Menu Development

Question 1

What are the 3 key information in menu design/planning?

Answer 1

1. define purpose
   - type of institution
   - mission statement
   - primary clientele
   - secondary clientele (if any)
2. define means
   - business type
   - labor organization
   - equipment available
   - production method
3. define limitations
   - supply policies
   - physical/accessibility limitations
   - visibility/reputation

Question 2

What are the 9 step to menu design/planning?

Answer 2

1. decide on length of menu cycle
2. select meal items (form most expensive to least)
   -main dish [meat, fish, legume]
   -include 1 or more vegetables that blend will with other
   flavour, texture, colour
   apply in main dish, salad, soup, sandwhich, crudité
   -decide on the kind of potatoes or substitute to be served with main course
3. choose the fruits
   -at least 2 per day
   -one should be citrus (at breakfast or appetizer or in salad/dessert)
4. decide on salad if it is being served
5. decide on appetizer (soup or other) if served
   -compliments main dish
   -light soup+heavy meal or heavy soup + light meal
   -check that meat flavour/vegetables are not repeated elsewhere in meals
6. decide on bread choice (whole grain and variety whenever possible)
7. balance the dessert with rest of meal
   -ensure fruit-based and milk based are well represented
   -check fresh fruits often available
8. decide on garnishes and relishes to compliment meals
9. add/coffee/milk (choice of fat content) to every meal

Question 3

What are two possible methods for menu evaluation?

Answer 3

Method A: menu planning steps

Method B: considers 3 evaluation categories

Question 4

What are the 3 categories in method B?

Answer 4

1. food itself
   - combo of colour, shape, consistency, flavour, texture, temp.
   - use of garnish
   - aroma
   - portion
2. food production (purchasing to distribution)
   - availability of supply
   - season concerns (changes quality, availability, cost)
   - use of equipement
   - staffing need: skills/time
   - degree of selectivity-manageable?
   - effectiveness of food holding and food distribution (time/temp)
3. clientele
   -turnover rate: length of stay vs. length of menu cycle
   -time to eat/speed of service
   nutrition: conform to nutrition policies or recommendations?
   any additional dietary requirements and special diets to be met? - minimum adaptations
   -requirements and preferences: portion size (appropriate/varied)
   -menu suitability to clientele= eating abilities/preferences
   -suit ethnic/culturally
   -form of food easy to consume?

Question 5

What are some menu evaluation formats?

Answer 5

1 day format:

a few days, week or a whole menu cycle format

evaluating several menu types regular and therapeutic format

Question 6

What are the steps to a 1 day menu evaluation?

Answer 6

1 day format:

1. take one day selection of menu = arbitrary/random or one chosen by patient
2. evaluate selection according to method A or B
3. consider possible selections: how to they affect the evaluation?
4. evaluate other aspects related to production, distribution, cost of whole menu/menu cycle, clientele ethnicity and preferences
   - total combination of items
   - workload of different areas and skills required
   - likely availability of supplies

Question 7

What are steps to evaluate a menu based on a few days, a week or a whole menu cycle?

Answer 7

1. use menu planning steps (method A) as gude to discuss food
2. evaluate characteristics related to food production and distribution (daily and weekly basis)
3. evaluate characteristics related to clientele
4. remember to compare end of cycle to beginning of cycle

Question 8

How can several menu types (regular and therapeutic formats) be evaluated?

Answer 8

1. evaluate regular menu first as a base
2. discuss other menus, mentioning additional points
3. consider integration of menus in production and distribution