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MENU PLANNING PowerPoint Presentation
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MENU PLANNING

MENU PLANNING

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MENU PLANNING

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  1. MENU PLANNING

  2. GOALS To introduce the student to menu planning

  3. OBJECTIVES Upon completion of this presentation, the student will be able to: • Plan menus for large quantities of clientele/patients • Plan cycle menus

  4. Menu A menu is a detailed list of foods to be served at a meal or a list of items offered by a facility’s foodservice department. The menu controls purchasing and production. The menu determines • Personnel needed • The personnel work schedules • The cost for personnel

  5. FACTORS AFFECTING MENU PLANNING It is important to consider the following when planning menus: • The clientele-their nutritional needs, habits, and preferences • The availability of food • The availability of equipment and the physical arrangement of the kitchen • The availability of personnel skills • The aesthetic appearance of food to the client the style of service • The money budgeted for food

  6. Clientele The primary consideration is the health of the clients. Include the six nutrients: • Protein • Carbohydrates • Fat • Vitamins • Minerals • Water

  7. Fats, Oils, and Sweets Use Sparingly Include the daily food choice pattern: • USDA’s Food Guide Pyramid Milk and Milk Group Milk, Yogurt and Cheese (2-3 servings) Meat, Poultry, and Fish Group Dry Beans, Eggs, and Nuts (2-3 servings) Vegetable Group (3-5 servings) Fruit Group (2-4 servings Grains and Starchy Vegetable Group Bread, Cereal, Rice, & Pasta (6-11 servings)

  8. Dietary Guidelines for Americans • EAT A VARIETY OF FOODS • BALANCE THE FOOD YOU EAT WITH PHYSICAL ACTIVITY-MAINTAIN OR IMPROVE YOUR WEIGHT • CHOOSE A DIET WITH PLENTY OF GRAIN PRODUCTS, VEGETABLES, AND FRUITS • CHOOSE A DIET LOW IN FAT, SATURATED FAT, AND CHOLESTEROL

  9. CHOOSE A DIET MODERATE IN SUGAR • CHOOSE A DIET MODERATE IN SALT AND SODIUM • IF YOU DRINK ALCOHOLIC BEVERAGES, DO SO IN MODERATION

  10. Other considerations are: • Three meals, plus snacks • Modified versions for special needs • Fixed food habits and food preferences • Different cultural and ethnic backgrounds • Racial and regional foods • Customs and religious restrictions

  11. Availability of Food • Fresh foods • Seasonal foods • New foods

  12. Availability of Equipment and Arrangement of Physical Facilities • Plan menus according to the kitchen and serving area arrangements. • Equipment • Refrigeration space • Freezer space

  13. Personnel Skills • Plan menus that require preparation that are within the skills of the personnel

  14. Money Budgeted for Food • Balance higher-cost meals with lower-cost meals

  15. Style of Service Consider the style of service: • Tray service • American service • Buffet service

  16. The Cycle Menu • A set of carefully planned menus rotated according to a definite pattern. • After a pre-planned period of time, the menu repeats itself. • Cycles maybe four, five, or six weeks. Five week cycles are the most popular • Usually a non-selective cycle menu • A record of individual preferences are important.

  17. Advantages of the Cycle Menu • Time is available to revise menus for • holidays • personnel • season of the year • plan for the use of leftovers • plan for use of new foods and recipes • to take advantage of lower-cost foods • Time is available for supervision of personnel. • Recipes and preparation procedures are standardized.

  18. Equipment use is more efficient. • Workloads are more evenly distributed and improved with repeated use. • Forecasting and purchasing are simpler and better. • Money is saved because unpopular foods are eliminated and the amount of food actually needed is planned and purchased.

  19. Disadvantage of the Cycle Menu • Menus can become monotonous • If the cycle is too short. • If the same food is served on the same day each week.

  20. Procedures for Good Menus • Plan or revise menu in advance • Set a time for menu planning and revising • Set a place for menu planning and revising • Have standardized recipes, menu and idea files, and suggestions from clients. • Review the menus used during the past 2 weeks to avoid repetition and monotony. • Know the market and foods in season. • Be alert to new foods and products

  21. Review the records of food on hand and take inventory, if necessary. • Add new foods to the menu at least once a week. • Provide a recipe for all food items. • Provide a time schedule for cooking vegetables and meats.

  22. What to Consider in Planning Menus • Color • Texture • Temperature • Consistency • Size, Shape, and form • Flavor Combinations • Light and Heavy Foods • Preparation Methods • Presentation

  23. Writing Menus The following steps are one approach to writing menus in an orderly manner. • Write the meat or main dishes for lunch and supper throughout the cycle. • Select vegetables. • Select the salad and breads. • Select the dessert. • Write the breakfast menu. • Include at least two foods in each meal that can be used for soft diets and little change for other modified diets.

  24. Check menus for repetition to be sure that one food is not used more than once on the same day, 2 days in a row, or on the same day each week. • Evaluate the menu using a checklist. • Do the menus provide for the nutritional needs of the clients? • Are the foods in season, available, and within budget? • Can the foods be prepared with the equipment and personnel available?

  25. Do the foods offer contrasts • in color? • in texture? • in temperature? • in consistency? • in size, shape, and form? • in flavor? • in lightness and heaviness? • in preparation methods? • Are personnel and equipment workloads balanced? • Is there a repetition of a food item or flavor within a day or meal?

  26. Do flavors complement each other? • Are suitable garnishes and accompaniments used for interest? • Are new ideas in combinations or preparation methods included?

  27. Evaluating Menus Such records should include: • Any changes and why they were made • Balanced use of equipment available for food preparation • The appearance of tray or plate • Any last-minute preparation delays Evaluating menus should be an ongoing process. • Observing plate waste • Surveying the clients for food likes and dislikes • Using comment cards