TJHSST Concessions Stands 2012-13

Thank you for volunteering to help make the TJHSST Colonial Athletic Boosters (CAB) successful. These instructions were prepared to try and make your volunteer experience fun & easy!

Questions or concerns pertaining to the concessions stand should be directed to:

Concession Booster Team Members:

Christine Rohrer - 703-598-4918 Lori O’Connor – 858-254-8892 Michelle Dyment Fanning – 703-930-0769

Liaison Coordinator

Michelle Engler May Wu Yvonne Shincovich

Athletics Department Contact Information

• Hotline: 703-827-6002 (today's schedule, changes, etc.) • Athletic and Activities Office: 703-750-8333 • Activities Office Fax: 703-750-5079 • Director of Student Activities: Shawn DeRose • Assistant Director of Student Activities: Rusty Hodges • Training Room: 703-750-8387 • Certified Athletic Trainer: Heather Murphy • Certified Athletic Trainer: Tim Cocrane

ALL VOLUNTEERS RECEIVE A COMPLIMENTARY BEVERAGE & ITEM FOR THEIR WORK. (CHIK-FIL-A NOT INCLUDED)

The following volunteers receive a free beverage & food item for their work (Chik-Fil-A not included):

 Game Volunteers  Home Team Coaches  Concession stand workers  Ticket takers

Everyone else pays!

Always wash hands & wear gloves whenever handling food!

Volunteer Responsibilities and Instructions

Arrival & end time -Volunteers need to arrive 30 minutes before the event is scheduled. Earlier if possible for the main concession stand and for larger events -Volunteers are to remain at the concession stand until clean up is complete, usually takes 15 minutes after the event ends.

Number of Volunteers for Concessions: There is a minimum and maximum of people working a shift in concession stands: a. Inside: Minimum: 2 adults Maximum: 3 adults b. Baseball/Softball: Minimum: 2 adults Maximum: 3 adults c. Outside Stadium (football only): Minimum: 8 adults Maximum: 10 adults d. Outside Stadium (all other sports): Minimum: 5 adults Maximum:10 adults Students (at least 14 years old) are allowed to help but there must always be 1 adult present Football Volunteers: (suggested work responsibilities) 1st half: 7 volunteers: 2 arrive early (5pm-5:15pm), to start the grill & start cooking the hot dogs and ). The other 5 should arrive at 6-6:15pm and do all the other opening tasks and help with the cooking. Once the windows are open, 2 should manage the orders and , 1 should manage getting the drinks and the other2-4 should help in the back getting the hot food, hot drinks and . Half time gets busier. 2nd half: slows down: selling and cleaning. Start cleaning up before the game is over, you can also reduce the price of hot dogs, hamburgers and . Chik-A-Fil should never go below $2.25, never below $1. Never lower the price on and drinks.

Cash Box/Money handling A representative of TJ athletic will be at the concession stand at the beginning of the event to deliver the cash envelope/cash box. TJ Booster representative will come by to collect the cash envelope/box at the close of concessions. ONLY ADULTS SHALL HANDLE MONEY. Please abide by this guideline—it helps keep pressure off the students. Handling Food Food service guidelines shall be followed; gloves need to be worn when handling food. Those handling the money should not be handling the food.

Food Prep and Equipment use Directions on how to use the equipment, how to prepare food, etc. will be in the opening directions.

Team Liaison Duties 2012-13

Your responsibilities:

