1. Corinne Morganti Chelsey Weimer Carly Kowalski Kaitlyn Squires Sara Mastrine

2. Aramark’s Mission Statement We are a professional services organization dedicated to excellence. We develop and sustain our leadership position by engaging and supporting our most valuable and differentiated asset; the competence, commitment and creativity of our people. We provide world-class experiences, environments and outcomes for our clients and customers by developing relationships based on service excellence, partnership and mutual understanding. We enable our clients to realize their core mission, and we will anticipate the needs and exceed the expectations of customers, by dedicating our skills in professional services - hospitality, food, facilities and uniforms - to the goals and priorities of their institution. We create long-term value and capture the greatest opportunity for all ARAMARK stakeholders - our people, clients, customers, communities and shareholders - by delivering sustainable, profitable growth in sales, earnings and cash flow in a global company built on pride, integrity and respect.

3. Our Goals & Objectives Create a Mexican-themed atmosphere Incorporate bright decorations and attire to create an inviting environment Attract customers to try our meal Use the margarita as an incentive to gain students interest in trying our meal Give a variety of choices to customers Provide different types of meat (chicken/beef) Provide different toppings Choice of hard or soft Healthy options

4. The Menu 1 lime margarita 2 tacos Hard/soft Chicken/beef Salsa, cheese, sour cream, jalapenos, lettuce, tomatoes, onions Spanish rice

5. Marketing This was the flyer we made to promote our theme meal It was hung up in: Folger Foster Library Ackerman Twitter (Chelsey)

6. Nutrient Analysis FoodKcalsCHO(g)FAT(g)PRO(g)Vit A (ug) Vit C (mg) Iron (g)Fiber (g) Beef Taco 180199102501 Chicken Taco 150186124 115 Spanish Rice 1202132140000 Virgin Margarita 139350.10.5015000

7. Pictures

9. Meal Evaluation Tasting the food initially Beef and chicken were bland and dry Spanish rice was extremely salty Added seasoning and oil to the meats and made a new batch of the rice We served about 30 people Ran out of rice Had a lot of extra taco meat After the food was fixed, it all went good!

10. Challenges Left alone at Home Zone (Kaitlyn’s story) Communicating with Darrin Making horrible Spanish rice Budget problems could not afford guacamole and refried beans There were 2Mexican themed meals

11. Overall… We enjoyed our experience planning our theme meal and serving it, but we did have many challenges to overcome.

12. Sources Aramark.com http://recipes.sparkpeople.com/recipe-calculator.asp