Meal Management: The Planning and Work That Are Involved in Creating a Meal Chapter 3

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Meal Management The Planning and Work That Are
Involved in Creating a Meal Chapter 3
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Factors of Meal Management

• Menu planning
• Buying and storing food
• Preparation of food
• Using equipment
• Simplifying the work

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Economics Goal 1
Eight goals of menu planning

• What is your budget?
• Leftovers?
• Amount to purchase waste?
• AP
• EP
• Quantity?

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Palatability - Goal 2

• Is the meal pleasing?
• Does it contain a variety of
• color
• flavor
• texture
• smells?

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Satiety - Goal 3

• Sense of satisfaction?
• Portion size?
• Nutrient content?

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Practicality of foods - Goal 4

• Availability
• Beliefs
• Dislikes
• Convenience

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Time - Goal 5

• Planning
• Preparation service
• Time management

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Nutrition - Goal 6

• Based on Food Guide Pyramid
• Soup (optional)
• Salad
• Entrée
• Two vegetables (One may be potato or pasta)
• Dessert
• Beverages

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What is wrong with this meal?

• Appetizer - Chicken fingers with honey mustard
  sauce
• Salad - Orange Jell-O Salad
• Entrée - Chicken breast smothered in alfredo
  sauce
• Vegetable - Cauliflower
• Bread - Dinner roll
• Dessert - Carrot Cake
• Drink - White wine

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Presentation - Goal 7

• Atmosphere
• Arrangement
• Use of table linens
• Individual cover

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Standard Placement of dinnerware and glassware
From PowerPoint Presentation tool for
Understanding Food, 1 edition by 2000. Group, a
division of Thompson Learning
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Meal service - Goal 8

• Russian
• French
• English
• American
• Family
• Buffet

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Buffet service

• Guides for menu plan
• Contrast in colors, shapes, sizes
• Pleasing flavor combinations
• Ease of serving eating service
• Guides for service
• Plan buffet line plate style
• Remember to garnish

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Dining Etiquette When Attending a Dinner Party

• Acceptable to ask what attire is to be worn, but
  do not ask what is being served.
• RSVP to a dinner party it shows courtesy.
• Eating begins when the hostess lifts her fork.
• Any food bigger than the thumb at the second
  joint should be cut up.
• Food should be dabbed, not wiped from the mouth.
• Dishes are passed to the right, besides bread
  which is passed clockwise.