olive oil
<$0.01
-1/2 pounds tilapia fillets, cut into wide strips $1.50
-1/8 cup light mayonnaise
<$0.01
-1/16 cup fresh parsley, chopped
<$0.01
-1/4 tablespoon Dijon mustard
<$0.01
-1/4 tablespoon fresh lemon juice, plus lemon wedges for servings
-1/2 teaspoons prepared white horseradish
<$0.01
Broccoli with cheese
48
<$0.01
Serving size: 2 oz
Cost per Serving: $0.29
Yields 1 serving
-1 (2.5 ounce) package frozen broccoli florets, thawed
-3/4 tablespoons butter, melted
-Salt and pepper to taste
<$0.01
-1/8 cup shredded Cheddar cheese <$0.01
$0.26
<$0.01
Alcoholic
Cost per Serving: $0.30
Cost per Serving: $0.67
Cost per Serving: $0.85
Cost per Serving: free
Tea (passion fruit, black, green tazo teas)
Milk (2%, skim)
Juice (guava, apple, orange)
Water
Malibu Bay Breeze
Serving size: 8 oz
Yields 1 serving
-2 (1.5 fluid ounce) jiggers coconut flavored rum
-4 fluid ounces pineapple juice $0.01
-1 tablespoon cranberry juice
<$0.01
Cost per Serving: $0.72
$0.70
Guava Martini
Serving size: 8 oz
Yields 1 serving
Cost per Serving: $2.13
-8 oz vodka
$1.36
-4 oz guava juice
$0.42
-2 oz raspberry liqueur
$0.34
-1/2 oz fresh lemon juice <$0.01
49
Crunch Coconut Chicken Tenders
Serving size: 1 small chicken
Yields 1 serving
Cost per Serving: $1.20
-1/2 large chicken breast, cut into 2" bites $0.90
-1 cups corn flakes, crushed
$0.06
-1/4 cup flaked coconut
$0.12
-1/4 teaspoon ground ginger (you certainly add more for a bit more heat) <$0.01
-1/4 teaspoon salt
<$0.01
-1/8 teaspoon pepper
<$0.01
-1/2 large egg
$0.08
-1/2 tablespoon milk
<$0.01
Sugar Cookie
Serving size: 1 cookie
Yields 1 cookie
-1/18 cups all-purpose flour
-1/48 teaspoon baking soda
-1/96 teaspoon baking powder
Cost per Serving: $0.07
<$0.01
<$0.01
<$0.01
-1/48 cup butter, softened
-1/32 cups white sugar
-1/48 egg
-1/48 teaspoon vanilla extract
<$0.01
<$0.01
<$0.01
<$0.01
Teriyaki Vegetables
Serving size: ½ cup
Yields 1 serving
-1/4 tsp gingerroot (minced or grated) < $0.01
-1/8 garlic cloves (minced)
<$0.01
-1/2 tbsps water
free
-1/24 cup low sodium soy sauce
<$0.01
-1/8 tbsp honey (brown sugar)
<$0.01
50
Cost per Serving: $0.53
-1/16 tsp onion powder
-1/4 tbsps cornstarch
-1/16 cup water
-1/4 cups cauliflower
-1/4 celery ribs (thinly sliced)
-1/4 carrot (peeled julienned)
-1/8 zucchini (sliced)
<$0.01
<$0.01
free
$0.19
$0.03
$0.24
<$0.01
Brown Rice: ½ cup
Cost per Serving: $0.17
Hawaiian Macaroni Salad
Serving size: 1 cup
Cost per Serving: $0.38
Yields 1 serving
1/12 lb macaroni (salad)
$0.20
1/4 scallions (chopped finely)
$0.09
1/6 carrots (grated coarsely)
<$0.01
1/18 cup cheddar cheese (grated)
1/96 cup honey
-1/48 tsp paprika (smoked)
-1/96 tsp powdered ginger
-1/48 tsp sesame oil
-1/8 cups mayonnaise
-1/12 tsp salt
-1/12 tsp ground pepper (fresh)
<$0.01
<$0.01
<$0.01
<$0.01
<$0.01
<$0.01
<$0.01
<$0.01
51
Popcorn Shrimp
Serving size: 6 shrimp
Cost per Serving: $1.29
Yields 1 serving
-1/4 quart vegetable oil for frying $0.05
-1/4 cup all-purpose flour
$0.01
-1/4 egg
$0.03
-1/8 cup milk
$0.02
-1/4 cup dry bread crumbs
