Learning Material I

Meal Planning and Management

Lesson 1 Factors to consider in Menu Planning

Lesson 2 Types of Menu

Lesson 3 Principles in Purchasing

Lesson 4 Food Specification

Module I
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Learning Material I

Meal Planning and Management

 INTRODUCTI

Applying food safety and sanitation, is concerned with the

general well-being of food handlers in a work place who can assure
that food will not cause harm to the consumer when it is prepared
and/or eaten.

OBJECTIV
ES
At the end of the semester, the students must be able to:
1. Plan menu in quantity.
2. Construct cycle menu.
3. Apply principles of purchasing.
4. Familiarize and Identify the food Specifications.

 DIRECTIONS/ MODULE ORGANIZER

There are four lessons in the module. Read each lesson

carefully then answer the exercises/activities to find out how much
you have benefited from it. Work on these exercises carefully and
submit your output to your subject teacher or BTVTE office.

In case you encounter difficulty, discuss this with your tutor

during the face-to-face meeting. If not contact your subject teacher
through his/her FB/Messenger account.

Good luck and happy reading!!!

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Lesson 1

 Factors to Consider in Menu

Planning

Menu
- A set of food
- A list of dishes serve in the food service area.
Menu Planning
- is deciding what item of food is to go in the menu.

Question to consider in Menu Planning

 What is the purpose of the menu?
 How much do you want to spend?
 How much time do you have to prepare the meal?
 Do you know of any food problems with your guest?
 Where will you eat?
 What do you want to serve?

Factors to Consider in Menu Planning

 Nutritional adequacy –or the provision of palatable foods that are rich in
essential nutrients.
 The food budget –it is influenced by the family income, knowledge of the
marketers(shopping skills)
 Differences in food habit –this includes the dietary habits of nationality food
patterns.
 The time and skill of the meal manager –length of meal preparation.
 Availability and quality of the food to be served -
 Aesthetic & Psychological Aspect of Food –techniques in menu planning

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 Equipment available For Food Preparation

Tools in Menu Planning

 Inventory of stock on hand
 Market quotation sheet
 Old menu files
 Menu Chart
 Tested Recipe and Portion Cost
 List of Prefer Foods
Note: Work center is free from noise and disturbance

Menu Construction for a Business

 Discover your target audience – includes social status.
- Who do you see eating at your restaurant? Are you targeting the family crowd, teenagers or
seniors? Knowing your target market before you start planning will not only help you solidify
your menu; it will help determine your location, décor and the overall atmosphere of your
restaurant. A family-style restaurant, which caters to parents and their kids, may not appeal to
seniors. On the other hand, an upscale, quiet restaurant offering a two-hour dining experience
wouldn't be appealing to teenagers or families with small children.

- Research your target audience –consider customer ages to easily know the likes of
each customer.
 Select a Service Style and a Food Concept

What type of restaurant do you see yourself owning? One of the first things you must decide is
what specific service style you are interested in. If you are a morning person, you may be more
apt to owning a diner specializing in breakfast and brunch. On the other hand, if you consider
yourself a night owl you may prefer an after 4 p.m. dinner/bar crowd.

Typically, you service style will either be fast-food, which offers food types that range from
burgers, fries, hot dogs and sandwiches; midscale, which has full course meals at value prices;
or upscale, offering full-service meals with high-class ambiance and, in turn, higher prices. After
narrowing your establishment to one of these three options, you can narrow your style of food
choices. Is there a particular type of cuisine that you see yourself serving? Do you prefer pizza
or seafood? Sandwiches or Chinese? Choosing your food concept goes hand-in-hand with
your choice in service style.

Types of Food Services

1. Russian service - servers place all food items on silver platters attractively when all
food preparation is done in the kitchen and present the platter to guests for approvals,
and serves the food from the left side.

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2. American service. A method of serving hotel or restaurant food, in which portions of

food are placed on plates in kitchen (except for bread and butter and salads which are
served on the table) by the establishment's employees and served to each guest by a
waiter or waitress.
3. Gueridon Service - In this service, partially cooked food from the kitchen is taken to
the Gueridon Trolley for cooking it completely.
4. Buffet service - In a buffet service, guests can choose their food from a wider
selection made available on the buffet line.

 Create a Menu base on the layout of business

- The menu can make or break a restaurant, and should be in accordance with the
overall concept of the restaurant. Revisit your business plan to make sure the menu is
attractive to your target market, is affordable within your budget, and complements
your restaurant's design concept. For example, if your restaurant is family-friendly, you
will need a kid's menu. If you are an upscale establishment, a lot of thought will have to
go into your wine list.

NOTE: Standardize each recipe.

