MEAL and MENU

MANAGEMENT
 MEAL
MANAGEMEN
T
 MEA
L occasions in a day when a
= any of the regular
reasonably large amount of food is eaten,
such as breakfast, lunch, or dinner.
 MANAGEMEN
 GTe t t i n g people together
to
accomplish desired goals and
objectives using available
resources
MEAL
MANAGEMENT
 s e r i e s of events
concerned with menu
planning, food
purchasing,
preparation and
serving meal.
 IMPORTANCE OF MEAL
MANAGEMENT
 It is less expensive in both the short and long
run to eat freshest and the least processed
foods possible in small quantities through the
day, rather than as large meal
PRELIMINARY
ESSENTIAL
IN
MEAL
MANAGEMENT
MENU
PLANNING
 MENU
MenuPLANNING
planning is the process of deciding what you will
eat for each meal, including main dishes, side dishes, and
desserts. It also entails knowing how many meals to
plan for and when to serve them. Daily activities and
scheduling variations may complicate the menu
planning process.
Menu planning is the act of advanced planning of the
menu for different situations such as for a family or a
restaurant. It is important to consider the dietary needs of
the people one is preparing for.
 IMPORTANCE OF MENU
PLANNING
 Fa c i l i t a t e evaluation and improvements
Customer satisfaction
 Fa c i l i t a t i n g costing
 Fa c i l i t a t i n g pricing
Reference by customer
and management
Guide production
 Fa c i l i t a t e ordering
 P l a n storage
 Guides the catering staff on how
to prepare dishes
 Help the catering staff to prepare
in terms of attitudes, skills ordering
etc.
 Some menu requires special preparation
like decorations and equipment
therefore menu will help in availing the
necessary.
 MEN
U
 M e n u is a list of
dishes to be serve
in given meal
 TYPES OF
MENU
Table d’hôte
A set menu forming a complete meal at
a set price. A choice of dishes may be
offered at all courses. Choice and
number of courses is limited to two,
three or four.
A La
Carte

 Menu with all the dishes individually priced.

 Customers compile their own menu from the
list.
 The meal is cooked to order.
 The customer should be prepared to wait for
this service
Party/function
Menus
 Menu for banquets or functions of all
kinds.
 All guests start the meal at the same time.
 Seasonable foods must be available if the
menus are printed well in advance to
avoid embarrassments
Ethnic/Specialty
menus
 Can be al carte or table d’hôte specializing
in the food or religion of the country or in a
specialized food itself e.g.
 a) Ethnic: - Chinese, Indian, Kosher,
Kenyan, African etc.
 b) Specialty: - steak, fish, pasta, vegetarian
etc.
 Kitchen staff must know how to obtain and
use the ingredients.
 The ambience (mood) of the restaurant
must reflect the menu.
Hospital menus/Institutional
menus
 It’s
a form of a menu given to the
patient. The day before service the
patient ticks his/her preferences.
 A dietician is usually involved with menu
compilation to ensure nothing is given
to the patients that would be
detrimental to their health.
 The patient’s meals are usually 2-3
courses.
Menu for people at
work
 Traditional recipes form a sound foundation
of knowledge for the chef/caterer.
 However fashions in food change and
customers look for new dishes, different
combinations of food, fresh ideas on
menu etc.
 Some of the most successful menus
contain a sensible balance of traditional and
contemporary dishes.
Traditional menus/Ethnic
menus
 Traditional recipes form a sound foundation
of knowledge for the chef/caterer.
 However fashions in food change and
customers look for new dishes, different
combinations of food, fresh ideas on
menu etc.
 Some of the most successful menus
contain a sensible balance of traditional and
contemporary dishes.
Menu for
children
 They emphasize on healthy eating and
a balanced diet in schools.
 Schools with children from different cultural
and religious backgrounds should have
appropriate items available o the menu.
 Most establishments provide special
children’s menus which concentrate on
favorite foods.
 FACTORS TO CONSIDER
WHEN PLANNING A
MENU
 1. Nutrition
requirements
Proteins
Starches
Vitamins
 Fats
 M i n e r a l salts
 2. Health consideration
 Sickness
 Deficiencies like scurvy, diabetes, kwashiorkor

