MEAL MANAGEMENT Flashcards
Refers to a planned series of events which is mainly concerned with menu-planning, food purchasing, preparation, and serving the meal.
meal management
goals in meal management
Good Nutrition
Planned Spending
Satisfying Meal
Controlled use of time and energy
FACTORS OF MEAL MANAGEMENT
Meal Planning
Food Purchasing
Food Storage
Food Preparation
Factors in Meal Planning
Is the meal Pleasing?
Does it contain a variety of
color
flavor
texture
smell
Nutritional adequacy
The Food Budget
Family Income
Market Knowledge
Family foods likes and dislikes
Goals
Differences in Food Habits
Regional Food Pattern
Cultural and Religious Food Pattern
Socioeconomic Background
List of prepared foods available to the customer.
Menu
Is an outline of food to be included in each meal and the extent of choice at each meal.
Menu Pattern
This menu enables the customer to choose the type of dish. In this type of menu, each dish is priced separately but arranged in courses.
A La Carte Menu
It includes a fixed and limited number of courses, commonly a 3-course meal with coffee. This offers a full meal with fixed prices.
Table Dā Hote
This menu is for special occasions such as weddings or parties and has a fixed price.
Function Menu
It is planned set of menus that rotates at intervals of five days to five or more weeks.
Cycle Menu
It is a list of food items to be served at a meal. It should use descriptive words to stimulate and encourage the customers.
Menu Card
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.
Purchasing
CLASSIFICATION OF FOOD PURCHASE
perishable foods
non perishable foods
staple foods
contract items
