Room in the Inn
Room In The Inn is a ministry providing food and shelter to homeless persons in Nashville during the winter months.
This ministry is coordinated by The Campus for Human Development.
Through the Room In The Inn program, First Baptist Nashville offers shelter, meals, laundry service, Bible study and a clothing closet to 28 homeless individuals every Sunday evening November through March. Each Sunday evening is hosted by one of our Sunday School departments. They transport guests from the Campus to our church and provide all of the food as well as overnight hosts. During the holiday season, they even provide backpacks with gifts for our guests. We also have a volunteer staff who commit to one Sunday a month to help coordinate the ministry, plus others who work every Sunday to provide the clothes closet and Bible Study.
FOOD COORDINATORS: Click here for information!
Weekly Assignment Schedule
If your class would like to volunteer to prepare the meals for one of these weeks - please contact Teresa Phillips (e-mail).
Date | Class | Class Contact | Overnight Host | Director |
| January 13 | McIntire | Rusty McIntire | Yes | B Smith |
| January 20 | Adult 1A | Mary Lea Roselle | Yes | T Phillips |
| January 27 | College | M Harris | ||
| February 3 | Single Pro | Scott Hatcher | Yes | W Honeycutt |
| February 10 | Adult 2C / Encouragers | Ric & Sharon herrera | Yes | B Smith |
| February 17 | Adult 2C / Connecting | Tom Patey | Yes | T Phillips |
| February 24 | Joshua | Melody Schrecker | Yes | M Harris |
| March 2 | Adult 3A | Ray Conner | W Honeycutt | |
| March 9 | Adult 2B / Breeden | Nancy Brock | Yes | B Smith |
| March 16 | Sojourners | AD Hancock | Yes | T Phillips |
| March 23 | M Harris | |||
| March 30 | Adult 2A | Marianne Meriwether | Yes | S Smotherman |
The following information provides guidelines for
those who will be coordinating the meals.
It is your responsibility to organize the planning, preparation and serving of dinner, breakfast, lunch and snacks for our Room In The Inn guests. This document is your guide to Room In The Inn. Since we have made some changes since last year, please read the entire document before you begin planning!
You are responsible for enlisting people for the following:
• Food Preparation
• Serving (dinner only)
• Clean-up after (dinner only)
You are responsible for providing the following meals:
• Dinner for 35 hungry people
• Snack for 35 people
• Breakfast for 28
• Sack lunches for 28
The food preparation and serving staff must arrive no later than 4:30. They will be responsible for:
• Wiping the tables if necessary
• Setting the tables (no plates, bowls or drinks)
• Placing salt, pepper, sugar, creamer, and hot sauce on the tables
• Filling the cooler with ice
• Making sack lunches
Do not place any food or drinks on the tables until after the announcements and prayer are completed!
Make arrangements to serve dinner at 6:00 pm. This is a change from past years; dinner is to begin at 6:00!
READ THIS BEFORE
MAKING ANY PURCHASES
Do not purchase the following item (they are provided by Room in the Inn):
• plates (dinner size and salad/dessert size)
• cups (small for coffee and large for cold beverages)
• bowls for cereal, salad or soup
• napkins
• flatware (plastic)
• catsup, mayonnaise, mustard packets
• tabasco sauce
• ice for cold beverages
• salt and pepper
• sugar, creamer and sweetener
• coffee
Room Set Up
The rec center will have 6 large round tables, keep this in mind if you are supplying tablecloths.
You may choose to provide centerpieces or table decorations, especially if your evening is near a holiday.
The ping-pong table may be used for desserts. Do not place any food items on either of the pool tables.
Ice and drinks are to be placed on the small round tables in the vending area.
Sack Lunches
You should prepare 28 sack lunches. Each lunch should contain:
• 1 or 2 meat sandwiches (no peanut butter and jelly)
• 1 small bag of chips
• 1 banana or 1 orange (no apples)
• 1 dessert item (like 2 or 3 cookies or a Little Debbie cake)
• 1 package each of mustard and mayonnaise
Dinner
We will be serving 28 guests plus the overnight hosts so plan enough food for 35 very hungry people. You are free to plan and serve any menu that you like, but please refer to these suggested quantities so that you will prepare enough food.
• 15 pounds of meat
• 4-6 gallons (9—11 lbs.) of vegetables
• 3 gallons (6—8 lbs.) of fruit or vegetable salad
• 5 gallons of cold beverage
• 35 dessert servings
These menus have worked well in the past:
|
MENU OPTION ONE: 15 pounds roast beef 3 gallons (11 lbs.) green beans 1 1/2 gallons (13 lbs.) new potatoes 3 gallons (9 lbs.) fruit cocktail 12 bananas, sliced, add to fruit cocktail 40 slices of cake |
MENU OPTION TWO: 3 gallons (3 lbs.) tossed salad 6 trays Stouffer’s lasagna (5 pound size) 4 long loaves garlic bread Sheet cake (4 8x8 pans or 2 9x13 pans.) |
| MENU OPTION THREE: 90 pieces fried chicken KFC or Mrs. Winners at least 30 breast pieces 3 gallons (9 lbs.) baked beans 3 gallons (11 lbs.) green beans 3 gallons (3 lbs.) salad 90 slices French bread 5 gallons cold beverage Brownies (2 9x13 pans) |
MENU OPTION FOUR: 15 pounds ham 1 1/2 gallons (11 lbs.) squash 1 1/2 gallons (11 lbs.) broccoli 1 1/2 gallons (11 lbs.) carrots 3 gallons (7 lbs.) peaches 12 bananas 4 9x13 pans of pudding or cobbler 75 rolls 5 gallons cold beverage |
|
MENU OPTION FIVE: 15 pounds Whit’s barbecue 3 gallons (9 lbs.) baked beans 2 gallons (8 lbs.) slaw 2 gallons (4 large bags) potato chips 80 hamburger buns 5 gallons cold beverage Dessert |
Evening Snacks
Late evening snacks may consist of the following:
• 3 3-liter sodas or the equivalent amount of some other cold beverage
• and one of the following
• 2 large bags of popcorn like those at the grocery.
• 6 large bags of chips and three large jars of salsa
• 4 large bags of cookies
• 6 boxes of assorted snack crackers
Breakfast
Breakfast is prepared and served by the overnight hosts.
Your responsibility for breakfast is provide the following:
• 2 gallons orange juice
• 1 gallon milk
• 50 non-sweet breakfast items such as sausage or ham biscuits
And one of the following:
• 28 pastry items such as sweet rolls, fruit pies
• 28 individual boxes of cereal and an additional gallon of milk