 3. Availability of foodstuffs
 Seasonal foods like
 Fruits
 Vegetables

 4. Number of courses
 Appetizer
 Main dish
 Dessert
 5. Sequence of courses
Appetizer
Soup
Salad
Main course
Dessert
beverages
 6. Nutritional balance
 Proteins
 Vitamins
 Minerals
 Water
 Roughage – acts as a “broom” along the digestive
system.
 Fats and oils
 Occasions
 Funerals
 Wedding
 Birthday
 Graduation Ceremony
 National holiday celebration
 Festivities like
 Christmas
 Ramadhan
 Easter holiday
 PURCHASIN
G
 It isthe process of getting the right
product into a facility at the right
time and place , plus the amount of
goods at the right price and right
source. An act of buying. It is the
complex activity because it involves a
lot of decision making in obtaining
best quality with the least money,
time and energy.
 CLASSIFICATION OF FOOD
PURCHASE
 Perishable Food - are the food
items that have short, useful life
after they have been receive.
Items that are liable to spoil or
decay.
 Example: meat, poultry, seafood, fruits,
vegetable, butter and egg.
 Staple Food – are food items that
have longer shelf life .
Example: canned
goods
 Contract items – are food items usually
consumed every day and thus gave to
be purchased on basis of a negotiated
contract
Example: coffee, milk, oil, ice cream and
bread
 BUYING
GUIDELINES
 Buyby
weight
Buy by count or
size
Buy by brands
 Buy foods in
season
 RECEIVIN
G
Receiving is the point at which
food service operation inspects
and takes legal ownership and
physical possession of items
ordered. Its purpose is to ensure
that the food and supplies
delivered match the established
quantity and quality
specifications.
STANDARDS FOR
RECEIVING
 The quality delivered should be the same as
the quantity listed.
 The quality of the item delivered should
conform to the establishments` standard
purchase specifications (SPS).
 The prices on the invoice should be the same
as those circled on the quotation list.
 All invoices for foods delivered in a given
day should be listed by the receiving
clerk`s daily report for that day.
 Meat tags should be filled out.
 Completed paperwork should be forwarded
to proper personnel.
 Food should be moved to the
appropriate storage area.
 VERIFYING QUANTITY,
QUALITY, AND
PRICE
 A permanent copy of SPS.
 E q u i p m e n t for determining weight-
hanging scale or platform scale.
 C e r t a i n paper forms, tags,
and rubber stamps.
 METHODS OF
RECEIVING
1. Blind Method – providing an invoice or
purchase order. The clerk will quantify each
item by weighing, measuring or counting, and
recording it.
2. Invoice Receiving – Is a frequently used and
more traditional method. The receiving clerk
checks the delivered items against the original
purchase order and takes note of any
deviations. This method is efficient but requires
careful evaluation to ensure the accuracy of
delivery.
 STORAG

E
Proper storage of food immediately after it has
been received and checked is an important
factor in the prevention and control of loss or
waste.
 Perishables need to be places immediately
to refrigerated or frozen storage.
 Staples should be stored in an orderly and
systematic arrangement. Food should be
protected from pests, rodents, and insects. Storage
should also have a low humidity and proper
ventilation to help prevent spoilage.
HOW TO PROTECT FOODS FROM
CROSS- CONTAMINATION

 In a clean, dry location

 Where it is not exposed to splash, dust, or other
contamination.
 At least 6 inches (15 cm) above the floor
 Food in packages and working containers may be
stored less than 6 inches above the floor on case lot
handling equipment.
 Pressurized beverage containers, cased food in
waterproof containers such as bottles or cans, and milk
containers in plastic crates may be stored on a floor that
is clean and not exposed to floor moisture.
 ISSUIN
G
 F o o d assets must be issued into
production in order to earn a
profit for the business
 O n e of two methods is used
• Informal issuing
• Formal issuing
 Informal
Issuing
Storeroom is open to the kitchen staff
• Free to enter when supplies are needed
• Room is subject to theft if not properly controlled
• No ability to separate costs
• If multiple retail outlets use same storeroom

Formal Issuing
 Buyer purchases goods on behalf of all outlets and
issues them at cost to each individual outlet
• Process of releasing items controlled by requisition
• Immediate information on daily food cost by revenue center is
available
Direct
Issues
 Products issued immediately into production from the
receiving dock
• Should be recorded in storeroom’s inventory for recordkeeping
purposes
• Expenditure must be charged to the cost center to which it is
issued
 Product requisitions are forms used to identify foods needed
by the
chef
 Purchase requisitions are internal documents used:
• In businesses that have formal storeroom operations
• For special equipment that is needed
 CITATION:
https://study.com/academy/lesson/what-is-me
nu-planning-basics-importance.html

https://www.mayoclinic.org/healthy-lifestyle/n
utrition-and-healthy-eating/in-depth/menu-pla
nning/art-20048199

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