Last buckys-bonfire1

540 views

Published on

0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total views
540
On SlideShare
0
From Embeds
0
Number of Embeds
6
Actions
Shares
0
Downloads
3
Comments
0
Likes
0
Embeds 0
No embeds

No notes for slide

Last buckys-bonfire1

  1. 1. UW Housing Dining & Culinary ServicesBucky’s BonfirePromotional ProjectKelly Berg, Jackie Brown, Ashley Harrison, Jenni Li4/23/2010
  2. 2. Table of ContentsCustomer Profile ........................................................................................................................................... 4Plan for the Atmosphere ............................................................................................................................... 4Time and Date of the Event .......................................................................................................................... 4Meal Tickets.................................................................................................................................................. 4Set-up & Clean-up ........................................................................................................................................ 5 Seating Area .............................................................................................................................................. 5 Demo ......................................................................................................................................................... 5 Grilling ...................................................................................................................................................... 5 Condiments ............................................................................................................................................... 5 Utensils and Plating .................................................................................................................................. 5 Garbage ..................................................................................................................................................... 6 Campfire.................................................................................................................................................... 6 Roasting of the S’mores ............................................................................................................................ 6 Music ......................................................................................................................................................... 6 Bucky ......................................................................................................................................................... 6 Games ....................................................................................................................................................... 6 Weather Permitting Event ........................................................................................................................ 7Promotional Objectives ................................................................................................................................ 7 Increase Patronage ................................................................................................................................... 7 Increase Public Awareness of a Facility’s Services .................................................................................... 7Promotional Materials .................................................................................................................................. 8 Facebook and Email Invitations ................................................................................................................ 8 Promotional Flyer...................................................................................................................................... 8 Table Tent ................................................................................................................................................. 8 Promotional Handout ............................................................................................................................... 8 Directional Tag Board................................................................................................................................ 9 Pricing Strategy ......................................................................................................................................... 9Budget Summary........................................................................................................................................... 9Impact on Operations ................................................................................................................................. 10 Purchasing ............................................................................................................................................... 10 2
