Food Service Systems & Menu Planning PDF

Okay, here is the transcription of the provided document into a structured markdown format. # FOOD SERVICE SYSTEMS Foodservice institutions are establishments that provide food to people away from home. ## I. Historical Development Providing food for people away from home has been practiced sinc...

Okay, here is the transcription of the provided document into a structured markdown format. # FOOD SERVICE SYSTEMS Foodservice institutions are establishments that provide food to people away from home. ## I. Historical Development Providing food for people away from home has been practiced since ancient times. Various types of foodservice evolved in response to the needs of individuals and/or groups at certain points in historical times. It is believed that the ancient Greeks and Romans have temples to care for the sick and food was served to workers hired or forced to build monuments, e.g., pyramids, were also provided with food. Meals were served to people who joined pilgrimages and those who belong to religious orders. Royal and noble households, because of the large number of members, necessitated quantity food production. The war resulted in the establishment of the first organized dietary unit which was set up by Florence Nightingale in 1855 during the Crimean war. The Industrial Revolution gave rise to an increased number of unemployed school children. In England and France, low-cost lunches were offered to encourage school attendance. Food service was part and parcel of providing lodging. This was common in Europe when wealthy men sponsored hostels for students. In the United States, providing board and lodging for students was the responsibility of fraternities and sororities. Eventually this responsibility shifted to the university. Better roads and consequent rise in travel was responsible for the establishment of lodging houses for travelers. Meals were offered as part of the regular service. Nowadays, aside from food, some exclusive social clubs (country club, sports club) offer food and recreational, sports, and other facilities for club members. ## II. Development of Specific Types of Foodservice ### 1. Religious orders These institutions were in-charge of foodservices in connection with pilgrimage and feeding members of religious orders. Records of numerous abbeys in England showed the extent of foodservice in terms of cost accounting and food production. Due to the strong sense of stewardship in the abbeys, a detailed accounting system was developed. ### 2. Royal and noble households The number of constituents in such households necessitates food production on a volume scale. The beginning of cost accounting can be traced to these institutions and the cost record most often referred to is Northumberland Household Book. Sanitary standards in food storage, preparation, and handling were not followed in these institutions. Since labor was cheap and readily available, a large staff of workers prepared the food. The discovery of the causes of food spoilage led to improved practices in food storage and food preparation. With advances in the laws of physics, the open hearths were replaced with iron stoves. ### 3. Universities and colleges Hostels sponsored by wealthy men were the accepted provisions for students living in Europe. In the United States, fraternities and sororities originally took care of board and lodging for students. Gradually, universities assumed this responsibility. Service developed from the formal, seated table service and leisurely dining to the speedy and more informal cafeteria service when a number of Gl students entered the universities after World War II. The cafeteria style of service met the students' demand for greater menu variety and catered to the food preferences of different ethnic groups which made up the student body. ### 4. Clubs and other social organizations The development of exclusive social clubs (sports club, country club, athletic club, faculty club) evolved because homes are not spacious enough and adequately staffed to provide serving formal meals. The clubs provide these facilities and also cater to such functions as receptions and banquets aside from providing regular meal service to their members. ### 5. Hospitals Dietetics, as a hospital service, had its beginning during the Crimean War (1854-1856). The first organized diet kitchen was set up in 1855 by an English nurse, Florence Nightingale, to provide clean, nourishing food for the ill and wounded soldiers in Scutari (now Uskudar, Turkey). Alexis Soyer, a chef who worked with the Reform Club of London, helped Nightingale's efforts by serving as manager of the barracks hospital kitchen. However, crude hospitals were known to have existed in Egypt and India as early as 6 B.C. In early Greek and Roman times, temples provided for the sick and food was served. In the Philippines, RA 2674 (An Act to Regulate the Practice of Dietetics in the Philippines signed into law by President Carlos P. Garcia on June 18, 1960) transferred the responsibility of hospital administrators and nurses to dietitians. An important provision of the Act required every hospital with a minimum bed capacity of 75 to employ at least one dietitian. The development of food service in hospitals witnessed the following trends: 3. introduction of centralized tray service and mechanical