Menu Planning
Planning Special Meals and Receptions
CHAPTER 16 Menu Planning
F ood eaten outside the home has become an in-
tegral part of the American lifestyle. Patrons ex-
pect to have food choices that are creative, ex-citing, and nutritious. Menu writers are challenged to plan innovative menus that support the goals of the organization and that cater to customer preferences.
A well-planned menu is the cornerstone of a suc-cessful foodrvice and the focal point from which many activities start. An understanding of menu types, factors affecting menu planning, and planning proce-dures is important before menu writing can begin.
TYPES OF MENUS
The menu is an outline of food items to be included in each meal or, in a broader n, a total list of food items offered by a foodrvice. Types of menus ud in foodrvices may be classified as static or t, cycle, or single u. Menus may be further categorized accord-ing to the degree of choice as lective or nonlec-tive, and by the method of pricing.
Static or t menus include the same menu items every day, but with a variety of choices, the exact num-ber depending on the type of foodrvice. Most com-mercial foodrvices u this type of menu, and an in-creasing number of hospitals have adopted the static or restaurant type menu.
Single-u menus are planned for a specific day or event and are not usually repeated in exactly the same form. This type of menu is often ud for holidays, special functions, or catering events.
A cycle menu is a carefully planned ries of menus that offer different items from day to day for one week, two weeks, or other time period, after which the menus are repeated. The length of the cycle depends on the type of foodrvice. A short cycle is appropri-ate for foodrvices having a frequent clientele turnover, such as hospitals. If a short cycle is ud for patient meals, a longer cycle is necessary for the em-ployees’ and visitors’ foodrvice. In extended care facilities the cycle usually is four to six weeks. Using a cycle with numbers of days not divisible by ven en-sures that the sam
e menu is not rved on the same day of the week. Restaurants may prefer to u monthly or asonal cycles or may u the same menu throughout the year. M any foodrvices recognize asonal changes by having spring, summer, autumn, and winter cycles.
Cycle menus save time for the planner and are ef-fective tools for food and labor cost control, forecast-ing, and purchasing. Repetition of the same or nearly the same menu helps standardize preparation proce-dures and gives the employees an opportunity to be-come more efficient through repeated u of familiar recipes. Menus can become monotonous and repeti-tious if not carefully planned, however. Regardless of the cycle length, menus should be constantly reviewed and updated. Each day’s menus should be analyzed shortly after rvice, and any production problems or adver reactions by the clientele should be noted and
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687
corrected before the next cycle. The menu planner must allow flexibility for changes resulting from holi-days, special occasions, leftover food, and inability to obtain specific food items for production.
Selective menus offer two or more items within each category. Foods from which the individual patron may choo a well-balanced meal should be included. Most commercial and noncommercial foodrvices u this type of menu extensively. T able 16.1 gives a suggested pattern for a lective menu, using the same format for lunch and dinner.
Nonlective menus have a single item in each menu category. T o ensure nutritional adequacy, foods from each of the basic food groups should be included. T able 16.1 gives a general pattern for a nonlective menu. A nonlective menu may be modified to include a lim-ited lection; for example, two entrees may be offered or a choice of two vegetables may be given. A soup and salad may be offered as an alternative to an entree and vegetable for tho who wish a lighter meal.
Menus may also be classified by method of pric-ing. À la carte menus price food items parately; the customer choos menu items individually. T able d’hôte menus include the complete meal at a fixed price, and du jour menus are planned, written, and priced daily.FACTORS AFFECTING MENU PLANNING
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The production and rvice of food begins with the menu, which determines the foods to be purchad, the personnel needed and their work schedules, and the equipment necessary for production and rvice of the food. The menu is cloly tied to financial man-agement and marketing and, in a new foodrvice, in-fluences the design of the kitchen and lection of equipment. The menu, however, must be one that meets clientele expectations and that can be produced within facility constraints and demands. A number of factors must be considered when planning a menu.