 Decide if you want pictures on your menu –this add wow factor to your
business.
 List of Foods & Create categories for food your serving.
 When finalizing the choices of food that you are going to serve, add some
“WOW” phrases on the description of dish (ex. “Amazing Meaty Cheese
Burger”) & decide for your business name.
 Keep your MENUS UPDATED –from time to time, individual customers are
looking for the new product

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
LEARNING
ACTIVITY
1. Construct a simple plan of your dream restaurant with the following:
a. Introduction consist of:
Ø Name of Business
Ø The purpose/reasons/ background
Ø Target audience
Ø Type of Service
Ø Service time

b. Construct a simple menu of your dream restaurant / food service

base on the factors to consider in menu planning.

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Lesson 2

 Types of
Menu
Types of Menu

1. A la Carte-According to the customer’s order/ Card

Advantages of A’ la Carte
Ø Costumer have extensive choose to choose from
Ø Costumer have to pay only for the dishes ordered
Ø Need of children, old age, and others can be catered
Ø Freshly cooked food is offered

Disadvantages of A’ la Carte
Ø Need more kitchen space and service equipment
Ø More in Mise-en-Place is required to be done
Ø Requires more kitchen staff
Ø More food wastage is there

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2. Table d’ Hote- table of the host

- is the meal provided at a fixed priced and the costumers need to pay the
complete meal.

Types of Table d hote

- Banquets
- Great houses
- Flight catering
- Welfare catering
- “Combo meal” in fast food outlets

Advantages of Table d hote

- Less kitchen space is required
- Limited kitchen and service equipment are required
- Less Mise-en-Place is required be done
- Less labor is required at the number of dishes are limited

Disadvantages of Table d hote

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- Choice for costumer is limited

- Fixed almost has to be paid irrespective of the dishes consumed
3. Plat du Jour-plate of the day

4. Carte du Jour-card of the day

5. Room Service Doorknob Menu Card – a type of menu card which is hung
on the doorknob of particular room comprising of all the available dishes and
beverages for breakfast and for the meals plus snacks with the rates indicated
adjacent to the dishes. The guest may order his/her/ choice over the telephone
to the room service personnel and get the items ordered served in the room.

6. Semi A’ la Carte - is the menu items and price as a

combination of meal.

7. Cyclic Menu-a menu which changes every day for a certain set of days before

the cycle ends.

- Menus that are repeated on a cycle basis and are used for forecasting,
purchasing, scheduling and other management functions requirements for
requisitioning and daily food preparation. In some messes, a family night is
offered once or twice a month. This afford the family and friends the
opportunity to visit the command and enjoy a meal and pleasant conversation.

Advantages
Ø Effective cost control
Ø Stocking unnecessary
Ø Less food wastage
Ø Well planed

Disadvantages
Ø Choice for costumer is not here
Ø Frequency of repetition of dishes
Ø extensive knowledge is required

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Example of Cycle Menu

Don Mariano Marcos Memorial State University

Mid-La Union Campus
Laboratory Kitchenette
Cycle Menu for 1st to 15th Days of a Month

Day Mon Tue Wed Thu Fri

Pork Dinugu Pork Dinakdakan Pork Igado
an Steak Caldereta
Chicken Tinola Afritada Adobong Fried Chicken
Atay ng Chicken Curry
Manok

Seafoods Fried Paksiw Fried Sweet and Daing/Pu-

bangus na Tilapia/Galu Sour Fish puklo
belly Galung- nggong
gong
Vegetable Pinakbe Batchoy Chopsuey Ginataang Adobong
s t Sitaw at Sitaw
Kalabasa
Dessert/ Banana Flavored Orange Tapioca Banana
Fruits Gelatin
Specialty Chicken-Pork Adobo (CPA)
of the In Seasoned Dinengdeng/Legumes
House
Snacks Pancit/ Lomi/ Tambo- Pancit Champo-
Puto Palitaw tambong/ Palabok/ rado/
Maruya Maja Turon
We serve all day breakfast for a FRIENDLY COST!!!
c”,)

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THIN

1. What is the importance of menu?

2. Differentiate Table d’ hote and Semi A La Carte.
3. Construct a one/whole week cycle menu (based on the monthly income or budget
of your family) with the following format:

a. Breakfast consist of the following:

- Protein
- Starch
- Fruit
- Beverage
- Water

b. AM Snacks consist of the following:

- Snacks
- Berverage
- Water

c. Lunch consist of the following:

- Maincourse
- Rice
- Dessert
- Berverage
- Water

d. PM Snacks consist of the following:

- Snacks
- Berverage
- Water

e. Dinner consist of the following:

- Maincourse
- Rice
- Dessert
- Berverage
- Water

f. Mid Night Snacks

- Snacks
- Beverage
- Water
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Lesson 3

 Principles in Purchasing

PRINCIPLES IN PURCHASING

1. Definition
Purchasing is the buying of materials of the: 5 Right
a. Right quality- fresh, palatability factors
b. Right quantity- dictated in the menu
c. Right time- season ability of food time to purchase
d. Right source- where are you going to buy
e. Right price