  3. 3. Receiving ................................................................................................................................................. 10 Storage .................................................................................................................................................... 10 Pre-preparation....................................................................................................................................... 10 Preparation ............................................................................................................................................. 10 Holding .................................................................................................................................................... 10 Service ..................................................................................................................................................... 11Follow Up and Evaluation ........................................................................................................................... 11Resources .................................................................................................................................................... 12Appendices.................................................................................................................................................. 13 3
  4. 4. Customer ProfileThe demographics of our target customers are men and women age 18-22. They are most likelyfirst year Madison students and are residing in the on campus dormitories. The event will be heldat the green space next to Gordon Commons, so the target customers will reside in Witte,Sellery, Ogg, and Smith. However, advertising for this event may reach other people on campuswho are welcome to attend. The buying pattern of our target customer includes the students withWisCard accounts and the pricing will be based on their use of this card. If cash customers arepresent, they will not be turned away, but will be asked to pay the price marked up by 60%. Thepurchasing history of our customers will most likely be repeat yet relatively new since the eventwill be held within the first two weeks of school.Plan for the AtmosphereThe objective of our “camping” theme is to promote the friendliness of UW Food Service as wellto provide the incoming students staying in the residential halls with an opportunity to socializein a comfortable environment outside of Gordon Commons. In order to do this we have planneda wacky themed event which will be located outside the front doors of Gordon Commons as wellas in the Gordon green space on the south side.This event will require a few extra employees to operate the outdoor grill and serving area aswell as monitor the fire pit for safety reasons. We understand that there might be issues with thisplan that would have to be presented to risk management but with careful planning andconsideration of all safety issues, we plan on this being a safe and successful event. A completetimeline of events can be found in Appendix A.Time and Date of the EventIn order to promote socializing and networking within the new student body, we are hoping tohost this event on Friday, September 10th, 2010. This will be close enough to the FreshmanWelcome week that students will still want to meet and greet other members of their dormcommunity as well as provide a substance free bonfire for all to participate in. The games andthe meal will be served from 6-8 pm with the campfire and games running from 8-10 pm. Themenu was designed to showcase traditional Wisconsin food. The menu including source recipesand nutritional analysis can be found in Appendix B and C.Meal TicketsInstead of bringing a cash register outside for the event we thought it would be a smarter andeasier idea to have a meal ticket system. For a Meal Deal of $5.50 a customer will receive aticket at the Pop‟s register for a meal consisting of one entree, two side dishes, and a s‟morespackage. The consumer will then be able to fill out their choices and go outside to the grill toreceive their meal. The meal ticket can be found in Appendix D. There will not be a beverageincluded as a part of this meal but since the customers are already inside of Pop‟s Club, they willbe able to make any beverage purchase here. For those who just want to come for dessert therewill be a s‟mores package available for only $1.50. 4
