MA. AILEEN C.

CARATING RND MM
MEAL MANAGEMENT

is the combination of MEAL

PREPARATION, MEAL PLANNING,
and MEAL STORAGE all working together in
synergy.
5 M’s OF MEAL MANAGEMENT

MENU
 METHOD
 MONEY
 MARKET
 MANAGEMENT
MENU

 IS A LIST OF DISHES AVAILABLE IN A RESTAURANT.

 THE FOOD AVAILABLE OR TO BE SERVED IN A
RESTAURANT OR AT A MEAL.
 THE MENU IS DESIGNED CAREFULLY WHAT THE OUTLET
WANTS TO CATER FOR, KEEPING IN MIND THE TYPE OF
CLIENTELE.
 A WELL PLANNED MENU LEADS TO CONSUMER
SATISFACTION. IT ALSO MOTIVATES EMPLOYEES FOR A
RESPONSIBLE AND SUCCESSFUL SERVICE.
AIM OF MENU PLANNING

 Meet nutritional needs-” recognition that food is treatment”- part of medical

therapy.
 Facilitates evaluation and improvements.
 Customer satisfaction
 Facilitates costing and pricing
 Reference by customer and management
 Simplify purchase, preparation, and storage of meals.
 Facilitates ordering
 Provide attractive, appetizing meals with no monotony.
 Provide quality, standardization & predictability.
Dietitian
Menu Pattern

 A meal pattern is a menu planning tool used to develop menus for a specific age
group.
 Meal patterns should include food from each of four food groups-
- meat/ meat alternative
 vegetable/ fruit
 Bread/ bread alternative
 Milk/ milk alternative
METHOD

 METHODIS LIKE THE LEADER TO MAKE

THE MANAGEMENT MORE CONTROLABLE
AND MORE ORGANIZE.
 THIS
INVOLVES PLANNING, ORGANIZING,
CONTROLLING AND EVALUATING THE
MEAL SERVICE.
MONEY

 MONEY IS THEPLAN WHERE YOU HAVE TO

THINK AND TO GIVE THE MANAGEMENT’S
MATERIAL OR EQUIPMENTS BASED ON
YOUR INVESTMENT.
MARKET

 IS THE
CAPACITY OF A THING SUCH AS THE
EQUIPMENTS, THE FOOD THAT NEEDS IN
ORDER TO MAKE IT MORE SUCCESSFUL.
 TARGET MARKET
MANAGEMENT

GETTING PEOPLE TOGETHER TO

ACCOMPLISH DESIRED GOALS AND
OBJECTIVES USING AVAILABLE
RESOURCES.
FOOD QUALITY OR MEAL QUALITY

 IS THE QUALITY CHARACTERISTICS OF FOOD THAT IS ACCEPTABLE TO

CONSUMERS. THIS INCLUDES
EXTERNAL FACTORS AS
**APPEARANCE- size, shape, color, gloss and consistency
** TEXTURE
** FLAVOR
** FEDERAL GRADE STANDARDS- EX. EGGS
INTERNAL FACTORS AS
# CHEMICAL
# PHYSICAL
# MICROBIAL
FOOD QUALITY REPRESENTS THE SUM OF ALL PROPERTIES
AND ASSESSABLE ATTRIBUTES OF A FOOD ITEM.
3 ACCEPTED CATEGORIES OF QUALITY:
. SENSORIC VALUE- aroma, appearance, taste, irritation & texture
. SUITABILITY VALUE- determined by agricultural production and
industrial processing.
. HEALTH VALUE- healthful eating reduces the risk of ex heart disease,
stroke, obesity and diabetes. It can also boost a person’s mood and provide them
with more energy. Doctor/ Dietitian can provide tips on eating a more healthful diet.
THANK
YOU!