2. Function
- To buy the best quality of merchandise at the lowest price.

ELEMENTS OF SOUND PURCHASING

1. Qualified Buyer
a. Must have long experience in food operations
- understands and knows what happens to food during production
b. well trained in the technique of market buying and familiar with
market trends
c. have some knowledge of accounting records and controls
d. familiar with food products and their mathematics
e. have the ability to work with chefs as well as with delivery men
f. a good trader, loyal and honest\

5 STEPS TO EFFECTIVE BUYING

1. Find out what the industry has to offer.

Sources of supply
a. Wholesale supply houses
- they buy in quantities
b. Manufactures and packers
- sell directly to the operators

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c. Local farmers and producers

- They are the major source of fresh fruits and vegetables, farm,
and dairy
products and cheaper to buy in the source.
d. Municipal markets
e. Cooperative associations
f. Retail food stores

2. Determine what best fits your needs

Consider:
a. Type of operation and clientele
b. Menu and price policy
c. How and when food is to be used
d. Desired quality
e. Physical condition and storage

Reminders:
- A food or ingredient should not be purchased if it cannot be profitably
needed
- Buying must be geared to use
- All ingredients bought should be turned to cash

Kitchen tests:
1. Raw food test
- determines the best count and weight for fruits and vegetable
2. Canned Food Test
- Make to check the yields and the actual cost of the different
varieties of canned
goods.
Consider:
- drained weight
- count
- quality
- density/clearness of syrup
- uniformity of products
3. Butchering Tests
- cutting tests of the different wholesale units of meats, fish
and poultry
received
- made in order to determine the actual portion cost after
trimming
4. Cooking Tests
- often follow butchering tests since they determines the final
portion
- determine the relative efficiency of the cooking methods.
3. Compile a Written Specification.
- the accurate word picture of the definition of a product.

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Includes:
1. Trade or brand name
2. Size of Container – number 0f pieces or containers
3. Geographic source
4. Type of style
5. Percent of mixture
6. Packing requirements
7. Cut
8. Manufacturing and expiration date
9. Variety
10. Type of processing
11. Condition upon recipient

4. Work out buying procedure and decide as a course of action as influenced by:
1. Policies and management
2. Type of service
3. Size and type of constitution
4. Budget and clienteles buying power
5. Inventory
6. Physical plant
7. Important of consistent uniform quality, grades, varieties styles and counts.
8. Sources of supply (dependability, convenience, cooperation of dealers
9. Canning season
10. General market condition- the amount of goods
11. Keeping characteristics of each product.
12. Extent of buying personnel

Procedure varies with the items to be bought.

1. Staples and Groceries = bidding of large costs

Elements in competitive buying:

a. Competitive Quality Formal or Informal Bid Buying
b. Spot purchase= readily available stocks
c. Cost Plus Buying = place orders with dealer’s cost plus service fee
2. Perishables
a. Open-Market Buying
b. Negotiated Buying
3. Standard Contract Purchasing Items
- prices usually remain the some over a period of time

5. Check and Inspect all Deliveries

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
LEARNING
ACTIVITY

1. As Qualified buyer, how are you going to purchase considering

the 5 Right of the following:
a. Fish
b. Pork
c. poultry
d. Fruits and Vegetables
e. Can goods

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Lesson 4

 Food Specification

Written Specification.
- the accurate word picture of the definition of a product.
Includes:
Trade or brand name
2. Size of Container – small, medium large and include the weight
3. Geographic source- this is considered as the origin of the product.
4. Type of style- chips, beverage etc. ( specify the type ex. Alcoholic
beverage)
5. Percent of mixture- specially in liquid
6. Packing requirements-bottle, glass, tub, pack etc.
7. Cut-
8. Manufacturing and expiration date
9. Variety- (ex. For Wine-redwine, chips- cheese flavor
10. Type of processing-either sugaring, pickling, fermentation, curing,
smoking, canning etc.
11. Condition upon recipient- check the packaging of what are you going to
buy. (ex. Avoid buying deformed can goods.

 LEARNING
ACTIVITY
1. Collect the packaging and find the written specification of the
following;
a. any brands of can goods
b. 1 pack of chips
c. 1 bottle of wine

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 MODULE
SUMMARY

In module I, you have learned about how to apply food safety

and sanitation, to assure that food will not cause harm to the
consumer when it is prepared and/or eaten.

There are four lessons in module I. Lesson 1 consist of Good

Manufacturing Practices with the written specifications, and how to
handle food safely.

Lesson 2 you learned the occupational health and safe,

standard operating procedures in food service.

Lesson 3 you learned how to comply workplace requirements

in accordance with regulations.

Lesson 4 you have learned and Identified the hazard and risk
and how to control hazard.

Congratulations! You have just studied Module I. now you are

ready to evaluate how much you have benefited from your reading
by answering the summative test. Good Luck!!!

 SUMMATIVE
TEST

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1. Discuss the role of food handlers following the health and

safety procedures.
a. Consumer
b. Industry
c. family

2. Make your own checklist in putting up food service

establishments.

Learning Material I