Meal management

For safety and delicious meal :)

1. MEAL MANAGEMENT By: MARICRIS BASTIDA

2. MEAL MANAGEMENT Refers to a planned series of events which is mainly concerned with menu-planning, food purchasing, preparation, and serving the meal .

3. GOALS IN MEAL MANAGEMENT Good Nutrition Planned Spending Satisfying Meal Controlled use of time and energy

4. FACTORS OF MEAL MANAGEMENT 1. Meal Planning 2. Food Purchasing 3. Food Storage 4. Food Preparation

5. Nutritional Adequacy FACTORS IN MEAL PLANNING Is the meal Pleasing? Does it contain a variety of color flavor texture smell

6. The Food Budget Goals Market Knowledge Family Income Family foods likes and dislikes

7. Differences in Food Habits Regional Food Pattern Cultural and Religious Food Pattern Socioeconomic Background

8. Time and Skill of the Meal Manager Suitability, Availability and Quality of Food Aesthetic and psychological aspects of food Equipment

9. GUIDELINES IN MEAL PLANNING Plan several days’ meals at one time, utilizing simple menus that are easy to prepare and serve. 3. Plan meals that have interesting variety in color, texture and flavor 2. Include more of one-dish meals

10. 4. Plan to serve foods that are not only in season but also enjoyed by the diner. 6. Consider palatable foods that are rich in essential nutrients. 5. Plan dishes that do not entail too much preparation at one time. 7. Make out a market list to avoid extra tips to the food stores. 8. Utilize leftovers.

11. MEAL PLANNING OR MENU PLANNING MENU - List of prepared foods available to the customer. Breakfast Lunch Supper

12. MENU PATTERN Is an outline of food to be included in each meal and the extent of choice at each meal.

13. TYPES OF MENU A La Carte Menu This menu enables the customer to choose the type of dish. In t his type of menu, each dish is priced separately but arranged in courses. It has the following parts : APPETIZERS SOUPS MEAT COURSES FISH COURSES SALADS DESSERTS DRINKS/COFFEE

14. TABLE D’ HOTE It includes a fixed and limited number of courses, commonly a 3-course meal with coffee. This offers a full meal with fixed prices. This might have the following: APPETIZER MAIN COURSE DESSERT COFFEE

15. FUNCTION MENU This menu is for special occasions such as weddings or parties and has a fixed price.

16. CYCLE MENU It is planned set of menus that rotates at intervals of five days to five or more weeks. The cycle length will depend on the type of food service operation. It also provides a balanced diet and it enables production and service to be monitored.

17. MENU CARD It is a list of food items to be served at a meal. It should use descriptive words to stimulate and encourage the customers.

18. FOOD PURCHASING PURCHASING 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.

19. CLASSIFICATION OF FOOD PURCHASE Perishable Foods 2. Staple Foods 3. Contract Items

20. WISE BUYING OF FOOD Purchasing Meat Consider the desirable characteristics of each type of meat. Buy only from reliable sources or markets that are regularly inspected. Choose meat reasonably free from bruises and foul odor. Check whether the meat is freshly butchered or frozen. Choose cuts of meat suitable to the preparation desired. Look for the stamp of the Bureau of Animal Industry. Buy the exact quantity to be used.

21. Purchasing Poultry Age is an important consideration. Full-grown poultry has a better flavor, young birds are usually tender and contains little fat. Consider the condition of the bird when it was slaughtered. Select the type best suited for the recipe. Be vigilant for any deterioration such as foul odor and discoloration.

22. Purchasing Seafood Fish and other seafood should be fresh. Fresh fish has bright and full eyes, gills are bright red and clean, flesh is firm and scales are intact. Purchasing Fruits and Vegetables Vegetables should be brought fresh. Green vegetables should be green and crispy. Check that they are clean, free from damaging cuts and bruises, and are not oversized. Choose fruits in season. Vegetables should show no sign of wilting and are free from dirt.