Meal and Menu Management SOP. We will learn here the different strategies and standards for creating and planning a menu for a restaurant.

1. MEAL and MENU
MANAGEMENT
Jeric Urbayo

2. MEAL
MANAGEMENT

3. MEAL
= any of the regular occasions in a day when a
reasonably large amount of food is eaten,
such as breakfast, lunch, or dinner.

4. MANAGEMENT
G e t t i n g people together to
accomplish desired goals and
objectives using available
resources

5. MEAL MANAGEMENT
s e r i e s of events
concerned with menu
planning, food
purchasing, preparation
and servingmeal.

6. IMPORTANCEOF MEAL
MANAGEMENT
 Itis less expensive in both the short and long run
to eat freshest and the least processed foods
possible in small quantities through the day,
rather than as largemeal

7. PRELIMINARY
ESSENTIAL
IN
MEAL
MANAGEMENT

8. MENUPLANNING

9. MENUPLANNING
Menu planning is the process of deciding what you will
eat for each meal, including main dishes, side dishes, and
desserts. It also entails knowing how many meals to
plan for and when to serve them. Daily activities and
scheduling variations may complicate the menu
planning process.
Menu planning isthe act of advanced planning of the
menu for different situations such as for a family or a
restaurant. Itisimportant to considerthe dietary needs of the
people one is preparing for.

10. IMPORTANCEOF MENU
PLANNING
Facilitate evaluation and improvements
C u s t o m e r satisfaction
Facilitating costing
Facilitating pricing
R e f e r e n c e by customer
and management
Guide production

11. Facilitate ordering
P l a n storage
Guides the catering staff on how
to prepare dishes
Help the catering staff to prepare
in terms of attitudes, skills ordering
etc.
Some menu requires special preparation
like decorations and equipment
therefore menu will help in availing the
necessary.

12. MENU
M e n u isa list of
dishes to be serve in
given meal

13. TYPESOFMENU
Table d’hôte
 A set menu forming a complete meal at a
set price. A choice of dishes may be
offered at all courses. Choice and number
of courses is limited to two, three or four.

15. A LaCarte
 Menu with all the dishes individually priced.
 Customers compile their own menu from the list.
 The meal iscooked toorder.
 The customer should be prepared to wait for this
service

17. Party/function Menus
 Menu for banquets or functions of all kinds.
 All guests start the meal at the same time.
 Seasonable foods must be available if the
menus are printed well in advance to avoid
embarrassments

19. Ethnic/Specialty menus
 Can be al carte or table d’hôte specializing in
the food or religion of the country or in a
specialized food itselfe.g.
 a) Ethnic: -Chinese, Indian, Kosher,Kenyan,
African etc.
 b) Specialty: -steak, fish, pasta, vegetarian etc.
 Kitchen staff must know how to obtain and use
the ingredients.
 The ambience (mood) of the restaurant must
reflect the menu.

21. Hospitalmenus/Institutional menus
 It’s a form of a menu given to the patient.
The day before service the patient ticks
his/her preferences.
 A dietician isusually involved with menu
compilation to ensure nothing isgiven to
the patients that would be detrimental to
their health.
 The patient’s meals areusually 2-3 courses.

23. Menu forpeople at work
Traditional recipes form a sound foundation
of knowledge for the chef/caterer.
However fashions in food change and
customers look for new dishes, different
combinations of food, fresh ideas on menu
etc.
Some of the most successful menus contain
a sensible balance of traditional and
contemporary dishes.

24. Traditionalmenus/Ethnic menus
Traditional recipes form a sound foundation
of knowledge for the chef/caterer.
However fashions in food change and
customers look for new dishes, different
combinations of food, fresh ideas on menu
etc.
Some of the most successful menus contain
a sensible balance of traditional and
contemporary dishes.

26. Menu for children
They emphasize on healthy eating and
a balanced diet in schools.
Schools with children from different cultural
and religious backgrounds should have
appropriate items available o the menu.
Most establishments provide special
children’s menus which concentrate on
favorite foods.

28. FACTORSTOCONSIDERWHEN
PLANNINGA MENU
1.Nutrition requirements
Proteins
Starches
Vitamins
F a t s
M i n e r a l salts

29.  2.Health consideration
Sickness
Deficiencies like scurvy, diabetes, kwashiorkor
 3.Availability of foodstuffs
Seasonal foods like
Fruits
Vegetables
 4.Numberof courses
Appetizer
Main dish
Dessert

30.  5.Sequence of courses
Appetizer
Soup
Salad
Main course
Dessert
beverages
 6.Nutritional balance
Proteins
Vitamins
Minerals
Water
Roughage –acts as a “broom” along the digestive system.
Fats and oils

31.  Occasions
Funerals
Wedding
Birthday
Graduation Ceremony
National holiday celebration
Festivities like
Christmas
Ramadhan
Easter holiday

32. PURCHASING
 Itisthe 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. An act of
buying. Itisthe complex activitybecause
it involves a lot of decision making in
obtaining best quality with the least
money, time and energy.