$0.02
-5/16 teaspoons salt
<$0.01
-1/8 teaspoon dried basil
<$0.01
-1/8 teaspoon dried parsley
<$0.01
-1/32 teaspoon garlic powder
<$0.01
-1/32 teaspoon onion powder
-6 uncooked medium shrimp, peeled and deveined
Citrus Punch Drink: 8 oz
(Yields 1 serving)
-1/3 cups orange juice
$0.30
-1/3 cups grapefruit juice
$0.30
-1/24 cup apricot nectar
<$0.01
-1/18 cup pineapple juice
<$0.01
-2/3 cups ginger ale
Cost per Serving: $1.26
$0.64
Serving size: 8 oz
(Yields 1 serving)
-1 cup cola
<$0.01
$1.11
Shirley Temple Drink
Cost per Serving: $0.80
$0.44
52
-1/3 cup lemon lime soda
-1 maraschino cherry
- 1 orange slice
$0.32
<$0.01
$0.03
Coconut Risotto with Mango
Serving size: 8 oz
Yields 1 serving
Cost per Serving: $0.40
-1/2 tablespoons butter
<$0.01
-3/16 cup chopped sweet onion <$0.01
-1/4 cup Arborio rice
<$0.01
-1/4 tablespoon brown sugar
<$0.01
-1/4 teaspoon curry powder
<$0.01
-1/4 tablespoon fresh lime juice <$0.01
-1 (3.5-ounce) can light coconut milk, divided
-5/8 cups vegetable broth, heated <$0.01
-1/4 ripe mango, chopped
$0.03
-Flaked coconut
<$0.01
$0.29
Hawaiian Kabobs:
Serving size: 1 kabob
Yields 1 serving
Cost per Serving: $0.67
-4 ozs pineapple (unsweetened, chunks)
$0.33
-2/5 green peppers (cut to 1-inch pieces) $0.04
-1/5 onion (cut into quarters) $0.03
-3 fresh mushrooms $0.23
53
-3 cherry tomatoes
-1/10 cup soy sauce
-1/20 cup olive oil
$0.02
<$0.01
<$0.01
Standardized Recipes Quantified for 300 People
Ingredient
Skinless, boneless chicken
breast halves
Teriyaki Sauce
Amount
300
Pineapple rings
300
Melted Butter
25 cups
50 cups
54
Procedure
Place in large bowl with
teriyaki sauce. Cover and
refrigerate 8 hours or
overnight.
Preheat oven to 350oF.
Place chicken breast on
greased cooking sheets, and
discard marinade.
Bake for 3-5 minutes, brush
with teriyaki sauce.
Flip chicken, brush with
remaining teriyaki sauce, bake
for additional 3 minutes.
Remove chicken breasts from
oven.
Place 1 pineapple ring on top
of each breast, and brush with
melted butter. Bake for 2 final
minutes.
Brown Sugar
37 cups, packed
Soy Sauce
Unsweetened Pineapple Juice
Worcestershire Sauce
37 cups
37 cups
18-3/4 cups
In large pot, heat brown sugar,
soy sauce, pineapple juice,
and Worcestershire sauce over
medium heat, stirring
occasionally until sugar is
dissolved.
Portion in cups to serve as
dipping sauce on side.
Hawaiian Chicken
Yield: 300 portions
Oven: 3500 F
Portion: 1 half of a chicken breast
Bake: Until internal temperature reaches 1650F (about 3-5
minutes/side if raw)Nutrition
Calories
548 kcal
27%
Cholesterol 108 mg
36%
Fiber
.9 g
4%
Sodium
5831mg
233%
Carbohydrate 63.2 g
20%
Fat
18.2 g
28%
Protein
32.5 g
65%
Jasmine Rice
Yields: 300 portions Portion: 4 ounces
Ingredient
Amount
Jasmine Rice
120 cups
Vegetable Oil
7 ½ cups
Fresh ginger, finely chopped
Large garlic cloves, minced
12 cups
120
Low-salt vegetable broth
180 cups
Fresh cilantro, coarsely
chopped
40 large bunches
55
Procedure
Place rice in large sieve;
rinse under cold, running
water until water runs clear.
