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Meal Management Notes

Meal management refers to planning meals including menu planning, food purchasing, preparation and serving. The goals are good nutrition, planned spending, satisfying meals and efficient use of time and energy. When purchasing food, choose fresh, high quality items from reliable sources. Consider factors like nutritional value, budget, cultural preferences, availability and skills when planning healthy, balanced meals.

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May Jovi Jala
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471 views29 pages

Meal Management Notes

Meal management refers to planning meals including menu planning, food purchasing, preparation and serving. The goals are good nutrition, planned spending, satisfying meals and efficient use of time and energy. When purchasing food, choose fresh, high quality items from reliable sources. Consider factors like nutritional value, budget, cultural preferences, availability and skills when planning healthy, balanced meals.

Uploaded by

May Jovi Jala
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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MEAL

MANAGEMENT
By: MARICRIS BASTIDA
MEAL MANAGEMENT
Refers to a planned series of events which
is mainly concerned with menu-planning,
food purchasing, preparation, and serving
the meal.
GOALS IN MEAL
MANAGEMENT
• Good Nutrition
• Planned Spending
• Satisfying
Meal • Controlled use
of time and
energy
 Nutritional Adequacy
 The Food Budget
 Differences in Food Habits

• Regional Food Pattern


• Cultural and Religious Food Pattern

• Socioeconomic Background
 Time and
 Aesthetic and
Skill of the
psychological
Meal Manager
aspects of food

Suitability,
Availability and
Quality of Food
GUIDELINES IN MEAL
PLANNING
1. Plan several 2. Include more of one-
days’ meals at dish meals
one time,
utilizing simple 3. Plan meals that
menus that are have interesting
easy to prepare variety in color,
and serve. texture and flavor
7. Make
4. Plan to serve 5. Plan dishes out a
foods that are that do not market
not only in entail too list to
season but also much avoid
enjoyed by the preparation at extra
diner. one time. tips to
the food
6. Consider palatable stores.
foods that are rich in
essential nutrients.

8. Utilize leftovers.
MEAL PLANNING OR MENU
PLANNING
MENU
- List of prepared foods available
to the customer.

 Breakfast
 Lunch
 Supper
MENU PATTERN
Is an outline of food to
be included in each meal
and the extent of choice
at each meal.
TYPES OF MENU
 A La Carte Menu
This menu enables the customer to choose the
type of dish. In this type of menu, each dish is
priced separately but arranged in courses. It has
the following parts :

 APPETIZERS  SALADS
 SOUPS  DESSERTS
 MEAT COURSES  DRINKS/COFFEE
 FISH COURSES
 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
 FUNCTION MENU

This menu is for special


occasions such as
weddings or parties and has
a fixed price.
 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.
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.
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.
CLASSIFICATION OF FOOD
PURCHASE

1. Perishable Foods

2. Staple Foods

3. Contract Items
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.
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.
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.

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