1. To PROMOTE COLONIAL ATHLETIC BOOSTER (CAB) MEMBERSHIP ENROLLMENT. This is by far the easiest way for our organization to raise money. We exist to fund the TJ sports teams. (The allotment in Fairfax County schools to the athletic directors’ budget is zero dollars.) 2. To sign up volunteers as needed (for concessions stand, tickets, coach needs, etc). Often the best approach is not to ask, but to inform parents that ALL are expected to help with concessions and/or ticket-taking. 3. To provide a communication link between coach, parents, and boosters, so make sure to get all parent email addresses ASAP. The booster liaison coordinator will email you messages to pass on throughout the season. 4. To attend monthly booster meetings (7:00-9:00, usually) in the TJ library, usually on the second Wednesday of each month.* See the TJ athletic booster web site www.colonialathletics.org for a calendar of events. 5. To manage player identification lanyards or photo buttons, if your team wants them. Take pictures, make the buttons (e.g., using boosters’ button machine) and sell. 6. To provide information and reports on your team in the following ways:**  Recap your season for the newsletter that is distributed at the end-of-season banquet.  When requested by the CAB PTSA liaison, provide a team write-up for inclusion in the PTSA newsletter, Tech Cetera, usually due by the middle of each month.

Please go to www.colonialathletics.org and familiarize yourself with this site.

If you have any questions or concerns, please do not hesitate to contact Michelle Engler, TJ CAB Liaison Coordinator, [email protected].

* Having a co-liaison for your team is convenient in this respect, in that you can alternate attending the monthly meetings. ** There may be other parents on the team interested in handling these assignments.

General Instructions

Instruction Binder Keep the binder on the center table for quick access by the volunteers.

Opening and Closing Check List Please fill out a check list for each event and place in the zippered money at the end of the evening.

Unlock Doors The Game manager or someone from the DSA office (located next to the main Doors to Gym one) should have opened the concession stands. If locked, please ask at the DSA office.

Money Box & Zippered Security OPENING: A representative (GAME MANAGER) from the activities office prior to the game will drop off two zippered cash bags. 1-CASH Bag -One envelope contains the currency & coins for the Cash Box. Empty in the cash box and place near service window. Place desired amount of currency and coin in the top tray and store ex cess rolled coin and currency underneath the tray. (Football has two cash boxes) 2-PIZZA Cash Bag- the second envelope contains the money for the pizza guy and IS ONLY USED FOR THIS PURPOSE. The receipt for the pizza purchase must be placed inside this zippered bag.

CLOSING: Return currency and coin to their respective zippered security bags as follows: -Use a rubber band to bundle all currency from the tray and that stored underneath the tray -Place loose quarters, dimes, nickels and pennies in SEPARATE plastic bags (found in the zippered ) and seal tightly

RETURN all zippered security bags (concessions, pizza, program, and parking to the game manager for transport to the DSA office at the end of the event.

Place EMPTY cash boxes to the storage area in cabinet underneath service window.

NO MONEY IS TO BE LEFT IN THE CASHBOXES OR CONCESSION STAND AT THE END OF THE SPORTING EVENT.

OPENING AND CLOSING CHECK LIST: Please have one team volunteer complete the opening and closing check off form. Also please note the number of pizzas purchased and provide an estimate of hamburgers and hot dogs cooked for the event! Thank you

INDOOR CONCESSIONS:

Indoor Concession Stand Volunteer (print name): ______Sport: ______TJ vs ______Date: ______

TASK 1. A TJ Game Manager or a rep from the DSA office, located next to the Main Doors to Gym1, will drop off TWO MONEY BAGS. They have the key to open and close the concession stand. Keep bags separate: One for cash box, other for PIZZA ONLY! 2. CASH BOX: There is a cash box in the back of the concessions for you to use. Follow the instructions & fill out the form from the Treasurer to verify bill and coin amounts in the bag. 3. ORDER PIZZA/PIZZA WARMER: see instructions on separate sheet/binder 4. COOK HOT DOGS: Cook Hot Dogs on roller grill as per instructions. Take cooked hot dogs & place in buns, wrap in foil & keep warm in the hot dog warmer . Cook additional batches as needed. 5. HOT DOG WARMER: Plug in warmer, place one inch of water in the warmer and turn on to medium setting. Turn to low setting after heating. This is for storing hotdogs after cooking & wrapping 6. POPCORN: Microwave popcorn: set the microwave to “Popcorn” setting. If you get busy, there is a second microwave in the back room you can use. 7. CANDY/CHIPS/CHOCOLATE BARS/NUTS Take out Candy/Gum from bins and place on wire racks, open new boxes as needed 8. COFFEE: Make coffee with small coffee maker. 9. TEA, HOT CHOCOLATE & CUP A NOODLE: Use electric kettle or make hot water by filling the 100-cup metal urn to the 50 or 75 cup level with water, plug in and turn on. Plastic spoons/forks are located below the counter. 10. SODAS, POWERADE, WATER: in fridges, one in main room, other in side room. Restock by placing drinks towards the back of the shelves. 11. SIGNS & DISPLAY: Display drinks on counter so customers can see the variety; place napkins & coffee supplies on the counter. Place “popcorn” sign near entrance room to Gym 1 & hang “ BAR” sign outside the stand from hooks on ceiling. (Stored in the back room on the right). Hang White Board price menu and add new or sold out items with dry erase marker! 12. PLAN FOR CROWDS: Continue cooking as needed between JV & Freshman games or if there is another event taking place at the same time (E.G. Late bus). Continue to stock fridge with drinks (place the drinks in the back for rotation).

