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NUTR 442 Notes

by: Elissa Emily

NUTR 442 Notes NUTR

Marketplace > Purdue University > NUTR > NUTR 442 Notes
Elissa Emily
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Week 2 Notes
Food Service Management
Donna Zoss
Class Notes
25 ?




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This 2 page Class Notes was uploaded by Elissa Emily on Tuesday February 9, 2016. The Class Notes belongs to NUTR at Purdue University taught by Donna Zoss in Winter 2016. Since its upload, it has received 11 views.


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Date Created: 02/09/16
January 22 2016 Menu Planning Preliminary planning factors for menu planning: • Organizational mission and goals o School foodservice o Restaurants o Health care facilities • Customer o Demographics o Sociocultural influences o Nutritional requirements o Food consumption, trends, habits, and preferences • Budget guidelines o Menu pricing methods • Production and service capabilities o Equipment and physical facilities- do they have what is needed for the menu items you have o Personnel- what are they capable of • availability of food- where you purchase, what forms its available in, frozen or fresh, ect. • style of service- what type of service- buffet, tray at school, menu at restaurant or fast food, ect. • type of menu o selective menu- individual gets a choice, several choices or more limited o semi-selective menu- 2-3 choices for entrée but no choices for sides o nonselective- no options, if disliked item is served then a substitute is provided but it has to be a substitute that is equal nutritionally o static menu- one that does not change (seen in restaurants) o single use menu- one-time event o cycle menu-repeats after a certain amount of time, hospitals is shorter cycle (~1 week, nursing home usually ~4 weeks) o a la carte menu- each item has its own cost o table d’hote menu- planned menu for entire meal o Du jour menu- chiefs choice for the day Menu patters: • The meal plan- • Varies based on the institution o Three meals daily o Lunch & two snacks o Two meals Food characteristics and combinations • “presentation of the meal” • color- don’t want to clash • texture- want a variety of textures (harder for nursing homes because harder to chew raw vegetables and raw fruit) • consistency- thickness, runny, ect • shape- variety of shapes • flavor combinations- don’t want them to clash, don’t serve too many strong flavors • variety in preparation- don’t want everything creamed, baked, deep fried ect., or prepared the same way (also important because of type of equipment you have available) Steps in Menu Development: 1. entrees 2. soups and sandwiches 3. vegetables and “sides” (sides include salad, rice, potatoes ect) 4. salads 5. desserts & fruits 6. garnishes- not important for school as much 7. breads- not needed to be added if have sandwiches 8. breakfast items- do after you do main meals 9. beverages- offer milk at lunch and at evening meal (standard) NSLP Food based menu planning **slides will be posted** OVS- offer verses serve


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