BANQUET

VS.
CATERING
• Banquets
• Refers to groups of people who eat together at one time and in
one place
• Catering
• Includes a variety of occasions when people may eat at varying
times.
MEAL MANAGEMENT 
= It is the process of thinking & deciding the series of activities in
meal management.Activities include:
• •Menu Planning
• •Purchasing & Storage of food supplies
• •Preparation & cooking of food
• •Table setting & food service
• •Clearing up of table & dining areas..
FACTORS TO CONSIDER
IN MEAL PLANNING 
•THE AVAILABLE RESOURCES BOTH
HUMAN &NON HUMAN
•GOALS OF MEAL MANAGEMENT
•VALUES OF THE FAMILY
ADVANTAGES IN MEAL PLANNING 

•IT ENSURES ADEQUATE NUTRITION OF THE

FAMILY
•IT MAXIMIZES THE USE OF
AVAILABLERESOURCES SUCH AS MONEY,
FOOD &SUPPLIES
•IT MAXIMIZES THE AVAILABLE TIME & ENER
GY
•IT PROVIDES A MORE VARIED &
INTERESTINGMEAL
 FOUR CARDINAL RULES ON PROPER MENU
PLANNING 

1. MEAL MUST BE PLANNED TO MEET THE NUTRITION REQUIREMENTS OF THE

FAMILY
( NUTRITIVE ASPECT)
2. MEALS MUST BE PLANNED TO MEET THE FOOD BUDGET OR THE MONEY
AVAILABLE (ECONOMIC ASPECT )
3. MEALS MUST BE PLANNED ACCORDING TO THE AMOUNT OF TIME & ENERGY
& AVAILABLE FACILITIES AVAILABLE FOR PREPARING THE MEAL
(MANAGERIAL ASPECT 
4. MEALS MUST BE PLANNED SO THAT THESE WILL BE PLEASING TO THE FAMILY
( AESTHETIC ASPECT )
 
ECONOMIC ASPECT
•INCOME
•SIZE & COMPOSITION OF THE FAMILY
•SOCIAL STATUS OF THE FAMILY
•FOOD LIKES & DISLIKES OF THE FAMILY MEMBERS
•KNOWLEDGE & SKILLS OF THE HOMEMAKER 
•CURRENT FOOD PRICES
•HOME PRODUCTION OF FOOD
MANAGERIAL ASPECT
TO MINIMIZE THE AMOUNT OF TIME & ENERGY THE FOLLOWING ARE
SUGGESTED IN MEAL PLANNING:

•PLAN ACCORDING TO YOUR CAPABILITIES

•PLAN ACCORDING TO THE EFFICIENCY AND AVAILABILITY OF FACILITIES
FOR FOOD PREPARATION & SERVICE.
•PLAN MEALS SO THAT YOU DO NOT MAKE EXCESSIVE USE OF EQUIPMENT.
•PLAN MEALS SO THAT DISHES WILL NOT REQUIRE LAST MINUTE ATTENTION
FOR ALL.
•PLAN DISHES SO THAT YOU CAN DOVETAIL THE PREPARATION ACCORDING
STO AVAILABLE TIME.
•PLAN DISHES SO THAT ALL WILL NOT REQUIRE TOO MUCH PREPARATION
THREE FACTORS TO CONSIDER 

•PSYCHOLOGICAL REASONS
W/C INCLUDESUPERSTITIONS, CUSTOMS, RELIGION, REGION
OF ORIGIN, ENVIRONMENTAL CONDITIONS
•PHYSIOLOGICAL REASONS
INCLUDES AGE, SEX, DISEASES & HEALTH CONDITIONS
•SOCIO-ECONOMIC REASONS
WHICH INCLUDE INCOME, FOOD BUDGET & SOCIAL STATUS.
HOW TO PLAN MEALS THAT ARE PLEASING &
SATISFYING

•PLAN A VARIETY OF COLOR 

•PLAN A VARIETY OF TYPES OF FOOD SELECTED.
•PLAN A VARIETY OF MODE OF PREPARATION
•PLAN A VARIETY IN SHAPE & FORM
•PLAN A VARIETY OF TEXTURE. THERE SHOULD BESOMETHING SOFT & TENDER,
CRISP, SOMETHING CRUNCHYOR CHEWY.
•PLAN A VARIETY OF FLAVOR.•PLAN EXTREMES IN TEMPERATURE.
•PLAN FOOD/DISHES THAT THE FAMILY LIKES.
•IN PLANNING MEALS, INCLUDE SOMETHING NEW ONCE IN AWHILE, TO BREAK
THE MONOTONY OF THE USUAL MEAL
MECHANICS OF MENU PLANNING