  5. 5. Set-up & Clean-upSet up will need to be done of the grills and cooking area at least 1 hour before serving time.This will give the team enough time to make sure the grill and the cooking area is set up. Theclean-up will be done after the last meal ticket is served at 8 pm. This should not take any longerthan 45 minutes.Seating AreaSince the idea of the event is to provide a camping experience, there will not be any extra seatingprovided for the residents. Since there are a few picnic tables in the area some residents whochose not to eat in the grass can feel free to use the table space, otherwise, socializing in thegrass will let groups come together in all different sorts of numbers.DemoThere will be 3 example plates to demo the food being served inside of Pop‟s Club. These plateswill show the proper portion sizes of each meal so customers are able to get a “sneak peek” ofwhat they are ordering. The plates will be divided as so: One hamburger bun with One hamburger bun with a One brat bun with a meat patty, cheese, and veggie patty, one 4 oz. brat, sauerkraut, chips, bacon. One 6oz. spoodle spoodle of potato salad, and corn on the cob. of baked beans and a bag and corn on the cob. of chips.GrillingIn the front of Gordon Commons, where residents from Ogg and Sellery enter, there will be twogrills set up for the burgers, brats, and corn on the cob. Next to the grill there will be a warmingtable with hospital pans for each of the sides (baked beans, corn on the cob, potato salad, andchips). There will be four employees needed to work this food station. Two employees will be incharge of the grill, and the other two employees will be in charge of serving the side dishes off ofthe steam tables.CondimentsFor the burgers and brats there will need to be a variety of condiments available. Therefore, on atable next to the grill there will be a condiment station set up on the food bar where customerscan get their ketchup, mustard, onions, pickles, lettuce, butter, hot sauce, salt, and pepper. Thiswill need to be a chilled table with an extension cord running to an available outlet since somecondiment items will need to be kept cold. For each of the vegetables, there will need to beproper serving ware provided such as tongs.Utensils and PlatingConsidering that this will be an outdoor event, we have chosen to use plastic and disposableutensils. By using regular flatware we were concerned with the amount lost in the lawn, andcausing future problems for the lawn maintenance crew. For plates, we suggest using recycled 5
  6. 6. paper plates to cut down on work needed to transport dirty dishes from the outdoor area to thedish room.GarbageExtra garbage cans will be provided outside so student can dispose of their refuse without havingto walk back into Gordon Commons. There will be one garbage can next to the grilling stationand another one close to the campfire. The student workers will be responsible for returning thegarbage cans back to the commissary at the end of the night.CampfireThere will be a campfire contained in a fire pit. We have chosen to use a transportable fire pit sothat we would not kill the grass below and also to maintain the size of the fire. This fire will beused for roasting the marshmallows and to keep customers warm. For safety reasons, we willneed to have Housing employees watch the fire responsibly over the course of the night. At notime will this fire be unattended. For some reason the fire were to get out of control there will beemergency equipment, consisting of a bucket of water, in range at all times.Roasting of the S’moresDue to the high risk of working over an open fire we would need to mention this idea to riskmanagement. The s‟mores will be roasted using SmorStix (http://moose-r-us.com/Item/lodge-decor/smorstix.html). Since it would be economically unrealistic to purchase a stick for everycustomer we have planned to purchase 16 and have the customers share. Due to food safetyprecautions, the employee watching the fire will also be in charge of cleaning and sanitizing eachstick before it is handed off to the next person.MusicTo lighten the atmosphere and help turn our dinner into a “real” camping experience we thoughtabout having some music in the background. We have planned to have a guitarist come and playcountry and camping music to add to the atmosphere. The guitarist will come from the UWMusic Department and will be provided a chair by the bonfire to sit at.BuckyBucky‟s Bonfire would not be complete if it wasn‟t for Bucky himself. In order to add to theatmosphere and provide some school spirit as well as a warm face that everyone can recognize,Bucky will be in attendance at our event from 7 to 9 pm. During this time, he will be walkingaround the yard, greeting students to the event and playing lawn games.GamesLadder ball, horse shoes, and bag toss will all be set up in the Gordon green space. There will beone or two sets of each game, so enough residents can play while the other spectators or work onperfecting the perfect golden s‟more. These games will be borrowed from the residential halls sothey will not be a part of our expenses. 6
