Teacher Name: Mary Ellen Antonioli
School name and address: Pine Tree Mill St. Ctr. Conway,
School Telephone number: 447-2882
Teacher e-mail: melant@moose.ncia.net
Subject matter: Math/spatial
awareness: problem solving

Key question (s) to be explored:
1) how do you price a special entrée based on the price of ingredients?
2) How would you design the kitchen of your inn?

Outcome(s)
1) Student will decide on a price of an entrée and explain reasons for the price.
2) Students will make the design of the kitchen and reasons why he/she did what was shown.

Activity:
1) Given the prices of various foods and percentages of markup, students will decide on the price of a special entrée.
2) Student will design a model of a kitchen given the dimensions of appliances and tables necessary for the kitchen to run effectively.

How will this lesson be reviewed and evaluated?
Both lessons will be evaluated by the reasoning of the students' answers.

Other comments:
Both lessons show the importance of he chef and innkeeper working together to make a successful operation.

Help the Chef:
The chef at the local inn has to determine the price of the fish special of the night. She needs your help. The chef knows that 50% markup of the food price is normal to help pay for the salaries, insurance, utilities and rent. She chose a swordfish babob as the special as she got a great deal on swordfish. Here is the information you will need to help her price the special meal:

  • Swordfish $16.50 per pound
  • Green Pepper $.59 per pound
  • Onion $.39 per pound
  • Cherry Tomato $1.09 per pound
  • Rice Pilaf $.99 per pound

    The recipe calls for a 1/4lb. swordfish, 1/3 lb. green pepper, 1/4 lb. onion, 1/2 lb. cherry tomato and 1/3 lb. rice pilaf per serving.
    What would you charge for the swordfish kabobs?
    Explain how you arrived at your price and why that would be a good price to charge the dinner guests.

    The innkeeper has asked you to help redesign the 25' x 40' kitchen to make for a smoother operation.
    You know that the wait staff as well as the chefs must be able to walk easily around the room and have quick access to the appliances. Listed below are the demensions of the equipment you will need in the kitchen.

    Stove 4' x 3'
    oven 5' x 3'
    cooler 6' x 3'
    food server 8' x 3'
    sink 5' x 3'
    work table 2' x 3'
    work table 3' x 3'
    dishwasher 8' x 3'

    Show your design on graph paper making a model of the kitchen as you would design it. Explain the reasoning for putting the equipment where you did. Remember the redesigned kitchen should be more efficient for the chefs and the wait staff.