Hello, I am a student at the University of North Florida and I am looking for veteran Foodservice directors or chefs that can help me with an assignment. I am starting a fake weight loss camp and I only need information on running the food service department. I hope you all can help me.
Question 1: How much of the camp fees would be dedicated to running the Foodservice department?
Question 2: Are losses often accrued in the foodservice department?
QUestion 3: Is seperate insurance needed for the foodservice department?
Question 4: How do you create a varied menu that is also satisaftory in taste?
Question 5: How Large is a dining staff for a camp of about 110?
For Camps with dieticians
What role does a dietician play in your camp?
How do you portion control to maintain an adequate (not calorically excessive) diet for all age groups?
I thank you for all your help
-A confused student