•IF THE MAIN DISH IS DRY FOR LUNCH, THE MAIN DISH FOR
DINNER SHOULD BE WITH SAUCE OR SOUP
•IF THE MAIN DISH IS DRY, THE ACCOMPANIMENTS SHOULD BESAUCY.
•IF THE MAIN DISH FOR WEDNESDAY IS WITH SAUCE, THE MAINDISH
FOR THURS SHOULD NOT BE WITH SAUCE.
•IF PORK OFFERED TWICE A WEEK, IT MUST BE SERVE IN VARIETY
OF STYLES.
•MENUS MUST BE PLANNED ACCORDING TO HOW THE FOOD
ISPURCHASED FOR THE FAMILY.
SOME SUGGESTIONS FOR PLANNING MENU WHEN
MARKETING DONE ONCE A WEEK:

•SHELLFISH, CRABS & SHELLS ARE PLANNED DURING THE

FIRST DAY.
•PERISHABLE FRUITS & VEGETABLES SUCH AS GREEN LEAFY
ARE PLANNED FOR THE FIRST TWO DAYS.
•GROUND MEATS SHOULD BE PLANNED FOR THE FIRST FEW
DAYS WHILE WHOLE MEATS CAN BE PLANNED FOR THE REST
OF THE WEEK
 HOW TO MAKE A FOOD PLAN
FIRST MAKE A LIST OF ALL FOODS LIKE BY THE FAMILY AND CLASSIFIED IT INTOGROUPS
DEPENDING ON HOW FOODS ARE USED IN THE FAMILY MEALS.
EXAMPLES DISHES ARE CLASSIFIED ACCORDING TO

1. MAIN INGREDIENTS IN THE DISH.

•MEATS: BEEF, PORK CHICKEN
•SEAFOODS: FISH
•VEGETABLES
•NOODLES
2. ITEMS IN A MEAL
•MAIN DISH
•DESSERTS
•SALADS
•CASSEROLES
•SOUPS
3. MEALS IN A DAY
 –BREAKFAST FOODS –SNACK FOODS

4. THE FOOD GROUPS IN THE DAILY FOOD GUIDE.

HOW TO MINIMIZE FOOD COST 

•FOOD IN SEASON SHOULD BE INCLUDED

•LOCALLY AVAILABLE FOOD SHOULD BE INCLUDED
•PROPER SUBSTITUTES SHOULD BE CONSIDERED
•LEFT OVER MUST BE UTILIZED
•DISHES OR RECIPES USING INEXPENSIVE MUST BE PLANNED
•MINIMAL USE OF CONVENIENCE FOOD
•A WEEK MENU SHOULD BE PLANNED SO THAT ONE CAN
HAVE ABIRD’S EYE VIEW OF THE EXPENSIVE & INEXPENSIVE
ITEMSINCLUDED WHILE ACHIEVING VARIETY
 PURCHASING

•SOME DECISIONS THAT NEED TO BE MADE ARE:

–WHAT TYPE OF FOOD ITEM IS BEST FOR PARTICULAR
RECIPE? 
–WILL IT BE PORK, BEEF OR CHICKEN? 
–IF BEEF IS DESIRED WHICH CUT IS BETTER? 
–HOW MUCH WILL BE BOUGHT? 
–WHEN WILL I BUY? 
–WHERE I WILL BUY ? 
–HOW SHOULD I BUY IT?
THE DECISION MAKING IN PURCHASING CAN
BE COMPLICATED BY THE FOLLOWING:

 –IT IS POSSIBLE TO STRETCH THE FOOD PESO. 

–PRICES OF ONE FOOD ITEM MAY VARY ACCORDING TOVARIATIONS IN
FORM.
 –FOOD PRICES FOR THE SAME ITEM VARY ACCORDING TODIFFERENCES
IN QUALITY.
 –FOOD PRICES FLUCTUATE FROM SEASON TO SEASON, FROMREGIONS
TO REGIONS
 –FOOD PRICES MAY VARY ACCORDING TO THE TYPES OF STORE