dishwashing; 4. establishment of a separate kitchen for special diet preparation (which were later eliminated); 5. the advent of frozen foods and their use in food preparation; 6. introduction of pay cafeterias for staff and employees and separate dining areas for the twogroups; and 7. employment of qualified dietitians to administer dietary departments and "therapeutic"dietitians for "special diet" supervision. Hospital foodservice was organized to achieve two objectives: (1) to improve patient health and restore patients to normal activity and a state of well-being and (2) to provide foodservice for staff, employees, and guests in order to maintain happy, well-nourished personnel and good public relations. In the past 30 years, a number of innovations and changes has marked the hospital foodservice in order to operate more efficiently and increase the revenues of the hospital dietary departments. These include increasing non-patient, in-house cafeteria volume; marketing catering services; use of professional chefs to improve menus; contracting professional and food production services to smaller operations; and creating new services (i.e., diet workshops for the public, take home employee and patient meals). To ensure quality care and service in hospitals and health care facilities, the Joint Commission on Accreditation of Healthcare Organizations has established standards to enforce quality assurance programs for accrediting its member facilities. One section is devoted to dietetic services to make sure that these facilities meet the nutritional needs of patients. ### 6. Industrial food service Provision of food for employees dates back to antiquity when men were forced or hired to work, when they went to war, and when they had to build monuments like the pyramids. The Industrial Revolution during the 12th century brought about changes in socioeconomic systems that focused the needs for industrial feeding. This need was emphasized during World War II. Robert Owen, a Scottish mill owner, is considered the "Father of Industrial Catering". In the 19th century, he managed a mall that provided food to his employees and their families at nominal prices, and so began the philosophy of subsidizing meal service for employees. The mall later became a model throughout the industrial world. In the seventies, employee feeding for office building workers came about. Office workers were provided with meals, thus eliminating the need to find an eating place during their brief meal period. ## III. Factors Responsible for the Development of Foodservice 1. tendency towards urban living 2. improved economic status and corresponding rise in standard of living 3. increased interest in and improved transportation facilities 4. shorter week providing for more leisure hours 5. decrease in availability of house help 6. increased number of women working 7. availability of meals in more highly specialized type of foodservices 8. popularity of small housing units (apartments, condominium) that are not conducive to extensive meal preparation 9. changes in population composition 10. increase in professional meetings, conventions, seminars ## IV. Trends in Foodservice ### A. Macro trends 1. an increase in the number of chain restaurant outlets 2. the increase in the use of technology 3. expansion of menus 4. family value marketing - pricing to appeal to family budgets ### B. Trends in the various segments of the market: 1. correctional foodservice is expanding rapidly as prison populations increase and the use of the cook/chill method continues to grow. * cook/chill method - food production method in which food is prepared and cooked byconventional or other methods, then chilled and refrigerated for use at a later time 2. the fine dining restaurant business is down, but interest in cafes and bistros is increasing. 3. recreational facility foodservices are expanding with upscaled menus. * upscaled menus - fancier, more expensive foods often with a gourmet appeal 4. school foodservice faces budget battles and legislative changes with an increase in the use of brand- name foods (branding) and the development of a business mentality. * branding - the use of nationally or locally labeled products for sale in an existing foodservice operation 5. hospital foodservice is employing benchmarking statistics to justify costs, introducing "grab-and-go" food in the staff cafeteria, espresso bars, limited patient menus, restaurant-style menus, comfort foods, and satelliting (selling food to other facilities). * benchmarking - the total quality management measurement tool that provides an opportunity for a company to set attainable goals based on what other companies are achieving 6. foodservice in the lodging sector is incorporating minimarts, ethnic fare, simpler foods, healthier selections, and buffets. 7. college foodservice will see more self-service, grab-and-go options, extended hours of operation, authentic vegetarian dishes, and full-flavored ethnic choices. 8. military foodservice faces base closings but also better food quality, consistency, and pricing with more branding, catering to civilian personnel, high-energy nightclubs, and kiosks and mini-units. 