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Week 2

Week 2. Menus and Selections Recipes Forecasting Purchasing Receiving and Storage Food Production. Chapter 5. Menus and Selections. Menus and Selections. INNOVATE OR VEGETATE. Menus and Selections. Mealtime Food is more than something to eat Food is more than a nutritional treat

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Week 2

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  1. Week 2 Menus and Selections Recipes Forecasting Purchasing Receiving and Storage Food Production

  2. Chapter 5 Menus and Selections

  3. Menus and Selections INNOVATE OR VEGETATE

  4. Menus and Selections Mealtime Food is more than something to eat Food is more than a nutritional treat Food turns mealtime into a relationship with the senses; An experience with the soul, A social interaction which makes a person whole Emma Luten; 1991

  5. Menus and Selections THE MENU is OF THE OPERATION.

  6. Menus and Selections The Menu • Directs and controls: • Purchases • Equipment • Personnel • Dining Services • Budget

  7. Menus and Selections: Types of Menus • MENU – food or choices offered to customers in a foodservice operation • CYCLE MENU – a menu that changes daily over a period of time and then repeats itself • ROOM SERVICE OR RESTAURANT STYLE MENU – follows a one day cycle

  8. Menus and Selections: Types of Menus • LIMITED MENU – a small list of items that are repeated daily • A LA CARTE MENU – selection of each item for the meal

  9. Menus and Selections: Diet Spreadsheet • Displays the offerings for each diet, each meal, for each day of the cycle. • May uses as few as two or three diets, or may use many more. • Sometimes, therapeutic diet restrictions asr combined.

  10. Menus and Selections: Diet Liberalization • Better nutrition • Effectiveness • Enjoyment of the quality of life • Individual rights

  11. Menus and Selection: The Impact of a Menu Step 1 Plan a menu Step 2 Create recipes Step 3 Specify food and store food Step 4 Prepare food Step 5 Deliver and serve food to customers

  12. Menus and Selections: Considerations In Menu Planning Knowledge of people to be served • Nutritional needs of the customer • Regional food habits • Age, sex, nationality Conditions influencing preparation and service • Physical facilities • Equipment • Staff Expertise • Budget and Cost • Type and style of service • Use of leftovers

  13. Menus and Selections: Considerations In Menu Planning • Coordination • Food safety Outside Influences • Season and climate • Availability of source of food • State dietary guidelines • Food guide pyramid

  14. Menus and Selections: Considerations In Menu Planning Variety and Balance • Texture • Consistency • Flavors • Shapes • Arrangement of food on the plate • Method of preparation • Eye appeal • Color • Temperature

  15. Menus and Selections: Considerations In Menu Planning • Avoid personal preferences • Nomenclature. • Is description accurate? • Truth in menu?

  16. Menus and Selections: Considerations In Menu Planning Are menus balanced? • Cost (high vs. low) • Equipment use (all equipment used) • Trained personnel available • Popular items and not so popular items • Plain foods and rich foods • Meet guidelines • Concerns or “heart healthy”

  17. Menus and Selections: Menu Revision • Seasonal change • Trends and fashion • Customer feedback • Special requests • Sales records • Quality issues • Changes in physical facility • Service revisions

  18. Menus and Selections: Menu Communications • Selective menu • Trayline – tray tickets • Non-selective menu • Trayline – tray cards • Room service • Spoken menu • Clinical staff obtains selections and places on computer – “paperless menu” • Buffet

  19. Menus and Selections: Selective Menu • Provide the client with more of a choice. • Enhance client satisfaction. • Provide client diet instruction. • Cut down on food waste. • Help balance food costs.

  20. Menus and Selections: Late Trays • Trays delivered between mealtimes by individual requests. • Influences by: • New admissions • Diet order changes • Special labs or testing procedures • Room service is an example of a service model that can virtually eliminate late trays. • All meals are provided on demand.

  21. Menus and Selections: Menu Substitutions • An item that is substituted for another by the individual resident when he does not like, or refuses to eat the foods being served. • Request for menu substitutions should be permitted and honored as long as they are reasonable and achievable. • Individual facilities must establish a policy as to what is reasonable and achievable. • Must be of similar nutritive value.

  22. Menus and Selections: Individual Menu Review • Resident has the right to know why the menu has changed or the change may be perceived as an error. • Menu review provides an opportunity for education on a modified diet. • Opens communication between dietary staff and resident to learn more about any diet-related needs and preferences

  23. Chapter 6 Recipes

  24. Recipes: The Ultimate Formula • Formula for preparing a menu item • Dependent upon: • Time of preparation • Labor cost of recipe • Level of skill needed for preparation • Equipment requirements

  25. Recipes: The Ultimate Formula • Formula for preparing a menu item (cont) • A good match for your: • Menu • Customer’s tastes • Available ingredients • Budget • Nutritional requirements • Equipment • Labor pool

  26. Recipes: Standardized Recipes • Standard quality each time • Easier inventory control • Recipe costing is easier • Standardized training new cooks • Produce predictable yields • Dictate production standards

  27. Recipes: Developing & Evaluating Standardized Recipes • Step 1: Decide on desirable recipe yield. • Step 2: Decide whether to use weights or measures or both. • Step 3: Express all necessary quantities in useable figures. • Step 4: Decide upon the abbreviations to be used and use them consistently. • Step 5: List ingredients in the order used and with correct terminology. • Step 6: Give concise directions. • Step 7: Identify critical control points in the production process, add hazard information to the recipe. • Step 8: Give directions for serving. • Step 9: Test the recipe.