  7. 7. Weather Permitting EventDue to the fact that this will be an outdoor event, we will plan on rescheduling the event for thefollowing day (Saturday, September 11, 2010) if there is bad weather in the forecast. If 5 daysbefore the event the forecast predicts rain, thunderstorms, or tornadoes, the event willimmediately be rescheduled for the next day. If the weather does not look like it will clear, wewill continue to plan for the event on the original day but move everything indoors. Instead ofthe bonfire, the smores packages will still be served and the students can choose to cook them ontheir own in the microwave or dorm oven, or just eat them "raw".Lawn games will be limited to bag toss due to safety of use of games indoors and the number ofhouse fellows will be reduced to only two since there will be no fire to supervise.Promotional ObjectivesIncrease PatronageThis promotional event is designed mainly to attract the residents of Witte, Sellery, Ogg, andSmith. These are the students that UW Dining and Culinary Services provide services to throughtheir Gordon‟s Commons unit. One objective goal of the promotion is to increase patronage tothis unit.The event will be held within the first two weeks of college. This will most likely not be thestudent‟s first experience with UW Housing Dining and Culinary Services, however, we feel thatby introducing the quality of food we will increase the volume of business throughout the year toall sub-units; Ed‟s Express and Pop‟s Dinner Club. By combining the food made at thecommissary, the staff and the geographical location of the event, we will be able to promote theunits and the food that is provided in them. This will be measured by the volume of business inthe three months post the event. This volume with be compared to the previous years to see ifand impact has been made.Increase Public Awareness of a Facility’s ServicesStudents may not have had a chance to explore the surrounding green space of the SoutheasternArea Dorms. We would like to welcome them to this area which can be used for lying outside,playing games, or just tossing Frisbees with friends. While UW D&CS will not directly makemoney of the use of the campus owned land, just having students congregate right next toGordon‟s will increase the chance that they will come in and purchase. After a quick game, or astudy session outside students will have the opportunity of walking a few feet to purchase dinner,and this will decrease the pull of State Street‟s restaurants or other competitors.We will also increase the awareness of catering events. By taking our food outside the Gordon‟sCommons unit, we are advertising our catering services and may spike some interest among thecustomers. Students who work their way up to club leaders will remember these services and willkeep them in mind for future events. Resident Assistants present have more direct need for thecatering services and will get an idea of what is possible. Each is allocating a budget to be usedby the dormitory „house‟ for bonding events and such. Food is mostly likely always present. It 7
  8. 8. can come from anywhere. However with this promotion event, we will show the RA‟s thequality and ease of using the UWD&CS- Catering Services. We will measure this objective bycounting the catering service requests in the months following the event.Promotional MaterialsFacebook and Email InvitationsFor initial contact with our customers we will send out an e-mail to housing residents. (AppendixE). As a follow up, we will generate a Facebook event for Bucky‟s Campout. “Bucky‟s” profileon Facebook will invite students living in the Southeastern dorms. This will hopefully circulatethroughout this population. However if it doesn‟t reach all of the students we will follow up withthe following promotional materials.Promotional FlyerPromotional materials were designed to advertise the event to our target customers. Thematerials will be placed in dorms, Pop‟s bulletin boards, Pop‟s Dining Room, and Ed‟s Expressdining area. These places were chosen so that our customers will be introduced to the event aweek prior, and then repeatedly reminded of the event up to September 10th. We feel that thiswill be sufficient in educating the event to the customer, as well as attracting students to showup.The first promotional material designed is a flyer to be posted on Gordon‟s Commons andSoutheastern dorms bulletin boards. This will be placed one week prior to the event. It wasdesigned to introduce the event to the customer. It gives a short description of activities, date,time, and menu to be expected. Also listed is pricing information and how to obtain a ticket. Theflyer is included in (Appendix F).Table TentA table tent was designed to promote this event to the regular customers that dine at Gordon‟sCommons. The table tent can be found in (Appendix G).Promotional HandoutThese will be distributed outside the entrance to Gordon‟s Commons starting three days prior tothe event. They will be printed on 5x8 cards and are meant to serve as a reminder for students.They have a big graphic of a s‟more and a saying to elicit thought about the event. The date, timeand location of the event can be found directly on the card. Additional information can be givenby the student worker handing out the flyer, or by addressing them to the flyer posted on thebulletin boards inside the unit. Student workers will be needed at peak times of Gordon‟sCommon service (11-2pm) in order to reach the most customers yet with minimal staffingpower. These cards could easily be taken with the customer so that they can post it somewhere ormark it down on their personal calendars as a reminder. The handout can be found attached inAppendix H 8
