Lacey Pettigrew Career Portfolio

Foodservice Administration

NFSC 430: Food Procurement and Management

Skill Area: Foodservice; kitchen efficiency, customer satisfaction, consistency, cost control, and portion control.

 Assignment Title: Recipe Standardization

         This assignment taught how to standardize recipes used in foodservice and other related fields. The skills obtained were an understanding of Excel, measurement calculations, application of food safety and conversion calculations.

         From this assignment the understanding of recipe standardization was gained. When applying recipe standardization to foodservice operations it is very useful and can stream line any kitchen in use for preparation of goods made for the public regardless of quantity. There is a vast number of important ways that this can be applied to all areas of nutrition; these factors include clinical hospital setting, education and public facilities. All of the knowledge of foods and recipes applied when compiling and completing this assignment reflects all of the previous foodservice, food preparation and laboratory skills gained in undergraduate nutrition studies.

         Recipe Standardization is a very important skill of the Nutrition and Food Science profession. The use of this skill allows recipes to be produced and re-produced efficiently and effectively while reducing both cost and error during preparation and production. Having recipes standardized allows adjustments based on personal patient and customer needs, such as religious restrictions on the diet, to be met with simple adjustment to current recipes. This skill is beneficial in any kitchen and is not only used by food service, but by every professional in the field.