CHAPTER 1.

PLANNING MEALS
Meal management is the
process whereby resources,
both material and human, are
used to obtain goals that have
to do with feeding the
individual or group. It involves
planning, organizing,
controlling and evaluating the
meal service.
Meal is an eating
occasion that takes place
at a certain time and
includes prepared food.
• Is an instance of
eating in a specific time
and includes specific food
preparation
Meal planning
involves the process of
setting goals, developing
steps, listing tasks and
schedules on meal
preparation.
People involve in menu planning
1.Dieticians
2.Food service professionals
3.Food scientist and technologist
4.parents
FACTORS TO
CONSIDER IN
PLANNING MEALS
 FACTORS TO CONSIDER IN PLANNING MEALS

1. Nutritional 4. The Time and skill of

Adequacy the meal manager

5. Aesthetic and
2. The Food psychological
Budget aspects of food

6. Equipment
3. Differences in available for food
food habits preparation.
PROCEDURE IN
MEAL
MANAGEMENT
 A. Planning meal preparation
includes the general listing of
menu choses for particular
meals designed for a week or a
month.

- Planning simply refers to

knowing what to do, why to do,
how to do, when to do, where
to do and by whom.
 Week Meal Plan Form
A meal plan form is a table contain the menu assigned for each meal in a week or a
month A Week Meal Plan Form
Meals Sun. Mon. Tues. Wed. Thurs Fri. Sat.

Breakfast
Snack
Lunch
Snack
Dinner
Snack
Meal component – is a specific outline of dishes or courses integrating in a meal
pattern.
Meal pattern – is a menu planning tool used to develop menus for a specific group
B. Organizing meal preparation
Organizing is translation of a
plan into specific activities
arranged in sequential order for
smooth flow of work. Includes
activities like listing of meal
c o m p o n e n t s i n a d a y,
scheduling, designating tasks
and staffing in order to carry
out meal preparation
 Meals Basic Components
Breakfast Fruit
Main dish or Protein dish
Bread or Cereal
Beverage

Lunch Maid dish or Protein dish with side dish

Cereal
Dessert
Beverage

Dinner Appetizer
Soup salad
Main dish or Protein dish with side dish
Dessert
beverage

A meal pattern is a set of food components, food items, and minimum quantities required
for a breakfast, supplement (snack), or lunch or supper for a specific age group of children.
C. Controlling meal preparation
consist of verifying whether
everything occurs in conformities
with the plans adopted, instructions
and principles established in meal
preparation. Controlling is the most
important function in any
management.
It ensures that there is effective and
efficient utilization of resources so
as to achieve the planned meal.
Like appearance, aroma, texture and
taste.
D. Evaluating meal preparation
Appearance – tells the size, color, shape, consist of assessing the food or
and surface texture of foods.
Aroma – tells that volatile of odor of
meal prepared.
foods be it fresh or cooked
Flavor – tells the taste of foods
Umami is a savory taste, often known as
Sensory evaluation – is a
fifth taste. It was discovered by Dr. scientific discipline that
Kikunae Ikeda in 1908.
Texture – tells the exterior and interior
analyses and measures human
characteristics of food that is felt through responses to the composition
the mouth. of food and drink.
DIFFERENT
ASPECTS IN MEAL
PLANNING
1. Nutritive Aspects
pertains to the
nutrients needed and
required of individual
consumer that must be
provided for in planning
one’s meal.
2. Economic Aspects
pertains to the planning
of cost efficiency of the
meal to be prepared.
3. Managerial Aspects
pertains to the
supervisory obligations
to prepare the meal.
6 M’s of Managerial
Aspects

1. Money
2. Manpower
3. Machines
4. Methods
5. Materials
6. Minutes
4. Aesthetic Aspects
the meal should be
pleasing, attractive, and
satisfying to the
costumers.