  9. 9. Directional Tag BoardThis will be a large poster (2x3 ft) placed at the entrance of Gordon‟s Commons and over by thegrills. It is meant to direct customers to where they need to go and what they should do toparticipate in the event. The poster located by the grills will redirect the customers into Pop‟sClub to purchase their meal ticket. The one located inside Gordon‟s Commons will do the same.A sample of the Directional Tag board can be found in Appendix I.Pricing StrategyThe pricing strategy we choose to use for the bonfire event is the bundle. Because the meal isserved outside, it seems most efficient to have the students pay inside and receive a meal ticket.This meal ticket would give the students a meat option, two sides, and the s‟more package for$5.50. The bundle does not include a drink, so drinks will be offered inside Pop‟s as a la carteitems. The drinks are not included in the bundle due to the fact there is such a variety of drinkoptions available and they are all priced differently.Budget SummaryConsidering this event has never been done before, but we are planning on it being a hugesuccess, we have created our budget for an estimate of 200 meal customers and 65 dessertcustomers. This brings the total revenue to $1,195.50.Our total expenses, comes out to $1,145.98, which leaves us with a total profit of $49.52. Withinthe budget as you can see in Appendix J, all of our expenses are within reason. For labor, wehave hired 4 extra student employees, who will be helping out with serving and watching thebonfire, and 2 civil service workers who will be helping with the grill. The other labor costs,such as the house fellows who will be helping with the lawn games and watching the fire, will bepaid for through UW Housing. These work hours will count for part of their work week hours asa house fellow. Another area in labor costs where we saved money is in music. From theDepartment of Music, we have requested for a volunteer musician to come and play his/herguitar as they sing by the fire for 2 hours. For supplies, we have decided to purchase biodegradable plates and silverware in order to savemoney on the cost of running dishes in and out of Gordon Commons as well as to reduce thenumber of plates and utensils from disappearing into other student‟s hands.As for the campfire, this is where the majority our costs come in. With the fire pit rental, the firepermit, and having Bucky Badger there as well, the entertainment costs will be the majority ofthe expenses. We have thought that although the numbers for this are high, having Bucky at thebonfire will draw a larger crowd, as well as having the fire, where any student with their dormwindow open will smell the fire and immediate wonder what is going on.From this event, we are hoping to come out even, if not ahead of what we have planned and witha successful event, we hope that this is something that we can do on a yearly or semiannual basisin order to not only good food but good food in a good atmosphere. 9
  10. 10. Impact on OperationsEvery part of the foodservice operation will be affected by hosting the bonfire event. It is criticalto understand how to plan for every operational step along the way.PurchasingThe ingredients for the meal will need to be ordered at least two weeks in advance. Most of theingredients including the hamburger and vegetable patties will be ordered from Sysco. Only thebrats, corn-on-the-cob and fresh Wisconsin cheddar cheese will need to be purchased from localvendors. Because the local food comes in fresh, they should plan for delivery a couple daysbefore the bonfire.ReceivingThere will be a separate delivery for fresh foods coming from local farmers a few days before thebonfire. The hamburger patties and vegetable burgers should be delivered frozen from theprimary vendor, Sysco. The remaining ingredients will also be delivered from Sysco.StorageThere should be sufficient refrigerator space to keep the brats and cheddar cheese upon deliveryand also to store the sauerkraut, potatoes cubes, diced onions, corn-on-the-cob, lettuce and slicedtomatoes. Also, there should be adequate freezer space to store the hamburger patties andvegetable burgers. On the day before the bonfire, the hamburger meat