# Pizza ordered_____ Est. # Hot Dogs: ______Problems or low inventory text 703-930-0769

THANK YOU FOR SUPPORTING OUR TJ ATHLETES!

INDOOR CONCESSIONS CLOSING INSTRUCTIONS:

Indoor Concession Stand Volunteer (print name): ______Sport: ______TJ vs ______Date: ______

X TASK

1. CLOSE & LOCK WINDOW Store condiments/samples etc. on shelf 2. BRING IN TWO SIGNS from the lobby area 3. CANDY: Put candy in and cabinets and place all open condiment containers in

the fridge 4. PIZZA WARMER STERNO: Make sure sterno light in pizza warmer (if used) is extinguished.

5. HOT DOG ROLLER GRILL: Turn Off, Unplug & Clean 6. HOT DOG WARMER: Unplug warmer, drain water from the bottom and wipe with a towel to

avoid rusting. **CAREFUL THE WATER IS HOT** 7. EMPTY & UNPLUG COFFEE URN 8. EMPTY & UNPLUG ELECRIC KETTLE 9. TABLES & COUNTERS: Wipe tables and counter with paper towels or use bleach wipes. 10. RESTOCK DRINKS & WATER: Restock drinks and water in fridge for next game. Place

new drinks in the back for date rotation. 11. SWEEP FLOOR 12. TURN OFF FAN 13. FRIDGE AND FREEZER DOORS: Ensure the fridge and freezer doors are tightly shut. 14. TRASH: Take trash bag & pizza boxes to the dumpster outside the building and put new

trash liner in trash can. 15. RECYCLE: ask if anyone wants to recycle the cardboard instead of trashing it. 16. TURN OFF LIGHTS 17. LOCK DOORS (or make sure game manager or DSA office locks the doors) 18. Give Cash Envelopes to the TJ game manager or bring to the activities office

# Pizza ordered_____ Est. # Hot Dogs: ______Problems or low inventory text 703-930-0769

THANK YOU FOR SUPPORTING OUR TJ ATHLETES!

Outdoor Main Concessions

OUTDOORS MAIN CONCESSIONS Opening Procedures

Money A moneybag will be dropped off by a TJ staff member. The amount inside should equal the amount written on the tag tied to the bag. Report any discrepancies to the office immediately.

Job Assignments The stand manager should start to assign the following jobs. Make sure each person knows his or her task and is comfortable with the given duties. There are typically 8-10 team members at the main outdoor stand in the following jobs:

Example of duties: .One cashier .Two “cold drink runners” .One Hot drink/Soup/Noodle food preparer .Two food preparers (producing hot dogs, hamburgers) .One food preparer for popcorn boxes More may be needed at half time or starting time.

