UNIVERSITY OF LIMPOPO

FACULTY OF HEALTH SCIENCES

SCHOOL OF HEALTH CARE SCIENCES

DEPARTMENT OF HUMAN NUTRITION AND DIETETICS

Surname & Initial(s) : CHAUKE NJ

Student Number : 201908564
Module : FOOD ADMINISTRATION 1
Module Code : MDID031
Submission Date : 25 February 2022
Facilitator (s) : Mrs TLEANE, Mrs MOGALE, Mrs
NKOKO

Assignment no 1

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 1. Cycle menu

a planned set of menus that rotate at definite intervals of a few days to several weeks.
The length of the cycle depends on the type of foodservice operation. For example,
many health care facilities, especially hospitals, are experimenting with shorter cycles
as a result of a reduction in the average length of stay for patients. On the other hand,
long-term care facilities such as nursing homes and correctional institutions continue to
work with longer intervals, ranging from three to eight weeks

2. Advantages

 After the initial planning has been completed, time is freed for the planner to
review and revise the menus to meet changing needs such as holidays,
vacations, changes in personnel, or availability of a food item

 Repetition of the same menu aids in standardizing preparation procedures and in

efficient use of equipment.

 Forecasting and purchasing are simplified, and, with repeated use of the menus,
employee workloads can be balanced and distributed fairly.

Disadvantages

 They may become monotonous if the cycle is too short or if the same food is
offered on the same day each week

 may not include well liked foods often enough, or it may include unpopular items
too frequently

 may not allow for foods that come into the market at varying times of the year,
but many food services solve this problem by developing summer, fall, winter,
and spring cycles; others note the seasonal alternatives on the menu.

Pricing methods

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  Factor Method: Uses a pricing scale based on a percentage of the food costs
needed to operate the restaurant successfully. To Use Firstly, determine what
the food cost percentage should be

 by dividig the total cost of food by the total food sales

 Mark-up on cost: it is used to find the selling price.

To use it you take the food cost of an item and devide it by the desired food cost
percentage

 Contribution margin: Is the pricing method where you add the average
contribution margin per guest to the item’s standard food cost

 Average check method- this system prices an item near an average check that
you would like to see each customer spend

 Competitor’s pricing- this system charges the approximately what their

competitors charge for similar menu items

 Psychological pricing- once the selling price is determined using another

method, this method is based on how a customer reacts towards the menu prices

3. how does the cycle menu reduce costs?

-it is easier to project the right amount of product to purchase when you have previous
production records for menus.

Therapeutic considerations in menu planning

DRIs

tolerable Upper Intake Level

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A UL also is provided for many nutrients. The UL is the highest level of chronic daily
nutrient intake that is likely to pose no risk of adverse health effects to almost all
individuals in the specified life stage and gender group. In general, intakes from food,
supplements, and other sources (such as water) should be planned so that the UL is not
exceeded. The UL is not a recommended level of intake, but an amount that can be
tolerated biologically, with no apparent risk of adverse effects, by almost everyone. Risk
to the individual is minimized by diets and practices that provide levels of nutrients
below the UL, and thus when planning individual diets, the UL should not be exceeded.

Adequate Intake

An AI is set when scientific evidence is not sufficient to establish an EAR and RDA.
Under these circumstances the AI is the target that is used for planning individual diets.
Although greater uncertainty exists in determining the probability of inadequacy for a
nutrient with an AI than for a nutrient with an RDA, the AI provides a useful basis for
planning. However, the probability of inadequacy associated with a failure to achieve
the AI is unknown. Unlike a nutrient with an EAR and an RDA, it is not possible to select
a level of intake relative to the AI with a known probability of inadequacy

Recommended Dietary Allowance

A major goal of dietary planning for individuals is to achieve an acceptably low

probability of nutrient inadequacy for a given individual. At the same time, the planner
must consider whether increasing an individual's intake beyond its customary level will
result in any recognizable benefit. At low levels of intake, the probability of benefit
associated with an increase in intake levels is high, but as intake levels rise above the
EAR, the probability of benefit of an increased intake

EAR

The average daily nutrient intake level estimated to meet the requirement of half the
healthy individuals in a particular life stage and gender group

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Menu and nutritional standards for public hospitals in South Africa

 The food provided should take into consideration the patients’ medical, cultural,
and religious circumstances.

 Key stakeholders from food services and clinical staff should work together in
collaboration to implement and monitor menus according to the Standards.

 Cost control should not be at the expense of quality food ingredients.

 The health facilities patient profile and patient consumption patterns should be
monitored regularly to inform ongoing revision of menu design.

 Patients admitted to SA Health facilities are predominantly unwell and/or frail and
have different nutritional requirements to the public

 Patients are provided with a variety of safe and quality food that is appealing,
enjoyable and nutritionally adequate.

 Patients’ nutritional requirements are addressed through the hospital’s food

service production, meal assembly and delivery systems.

 Patients at risk of poor nutrition are identified and intervention strategies

implemented

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