meal managemet
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Transcript of meal managemet
GROUP 1AJERO, JOHANN JAMES A.
AMAGAN, ELRIC
BALTER, RUFINO JOSE
BANAGUA, MAXIMINO
BUENAFLOR, RICH ANNE
CALDERON, DAVID MOSES
DE ROJAS, BEA NOREEN
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
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.
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.
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
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