Management week three notes
Management week three notes NUTR 320-21
Popular in Food Preparation & Management
Popular in Nutrition and Food Sciences
This 2 page Class Notes was uploaded by Olivia Notetaker on Sunday February 7, 2016. The Class Notes belongs to NUTR 320-21 at La Salle University taught by Professor Susan Adams in Fall 2016. Since its upload, it has received 29 views. For similar materials see Food Preparation & Management in Nutrition and Food Sciences at La Salle University.
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Date Created: 02/07/16
Management week three notes nd th February 2 and 4 - Menu= the main control of the whole system o The central aspect. You have to plan for it - Use forms to evaluate a menu so you’re not always re-inventing - Menu o List of what’s available to eat/be served o Catalyst that drives everything o Single most important tool - Menu Planning Factors o For consumer management, organizational goals and objectives are the most important. Try to optimize goals and objectives through the menu o The consumer is the second most important in planning. They have needs (specific) o For budgetary guidelines, you have to know what your budget is to plan for it! o Ex. Of production and services capabilities: things arriving hot when supposed to o Availability of food- does your carrier have it? o External restrictions- deliverer who doesn’t deliver all the way to your facility o Aesthetics- parameters around making a plate where the food tastes good together (flavors and textures go together) - Customer demographics o Age- different menu for elderly than teenagers o Going to really know the customer - Customer socialcultural influences o Marital status- date night o Religious practices- Wendy’s only has a fish sandwich on menu around Lent Important to oversee religious background - Budget guidelines o Balance costly items against less costly by understanding what items are popular o If something is very expensive but not earning a profit, take if off the menu= Menu Engineering o Must balance the labor - If you don’t have the right glassware for certain foods and it took awhile to made the food, it’s a disservice o Not worth it - For changes in nutritional value, sometimes holding food you lose nutritional value - Nutritional requirements o Dietary Guidelines are published every 5 years For the new ones, we’re looking at a variety of foods Eat whole fruits (more fiber) 2300mg of salt= ones teaspoon of salt MyPlate stems from DG o We have no control over what patient exactly orders - If you get federal money, you have to follow regulations o You must do this even without money; always follow a pattern o If regulations change, you have to know the changes - Single Service= menu written for one time use (something special for one day- holiday menu) - Cycle= set menu in terms of weeks. Cycles through; written for season(s) - Static= restaurant menu. Person can order whatever they want off of that menu o Unless on a special diet- can’t choose whatever they want - Ala Carte= everything is separate; order everything separately - Table D’ Hote= fancy! Menu made at table side - DeJour= soup for that day (leftovers made into soup) - Menu pattern- use this as a template to write the menu - Menu writing o Entrees= center of the plate. Build menu around this; it’s the most expensive o Always include garnishes (we eat with our eyes) o Lose personal opinions/preferences - Menu evaluation o Are the menu’s federally mandated? o Are personal preferences affecting the writing of the menu? o There are some foods that work better than others on a tray line. Are foods able to be served? - For a modified diet, the menu is written for a general (house) diet then modified. Can’t be completely different because you only have a few chefs - Menus signed by corporate RD o Her sign of approval o Kept because they’re legal documents of what was given to patient - Modified diets= Extended Menus - For designing a menu, boxed in foods draws the eye to that area o Read left to right so put more expensive/desirable foods on the left so we read that first o You have to provide what you described