meal_appeal

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Fruits & Vegetables by Color Category Blue/Purple Green White Yellow/Orange Red Purple Asparagus Purple Belgian Endive Blackberries Black Currants Black Salsify Blueberries Purple Carrots Dried Plums Eggplant Elderberries Purple Figs Purple Grapes Purple Peppers Plums Potatoes (purple flesh) Purple Cabbage Raisins Green Apples Artichokes Arugula Asparagus Avocados Green Beans Broccoli Broccoli Rabe Brussels Sprouts Green Cabbage Celery Chayote Squash Chinese Cabbage (Napa/Boc Choy) Cucumbers Endive Green Grapes Honeydew Melon Kiwifruit Leafy greens Leeks Lettuce Limes Okra Green Onion Peas (Green, Snap, Snow) Green Pears Green Pepper Spinach Bananas Brown Pears Cauliflower Dates Garlic Ginger Jerusalem Artichokes Jicama Kohlrabi Mushrooms White Nectarines Onions Parsnips White Corn White Peaches Potatoes (white flesh) Shallots Turnips Yellow Apples Apricots Yellow Beets Butternut Squash Cantaloupe Cape Gooseberries Yellow Figs Grapefruit Golden Kiwifruit Lemon Mangoes Nectarines Oranges Papayas Peaches Yellow Pears Yellow Peppers Persimmons Pineapples Yellow Potatoes Pumpkin Rutabagas Yellow Summer Squash Sweet Corn Sweet Potatoes Tangerines Yellow Tomatoes Yellow Watermelon Yellow Winter Squash Red Apples Beets Blood Oranges Cherries Cranberries Pink/Red Grapefruit Red Grapes Red Onions Red Pears Red Peppers Pomegranates Red Potatoes Radicchio Radishes Raspberries Rhubarb Strawberries Tomatoes Watermelon 46
Promotion Planning Worksheet Objective: (What are we trying to accomplish?) Activity: Food Item(s): Target Group: (Check one or more.) Students Parents Teachers Administrators Date(s): Coincides with campus events? Holidays? Theme and Title: Publicity: Print Media In-school Other Dress/Decorations/Merchandising Tools: Incentives/Prizes: Who is responsible? Costs/Expenses: Evaluation: Complete after your promotion by checking the appropriate rating below. 1. How well did this promotion accomplish our objective(s)? poor satisfactory good excellent 2. If a new food item was introduced, was it well received? poor satisfactory good excellent 3. How did students respond? poor satisfactory good excellent 4. How did staff respond? poor satisfactory good excellent What roadblocks did you face, and how did you overcome them? What are your suggestions for improvement? You may also want to track participation and sales to assess the economic effect of your promotion. 47
Page 1 and 2: Meal Appeal Attracting Customers
Page 3 and 4: Meal Appeal Introduction 2 Take on
Page 5 and 6: Introduction Take on the Competitio
Page 7 and 8: Focusing on Presentation • Make t
Page 9 and 10: Focusing on Presentation Contrast t
Page 11 and 12: Focusing on Presentation Refrigerat
Page 13 and 14: Delivering Customer Service - Handl
Page 15 and 16: Delivering Customer Service • Stu
Page 17 and 18: Delivering Customer Service Student
Page 19 and 20: Promoting Fruits and Vegetables •
Page 21 and 22: Promoting Fruits and Vegetables - F
Page 23 and 24: Promoting Fruits and Vegetables Use
Page 25 and 26: Promoting Fruits and Vegetables Pro
Page 27 and 28: Promoting Fruits and Vegetables Eac
Page 29 and 30: Promoting Fruits and Vegetables Veg
Page 31 and 32: Promoting Fruits and Vegetables Mar
Page 33: Promoting Fruits and Vegetables Tea
Page 36 and 37: Food Garnishing Colors Yellow/Orang
Page 38 and 39: 39 Plan a Lunch Plan a Lunch Script
Page 40 and 41: Plan a Lunch printed menu. (As a co
Page 42 and 43: School Lunch Coloring Page 40
Page 44 and 45: 42 Let’s Get Descriptive Alluring
Page 46: Take the 5 A Day Challenge! What is
Page 51 and 52: Events Calendar January Fiber Focus
Page 53 and 54: Team Nutrition Vegetable and Fruit
Page 55 and 56: Annual Marketing Calendar: Healthy
Page 57 and 58: Annual Marketing Calendar: Healthy
Page 59: Page 57 Clings Here Reverse Blank
Page 63: Page 61 Clings Here Reverse Blank

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