33. CLASSIFICATIONOF FOOD
PURCHASE
Perishable Food - are the food
items that have short, useful life
after they have been receive.
Items that are liable to spoil or
decay.

34. Example: meat, poultry, seafood, fruits, vegetable,
butter and egg.

35. Staple Food –are food items that
have longer shelf life .
Example: canned goods

36.  Contract items–are food items usually
consumed every day and thus gave to be
purchased on basis of a negotiated contract
Example: coffee, milk, oil, ice cream and bread

37. BUYINGGUIDELINES
 Buy by weight

38. Buy by count orsize
Buy by brands
 Buy foods inseason

39. RECEIVING
Receiving isthe point at which
food service operation inspects
and takes legal ownership and
physical possession of items
ordered. Itspurpose isto ensure
that the food and supplies
delivered match the established
quantity and qualityspecifications.

40. STANDARDSFORRECEIVING
 The quality delivered should be the same as the
quantity listed.
 The quality of the item delivered should conform
to the establishments` standard purchase
specifications (SPS).

41.  The prices on the invoice should be the same as
those circled on the quotation list.
 All invoices for foods delivered in a given day
should be listed by the receiving clerk`s daily
report for that day.
 Meat tags should be filled out.
 Completed paperwork should be forwarded to
proper personnel.
 Food should be moved to the appropriate
storage area.

42. VERIFYINGQUANTITY,QUALITY,
AND PRICE
A permanent copy of SPS.
Equipment for determining weight-
hanging scaleor platform scale.
C e r t a i n paper forms, tags,
and rubber stamps.

43. METHODSOF RECEIVING
1. BlindMethod –providing an invoice orpurchase
order. The clerk will quantify each item by
weighing, measuring or counting, and recording
it.
2. Invoice Receiving –Isa frequently used and
more traditional method. The receiving clerk
checks the delivered items against the original
purchase order and takes note of any deviations.
Thismethod isefficient but requires careful
evaluation to ensure the accuracy of delivery.

44. STORAGE
 Proper storage of food immediately after it has been
received and checked is an important factor in the
prevention and control of loss or waste.
 Perishables need to be places immediately to
refrigerated or frozen storage.
 Staples should be stored in an orderly and systematic
arrangement. Food should be protected from pests,
rodents, and insects. Storage should also have a low
humidity and proper ventilation to help prevent
spoilage.

45. HOWTOPROTECTFOODSFROMCROSS-
CONTAMINATION
Ina clean, dry location
Where it is not exposed to splash, dust, or other
contamination.
At least 6 inches (15 cm) above the floor
Food in packages and working containers may be
stored less than 6 inches above the floor on case lot
handling equipment.
Pressurized beverage containers, cased food in
waterproof containers such as bottles or cans, and milk
containers in plastic crates may be stored on a floor that is
clean and not exposed to floormoisture.

46. ISSUING
F o o d assets must be issued into
production in order to earn a profit
for the business
O n e of two methods isused
• Informal issuing
• Formal issuing

47. Informal Issuing
Storeroom is open to the kitchen staff
• Free to enter when supplies are needed
• Room is subject to theft if not properly controlled
• Noability to separate costs
• Ifmultiple retail outlets use same storeroom
FormalIssuing
Buyer purchases goods on behalf of all outlets and issues
them atcost to each individual outlet
• Process of releasing items controlled by requisition
• Immediate information on daily food cost by revenue center is available

48. Direct Issues
 Products issued immediately into production from the receiving
dock
• Should be recorded in storeroom’s inventory for recordkeeping
purposes
• Expenditure must be charged to the cost center to which it is issued
 Product requisitions are forms used to identify foods needed by the
chef
 Purchase requisitions are internal documents used:
• Inbusinesses that have formal storeroomoperations
• For special equipment thatis needed

49. CITATION:
https://study.com/academy/lesson/what-is-
menu-planning-basics-importance.html
https://www.mayoclinic.org/healthy-
lifestyle/nutrition-and-healthy-eating/in-
depth/menu-planning/art-20048199
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