the menu (5)

hospitals

Foods must be provided for many kinds of diets, such as liquids, ground, soft, low-sodium, low-carbohydrate, low-fat, and a wide range of caloric requirements Adopting commercial menu characteristics Trying to be more innovative, inventive Cycle menus are widely used First step for planning a hospital meal pattern is to plan a normal diet menu that will supply all foods essential for good nutrition This meal pattern is the foundation for most diets and Is the core of all meal planning in a hospital of any type and size Each day should be carefully evaluated as a unit to make sure that you are creating complete meals Selective menus increase satisfaction and decrease waste

equipment and labor

Equipment and physical facilities The menu planned for any given day must be one that can be produced in the available work space and with the available equipment Personnel Understanding the relationship between the menu and the availability and the skill of employees are factors to consider in determining the complexity of the menu

elementary & secondary schools

National School Lunch Program (NSLP) Designed to provide nutritious, reasonably priced lunches to children in schools, child care centers and to foster good habits Goal: nutritious meal low in fat In order to qualify for reimbursement, the school must use the framework that is outlined in figure 3.7 (Food for Fifty) Other foods may be added to satisfy their needs School Breakfast Program Importance of eating a nutritious breakfast cannot be overlooked Breakfast fuels kids for the day Must meet meal pattern minimum requirements to qualify for reimbursement Other foods can be added to increase variety

nutritional requirements

Nutritional requirements vary depending on the type of foodservice and population served For example, in the Child Nutrition Program, the meals must comply with nutrient standards to quality for federal reimbursement RDA (Recommended Daily Allowance): levels of essential nutrients considered to be adequate to meet known need of practically all healthy persons Some foodservices use as a nutrient guide Dietary Reference Intakes (DRI) Nutrient recommendations that address the needs of specific groups and individuals *restaurants are not as focused on nutrition, but must be balanced enough to appeal to customers

factors to consider when planning a menu

Organizational Customer Operational and managerial

food consumption trends, habits, preferences

People eating smaller quantities more frequently Continuous service Hotel style service in today's society, people are becoming more knowledgeable about ethnic and regional foods

organizational missions and goals

The menu must reflect the organization's stated purpose as defined in the mission statement Can present a challenge for the menu planner when there is a conflict between what the customer wants and the mission of the organization Whatever the goals, should strive to offer menus that meet quality expectations of customers

colleges and universities

Typical college customer on campus has many menu options: A la carte dining Board plan cafeterias Specialty shops Multiconcept food courts Convenience stores Vending machines More than one menu type will be used for all of these different types of locations Menu selectivity will vary within locations Successful menus offer extensive variety Menus must be exciting, creative, and reflect the choices that parallel with student preferences Menu must allow for customer satisfaction, but also reflect principles of sound nutrition

single - use menu

a menu planned for a specific event and typically only used once, usually for a holiday or other special occasion *can add excitement and variety for customer, can be stressful or chaotic for employees

semi-selective

allows one or more selections in some of the menu categories - two entree and two dessert choices for diner - you may not have the options of choosing a side or salad that comes with your meal

menu pattern

an outline of the menu item categories offered at each meal and choices within each category

table d'hôte menu

complete meal at a fixed price

DGA

dietary guidelines for americans Adequate nutrients for caloric intake Avoid trans fats, saturated fats, cholesterol Eat fiber rich diet Low sodium Potassium rich foods Alcohol in moderation Fruits and veggies

menu & systems approach

environmental factors = dining trends, food preferences, social & economic issues controls = regulations and contracts memory = meal count and sales data provides info to understand customer preferences inputs = raw materials outputs = prepared meal feedback = tells us whether or not we are meeting customer needs

a la carte

food items are priced separately

customer profile

includes demographics (age, gender, ethnicity) changes frequently, sociocultural influences (marital status, lifestyle, values, religion), and eating habits of a population -improves likelihood that menus will satisfy their expectations

selective menu

includes two or more choices in some or all menu categories *must be planned to meet needs of customer and ensure even workloads and balanced use of equipment

du jour menu

menu of the day

full-selective meu

offers at least two options within each category -allows maximum choice to customer -puts demand on operational resources -most often seen within restaurants -being eliminated in most hospitals

nonselective

offers no choice in any category -Organizations that offer this type of menu usually have list of alternatives if customer doesn't want menu items -Utilized in some hospitals and health care facilities -You are given a menu that states the entrée, side, salad, desert and/or beverage that will be served for the day