Clientele
The menu planner must consider the makeup of the group to be rved—age, gender, nutritional needs, food habits, and individual preferences. This is espe-cially important if the foodrvice offers a limited choice of food, as in some extended care facilities, child care centers, and retirement complexes. Menus for this type of foodrvice are planned to meet the needs of
688Chapter 16Menu Planning
TABLE 16.1Types of menu patterns
cond loveNonlective menu pattern
Breakfast Lunch Dinner
Fruit Soup (optional)Soup (optional)
Cereal Entree Entree
Protein item Salad and/or vegetable Two vegetables (one may be potato or starch food) Bread, butter or Bread, butter or margarine Salad
margarine Fruit or other light desrt Bread, butter or margarine
Beverage Beverage Desrt
Beverage
Selective menu pattern a
Breakfast Lunch and dinner
Fruits: 2 or more juices, fresh fruit in ason Soups: 1 cream, 1 broth
Cereals: cooked, choice of cold cereals Entrees: at least 2 meats, 1 meatless, 1 meat extender, Entrees: eggs, bacon, ham, or sausage, potatoes,poultry or fish, and a cold plate
breakfast casrole Sandwiches: 1 hot, 1 or more cold
Breads: toast, white and whole grain; one or Rice or pasta: in addition to or as alternative to
more hot breads potatoes
Beverages: coffee, decaffeinated coffee, tea, Vegetables: 3 or 4, including potatoes in some form
milk (whole and lowfat)Salads: 4 to 10, including entree, tosd green, vegetable,
gelatin, fruit, cottage chee, relishes
Breads: 2 to 3, including white and whole grain, 1 hot bread
Desrts: 4 to 8, including 2-crust pie, soft pie, cake and or
cookies, pudding, yogurt, ice cream or sherbet, fruit
Beverages: coffee, decaffeinated coffee, tea, milk
(whole and low fat), fruit juice or fruit flavored drinks
a Menu variety may be incread or decread to fit the demands of the foodrvice.
swayingthe majority of patrons, with enough flexibility to sat-isfy everyone. Planning menus for foodrvices with a static population requires strict attention to the com-plete nutritional needs of the group. Such menus also must offer enough variety to minimize monotony.The emphasis today is on good nutrition and healthful eating styles, so providing nutritionally ade-quate food lections that parallel customer expecta-tions is necessary. Menus must reflect foods that allow clientele to follow the Dietary Guidelines for Americans established by U.S. Department of Agriculture and U.S.Department of Health and Human Services:
1.eat a variety of foods;
2.balance the food you eat with physical activity—maintain or improve your weight;
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3.choo a diet low in fat, saturated fat, and cholesterol;
4.choo a diet with plenty of grain products, veg-etables, and fruits;
5.choo a diet moderate in sugars;
6.choo a diet moderate in salt and sodium;
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7.if you drink alcoholic beverages, do so in moderation.
The food pyramid (Figure 16.1) has been distrib-uted widely and is ud frequently by clientele.Clients are increasingly more knowledgeable about new and different foods and desire greater va-riety and an opportunity to lect foods reprenting new culinary styles. Ethnic, meatless, and regional Factores Affecting Menu Planning 689
foods also are popular, and menus should incorporate choices from the categories.Planning acceptable menus requires the menu planner to be aware of food preferences and periodi-cally evaluate acceptance of foods and food combina-tions. Plate waste analysis, customer preference sur-veys, food usage data, meal census information, and informal interactions with clients are a few ways to as-ss menu acceptability.Popular magazines, recently published cookbooks,and themes for new dining establishments reflect con-temporary food interests of consumers and can be ud as menu planning tools. Menu choices should include current dining trends; often slight adjustments or name modifications to existing recipes will satisfy clien-tele requirements for contemporary menu items.Type of Foodrvice T oday, the type of foodrvice is not as much of a lim-iting factor for the
menu planner, since differences among various kinds of facilities are becoming less evident. For example, most college foodrvices offer menu choices similar to commercial restaurants.Hospital menus for general diet patients may be no different than tho from any other gment of the foodrvice industry. School foodrvice menus re-flect offerings similar to foods available in the com-mercial market. Philosophy and specific limitations
dr是什么意思啊Fat (naturally occurring and added)Key The symbols show fat and added sugars in foods. Th
ey come mostly from the fats, oils,and sweets group. But foods in Looking at the Pieces of the Pyramid
The Food Guide Pyramid emphasizes foods from the five major food groups shown in the three lower ctions of the Pyramid. Each of the food groups provides some, but not all, of the nutrients you need. Foods in one group cannot replace tho in another. No one of the major food groups is more important than another – for good health, you need them all.高中语文必背文言文
FIGURE 16.1Food
Pyramid. U.S. Department
of Agriculture and U.S.
Department of Health
价值观英文怎么说and Human Services.保罗 韦斯利