9. foodservice in nursing homes will serve to sicker and younger patients with more convenience products, more liberal diets, and a room service option. ### C. Food trends (in the United States) a. specialty coffees; entrée salads; comfort foods, such as meat loaf, roast chicken, mashed potatoes, and fruit cobbler; pasta; and beef * comfort foods - foods associated with the comfort of home b. three Ss soups, sandwiches, and salads c. authentic foods and dining environments, manufacturer-chef partnerships, speed scratch cooking, tea, regionalized ethnic foods, non-meal period opportunities d. popularity of home meal replacements (HMR) or meal solutions due to longer work hours and more dual-income families * home meal replacements (HMR) - prepared or partially prepared foods to take home * meal solutions - prepared or partially prepared foods to take home HMRs include gourmet meals, healthy dinners for two, comfort food entrees, bagged salads, bakery items e. display cooking rend in upscale restaurants * display cooking - restaurant design where the kitchen may be viewed by the diners Kitchenless, storage-free designs, where all food is displayed and prepared in full view, appeals to all the senses as customers see, hear, smell, and taste as food goes from raw to cooked. f. in the noncommercial sector, choosing between in-house management or contract foodservice continues to be a difficult decision to make * in-house management - foodservice within an organization operated by the organization * contract foodservice - foodservice within an organization operated by an outside company ## V. Classification of Foodservice Institutions Foodservice institutions may be classified based on operational objectives, method by which food is served to customers or delivery, and service of foods. ### A. Classification based on operational objectives 1. Profit-oriented - commercial or those establishments open to the public which are operated for profit and which may operate facilities and supply meal service on a regular basis for others 2. Service-oriented - commercial (as employee feeding in schools, industrial and commercial organization), educational, government or institutional organizations which run their own food service operations ### B. Classification based on method by which food is served to customers 1. Service units: provide waiter/ress service, more extensive menus, and more elaborate informal service a. Table - table appointments and manner of service comparable to those of a good home b. counter - provide rapid service with a minimum number of table appointments necessary for adequate service c. combination table and counter - same as (a) and (b); usually more informal, less extensive menu d. tray or table - unique in that the patron is served in the privacy of his room or an informal drive-in tray 2. Self-service units a. Cafeteria customers make selection from food displayed at a service counter and assemble food on tray to be carried to tables b. Buffet food set out on a counter in buffet either from self-service or to be served by an attendant; limited service; informal c. Take-out service - individual items or complete meals packaged and either taken from the premises by the patron or ordered by phone and delivered to him ### C. Classification based on delivery and service of food a. Conventional food service system i. Foods are purchased by the individual food service in various stages of preparation but all preparation is completed and food made ready for service in a kitchen on the premises where the food is to be served. After food production, foods are held or served as soon as possible. ii. Modification semi-conventional system (preparation minimized through the purchase of some convenience foods) iii. Delivery: centralized and decentralized b. Commissary food service system (central or satellite foodservice) i. Centralized food procurement and production; distribution of prepared menu items to several remote areas to final preparation and service ii. Delivery: frozen, chilled or hot-held foods may be in bulk or portioned before storage c. Ready-prepared foodservice system (Cook-freeze and stored labor concept) i. Foods prepared on the premises, then frozen immediately and held for use at some later time ii. Delivery: cabinets may be transported to any area for use and service d. Assembly-serve system (total convenience or minimal cooking) i. Completely prepared foods are "finished" (thawing, heating, portioning, and merchandising) within the premises ii. Delivery: may be any one of those previously described ## VI. Elements of the Foodservice System A. Output - goals or objectives that the system intends to accomplish (e.g. quality food, ambiance and service) B. Input the seven resources available to the system such as the so-called 7M's (men, mechanics, material, market, money, minutes, and methods) C. Thruput - the percentage of the seven M's to achieve the goals 3. Administration 4. Assembly of materials a. Menu planning b. Purchasing c. Receiving d. Storing e. Requisitioning/Issuing f. Preparation/Cooking or Production g. Serving/Cleaning 5. Distribution 6. Sanitation and safety D. Control - the regulation of operational processes by using a set of standards so that the goals are attained E. Feedback - the changes or modifications in the processes so that goals are achieved F. Environment - the conditions within which the elements of the system interact with one another ## OPERATIONAL PHASES OF FOODSERVICE ### I. MENU PLANNING 1. Menu/meal planning is the process of thinking or deciding the series of activities in meal management (Leocadio, 1998). 