cycle menu

planned set of menus that rotate at definite intervals of a few days to several weeks *length of cycle depends on location (places where clientele don't change should have long cycles *after initial planning is complete, can focus on other managerial tasks *repeating standardizes preparation procedures *menus can become monotonous, unliked = repeated too often, liked items = too little *can go back and edit things slightly and revise as needed

static menu

same menu is used every day, usually used in restaurants or locations where clientele changes every day, some hospitals are starting to implement this since people a are usually only there for short stays *menu should have enough items to offer sufficient variety, very stable and predictable for employees

importance of the menu

single most influential plan in a foodservice operation, a catalyst that drives all operational functions - purchasing, production, service

Meal plan

the number of meal opportunities offered over a specific period of time (usually 24 hours) ex: Hospital may offer breakfast, lunch and dinner Nursing home may offer breakfast, lunch, dinner and late night snack Day care facility may offer breakfast, snacks, and lunch

order for menu development

1. entrees (center of the plate, usually most expensive, vary in price) 2. soups & sandwiches (one both, one cream, one vegetarian) 3. vegetables & sides (should complement entree, variety in taste, texture color, less preferred with more well liked) 4. salads (compliment entree) 5. desserts 6. garnishes (visual appeal) 7. breads (whole wheat & white, cool and hot) 8. breakfast items 9. beverages

visualizing food

Color: gives eye appeal; include one colorful item Texture: structure of food; use a variety of textures Consistency: degree of firmness or density; must balance Shape: create interest through food presentation Flavor combinations: a variety of flavors makes a meal more enjoyable Variety in preparation: introduce variety in the food preparation process

KEY CONCEPTS

*The menu is the single most impactful management tool in a foodservice operation. *A systems approach to menu planning will ensure that all aspects of an operation are considered for maximum efficiency and effectiveness. *The type of menu selected for a business unit within a foodservice is influenced by the unit's food and dining concept. *A successful menu planning process begins with clear objectives that reflect desired outcomes. *The savvy menu planner is attuned to and accounts for political, social, and economic trends and issues internal and external to the foodservice. *Development of and consideration for a comprehensive customer profile is essential to ensure that customer needs and wants are met. *Consideration for inputs is critical to ensure that planned menus can be produced and serviced within available resources. *Analysis of the menu's potential impact on operations is essential to ensure a seamless transition from one menu to another. *Staff and customer acceptance of a new menu can be enhanced through active solicitation of input during the menu planning process. *Application of menu design principles for the posted menu maximizes its value as a marketing and education tool.

menu design & format

A menu should appeal to the guest, stimulate sales, influence the client, and be clean and simple in design and format Descriptive wording Menus should present an accurate word picture of the foods available *Truth-in-menu legislation Truth-in-menu laws require that the menu accurately describes the foods to be served Giving misleading names to menu items is illegal

availability of food & style of service

Availability of food The location of the foodservice operation to the source of food and the dynamics of the market can affect what foods are available on the menu Style of service Some foods are more adaptable to seated service, some to cafeteria style The distance between the point of preparation and point of service needs to be considered

older adults & disabled

Good menu planning is essential to meet the nutritional, social and psychological needs Especially important to get input before planning menus and evaluate recipes after they have been served (older adults) Menu planners must be aware of challenges feeding this population Have established food habits and preferences Individual needs of the group members must also be considered Difficulty chewing, limited mobility, dietary restrictions Extended care and retirement facilities should serve at least three hot meals per day If using a nonselective, cycle menu, the cycle should be at least 6-7 weeks to add variety Should change seasonally Can also introduce variety through holiday menus Should be planning meals that follow the Dietary Guidelines for Americans (regulations vary by state) Older American Act requires that nutritional programs meet the most recent Dietary Guidelines for Americans published by the Secretaries of Health and Human Services and Agriculture Meals must provide 33½% of dietary reference intakes if one meal is served, 66½% if two meals are served and 100% if three meals are served

budget guidelines

In retail operations, the amount to be budgeted is based on projected income from the sale of food This income must generate adequate revenue to cover raw food cost, labor, operating expenses, and allow for desired profit In noncommercial facility, food-cost may be per plate or per person $2 per plate, or $6 per person per day

commercial foodservice

Menu planning varies according to type and size of operation Must determine financial goals, production and service capabilities, and labor needs prior to planning a menu Must also closely assess clientele preferences