The Meal Manager

and the Meal

Management
Process
 Managers are responsible for the
processes of getting activities
completed efficiently with and through
other people and setting and achieving
the firm’s goals through the execution of
four basic management functions:
MANAGER planning, organizing, leading, and
controlling.
 LEADER
VS.
MANAGER
The main difference between leaders and managers is that
leaders have people follow them while managers have people
who work for them.

Leaders do the right thing. Managers make

things right.
MEAL
MANAGER

*Responsible for the series of

activities in the meal management
process.
 THE MEAL Purchasing Preparatio Table Clearing up
Menu & Storage n& Setting & of the table
MANAGEMENT Planning of Food Cooking of Food and dining
Supplies Food Service areas
PROCESS
 Menu Planning entails thinking
through and listing down specific food
and dishes desired for one meal
MENU
PLANNING Ex. breakfast, lunch or supper or
throughout the day including snacks, or
even throughout the week or month
MENU
PLANNING
1. It ensures adequate nutrition to the family
2. It maximizes the use of available resources
3. It maximizes available time & energy for
preparing & serving the meal
4. It provides a more varied & interesting meal
PURCHASING
Purchasing/Procurement is the function of
acquiring desired product and services.

It is the process of getting the right product

at the right quantity and quality at the right
place, time, and at the right source.
 Proper storage of food is essential in maintaining the
sanitary nutritive and aesthetic quality of food. It
contributes in minimizing waste and food cost, as
well as the amount of time and energy used in the
preparation of meals.
STORAGE OF
FOOD
SUPPLIES

Dry Storage Refrigerated Freezer Storage

Storage
 Meal Preparation – series of
MEAL activities from washing
PREPARATION peeling, and cutting of food,
and cooking
 OBJECTIVES OF COOKING:
COOKING a. Enhance the aesthetic appeal of the raw
OF FOOD food product by maximizing the sensory
qualities of color, texture, and flavor
b. Destroy harmful organisms to ensure that the
food is microbiologically safe for human
consumption
c. Improve digestibility and maximize nutrient
retention
TABLE
SETTING
Table Setting is a manner in which
tables and foods are arranged in the
table or in any surface for dining
 Table Setting.mp4
TABLE
SETTING
This video will show you how to set up the
table. It includes the placing of linens and
dinner wares, laying of flat wares and beverage
wares, decorations & centerpieces.
 Food Service is a manner in which
food will be served to the diner.

It involves assembling prepared menu

FOOD items & distributing them to the
consumer
SERVICE
 Self-service

Styles of
Meal Service
1. Self-service
2. Tray Service Machine-vended Drive-thru pick up
3. Wait Service
4. Portable Meals

Cafeteria
 Tray Service

Styles of
Meal Service

1. Self-service
2. Tray Service
3. Wait Service
4. Portable Meals
Hospital Meal Tray
Meals or snacks are assembled and carried on a
tray to individual patients/consumers.
 Wait Service

Styles of
Meal Service
French Service
1. Self-service (fine dining)
2. Tray Service
3. Wait Service
4. Portable Meals
 Portable Meals

Styles of
Meal Service
1. Self-service
2. Tray Service
3. Wait Service
4. Portable Meals

On/off-premise Food
Deliveries
CLEARING UP
THE TABLE
AND DINING
AREAS
*Varies on what
style of service is
being used.