Drain.
Heat oil in large, heavy
saucepan over medium-high
heat.
Add ginger and garlic, stir
from approximately 30
seconds.
Add rice and stir 3 minutes.
Stir in broth and salt into the
heavy saucepan.
Sprinkle with cilantro.
Salt
Nutrition
Calories
Cholesterol
Fiber
Sodium
Carbohydrate
Fat
Protein
267 kcal
0 mg
2g
218.91 mg
47.1 g
5.3 g
5.8 g
To taste
13%
0%
8%
9%
36%
8%
13%
Peas
Yield: 300 portions Portion: 3 ounces
Ingredient
Amount
Olive oil
6 ¼ cups
Onions, chopped
Garlic cloves, minced
50
100
Frozen green peas
49 lbs.
Vegetable stock
3 cups and 2 Tbsp.
Salt and pepper
To taste
Nutrition
Calories
Cholesterol
Fiber
Sodium
106 kcal
0 mg
3.5 mg
149 mg
Bring to boil.
Reduce heat to medium-low;
cover and cook rice until
tender (about 18 minutes).
Remove from heat and let
stand covered for 10 minutes.
Fluff with large cooking fork.
5%
0%
14%
6%
56
Procedure
Heat olive oil in skillet over
medium heat.
Stir in onion and garlic; cook
about 5 minutes.
Add frozen peas to skillet,
and stir in stock.
Add salt and pepper.
Cover, and cook until peas
are tender, about 10 minutes.
Carbohydrate 12.3 g
Fat
4.8 g
Protein
4.2 g
4%
7%
8%
Pineapple Upside Down Cake
Yields: 300 portions Portion: 1 slice of cake
Oven: 3500F
Bake: 50-55 minutes
Ingredient
Amount
Butter
14 cups
Brown Sugar
23 cups, packed
Pineapple slices, in juice,
300
drained
Maraschino cherries, without 300
stems
All-purpose flour
45 ¼ cups
Granulated sugar
Shortening
Procedure
Heat oven to 3500F. In
baking pan, melt butter in
oven. Sprinkle brown sugar
evenly over the melted
butter.
Arrange pineapple slices over
brown sugar in pan. Place
cherry in center of each
pineapple slice.
In large bowl, beat the
remaining ingredients with
an electrical mixer on low
34 cups
11 ¼ cups
57
Baking powder
Salt
Milk
Eggs
17 Tbsp.
5 ½ Tbsp.
25 ½ cups
34
speed for 30 seconds,
scraping the bowl constantly.
Beat on high speed for 3
minutes, scraping
occasionally.
Pour batter over pineapple
and cherries. Bake 50-55
minutes or until toothpick
inserted in center comes out
clean.
Immediately place heat proof
serving plate over pan; turn
plate and pan over.
Leave pan over plate for few
minutes so the brown sugar
mixture can drizzle over
cake; remove pan.
Cute into individual portions.
Nutrition
Calories
390 kcal
20%
Cholesterol 40 mg
13%
Fiber
1g
4%
Sodium
270 mg
11%
Carbohydrate 62 g
21%
Fat
14 g
22%
Protein
4g
8%
Kona Coffee
Yield: 300 portions Portion: 8 fluid ounces
Ingredient
Amount
Kona Coffee Grounds
37 ½ cups
Purified water
Nutrition
Calories
Cholesterol
Fiber
Sodium
Carbohydrate
0 kcal
0 mg
0g
0 mg
0g
300 cups
0%
0%
0%
0%
0%
58
Procedure
Fill percolator with water.
Put the coffee pot basket into
the pump stem and insert into
the percolator.
Add coffee grounds to the
basest.
Place the lid on top and turn
on.
Fat
Protein
0g
0g
0%
0%
59