2. Menu determines all aspects of production and service. Planning menus well is a key to successful foodservice operation. 3. A menu serves as the focal point around which all components of a foodservice system are centered. It affects the facilities' equipment, personnel, and the operational phases of a food-service system. Meal management - the effective and efficient use of available resources to provide meals that are nutritionally adequate, sanitary and aesthetically pleasing, economical in terms of cost and of time and energy preparation. It includes the following activities: menu planning, purchasing and storage of food supplies, preparation and cooking of food, table setting and food service, and clearing up of the table and dining areas (Leocadio, 1998). Menu - a detailed list of foods to be served at a meal or, in a broader sense, a total list of items offered by a foodservice Menu pattern an outline of food to be included in each meal, and the extent of choice at each meal Cycle menu - a carefully planned set of menus that is rotated at definite time intervals Selective menu - a menu that includes two or more food choices in each menu category such as appetizers, entrees, vegetables, salads, and desserts Semiselective menu a menu that includes one or more food choices in at least one menu category Nonselective menu a menu that offers no choice of food items Static menu - a menu that is used each day such as a restaurant-style menu Single-use menu a menu specially planned and used only once, usually for a holiday or catered event Spoken menu a means of communicating menu choices by reading the menu to the customer ### Factors to Consider in Meal Planning The decisions in meal planning are influenced by the same factors which influence food and eating: 1. the available resources, both human and non-human a. human resources include the available time and energy of the homemaker and her knowledge, skills, and capabilities in planning, preparing, and serving meals b. non-human resources include the amount of money available, the facilities and equipment available for preparation and serving of meals and the food materials required for the meal * the availability of these resources depends upon the following: a. socioeconomic status of the family b. size and composition of the family c. regional origin and current location of the family 2. goals of meal management decisions are also influenced by the goals in relation to available resources Goals of Meal Management: a. economical use of available resources, money, time and energy in meal preparation b. provision of interesting and aesthetically pleasing meals c. provision of nutritionally adequate meals d. maintenance of sanitation in meal preparation 3. values of the family ### Advantages of Proper Menu Planning for a Home Manager 1. it ensures adequate nutrition for the family 2. it maximizes the use of available resources (money, food, fuel, tools, and equipment) 3. it maximizes the available time and energy for preparing and serving the meal 4. it provides a more varied and interesting meal In institution management, a menu is a list of foods available in a public eating place. A. To the customer, the menu: 1. is an introduction to the establishment 2. must be neat, clean, attractive, and appealing to the eye, palate, and pocket 3. should be easy to read and understand, making ordering a pleasant experience rather than a confusing one C. To the foodservice manager, the menu: 1. serves as a basis for planning, purchasing, production, and service 2. serves as the establishment's major advertising and merchandising medium 3. should please the customer, at the same time profitable to the operator ### Four Cardinal Rules on Proper Menu Planning (Leocadio, 1998) 1. Nutritive: meals must be planned to meet the nutrient requirements of the family. Meals should not be planned merely to satisfy hunger. 2. Economic: meals must be planned to meet the food budget or the money available 3. Managerial: meals must be planned according to the amount of time and energy and facilities available for preparing the meal 4. Aesthetic: meals must be planned so that these will be pleasing to the family The inter-play of temperature, texture, flavor, color, and appearance are important in the acceptability of menus. ### Nutritive Aspect Suggestions for planning meals to insure proper nutrition: a. The Daily Food Guide is used in planning combination of food which will provide the needed nutrients in the amounts necessary each day b. A variety of body building foods should be planned by including two eggs and one serving of legumes a week in addition to fish, seafoods, meat and meat products and poultry. *Special attention* should be given to supplementation of vegetable protein sources. c. A variety of energy foods must be planned by including a serving of root crops twice a week and other types of cereals other than rice. The use of sugars and concentration sweets for a source of energy should be limited. d. Two servings of fruits and vegetables must be planned daily. One serving of this is green or yellow and leafy vegetables and one serving of fruit rich in Vitamin C. e. Three servings of visible fat should be included daily preferably from vegetable sources containing polyunsaturated