and vegetable pattiesshould be moved from the freezer and stored in the refrigerator to thaw. The remainingingredients are in dry storage.Pre-preparationMost of the ingredients are received from Sysco and are already pre-prepped. The s‟moresshould be assembled into the packages either a day before or on the day of the bonfire to ensurefreshness.PreparationThe grills will need to be used to cook the hamburger meat, brats, vegetable patties and corn-on-the-cob. These should all be cooked and handled separately for food safety purposes. Thehamburger patties need to be cooked to 155 degrees Fahrenheit for 15 seconds, the brats to 180degree Fahrenheit for 10-13 minutes and the vegetables burgers to a minimum temperature of160 degrees Fahrenheit. The grilling will be done on-site at the beginning of the serving line.The bacon will be pre-cooked in the convection ovens to 155 degrees Fahrenheit for 15 seconds.The baked beans should be heated up in a steam kettle, the sour kraut heated and the potato saladassembled.HoldingThe hot foods need to be held in steam tables at a temperature of 135 degrees Fahrenheit. Aportable food bar with sneeze guard will be moved outside to keep the condiments and the potatosalad cool. This will requires the use of extension cords. 10
  11. 11. ServiceThis is by far the most important part of the bonfire. The space by Ogg should have been leftvacant for the bonfire. Prior to the event, one house fellow from each dorm in the area, Witte,Selery, Ogg and Smith, will volunteer to set-up, organize and supervise the outdoor games. Wewill need an additional four foodservice workers and two civil service workers. Two of thefoodservice worker‟s will set up the tables prior to the bonfire and will be refilling the tableswhenever necessary throughout the event. The other two foodservice workers will beassembling the bacon cheddar cheeseburger and distributing food on the service line. The twocivil service workers will set up and light the bonfire and will do all of the grilling. It isimportant that the normal amount of foodservice staff is present to work inside Pop‟s, servingeveryday items and working the cash register and ticket distribution. Either a volunteer from theUW-Music department or a DJ will set up to play music during the bonfire. Bucky will alsomake an appearance.Follow Up and EvaluationOur main objective that we will use to evaluate the success of this promotional event is share- ofmarket. We want to influence our customers so that they increase their use of the UniversityHousing and Dining & Culinary Services. We will evaluate the success of the event by countingthe number of meal tickets distributed. This will be our measurable objective. 11
  12. 12. ResourcesCalorie Counter, Diet Tracking, Food Journal, Nutrition Facts at The Daily Plate. Web. 19 Apr. 2010. <http://www.thedailyplate.com/>.Division of University Housing. “Dining and Culinary Services.” 2010. Web. 21 Apr. 2010. <http://www.housing.wisc.edu/dining/>."Grilled Corn on the Cob - All Recipes." All Recipes – Complete Resource for Recipes and Cooking Tips. Web. 19 Apr. 2010. <http://allrecipes.com/Recipe/Grilled-Corn-on-the- Cob/Detail.aspx>."Indoor or Outdoor SMores." Hersheys Kitchens. Web. 19 Apr. 2010. <http://www.hersheys.com/recipes/recipes/detail.asp?id=4346&page=1&per=25&keywo rd=smores&omnituresearch=true&rectypecat=>.Johnsonville Sausage. “Original Bratwurst®: Cooking Directions.” 2010. Web. 21 Apr. 2010 <http://www.johnsonville.com/home/products/brats/original-bratwurst>.Kellogg NA CO., “Morning Star Farms®: Products by Type.” 2010. Web. 21 Apr. 2010.<http://www.morningstarfarms.com/product_detail.aspx?family=934&id=19711>."LAYS®." Frito-Lay : Good Fun! Web. 19 Apr. 2010. <http://www.fritolay.com/our- snacks/lays.html>.Payne-Palacio, June, Theis, Monica. “Introduction to Foodservice” 11th Ed. Upper Saddle River: New Jersey. Pearson Prentice Hall: 2009."Products - HERSHEYS." HERSHEYS Chocolate: Home. Web. 19 Apr. 2010. <http://www.hersheys.com/products/>.United States Department of Agriculture., Food Safety and Inspection Service. “Fact Sheets: Ground Beef and Food Safety” 2010. Web. 21 Apr. 2010. <http://www.fsis.usda.gov/Factsheets/Ground_Beef_and_Food_Safety/index.asp>. 12
  13. 13. Appendix ATimeline of Events PREPLANNING STAGE (2-3 2 WEEKS AHEAD Week Of Event MONTHS AHEAD) • Order food • Set up table tents •Pass fire, outdoor grill, and s’mores • Promote event with UW through Risk Management Housing •Get fire permit/license •Reserve Bucky • E-mail residents of Witte, •Reserve fire pit Ogg, Sellery, and Smith. •Reserve musician • Hang up signs in Gordon •Reserve green space south of Commons Gordon Commons •Contact Residence Halls to: •Get Housefellows to work •Reserve lawn games (ladder ball, horseshoes, and bag toss) •Inform staff of new work hours •Order s’more sticks