Football Volunteers: (suggested duties) 1st half: 7 volunteers: 2 arrive early (5pm-5:15pm), to start the grill & start cooking the hot dogs and hamburgers). The other 5 should arrive at 6-6:15pm and do all the other opening tasks and help with the cooking. Once the windows are open, 2 should manage the orders and money, 1 should manage getting the drinks and the other2-4 should help in the back getting the hot food, hot drinks and popcorn. Half time gets busier. 2nd half: slows down: selling and cleaning. Start cleaning up before the game is over, you can also reduce the price of hot dogs, hamburgers and pizzas. Chik-A-Fil should never go below $2.25, pizza never below $1. Never lower the price on snacks and drinks.

OUTDOOR CONCESSIONS OPENING INSTRUCTIONS: FOOTBALL

Outdoor Concession Stand Volunteer (print name): ______Sport: ______TJ vs ______Date: ______

X TASK 1. MONEY & PIZZA CASH BAGS Two money bags will be dropped off by a TJ Game Manager or someone from the DSA office, They have the key to open and close the stand. There are TWO SEPARATE POUCHES so please keep money/receipts for Pizza SEPARATE from the other bag. The cash boxes are located in the condiment/napkin cabinet plus a separate pouch for the pap john’s pizza/ Use the two boxes when serving high attendance games. Follow the instructions & fill out the form from the Treasurer to verify bill and coin amounts in the bag. 2. ORDER PIZZA: see instructions on separate sheet (use separate for purchasing pizza and paying for any delivery tips. The pizzas can be wrapped in foil and stored in the oven to keep warm or the pizza warming box which requires a sterno. 3. Oven or PIZZA WARMER: if using warmer, light one can of sterno and place in the opening of the back of the warmer 4. TURN ON OVENS TO “WARM SETTING” (to storepizza,hot dogs & hamburgers after cooking & wrapping. There are two controls on each oven. One control must be on “BAKE” and the other on “WARM”. 5. POPCORN: Start making popcorn: heat for 5 minutes. Add 1 cup of oil, 3 cups of popcorn, 1 scant scoop of Flavocal (located in freezer)/ Pop & empty out. Turn off the top 2 buttons on the machine but leave on “Warmer button” . Box up the popcorn and keep in machine to stay warm 6. COOK HOT DOGS & HAMBURGERS: Use microwave to defrost rolls if frozen. Hot dogs take approximately 8 minutes & hamburgers take approx. 15 minutes on the grills. Place hot dogs and hamburgers in buns, wrap in foil sheets and store in the oven to keep warm. Meat can be cooked from frozen state. NOTE: use empty tin cans for the grease from the machine and store in freezer. Do not pour grease down the drain. (GRILLING INSTRUCTION ON SEPARATE PAGE) 7. HOT WATER: Heat a pot of water on the stove and transfer to large hot water thermos to keep warm. This is used for tea, hot chocolate, cider and cup-o-noodle. Plastic spoons/forks are located below the counter. 8. COFFEE: Make coffee in coffee maker. After brewing, put coffee in a carafe to keep warm. 9. CANDY/GUM Take out boxes of Candy/Gum and place on wire racks. Chocolates are located in plastic bins in the fridge: non-chocolate candy and other snacks are in the big closet. 10. SALES WINDOW: Display drinks on counter so customers canseethevariety; place napkins & coffee supplies on the counter. Take table outside and place condiments, napkins& coffee supplies (all stored in cabinet under window). 11. PLAN FOR CROWDS: Continue cooking as needed. Plan for crowds at half time and between JV & Freshman games, which tend to be the busiest. Continue to stock fridge with drinks (place the drinks in the back for rotation). 12. SIGNS: Two white board with menu & prices. Adjust any new items or sold out items by writing on the white board. One hangs inside on the middle post between the two tables and the other hangs outside between the two windows. There are hooks in place # Pizza ordered___ Est. #Hot Dogs: ___ Est. #Hamburgers: __ Problems/low inventory text 703-930-0769

THANK YOU FOR SUPPORTING OUR TJ ATHLETES!

OUTDOOR CONCESSIONS CLOSING INSTRUCTIONS - FOOTBALL

Outdoor Concession Stand Volunteer (print name): ______Sport: ______TJ vs ______Date: ______

Reduce Price for pizza to $1, and Chik-Fil-A to $2.25 (Cost) and give away the PERISHABLE food (Popcorn, Hot dogs & Hamburgers). This does not apply to drinks or candy.

