1 Carmel Lazarus February 2008 Carmel Lazarus February 2008 Menu Planning & Assessment Menu Planning & Assessment February 2008 February 2008 Carmel Lazarus Carmel Lazarus Food Service Nutrition Manager & Consultant Food Service Nutrition Manager & Consultant Dietitian Dietitian Contact Details Contact Details [email protected][email protected], 0416482199 , 0416482199 Carmel Lazarus February 2008 Carmel Lazarus February 2008 Objectives Objectives Understand the principles of menu Understand the principles of menu planning, applying relevant nutrition planning, applying relevant nutrition guidelines guidelines Awareness of available menu assessment Awareness of available menu assessment tools and standards tools and standards Be able to apply menu assessment tools Be able to apply menu assessment tools to evaluate a menu to evaluate a menu Understand menu planning for special Understand menu planning for special groups eg. Residential facilities, hospitals, groups eg. Residential facilities, hospitals, nursing homes, school canteens nursing homes, school canteens Understand food service limitations Understand food service limitations Carmel Lazarus February 2008 Carmel Lazarus February 2008 Menu Planning Menu Planning A fundamental tool in Dietetic A fundamental tool in Dietetic practice practice Encompasses all aspects of the Encompasses all aspects of the food service system food service system The quality of the menu is The quality of the menu is dependent on the time invested dependent on the time invested in the planning process in the planning process Carmel Lazarus February 2008 Carmel Lazarus February 2008 Is the menu important? Is the menu important? Stores & equipment Menu Service Staffing Production & Distribution Systems MENU Carmel Lazarus February 2008 Carmel Lazarus February 2008 Opportunities Opportunities Nursing Homes Nursing Homes Sports Industry Sports Industry Child Care Sector Child Care Sector Corporate Catering Corporate Catering Acute Care facilities Acute Care facilities Carmel Lazarus February 2008 Carmel Lazarus February 2008 Objectives in Menu Planning Objectives in Menu Planning Meet nutritional needs Meet nutritional needs - “Recognition that “Recognition that food is treatment” food is treatment”- part of medical therapy part of medical therapy BDA Better Hospital Food Project (1999) BDA Better Hospital Food Project (1999) Meet/exceeds customer expectations Meet/exceeds customer expectations Drives purchasing Drives purchasing Determines production methods and Determines production methods and distribution systems distribution systems Dictates staffing levels Dictates staffing levels Provides quality, standardisation & Provides quality, standardisation & predictability predictability
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
1
Carmel Lazarus February 2008Carmel Lazarus February 2008
Menu Planning & AssessmentMenu Planning & Assessment
February 2008February 2008
Carmel LazarusCarmel Lazarus Food Service Nutrition Manager & Consultant Food Service Nutrition Manager & Consultant DietitianDietitian
Carmel Lazarus February 2008Carmel Lazarus February 2008
ObjectivesObjectives
Understand the principles of menu Understand the principles of menu planning, applying relevant nutrition planning, applying relevant nutrition guidelinesguidelines
Awareness of available menu assessment Awareness of available menu assessment tools and standardstools and standards
Be able to apply menu assessment tools Be able to apply menu assessment tools to evaluate a menuto evaluate a menu
Understand menu planning for special Understand menu planning for special groups eg. Residential facilities, hospitals, groups eg. Residential facilities, hospitals, nursing homes, school canteensnursing homes, school canteens
Understand food service limitationsUnderstand food service limitations
Carmel Lazarus February 2008Carmel Lazarus February 2008
Menu PlanningMenu Planning
A fundamental tool in Dietetic A fundamental tool in Dietetic
practice practice
Encompasses all aspects of the Encompasses all aspects of the
food service system food service system
The quality of the menu is The quality of the menu is
dependent on the time invested dependent on the time invested
in the planning processin the planning process
Carmel Lazarus February 2008Carmel Lazarus February 2008
Is the menu important? Is the menu important?
Stores &
equipment
Menu Service
Staffing
Production&
DistributionSystems
MENU
Carmel Lazarus February 2008Carmel Lazarus February 2008
OpportunitiesOpportunities
Nursing HomesNursing Homes
Sports IndustrySports Industry
Child Care SectorChild Care Sector
Corporate CateringCorporate Catering
Acute Care facilitiesAcute Care facilities
Carmel Lazarus February 2008Carmel Lazarus February 2008
Objectives in Menu PlanningObjectives in Menu Planning
Meet nutritional needs Meet nutritional needs -- “Recognition that “Recognition that
food is treatment”food is treatment”-- part of medical therapy part of medical therapy BDA Better Hospital Food Project (1999)BDA Better Hospital Food Project (1999)
GravyGravySavoury MinceSavoury MincePoached FishPoached Fish
Day 3Day 3Day 2Day 2Day 1Day 1
4
Carmel Lazarus February 2008Carmel Lazarus February 2008
Cycle MenusCycle Menus
McClelland & Williams J Human McClelland & Williams J Human NutrNutr Diet 2003Diet 2003
121219.519.5>28>28
00112222--2727
141420202121
115.55.51515--2020
585840401414
15151414<14<14
20012001
%%
19861986
%%
Menu Cycle Menu Cycle
LengthLength
Carmel Lazarus February 2008Carmel Lazarus February 2008
A la Carte MenuA la Carte MenuBreakfastBreakfast LunchLunch DinnerDinnerApricot JuiceApricot Juice Vegetable SoupVegetable Soup Vegetable SoupVegetable Soup
Apple JuiceApple Juice Beef Beef ConsommeConsomme Beef Beef ConsommeConsomme
Apricot JuiceApricot Juice Potato & leek SoupPotato & leek Soup Potato and leek soupPotato and leek soup
Recipes trialled to ensure quality:Recipes trialled to ensure quality:
tastetaste
TextureTexture
presentationpresentation
Recipes all analysedRecipes all analysed
Photos displayed of each dish to ensure Photos displayed of each dish to ensure standardisation and consistency in platingstandardisation and consistency in plating
Carmel Lazarus February 2008Carmel Lazarus February 2008
BMEBME
Carmel Lazarus February 2008Carmel Lazarus February 2008
Menu Design Menu Design –– Spoken MenuSpoken Menu
Perceived to be technologically Perceived to be technologically
advanced by patients/residentsadvanced by patients/residents
Returned visits if pt Returned visits if pt
unavailable/labour intensiveunavailable/labour intensiveStreamline selections & productionStreamline selections & production