Large Meals at Low Cost

 Avind in vedere ca mincarea in tabere devine o resursa tot mai greu de gestionat, azi invatam cum sa micsoram costurile acesteia ...
macar incercam ... va trebui sa  gasim solutii pentru a face copiii fericiti, cu bani mai putini ... 

http://www.troop19.com/files/eagleprojects.html
Large Meals at Low Cost: The Handbook (in traducere libera mese mari/bogate la costuri mici)

This handbook is designed to help Scouts organize, prepare, and serve meals at food shelters or for any large group.  It was written as part of B.J. Ullom's Eagle project in April, 2008.

Table of Contents:

• Set-Up
  
  
• Planning the Meal and Buying Food
  
  
• Preparing the Meal
  
  
• Being Safe
  
  
• Serving the Meal
  
  
• Cleaning Up and Dismissal
  
  
• Kitchen Safety by Matt Dobill
  
  
• 12 Sample Meals
  
  APPENDIX:  30 Recipes

http://www.troop19.com/files/ullom/ullommeals.doc

PS:
Daca chiar e nevoie, aici e documentul intr-un fel de romana (google translation):
http://tinyurl.com/32wy49l

Cartea, desi are doar 11 pagini, are citeva chestii de foarte bun simt, de exemplu, mai jos  ...
Acum, sa fim sinceri, va trebui din ce in ce mai mult sa zimbim cind le oferim copiilor farfuria ... chiar sa ridem in hohote ... printre lacrimi ...

Serving the Meal:

 

Smile.

Talk to the patrons.

Wear gloves.

Take requests (i.e. if someone does not want peas, do not give them any).

Give an appropriate serving size.

Go out and look to see how many people are going to eat.  You need to be mindful of the amount of food you can give each person – you DO NOT want to run out.  If someone asks for a little extra, do not give it to them.  They can come back for seconds, but you need to make sure everyone gets served.  Tell them something like “I’m sorry, we can’t serve more right now because we need to make sure everyone gets a first serving.  Please stick around for any leftovers, though.”

Have one person serving each dish.

Designate a person to run and get a second dish of food if one of your dishes runs out.  They should watch the food levels to make sure you never run too low.  The empty dish should be placed in the kitchen.

Ask to see if you should save food for people who must work late.  Just put the food on a plate. cover it with tin foil, and put it in the fridge.