X TASK 1. CLOSE & LOCK WINDOW Bring in table, condiments and signs from outside 2. CANDY/CHOCOLATE: Put non-chocolate candy in large cabinet and chocolate and open

condiment containers in fridge 3. PIZZA WARMER STERNO: Make sure sterno light in pizza warmer (if used) is

extinguished. 4. HOT DOG GRILL: wash w scrubby & rinse well with water 5. HAMBURGR GRILL: Wash with soft sponge and rinse with water. Put grease from the hamburgers in a tim can and store the freezer. Do not leave grease cans out otherwise they will attract ants. 6. EMPTY & UNPLUG COFFEE URN 7. TURN OFF OVEN: both left and right ovens (2 controls) 8. TURN OFF POPCORN MACHINE: wipe bottom of machine w a paper towel & emply

kernals fro the tray below 9. TABLES & COUNTERS: Wipe tables and counter with paper towels or use bleach wipes. 10. RESTOCK DRINKS & WATER: Restock drinks and water in fridge for next game. Place

new drinks in the back for date rotation. 11. SWEEP FLOOR 12. TURN OFF FAN 13. UNPLUG HOT DOG AND HAMBURGER GRILLS 14. LEFTOVER BUNS IN FREEZER, OPNED HOT DOGS IN A ZIPLOCK BAG IN FRIDGE 15. FRIDGE AND FREEZER DOORS: Ensure the fridge and freezer doors are tightly shut. 16. TRASH: Take trash bag & pizza boxes to the dumpster outside the building and put new

trash liner in trash can. 17. RECYCLE: ask if anyone wants to recycle the cardboard instead of trashing it. 18. TURN OFF LIGHTS Check again that all equipment is turned off and freezer doors

are shut! 19. LOCK DOORS 20. Give Cash Envelopes to the TJ game manager who will pick them up at the end of

the game.

# Pizza ordered: _____ Est. #Hot Dogs: _____ Est. #Hamburgers: ____ Problems/low inventory text 703-930-0769 THANK YOU FOR SUPPORTING OUR TJ ATHLETES!

Opening Instructions

YOU MUST WASH HANDS & WEAR GLOVES IF WORKING WITH FOOD.

Pizza Order (call right away – up to 45 minute delivery)

Instructions: Call Papa John’s Pizza: 703-813-6262 6920 Braddock Rd (in the Backlick Shopping Ctr - near the Giant) Provide TJ’s address and phone number: 6560 Braddock Road, Alexandria, VA 703-750-8300. You may also be asked to provide YOUR own personal cell phone number in case they need to contact you or get directions. Order the number of pizzas needed, **You may want to start with ordering 3 Pepperoni & 4 Cheese. You can always order more ** (As of 10/30/09, the cost for a large cheese pizza without sales tax was $7.00) Ensure that SALES TAX IS NOT INCLUDED. We are a tax exempt organization. Take money from the PIZZA CASH BAG Separate pouch and different from the Concessions Cash bag. Place pizza receipt back into the same pouch. Place Pizza cash bag together with the Concessions Cash bag at the end of the evening. For deliveries, you can add a 15% tip for the driver, please note the tip amount on the receipt and put back into the Pizza cash bag. Wrap each piece of pizza in foil. Use a marker from drawer to identify Pepperoni vs Cheese. Store in Pizza Warmer.

PIZZA WARMER: light one can of sterno and place in the opening of the back of the warmer which looks like a large time box!

**Observations**:  Pizza delivery can take up to 45 minutes at times, so have someone keep an eye out for the delivery person. Pick-up tends to be faster, but less convenient.  Cheese pizzas seem to be more popular than Pepperoni since there are other meat items on the menu (hot dogs).  The quantity to order will vary based on the weather, the day of the week, or the dependency on other activities taking place concurrently. Therefore, there is no predetermined answer on how many pizzas to order.

