Menu Planning

Meal

Meal

Manag

emen

t

Manag

emen

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Objectives: Define terms in meal

management; explain the importance of meal

planning; explain the significance of

decision making as a skill in meal management;

point out what could influence a homemaker when planning meals;

Enumerate the factors to consider in menu planning

Explain the rules when writing menus

Write a one-week menu for different target groups

•Meal management is the efficient use of resources in

providing meals that are nutritionally adequate,

economical, sanitary and aesthetically pleasing

•NUTRITIOUS•ECONOMICAL

•SANITARY•AESTHETICALLY

APPEALING

decision making

MEAL MANAGEMENT

hand-and -foot work

•system or process•requires personal skill

•meal manager or homemaker

DECISION MAKING:•There is a

condition of choice•discovery of

alternative choices•choosing from

among alternatives

WHAT MAY INFLUENCE OUR DECISIONS?

•AVAILABLE RESOURCES

•GOALS OF THE FAMILY

•VALUES IN RELATION TO THE

GOALS

MEAL PLANNING-The process of thinking or deciding the series of activities in meal management

Steps in Meal Planning Menu planning purchasing and storage of food supplies

preparation and cooking of food

table setting and food service clearing up of the table and dining area

MENU PLANNING

DEFINITION ADVANTAGES CARDINAL RULES MECHANICS WRITING A MENU SAMPLE MENU

Menu Planning…Definition A thought provoking task of listing down specific foods and dishes desired for one meal.

Meals -includes snacks decision - special occasion or

special person.

Advantages of Proper Advantages of Proper Menu PlanningMenu Planning Economical use of

time and energy.

more varied & interesting meal

Pleasing and satisfying meals

adequate nutrition

maximum use of available resources

Factors to Consider

nutrient requirements food budget / money available

amount of time and energy and facilities available

Variety in texture, color, and flavor

Variety of food temperature

Foods in season

WRITING A MENU1.CAPITALIZE all words

except articles, prepositions, and conjunctions.Ex. Chicken a la King,

Chili con Carne2.No abbreviations. (SM,

BT,CM)

3. List food - order of service; group items by courses

4. accompaniment -left or right of the main item or underneath it.

5. two or more items accompany a dish

write on same line - right or left, or line below

6. beverage - last item on the menu after the dessert.

7. Rice is written below the main course rather than as an accompaniment for the main dish.

8. Spacing & arrangement of items- symmetrical

allow space between courses.

Sample Breakfast Menu

Meatloaf Spanish Egg Omelet

Garlic RiceChilled Mango Slices

Hot Chocolate or Coffee

Sample Lunch Menu

Kare-Kare with Sautéed AlamangFried Fish

RiceFresh Fruits

Water

Sample Dinner Menu

Mushroom SoupMushroom SoupBroiled Sirloin SteakBroiled Sirloin Steak

Mashed Potatoes with GravyMashed Potatoes with GravyStrawberry Ice CreamStrawberry Ice Cream

WaterWater

Criteria for EvaluationNutrition Economy Safety and

SanitationAesthetic

AppealFeasibility

a. Does the menu meet the dietary needs of your target consumers?

b. Do the cooking methods conserve or enhance the nutrient content of the meals?

a. Can students really afford these meals on a daily basis?

b. Are the ingredients readily available?

c. Is wastage minimized during the production of meals?

d. Are there provision for leftovers?

a. How is perishability managed?

b. Do the meals require special equipment for holding and storage?

a. Are the meals attractive to the target consumers?

b. Are the dishes appealing in terms of taste, texture, flavor and aroma?

a. How feasible is the proposed menu given the current resources?

10 points 10 points 5 points 5 points 5 points