GROUP 1AJERO, JOHANN JAMES A.

AMAGAN, ELRIC

BALTER, RUFINO JOSE

BANAGUA, MAXIMINO

BUENAFLOR, RICH ANNE

CALDERON, DAVID MOSES

DE ROJAS, BEA NOREEN

MEAL MANAGEMENT

MEALIs an instance of eating in a specific time and includes specific food preparation

MANAGEMENTGetting people together to accomplish desired goals and objectives using available resources

MEAL MANAGEMENTseries 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 PLANNING

Menu planning is the selection of a menu for an event.

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

Facilitate evaluation and improvementsCustomer satisfactionFacilitating costingFacilitating pricingReference by customer and

managementGuide production

Facilitate orderingPlan storageGuides the catering staff on how to

prepare dishesHelp 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.

MENUMenu is a list of dishes to be serve in given meal

TYPES OF MENU

Table d’hôteA 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 requirementsProteins Starches VitaminsFatsMineral 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

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

PURCHASING

It is the 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

Buy by weight

Buy by count or sizeBuy by brands Buy foods in season

RECEIVING

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.Equipment for determining weight-

hanging scale or platform scale.Certain 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.

STORAGE 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.

ISSUING

Food assets must be issued into production in order to earn a profit for the business

One 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