fats. f. Specific food allowances for all members of the family must be provided. ### Economic Aspect In determining the food budget, the following factors must be considered: a. Income * a family with higher income can allow a bigger amount of money for food * a family with a lower income needs to consider very carefully how much will be spent on food b. Size and composition of the family a. a big family would require more money for food so that a greater percentage of the income is allotted for the food budget b. families with more teenagers and adults would need more food to keep them healthy, thus requiring a bigger food budget c. Social status of the family * a family that belongs to high society would need to entertain more often and would require a bigger amount of money d. Food likes and dislikes of the family members e. knowledge and skills of the homemaker * a homemaker who knows the essentials of proper money management will spend less and feed her family well on a smaller food budget f. current food prices * there is a need to adjust the food budget based on current prices of food commodities g. home production of food * a family with a garden or raises hogs or poultry to supplement the food supply will not spend much for family food ### Ways to Minimize Cost of Meals: 4. Foods in season should be included since these are usually cheaper aside from being of better quality nutritionally and aesthetically. 5. Locally available foods should be included since these are likewise cheaper. 6. Proper substitutes should be considered. 7. Leftovers must be utilized. * leftovers can be recycled for the next meal; they should be "re-made" into a different dish 8. Dishes or recipes using inexpensive food items must be planned. * dishes using entrails and tougher cuts of meats will cost less than dishes using expensive cuts 9. Minimal use of convenience foods (i.e., those that are partially prepared or ready-to-eat) should be planned. * convenience foods are expensive, thus their use should be limited if not entirely avoided 10. A week's menu should be planned so that one can have a bird's eye view of the expensive and inexpensive items included while achieving variety. 11. limit the use of expensive items throughout the week 12. Foods that the family likes should be planned. This way there will be no leftovers. Money is wasted when foods are not consumed and more money will be spent if one had to buy another food to replace what was not consumed. ### Managerial Aspect Ways to Minimize the Amount of Time and Energy of the Homemaker: 1. Plan meals according to your capabilities * meals planned with recipes to be tried for the first time will be more time consuming * plan using tested recipes and those which one can prepare well 2. Plan meals according to the efficiency and availability of facilities for food preparation and service * the efficiency of the kitchen for food preparation influences how much time and energy will be spent in spite of the simplicity or elaborateness of a recipe 3. Plan meals so that you do not make excessive use of the same equipment. * plan dishes within a meal which will make use of the different pots and pans available, or the available cooking equipment * different methods of preparation should be used 4. Plan meals so that the dishes will not require last minute attention for all. 5. Plan dishes so that you can dovetail the preparation according to available time. 6. Plan dishes so that all will not require too much preparation. ### Aesthetic Aspect Factors to Consider in Making Meals Aesthetically Pleasing: 1. Psychological reasons which include superstitions, taboos, customs, religion, region of origin, environmental conditions. 2. Physiological reasons which include age, disease and health conditions, and sex. 3. Socioeconomic reasons which include income, food budget and social status. ### How to Plan Meals That are Pleasing and Satisfying: 1. Plan a variety of color. * if the main dish is predominantly brown, something green or red must be planned for accompaniments * dishes must be planned according to the natural color of the foods; however, artificially colored foods may also be used to enhance the color of the meal * combinations of colors within a meal is an art 2. Plan a variety of types of food selected. * Plan a variety of mode of preparation. 3. Plan a variety of shape and form. * various dishes should have different shapes and forms 4. Plan a variety in texture. * there should be something smooth, something crisp, something crunchy or chewy, something dry or moist in the menu 5. Plan a variety of flavor, but it is better to have only one dominant flavor * there are two classes of flavors: delicate or mild and strong or intense * mild flavors come first in the meal and end up with strongly flavored foods 6. Plan extremes in temperature. * some items on the menu should be very hot (the soup); something should be cold (the dessert) 7. Plan food/dishes that the family likes * certain foods are more appealing because of familiarity or previous experience and what one considers edible or inedible * how foods are eaten and prepared are dictated by culture and traditions * some foods are disliked because of religious affiliation or superstitious notions regarding the food * certain types of foods are preferred because of the special people to whom they will be served * weather conditions also dictate what people like to eat 8. In planning meals, include something new once in a while to break the monotony of the usual meal. ### Ideal Characteristics of a Foodservice Menu Planner 1. Must have good working knowledge of sales analysis procedures, food cost and price ratios, nutrition principles, market conditions, staff capabilities, production and service facilities. 