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Misconception:
Nutritious menus are expensive,
unpopular/or difficult to plan.
Basic Considerations in Nutritional Menu Planning
Consumer
satisfaction
Careful
Employee
Menu
Motivation
Planning
Management
success
Basic Considerations in Nutritional Menu Planning
Thorough commitment
1)
from the organization
Organizational
Menu conforms to the
Goals &
organizations goals &
objectives
objectives
Depends on Income
Managements from food sales
View Point 2) Budget Economic
constraints
Requires considerable
amount of
3) Market raw/unfrozen products
conditions Have alternative
equivalent items on
menus/recipes
Basic Considerations inDictate
Nutritional Menu Planning
the types of menus that may be
planned.
4) Facilities & Important:
Availability of certain pieces of
Equipment equipment & their quantity
Size & capacity of the equipment
Storage space (critical)
Aware of the nutritional significance of the
menu items
Many nutrients are sensible to light, heat &
5) Personnel Skills moisture
Lost by improper handling, processing and
serving of food
Example
6) Production Conventional food production &
delivery system; foods are prepared, held
types at serving temperature & served on the
& Service system same day (many choices)
In system where food is cooked &
chilled or frozen (strong limitation)
Consumers Viewpoint
1. Nutritional Requirements
Most important factor in menu planning
May be mandated by regulatory agencies
Nutritional content along does not make
a menu item popular.
Should based on consumers needs and
wants.
Consumers Viewpoint
2. Food Characteristics
Soups
_____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ _________________________________________________________________________________
Entrees
1.
2.
3.
4.
_____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ _________________________________________________________________________________
Vegetables
1.
2.
3.
_____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ _________________________________________________________________________________
Salads
1.
2.
_____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ _________________________________________________________________________________
Hot breads
_____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ ________________________________________________________________________________
Desserts
1.
2.
Blank Form use for planning menu for a Week
Checklist use in planning menus
Final Checklist of Weekly menus for nutritional content
Truth in Menu Laws
Laws regulating food labeling and advertising
As a hospitality manager, you have the right to advertise
your food and beverage products in a way that cast them
in their best light.
Menus should accurately reflect the price to be charged to
the customer
Accuracy in menu entails being careful in describing food
attributes including:
Preparation style
Ingredients
Origin
Portion size
Health Benefits
The FDA Menu Labeling Law
US FDA Food labeling Regulations
Why Menu Labeling is Important
Food Labels
Small area on a packet describing the value of nutrition
Product name
Total quality of the food item
Manufacturers name along with the address
Amount of calories
The number of person that can be served
Fat content along with other nutrients
The remaining ingredients put in to make the final
product
Expiry date
Specific parameters for storing the food item.
The advantages of food Labels
1. To get more knowledge about the food item
constituents
2. To find the quantity of every ingredient relative to each
other
3. To find out how much of the exact quantity of each
component is present in the final food product.
4. To stay away from allergic components or additives that
they do not wish to have.
5. To know the production parameters of particular food
components.
6. To look at similar products according to their varying
prices
7. To extract data if some nutritional components have
been inserted or deleted from the initial manufacturing
item.
Issues regarding food labels
1. Increase importance has to be given to the section
of calories per serving on food labels the data
should be displayed in bigger fonts and in one or
two lines only for easy reading.
2. Listing calories from the fat on the food label
reduces the important that the local calories should
be getting.
3. The limit of the serving size has to be upgraded,
nowadays people consume more food than 30 years
back but they should know their appropriate4
calorie intake according to the FDA calorie intake
per serving size
Issues regarding food labels
4. People are misguide when the manufacturer
tells that the total amounts of calories on the
food label is for the entire product, this
information is for only half of the packet.
5. The concept of fiber content has to be changed
nowadays even the ice cream manufacturers add
the word fiber to their labels but in fact it
contains isolated fibers which do not have the
capacity to reduce blood sugars or cholesterol
level.
Example Menu - Hamburger Restaurant
Example Menu - Pizza Restaurant
Example Menu - Buffet Restaurant
Kraft Miracle Whip Dressing
Nutritional knowledge, nutritional labels,
and health claims on food
Author: Petrovici, Dan
Fearne, Andrew
Nayga, Rodolfo M, Jr
Drolias, Dimitris
Date: 2012