  14. 14. DAY BEFORE EVENT DAY OF EVENT DAY AFTER EVENT• Prepare potato salad • Set up games • Evaluate number of meal• Package smores • Set up grills tickets sold • Set up steam table and food bar with sneeze guard • Set up firepit • Set up garbage cans • Look at leftover tickets and food (after event) 14
  15. 15. Appendix B Bucky’s Bonfire MenuENTREES(choose one)Grilled HamburgerWisconsin Cheddar Burger with BaconMorningstar Garden Veggie BurgerBrat with SauerkrautSIDE DISHES(choose two)All American Potato SaladCorn on the CobVegetarian Baked BeansAssorted Lay‟s single-serving 1 oz. bag of chips Lay‟s Classic Potato Chips Lay‟s Barbecue Flavored Potato Chips Baked Lay‟s Original Potato CrispsDESSERTS‟mores package 2 graham crackers 1 Hershey‟s Milk Chocolate Bar 2 Kraft Jet-Puffed MarshmallowsCONDIMENTSHeinz KetchupFrench‟s Yellow MustardPickle slicesSliced tomatoesRomaine lettuceSaltPepperFrank‟s Red Hot Original Cayenne Pepper Sauce
  16. 16. Appendix CENTREESGrilled hamburger  Source: Housing recipe for grilled hamburger - http://www.housing.wisc.edu/dining/nutrition/index.php?i=3569  Nutrition: Serving size 7.3 oz portion Calories 552 Carbohydrates (g) 28 Protein (g) 29 Fat (g) 36 Cholesterol (mg) 101 Sodium (mg) 460 Calcium (mg) 20 Sugars (g) 0 Vitamin C (mg) 0 Iron (mg) 4.5 Fiber (g) 1.0Wisconsin cheddar burger with bacon  Source: Housing recipe for bacon cheeseburger - http://www.housing.wisc.edu/dining/nutrition/index.php?i=3494 but replace American cheese with Wisconsin sharp cheddar cheese.  Nutrition: Serving size 9.6 oz portion Calories 828 Carbohydrates (g) 29 Protein (g) 37 Fat (g) 53 Cholesterol (mg) 185 Sodium (mg) 1567 Calcium (mg) 225 Sugars (g) 0 Vitamin C (mg) 0 Iron (mg) 4.9 Fiber (g) 1.0Morningstar Garden Veggie Burger  Source: Housing recipe for Morningstar Garden Veggie Burger - http://www.housing.wisc.edu/dining/nutrition/index.php?i=4881  Nutrition: Serving size 7.3 oz portion Calories 386 16
  17. 17. Carbohydrates (g) 38 Protein (g) 22 Fat (g) 18 Cholesterol (mg) 30 Sodium (mg) 981 Calcium (mg) 108 Sugars (g) 2.6 Vitamin C (mg) 6 Iron (mg) 3.4 Fiber (g) 5.4Brat with sauerkraut  Source: Housing recipe for brat on bun - http://www.housing.wisc.edu/dining/nutrition/index.php?i=3515  Nutrition: Serving size 7.2 oz portion Calories 454 Carbohydrates (g) 33 Protein (g) 17 Fat (g) 27 Cholesterol (mg) 68 Sodium (mg) 1303 Calcium (mg) 26 Sugars (g) 1.5 Vitamin C (mg) 5 Iron (mg) 2.4 Fiber (g) 2.6  Sauerkraut source: Housing recipe for sauerkraut - http://www.housing.wisc.edu/dining/nutrition/index.php?i=1287  Nutrition: Serving size 5 oz portion Calories 61 Carbohydrates (g) 14 Protein (g) 0 Fat (g) 0 Cholesterol (mg) 0 Sodium (mg) 735 Calcium (mg) 12 Sugars (g) 13.7 Vitamin C (mg) 13 Iron (mg) 0.1 Fiber (g) 4.3 17
  18. 18. SIDE DISHESAll American Potato Salad  Source: Housing recipe for All American Potato Salad - http://www.housing.wisc.edu/dining/nutrition/index.php?i=1590  Nutrition: Serving size 4 oz portion Calories 160 Carbohydrates (g) 56 Protein (g) 0 Fat (g) 0 Cholesterol (mg) 0 Sodium (mg) 2940 Calcium (mg) 48 Sugars (g) 54.8 Vitamin C (mg) 52 Iron (mg) 0.4 Fiber (g) 17.2Corn on the cob  Source recipe: http://allrecipes.com/Recipe/Grilled-Corn-on-the-Cob/Detail.aspx  Nutrition: Serving size 1 ear Calories 179 Carbohydrates (g) 17.1 Protein (g) 3 Fat (g) 12.6 Cholesterol (mg) 31 Sodium (mg) 95 Calcium (% on 2000 kcal diet) <1 Sugars (g) 2.9 Vitamin C (% on 2000 kcal diet) 10 Iron (% on 2000 kcal diet) 5 Fiber (g) 2.4Vegetarian baked beans  Source recipe: Housing recipe for Vegetarian baked beans - http://www.housing.wisc.edu/dining/nutrition/index.php?i=1326  Nutrition: Serving size 6 oz Calories 160 Carbohydrates (g) 36 Protein (g) 8 Fat (g) 1 18
  19. 19. Cholesterol (mg) 0 Sodium (mg) 583 Calcium (mg) 58 Sugars (g) 13.5 Vitamin C (mg) 0 Iron (mg) 2.0 Fiber (g) 7Assorted Lay’s single-serving 1 oz. bag of chips  Lay‟s Classic Potato Chips o Nutrition: Serving size 1 oz Calories 150 Carbohydrates (g) 15 Protein (g) 2 Fat (g) 10 Cholesterol (mg) 0 Sodium (mg) 180 Calcium (mg) 0 Sugars (g) 0 Vitamin C (% on 2000 kcal diet) 10 Iron (% on 2000 kcal diet) 2 Fiber (g) 1  Lay‟s Barbecue Flavored Potato Chips o Nutrition: Serving size 1 oz Calories 150 Carbohydrates (g) 15 Protein (g) 2 Fat (g) 10 Cholesterol (mg) 0 Sodium (mg) 200 Calcium (mg) 0 Sugars (g) 2 Vitamin C (% on 2000 kcal diet) 10 Iron (% on 2000 kcal diet) 2 Fiber (g) 1  Baked Lay‟s Original Potato Crisps o Nutrition: Serving size 1 oz Calories 120 Carbohydrates (g) 23 Protein (g) 2 Fat (g) 2 19