2. Use descriptive terms accurately and effectively. 3. Have the ability and time to conduct relevant study and research. Plan menus which assure maximum profit for management and at the same time provide customer satisfaction. ### Standards of a Good Menu for Institutions 1. Builds customer satisfaction and goodwill while providing the needed profit for the operation. 2. Attractively and neatly printed, handy in size, and with a print that is simple, interesting and clearly understood. 3. The condition is immaculate. 4. Informs the guest accurately and appealingly of the dishes available, the manner of preparation, and the price. 5. Combines showmanship, eye appeal, color, variety, contrast and balance to sell the food, stimulate the appetite, and inspire the guests to return. ### General Principles of Menu Planning 1. Cater to customer preference. It would be wise to know your clients: their nutritional needs and food habits, age, income, sex, and occupation * office workers usually like fast service, good food, and affordable prices * business men look for quiet and are not so concerned about price 2. Limit offerings to those that can easily be produced with your present staff, equipment, and layout. 3. Consider your season, the holiday, special occasions, and the day of the week. the smart menu planner is aware that clients tend towards lighter luncheon because of time constraint; however, most clients tend to eat more during dinner due to more available time and fewer pressure of work. 4. Blend and complement offerings in combinations that present a balanced and interesting variety of foods. a. Present interesting contours not only in food but also in table appointments. b. Vary texture, color, consistency, and flavor combination. c. Contrast method of preparation and arrangements. 5. Whenever possible, use what is locally available and in season. They are usually cheaper have not suffered from the hazards of travel. 6. Conform to overall atmosphere of the establishment with regards to type of food and price. 7. Advertise, merchandise, and promote sales effectively. ### Mechanics of Menu Planning A. Procedure When planning a one-day menu for a family, start by planning the main dish of the most important meal for the day. Then, plan the vegetable, dessert, and soup as necessary. For a foodservice institution: 1. choose the entrée first 2. pick the soup, garnishes and relishes which will accompany the main course 3. select the rice, potato, and other carbohydrate-rich dishes 4. select salad suited to the main course 5. be sure that the chosen appetizers and dessert are appropriate B. Rules for Menu Structure and Format for Foodservice 6. Present items in the order in which they are served a. For Breakfast: | INTERNATIONAL | FILIPINO | | :------------------ | :-------------- | | Fruit and Juices | Fruit | | Cereals | Protein Dish | | Egg and Meats | Cereals | | Specialties | Beverages | | Toasts or Hot Breads | | | Beverages | | b. For Lunch and Dinner: Appetizers - 3 kinds: fruit juice, fresh fruits, seafood Soups - 2 kinds: cold season -thick; summer thin Entrees I high-priced meat, medium-priced meat extended item, meatless dish, fish, poultry, fish, eggs Vegetables-2-3 kinds of potato dishes Salads - 3-4 kinds of other vegetable dishes Breads or Rice Desserts - pie, cake, ice cream, puddings, fruit, cheese Beverages - milk, tea, coffee, sodas, shakes 7. Make the menu easy to read with margins on top, bottom, and sides 8. Include the name and full address of the restaurant and the days and hours of operation. 9. Change the menu. Check and modify accordingly with menu offering, color, design according to the season of the year. ### Helpful Tools in Menu Planning 1. Recipe books, magazines, recipe cards of test kitchens 2. Cycle menus found in books and magazines 3. Standardized and tested recipes 4. Purchase food specifications and yield per unit purchases 5. For commercial purposes, the use of the following may be fruitful: a. Sales Analysis - to find out which items sell and which do not. Poor sellers are modified or dropped off. b. Portion Sales History - record of the number of each kind of entrees sold each day of the week made by the cashier or checker on a copy of the menu c. Special Holiday File- there should be a special folder for each holiday throughout the year which contains information regarding: day of the week on which items sold fall in, copy of the menu, count of items, sold hours of operation, and hourly record of sales d. Sales Record - accumulation of sales data may prove helpful ### Types of Menus 1. Nonselective, Selective, Restaurant * Nonselective Menus are predetermined menus that give the customer no choice. Variety is limited to items most likely to be consumed. Prior to writing menus, the following should be done: * establish cost and nutrient parameters establish cost and nutrient parameters define the target group, including cultural food preferences check production feasibility * evaluate cost and nutrient content * establish menu guidelines (e.g., each lunch menu will have at least three entrees: e.g., meat, poultry or fish, vegetarian) * Selective Menus allow the consumer to choose from a group of items. The menu should beplanned for nutritional adequacy, taking into consideration the most likely combinations. Items are added to meet the needs of special populations (e.g., expanded salad offerings for college students). Balance is achieved by following an orderly selection process: * divide the menu planning task by work section (e.g., meat and vegetable, salad, bakeshop) * plan meat and vegetable items review classes of entrees for lunch and dinner, such as meat * select entrees from the most expensive class of entrees first, then others in decreasing order of cost * check production feasibility select starchy foods to accompany entrees by color, texture, and shape * select vegetables select soups/appetizers (light, heavy). Hearty soup should accompany a sandwich entrée. * select salads from each class (classes include fruit, vegetable, protein, gelatin) check for production feasibility * select desserts to complement salads select breads * select breakfast entrees select hot cereals select breakfast breads select fruits/juices * recheck for appeal to customers, production feasibility, cost, and so forth * Restaurant Menu * A La Carte Menu - items or groups of items priced separately and chosen by customer(e.g., Fried Chicken at P50.00) * Table D' Hote - a complete meal offered at fixed price (e.g., Fried Chicken with BakedPotato and Garden Fresh Salad with Mango Shake at P100.00) * Carte Du Jour - a daily menu wherein the restaurant offers a specialty for the day Combination Menus - offer a limited number of table d'hote menus plus an assortmentof a la carte items * Cycle-a Cycle Menu is a series of menus repeated during a specific period (e.g., one-weekcycle or two-week cycle menu for a cafeteria) Goals of the Cycle Menu are: * to reduce time spent on menu planning * to increase control over production * to achieve efficiencies through increased familiarity with production and menus * to reduce costs as a result of more accurate knowledge of inventory requirements over time * The length of the cycle depends on the facility. In a hospital, where a typical patient stay is five days, a seven-day cycle is often used. For hospital workers or for long-term stays, such as in a nursing home, or for home-delivered meals, a cycle menu is typically six weeks. The beginning and end of a cycle menu must fit together with no repetition. Cycle menus are planned to take into consideration seasonal variations. Suggestions to Have Variety in Cycle Menu (Leocadio, 1998) 1. If the main dish is dry for lunch, the main dish for supper should be with sauce or soup. 2. If the main dish is dry, the accompaniments should be saucy. 3. If the beef dish for Wednesday is with sauce, the pork for Thursday should not be with sauce. If beef for Wednesday is nilaga, chicken for Thursday should not be tinola. 4. If pork is offered twice a week, it must be served in varied styles. For example, on Monday, it will be Roast Pork with Sauce; on Thursday, it will be Pork Sinigang. If pork is planned six times during the cycle menu, the style is varied six times. For example, the 3-week cycle menu will have the following pork dishes in the sequence indicated: Roast Pork Pork Sinigang Pork Chop Fried Sweet Sour Pork Bachoy Pork Sarciado 5. If for one day a certain combination of dishes is served, the same combination should not be repeated on the second and third cycle. For example, when Roast Pork with Vegetable Salad is used the first week, Pork Chop should not be planned again with Vegetable Salad on the second week, even if the vegetables used are different. 6. Menus must be planned according to how food is purchased for the family. When marketing is done once a week, the menu should be planned with the following suggestions: a. Shellfish, crabs and shells are planned during the first days. Fish can be planned for the rest of the days. Very small fishes, however, such as fresh dilis, talimusak, etc., should be planned during the first days. b. Perishable vegetables such as the leafy greens are planned during the first part of the week. Fruits and vegetables can be planned for the latter part. c. Perishable fruits are planned for the latter part. d. Recipes which use coconut milk and pig's blood should be planned during the first day like dinuguan and ginataan. e. Ground meats should be planned for the first few days. Whole meats can be planned for the rest of the week. ### Two Points of View in Menu Planning 1. From the point of view of management a. achievement of organizational goals b. market considerations such as seasonal fluctuations and availability of raw materials c. physical facilities and equipment available d. personnel skills e. budget 2. From the point of view of customers a. nutritional requirement b. variety in shape, color, texture, taste, temperature, size, method of cooking. c. food habits, preferences, religion, age, income, etc. d. palatability/acceptability of foods e. reasonability of price ### Guidelines in Menu Writing 1. Use the appropriate language of your menu. tempting description helps to stimulate sales 2. Capitalize all words except articles and prepositions. 3. The items that