Hot Dogs (Hot dogs take approximately 8 minutes on the grills)

OUTDOOR CONCESSION: FOOTBALL USES THE BBQ GRILL, see hamburger grill below. Use microwave to defrost the buns if needed.

INDOOR & OUTDOOR CONCESSION (Without the BBQ grill) Hot Dog Roller grill Operation: • Plug in machine and turn on the center switch; turn both dials to “high” (to the right). Let it warm up for about 5 minutes, then put 8 hot dogs on to cook for about 6-8 minutes. Clean out drip tray after each grilling and clean off rollers with squirt bottle/paper towels when cool. Machine MUST be properly grounded to prevent electrical shock to personnel. Do NOT immerse any part of this equipment in water.

Hamburgers (Hamburgers take approx. 15 minutes on the grills)

Football games. Grill: pour two bags of charcoal into the grill, make a large pile, douse with starter fluid, then ignite. It usually takes at least half and hour for the coals to be ready. Once they are fully burning, spread them throughout the grill and replace the grill top. (See photo grilling instructions at end of booklet). Use microwave to defrost rolls if frozen.. Place hamburgers in buns, wrap in foil sheets and store in the oven to keep warm. Meat can be cooked from frozen state.

WARMING Hot dogs & Hamburgers: TO KEEP Hot dogs and Hamburgers WARM: Wrap hot dogs in foil sheets and place in hot dog warmer. Place Hamburgers in oven to keep warm in the aluminum trays. (Hot dogs can also be kept in oven)

Hot Dog Warmer:  Plug in Warmer  Place one inch of water in the warmer  Turn on to medium setting  Turn to low setting after heating  This is for storing hotdogs after cooking & wrapping Or can keep warm in oven.

Popcorn

INDOOR: At this time we do not have a popcorn machine. Microwave popcorn: set the microwave to “popcorn” FOR STANDARD BAGS “. If smaller bags, setting is different careful not to overcook! A second microwave is in the back room, if there is a high demand.

POPCORN MACHINE (Main concessions stand): Follow direction on the machine; Start making popcorn: heat for 5 minutes. Add 1 cup of oil, 3 cups of popcorn, 1 scant scoop of Flavocal (located in freezer)/ Pop & empty out. Turn off the top 2 buttons on the machine but leave on “Warmer button”. Place the popcorn in the bags and keep in machine to stay warm

Coffee Make coffee with small coffee maker

Tea, Hot Chocolate, Cup-a-noodle Use the electric kettle or make hot water by filling up the 100 cup metal urn to the 50 or 75 cup level, plug in and turn on.

Candy – Chips – Chocolate Bars - Nuts  Move the snacks out from the storage bins and position on the wire shelves  Open new boxes as needed and empty/combine any partial boxes as needed  Keep chips in bins for easy access. You can place the bins on the tables.

Beverages  There are two fridges, one in the main room and the other in the side room.  If necessary, re-stock the main fridge with the sodas, powerade or water stock located in the back room (fridge or shelves).  Re-stock by placing drinks towards the back of the fridge.  Be sure to re-stock the refrigerator in the storage room with water/sodas

Sales Window

 Display drinks on counter so customers can see the variety  Place napkins & coffee supplies near the serving window.  Place the ketchup, mustard packets and a supply of napkins by the serving window.

Price List & Signs

Indoor Concession:

Post the white board with the price list in view for all to see. Verify the sign reflects the selections being offered for the event. You can note any sold out items on the white board or add any new items with the dry erase.

Place “popcorn” sign near entrance rom to Gym 1 & hang “SNACK BAR” sign outside the stand from hooks on ceiling. (Stored in the back room on the right). Dry Erase Markers available in the drawer.

Outdoor:

Verify the sign reflects the selections being offered for the event. You can add any new items with the dry erase markers available in the drawer, or mark any sold out items.

Hang one whiteboard on the outside of the concession stand in the middle of the two windows. The other is hung inside on the pillar between both worktables. Hooks are in place for both.

