For safety and delicious meal :)

1. MEAL
MANAGEMENT
By: MARICRIS BASTIDA

2. MEAL MANAGEMENT
Refers to a planned series of events which
is mainly concerned with menu-planning,
food purchasing, preparation, and serving
the meal.

3. GOALS IN MEAL
MANAGEMENT
• Good Nutrition
• Planned Spending
• Satisfying
Meal • Controlled use
of time and
energy

5.  Nutritional Adequacy

6.  The Food Budget

7.  Differences in Food Habits
• Regional Food Pattern
• Cultural and Religious Food Pattern
• Socioeconomic Background

8.  Time and
Skill of the
Meal Manager
Suitability,
Availability and
Quality of Food
 Aesthetic and
psychological
aspects of food

9. GUIDELINES IN MEAL
PLANNING
1. Plan several
days’ meals at
one time,
utilizing simple
menus that are
easy to prepare
and serve.
3. Plan meals that
have interesting
variety in color,
texture and flavor
2. Include more of one-
dish meals

10. 4. Plan to serve
foods that are
not only in
season but also
enjoyed by the
diner.
6. Consider palatable
foods that are rich in
essential nutrients.
5. Plan dishes
that do not
entail too
much
preparation at
one time.
7. Make
out a
market
list to
avoid
extra
tips to
the food
stores.
8. Utilize leftovers.

12. MEAL PLANNING OR MENU
PLANNING
MENU
- List of prepared foods available
to the customer.
 Breakfast
 Lunch
 Supper

13. MENU PATTERN
Is an outline of food to
be included in each meal
and the extent of choice
at each meal.

15. TYPES OF MENU
 A La Carte Menu
This menu enables the customer to choose the
type of dish. In this type of menu, each dish is
priced separately but arranged in courses. It has
the following parts :
 APPETIZERS
 SOUPS
 MEAT COURSES
 FISH COURSES
 SALADS
 DESSERTS
 DRINKS/COFFEE

17.  TABLE D’ HOTE
It includes a fixed and limited number of
courses, commonly a 3-course meal with
coffee. This offers a full meal with fixed
prices. This might have the following:
 APPETIZER
 MAIN COURSE
 DESSERT
 COFFEE

19.  FUNCTION MENU
This menu is for special
occasions such as
weddings or parties and has
a fixed price.

21.  CYCLE MENU
It is planned set of menus that rotates
at intervals of five days to five or more
weeks. The cycle length will depend on
the type of food service operation. It
also provides a balanced diet and it
enables production and service to be
monitored.

23. MENU CARD
It is a list of food items to be
served at a meal. It should
use descriptive words to
stimulate and encourage the
customers.

25. FOOD PURCHASING
PURCHASING
The 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.

26. CLASSIFICATION OF FOOD
PURCHASE
1. Perishable Foods
2. Staple Foods
3. Contract Items

27. WISE BUYING OF FOOD
Purchasing Meat
• Consider the desirable characteristics of each type of
meat.
• Buy only from reliable sources or markets that are
regularly inspected.
• Choose meat reasonably free from bruises and foul odor.
• Check whether the meat is freshly butchered or frozen.
• Choose cuts of meat suitable to the preparation desired.
• Look for the stamp of the Bureau of Animal Industry.
• Buy the exact quantity to be used.

28. Purchasing Poultry
• Age is an important consideration. Full-grown
poultry has a better flavor, young birds are
usually tender and contains little fat.
• Consider the condition of the bird when it
was slaughtered.
• Select the type best suited for the recipe.
• Be vigilant for any deterioration such as foul
odor and discoloration.

29. Purchasing Seafood
• Fish and other seafood should be fresh.
• Fresh fish has bright and full eyes, gills are bright red
and clean, flesh is firm and scales are intact.
Purchasing Fruits and Vegetables
• Vegetables should be brought fresh. Green
vegetables should be green and crispy.
• Check that they are clean, free from damaging cuts
and bruises, and are not oversized.
• Choose fruits in season. Vegetables should show no
sign of wilting and are free from dirt.