  28. Recipes: Anatomy of a Recipe • Title • Category • Recipe number • Yield • Batch quantity • Portion size

  29. Recipes: Anatomy of a Recipe (cont) • Ingredients • Weights or measure • Food safety information • Directions/procedure • Pan size • Batch unit

  30. Recipes: Recipe Sources • Your in-house file • Corporate file • Yourself or staff • Quantity cookbooks • Trade magazines • Food shows/distributors • Manufacturer’s and growers • Colleagues • The internet – computerized databases

  31. Recipes: Recipe Sources Evaluate New Recipes By Asking The Following Questions… • What does recipe cost per serving? • What is the labor cost in producing the recipe? • Do we have the proper equipment to produce it well? • Do we have the skills to produce a high quality product? • How does the recipe meet the nutritional requirements of our menu? • How does the recipe fit the tastes and needs of our customers?

  32. Recipes: Recipe Math • Conversion Factors • New yield ÷ Old yield = Conversion factor • Conversion factor is the number by which you will adjust everything to arrive at a new yield.

  33. Recipes: Recipe Conversion Activity Directions: Complete the following practice sheet to convert the recipe to the yields indicated. The ingredients and quantities are for Cream of Broccoli soup that yields 20 portions at 6 oz each. Recipe Conversion Worksheet

  34. Recipes: Cost Control and Computers • Pros • Software can scale and rescale recipes at any time. • Potential to reduce food waste • Cons • Can produce recipes in decimal measures making it difficult carry out in practice. • .75 vs. ¾ cup

  35. Recipes: Making Recipes Work • Standardized recipes can remove a cook’s creativity so…have cooks formulate a standardized recipe and make it a signature dish of the cook. Make a recipe more user- friendly by creating: • Logical layout • Correct sequence of ingredients • Consistent abbreviations • Consolidate measurements • Consistent temperatures • Proofread recipes

  36. Recipes: Portion Control • Control of Standardized Serving Sizes • Essential for predicting costs • Predicting nutrient content • Predicting number of servings for each product • Builds client satisfaction • Methods of Control • Scales • Scoops • Measuring utensils • Measuring cups

  37. Recipes: Portioning • To distribute equal amounts of food to consumers under a fixed pricing policy and to gain the proper yield from a product. • Too large a portion means a monetary loss while too small a portion results in consumer dissatisfaction and menu noncompliance.

  38. Recipes: Portioning • Use the appropriate equipment such as ladles and spoodles. • Weigh each portion of expensive menu items. • Use portion control items for salt, pepper, condiments. • Plate up menu items so that those serving know what the portion size looks like (eyeing). • Train employees to use and follow portioncontrol methods. • Purchase pre-portioned items.

  39. Chapter 7 Forecasting

  40. Forecasting • Inventory Management • Inventory – refers to the products and ingredients you purchase, store and use. • Forecasting • The process of estimating future needs for food.

  41. Forecasting • Information needed to forecast: • Census figures • Tally figures • Point of sale records • Specific orders • Known changes • Padding

  42. Forecasting: Benefits • Forecasting allows the manager to more accurately predict amount to be purchased. • It also lessens the amount of leftover food. • It can act as a guide in preparation. • Forecasting prevents over-ordering and reduces the risk of pilferage.

  43. Forecasting: Example Forecast: 240 servings (counting the number of servings in a week) Servings per unit: 23-25 per #10 can Units needed: 10 #10 cans Size of case lot: 6 #10 cans Order: 2 cases

  44. Forecasting: Inventory Basics • INVENTORY ITEM • INVENTORY CATEGORY • PURCHASE UNIT • ISSUE UNIT • STORAGE AREA • INVENTORY LIST • PHYSICAL INVENTORY PERPETUAL INVENTORY

  45. Forecasting: Inventory Management Systems MINIMUM/MAXIMUM • MINIMUM - The minimum amount that must be available the inventory level should not fall below this level • MAXIMUM-Maximum amount of the stock carried at any time and inventory should not rise above this number • LEAD TIME - How long it takes from the time you place the order until it actually arrives • USAGE RATE - How much product you typically use during a defined time period

  46. Forecasting: Inventory Management Systems PAR LEVEL SYSTEM • PAR STOCK SYSTEM means that a fixed minimum quantity level has been established for each item in inventory.

  47. Forecasting: Inventory Management Systems PERPETUAL INVENTORY • PERPETUAL INVENTORYis a running account of products on hand. • It operates like a bank checkbook. • Periodically you need to conduct a physical inventory to reconcile the perpetual balance. • Physically counting each item in the storeroom. • Advantage is a good control of the inventory

  48. CLASSIFICATION__________________INVENTORYSAMPLE MONTH YEAR

  49. Forecasting: Inventory Management Systems • Shrinkage • A decline in the inventory counts through anything other than withdrawals… • Breakage/Spoilage • Theft/Errors in receiving • Not following first in/first out (FIFO) • Over purchasing

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