  20. 20. Cholesterol (mg) 0 Sodium (mg) 180 Calcium (% on 2000 kcal diet) 2 Sugars (g) 2 Vitamin C (% on 2000 kcal diet) 4 Iron (% on 2000 kcal diet) 0 Fiber (g) 2DESSERTS’mores  Source recipe: http://www.hersheys.com/rascalflatts/lib/swf/recipes.swf under “How to Make S‟Mores Over a Campfire” o Roast one large JET-PUFFED Marshmallow slowly over a fire. o Place ½ of a HERSHEY‟S Milk Chocolate Bar on the HONEY MAID Honey Graham and then put the roasted marshmallow in the middle. Top with the other graham half. o 2 graham crackers – Honey Maid Grahams Honey  Nutrition: Serving size 31 g Calories 130 Carbohydrates (g) 24 Protein (g) 2 Fat (g) 3.5 Cholesterol (mg) 0 Sodium (mg) 180 Calcium (mg) 0 Sugars (g) 8 Vitamin C (mg) 0 Iron (% on 2000 kcal diet) 6 Fiber (g) 1 o 1 Hershey‟s Milk Chocolate Bar  Nutrition: Serving size 43 g Calories 210 Carbohydrates (g) 26 Protein (g) 3 Fat (g) 13 Cholesterol (mg) 10 Sodium (mg) 35 Calcium (% on 2000 kcal diet) 8 Sugars (g) 24 Vitamin C (mg) 0 Iron (% on 2000 kcal diet) 2 Fiber (g) 1 20
  21. 21. o 2 Kraft Jet-Puffed Marshmallows Serving size 2 pieces (15 g) Calories 50 Carbohydrates (g) 12 Protein (g) 0 Fat (g) 0 Cholesterol (mg) 0 Sodium (mg) 13 Calcium (% on 2000 kcal diet) 0 Sugars (g) 10 Vitamin C (mg) 0 Iron (% on 2000 kcal diet) 0 Fiber (g) 0CONDIMENTS  Heinz ketchup o Nutrition: Serving size 1 tbs Calories 15 Carbohydrates (g) 4 Protein (g) 0 Fat (g) 0 Cholesterol (mg) 0 Sodium (mg) 190 Calcium (mg) 0 Sugars (g) 4 Vitamin C (% on 2000 kcal diet) 0 Iron (% on 2000 kcal diet) 0 Fiber (g) 0  French‟s Yellow Mustard o Nutrition: Serving size 1 tsp Calories 0 Carbohydrates (g) 0 Protein (g) 0 Fat (g) 0 Cholesterol (mg) 0 Sodium (mg) 55 Calcium (mg) 0 Sugars (g) 0 Vitamin C (% on 2000 kcal diet) 0 Iron (% on 2000 kcal diet) 0 Fiber (g) 0  Heinz Sweet Relish 21
  22. 22. o Nutrition: Serving size 1tbsp Calories 20 Carbohydrates (g) 5 Protein (g) 0 Fat (g) 0 Cholesterol (mg) 0 Sodium (mg) 95 Calcium (mg) 0 Sugars (g) 3 Vitamin C (% on 2000 kcal diet) 0 Iron (% on 2000 kcal diet) 0 Fiber (g) 0 Chopped onions o Nutrition: Serving size 1 oz Calories 10 Carbohydrates (g) 2.32 Protein (g) 0.31 Fat (g) 0 Cholesterol (mg) 0 Sodium (mg) 0.81 Calcium (mg) 0 Sugars (g) 0 Vitamin C (% on 2000 kcal diet) 0 Iron (% on 2000 kcal diet) 0 Fiber (g) 0 Pickle slices o Nutrition: Serving size 3 slices Calories 60 Carbohydrates (g) 14 Protein (g) 0 Fat (g) 0 Cholesterol (mg) 0 Sodium (mg) 340 Calcium (mg) 0 Sugars (g) 14 Vitamin C (% on 2000 kcal diet) 0 Iron (% on 2000 kcal diet) 0 Fiber (g) 0 Tomatoes, sliced o Nutrition: Serving size 1 slice 22
  23. 23. Calories 2 Carbohydrates (g) 0.5 Protein (g) 0.2 Fat (g) 0 Cholesterol (mg) 0 Sodium (mg) 0 Calcium (mg) 0 Sugars (g) 0 Vitamin C (% on 2000 kcal diet) 0 Iron (% on 2000 kcal diet) 0 Fiber (g) 0.1 Romaine lettuce o Nutrition: Serving size 1 leaf (6 g) Calories 1 Carbohydrates (g) 0.2 Protein (g) 0 Fat (g) 0 Cholesterol (mg) 0 Sodium (mg) 0 Calcium (mg) 0 Sugars (g) 0 Vitamin C (% on 2000 kcal diet) 0 Iron (% on 2000 kcal diet) 0 Fiber (g) 0 Salt o Nutrition: Serving size 1/8 tsp Calories 0 Carbohydrates (g) 0 Protein (g) 0 Fat (g) 0 Cholesterol (mg) 0 Sodium (mg) 285 Calcium (mg) 0 Sugars (g) 0 Vitamin C (% on 2000 kcal diet) 0 Iron (% on 2000 kcal diet) 0 Fiber (g) 0 Pepper o Nutrition: Serving size 1 tbsp Calories 16 Carbohydrates (g) 4 Protein (g) 1 23
  24. 24. Fat (g) 0 Cholesterol (mg) 0 Sodium (mg) 3 Calcium (mg) 0 Sugars (g) 0 Vitamin C (% on 2000 kcal diet) 0 Iron (% on 2000 kcal diet) 0 Fiber (g) 2 Frank‟s Red Hot Original Cayenne Pepper Sauce o Nutrition: Serving size 1 tsp Calories 0 Carbohydrates (g) 0 Protein (g) 0 Fat (g) 0 Cholesterol (mg) 0 Sodium (mg) 200 Calcium (mg) 0 Sugars (g) 0 Vitamin C (% on 2000 kcal diet) 0 Iron (% on 2000 kcal diet) 0 Fiber (g) 0 24
  25. 25. Appendix D Bucky’s Bonfire Meal Sept. 17th Select One: Hamburger______ Veggie Burger ______ WI Cheddar Cheeseburger ______ w/ Bacon_____ Brat w/ Sauerkraut______ Brat_______ *Condiment Bar is located outside next to Grill Select Two: Baked Beans_____ Potato Salad______ Grilled Corn on the Cob_____ Doritos Nacho Cheese_____ Cheetoss_____ Baked Lays______ NAME:________________________ 25
  26. 26. Appendix EDear [auto insert name of student], Welcome once again to UW-Housing. We hope your stay his year in [insert name ofdorm] is a wonderful experience and we are more than happy to be a part of it. As the academicyear beins we know that your schedules are filling up and your summer activities are comingcloser to an end. But, the warm weather is still around and we want you to enjoy it while youstill can. Therefore, in the spirit of summer grab your new friends from the dorm, or asksomeone new on your floor to get together for a hamburger or brat at our Bucky Bonfire. On September 10th, from 6-8 we will be providing you with a backyard grill-out withsome of your grilled favorites as well as yard games to keep you entertained. To get your ticket,just walk through Pop‟s and ask the student at the register for a $5.50 meal ticket. This will buyyou one main, two side dishes and a s‟more package. Then from 8-10 there will be a liveguitarist, Bucky Badger, and a campfire to celebrate the end of summer. We hope you can join us in the festivities as we know after summer is over, we alwayswant s‟more. Sincerely, Brian Burke 26
  27. 27. Appendix JFinal Budget 27
  28. 28. 28

×