CLEANING THE GRILL

Use water hose to dowse coals Locate coal‐dumping area near fence, to the le with back to and cool grill. concession stand. Be generous with the water When it is certain that the grill is cool, roll it next to the dumping area (two people required, NO CHILDREN)

Slide grill off and set on ground. While the grill is pped, use the hose to Slowly lt the grill so the majority of the spray the remaining sludge from the base. sludge is cleared (two people required) Upright the grill and replace the top.

Return the grill to the storage shed.

Sanitation

Wash Hands The number one cause of food-borne illness in the food industry is unwashed or improperly washed hands. Every member is required to properly wash their hands prior to preparing any food, after using restrooms, smoking, eating or handling cash.

Plastic Gloves Every member involved with food preparation is required to wear plastic, disposable gloves. A team member with an untreated wound on his or her hands will not be allowed to prepare food. Gloves need to be changed and hands washed every time you change jobs, contaminate gloves by touching something unsanitary (e.g., hair, face, clothes, phone, money, counter top) or leave the stand for a break.

Temperature Guide The danger zone of any food is between 41 and 135 degrees Fahrenheit. At that temperature, bacteria can grow rapidly, doubling in number every 15 to 30 minutes. Keep in mind that perishable items (e.g., hot dogs, bratwurst, nacho cheese, , etc.) need to be kept below 41 degrees Fahrenheit until they are ready to prepare. At that point, the product needs to be rapidly brought to a minimum temperature of 135 degrees Fahrenheit for cheese and pretzels or 160 degrees Fahrenheit for hot dogs and brats. Once cooked, the food needs to be kept above 135 degree Fahrenheit until served.

Food Thermometer Your stand is stocked with a food thermometer, which must be used in verifying the above temperatures. Do not try to guess temperatures; use the thermometer to take the guesswork out of determining proper food temperatures. The thermometer needs to be inserted one or two inches into the thickest part of the food to determine temperature. Use alcohol swabs after every use to sanitize the thermometer for the next use.

Perishable Product Rotation Quality food is our goal. Proper rotation of food product is one way to ensure quality and freshness. Always use stickered product first. When receiving additional product during the event, always place new products in a manner that allows existing stock to be used first. This is called FIFO, First In First Out. Although rotation of food product requires a little extra time, it is essential to maintaining the freshest product for our customer.

Sanitizer Before and after preparing any particular food, you must sanitize the work area.

Storage All inventory and non-inventory items need to be kept six inches off the floor at all times. This will prevent contamination of food contact items, and keep insects and rodents from contaminating supplies as well. Use the racks and shelves provided to keep supplies organized.

Food Consumption Volunteers are allowed their choice of a complimentary drink and food while working at the event.

General Housekeeping Dispose of trash properly and keep counters, work areas and floor clear of debris.

Varsity Football Game vs. Langley starts 7:30 PM at the stadium Time 5:00p – 7:30p 1) 3) Food Preparation 2) (Grill/wrap) 4)

Time 7:30p – 10:00p Food Preparation 1) 3) (Grill/wrap) 2) 4) Time 6:30p – Halftime 1) 4) Concession Stand 2) 5) Workers 3) 6) Time Halftime (~8:00p) – End 1) 4) Concession Stand 2) 5) Workers 3) 6) Time 6:30p – 8:00p 7:00 – 8:30 1) 1) Tickets – Stadium 2) 2) Time 6:30p – 8:00p 7:00p – 8:30p 1) Tickets – Parking 1) (Gravel lot) 2) 2)

Time 7:00p – 8:30p Merchandise Booth 1) 2)

Concession stand – selling hotdogs, hamburgers, drinks, collecting $ Food Prep – grilling and wrapping hot dogs and hamburgers Concession Sell – manning the concession stand, serving the public and collecting $ Tickets – two persons selling entry at gate; two persons collecting $ at lower parking lot Clean Up – cleaning all grilling and cooking equipment, the concessions booth, and locking up. Concessions Operations Overseers: Celeste Fritzson, Christine Rohrer Merchandise Overseers: Joan Burch, May Wu and Li-Ping Hwang