Introduction to Meal Management PPT.pptx

FSM 121 PowerPoint

1. Introduction t o Meal Management

2. “Charades Relay”

3. “Charades Relay” Directions: Form yourselves into two groups. Choose 4 members that will represent each group. Then, form a line. The three members to interpret and the last member will guess the selected word.

4. MENU APPETIZER ______________________________ MAIN COURSE ________________________ DESSERTS _____________________     We celebrate some special occasions along with our family and friends like Christmas Dinner, Fiestas, Birthdays and etc. Here is a Menu template to write the foods you prepared for the event.

5. MENU APPETIZER ______________________________ MAIN COURSE ________________________ DESSERTS _____________________     Based from what you have created menu, why did you choose these foods to be served at your special occasion?

6. LEARNING OBJECTIVES : ● Define the term meal management. ● Recognize the different factors and goals of meal management. and; ● Create a scenario that present the importance of Meal Management.

7. FACTORS

8. FACTORS

9. GOALS

10. FACTORS

11. GOALS

12. GOALS

13. FACTORS

14. GOALS

15. According to Bastida (2016) it refers to a planned series of events which is mainly concerned with menu-planning, food purchasing, preparation, and serving the meal. Meal Management

16. Meal is an instance of eating in a specific time and includes specific food preparation. Management is getting people together to accomplish desired goals and objectives using available resources.

17. What is the function of M eal Management? To be exact, the goal of meal management is to provide food that will ensure the physical and mental growth of the person, his social development and well-being, with a reasonable expenditure of available resources.

18. 5 M’s of Management 1. Man Power → The right personnel for the right position are a sure bet organizational effectiveness and efficiency. → Man is management is referred as a human resource. → P eople make sure materials, machines, money and methods are utilized in a productive manner to achieve goals and objectives of organizations.

19. 2 . Materials → Is a basic ingredient in housekeeping management, service industry. Most of the industries locate them self-nearby to the availability of materials. Without materials, human resources are made redundant. → Thus every right thinking and right planning organization knows that materials needed for any business or service mist be in place before man can be use in any business activity.

20. 3. Machines → T he basic tools to produce goods or to generate services. Selection of an appropriate machine not only enhances efficiency but also saves time and in increases revenue. → Maintenance and overhauling issues along with its life span also cannot be overlooked. In service industry. Technology matters a lot these days we are having computers and peripherals as a major machine to serve the service clients.

21. 4 . Money → Management is done to meet day to day business requirements and funds involved in meeting those requirements are known as working capital.

22. 5. Methods → Everything has a right way to do and this right way is known as a methods in management. In short it means, an art of doing. A set of procedures and instructions is known as a methods. The visible methods of a company include: Plans, Policies, Procedures, and Data. → The less visible ones include a company norms and its culture, and the norms and culture of the society round and the methods of its customers, suppliers, associates, and competitors.

23. ● Good Nutrition ● Planned pending ● Satisfying meal ● Controlled use time and energy ● Zero Food Waste Goals in Management

24. Factors of Meal Management 1. Meal Planning → Is the simple act of taking some time to plan any number of your meals for a week . Plan for yourself or plan for your family. Plan to eat healthy, and plan a night out. Every snack and meal, or simply plan your lunches so you don’t spend money on restaurant food during the week.

25. 2 . Food Purchasing → Bastida (2016) states that the process of getting the right product into a facility time and place, plus the amount of goods at the right price and right source

26. 3. Food Storage → Refers to food which is kept it the fridge, freezer, pantry or in some instances a warming receptacle. Food should be stored in clean, dry, sanitary containers that are airtight if possible. This will help keep food for longer and reduce the risk of contamination.

27. 4. Food Preparation → Healthy eating also involves preparing food to preserve nutrients and prevent disease, as well as paying attention to food production issues.

28. 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 qualities through the day, rather than as large meal.

29. GROUP 1 – Food Purchasing GROUP 2 – Food Storage GROUP 3 – Food Preparation

30. GROUP 1 – Food Purchasing GROUP 2 – Food Storage GROUP 3 – Food Preparation Criteria : Creativity – 30% Presentation – 40% Delivery – 30% TOTAL = 100%

31. Directions: Read and give the correct answer of the following questions. Write your answer on your ¼ sheet of paper. 1. What is Meal Management? 2 . What are the 5 M’s in Meal Management? 3 . What are the 4 goals in Meal Management?

32. Correct your Answers: 1. What is Meal Management? → It refers to a planned series of events which is mainly concerned with menu planning.. 2 . What are the 5 M’s in Meal Management? → 5 M’s • Man power • Materials • Machines • Money • Methods

33. 3 . What are the 5 goals in Meal Management? → • Good nutrition • Planned pending • Satisfying • Controlled use time and energy • Zero Food Waste

34. Quote of Today’s Lesson

35. Thank You!!