Meal Management

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Meal Management
Chapter 5
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6 Goals of Menu Planning

• Budget
• Palatability
• Nutrition and Satiety
• Practicality
• Time available
• Presentation

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Parts of the Menu

• Soup (Optional)
• Salad
• Entrée
• Two Vegetables (one may be potato or other starch
• Dessert
• Beverages

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Types of Meal Service

• Russian - most formal
• French formal service, table side prep
• English waiters bring courses, host serves
• American plated in kitchen, brought to table
• Family guests serve from dishes on table
• Buffet guests go to service line

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Comparing Prices

• Comparing prices is accomplished by calculating
  the cost per serving.
• This is easily done when the price per unit
  (ounce, pound, count, etc.) is given by the
  supplier.
• Convenience foods are almost guaranteed to be
  more costly, as shown in Figure 4-7.

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Use by dates
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Sell by dates
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Purchasing

• As purchased (AP) The total amount of food
  purchased prior to any preparation.
• Edible portion (EP) Food in its raw state, minus
  that which is discarded bones, fat, skins,
  and/or seeds.
• Percentage yield The ratio of edible to inedible
  or wasted food.

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Standardized Recipe format
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Action Recipe format
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Narrative Recipe format
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Steps in Efficient Meal Preparation

• Effective management of time can improve the
  efficiency of all the steps of meal preparation,
  which include
• Menu planning
• Developing a purchase list
• Purchasing the food
• Storing the food
• Planning the order in which the menu items will
  be prepared
• Preparing the food
• Preparing the table
• Serving
• Cleaning up

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Table Settings

• Cover and Linens
• The table linen can be a tablecloth (8-12 in.
  overhang), place mats, or a combination.
• Each place setting should occupy from 20 to 24
  inches to give diners elbow room.
• Flatware/Dinnerware/Glassware
• Creativity or necessity can influence the final
  arrangement.
• Accessories
• Include salt and pepper shakers, sugar bowl with
  spoon, cream pitcher, butter dish with butter
  knife, bread baskets, any decorations, and
  condiments removed from their containers.

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Etiquette

• RSVP on the invitation is French for répondez,
  sil vous plait or reply, if you please.
• Guests should never inquire about what is being
  served or who else is coming for dinner, but it
  is acceptable to ask what to wear (casual,
  formal, etc.).
• Seating
• Once at the dinner party or in a restaurant, it
  is polite for the lady to follow the greeter,
  with the gentleman following her.
• At the table, the gentleman helps to seat the
  lady on his right he may also help to seat
  others to his right.
• In a private home, the guests should not sit down
  until the host or hostess directs them to
  specific chairs and indicates that they may sit.

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Etiquette

• Dining Manners
• Eating begins when the hostess lifts her fork.
• Dishes are passed to the right, except for bread,
  which is passed clockwise.
• Heavy food dishes are held by one person while
  the guest on the right serves the food with the
  right hand.
• The old rule that elbows should never be on the
  table has been loosened up a bit.
• The general rule for how long to stay after
  getting up from the table at a private dinner
  party is no less than 45 minutes, or upon host/
  hostess desire.
• Formal dinners should be followed up with a
  written thank-you note within a few days.

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Finished Position of Silverware