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Ma. Aileen C. Carating: RND MM

This document discusses meal management and its key components of meal preparation, planning, and storage. It outlines the 5 M's of meal management: menu, method, money, market, and management. It provides details on menu planning, including developing menus to meet nutritional needs, facilitate evaluations, and provide variety while maintaining quality and standardization. Method refers to planning, organizing, controlling and evaluating meal service. Money involves developing a budget based on investment. Market capacity considers necessary equipment and food. Management involves coordinating people and resources to achieve goals. Food quality depends on acceptable appearance, texture, flavor and meeting standards while providing sensory, suitability and health values.

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187 views35 pages

Ma. Aileen C. Carating: RND MM

This document discusses meal management and its key components of meal preparation, planning, and storage. It outlines the 5 M's of meal management: menu, method, money, market, and management. It provides details on menu planning, including developing menus to meet nutritional needs, facilitate evaluations, and provide variety while maintaining quality and standardization. Method refers to planning, organizing, controlling and evaluating meal service. Money involves developing a budget based on investment. Market capacity considers necessary equipment and food. Management involves coordinating people and resources to achieve goals. Food quality depends on acceptable appearance, texture, flavor and meeting standards while providing sensory, suitability and health values.

Uploaded by

Jaja Mikaela
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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MA. AILEEN C.

CARATING RND MM
MEAL MANAGEMENT

is the combination of MEAL


PREPARATION, MEAL PLANNING,
and MEAL STORAGE all working together in
synergy.
5 M’s OF MEAL MANAGEMENT

MENU
 METHOD
 MONEY
 MARKET
 MANAGEMENT
MENU

 IS A LIST OF DISHES AVAILABLE IN A RESTAURANT.


 THE FOOD AVAILABLE OR TO BE SERVED IN A
RESTAURANT OR AT A MEAL.
 THE MENU IS DESIGNED CAREFULLY WHAT THE OUTLET
WANTS TO CATER FOR, KEEPING IN MIND THE TYPE OF
CLIENTELE.
 A WELL PLANNED MENU LEADS TO CONSUMER
SATISFACTION. IT ALSO MOTIVATES EMPLOYEES FOR A
RESPONSIBLE AND SUCCESSFUL SERVICE.
AIM OF MENU PLANNING

 Meet nutritional needs-” recognition that food is treatment”- part of medical


therapy.
 Facilitates evaluation and improvements.
 Customer satisfaction
 Facilitates costing and pricing
 Reference by customer and management
 Simplify purchase, preparation, and storage of meals.
 Facilitates ordering
 Provide attractive, appetizing meals with no monotony.
 Provide quality, standardization & predictability.
Dietitian
Menu Pattern

 A meal pattern is a menu planning tool used to develop menus for a specific age
group.
 Meal patterns should include food from each of four food groups-
- meat/ meat alternative
 vegetable/ fruit
 Bread/ bread alternative
 Milk/ milk alternative
METHOD

 METHODIS LIKE THE LEADER TO MAKE


THE MANAGEMENT MORE CONTROLABLE
AND MORE ORGANIZE.
 THIS
INVOLVES PLANNING, ORGANIZING,
CONTROLLING AND EVALUATING THE
MEAL SERVICE.
MONEY

 MONEY IS THEPLAN WHERE YOU HAVE TO


THINK AND TO GIVE THE MANAGEMENT’S
MATERIAL OR EQUIPMENTS BASED ON
YOUR INVESTMENT.
MARKET

 IS THE
CAPACITY OF A THING SUCH AS THE
EQUIPMENTS, THE FOOD THAT NEEDS IN
ORDER TO MAKE IT MORE SUCCESSFUL.
 TARGET MARKET
MANAGEMENT

GETTING PEOPLE TOGETHER TO


ACCOMPLISH DESIRED GOALS AND
OBJECTIVES USING AVAILABLE
RESOURCES.
FOOD QUALITY OR MEAL QUALITY

 IS THE QUALITY CHARACTERISTICS OF FOOD THAT IS ACCEPTABLE TO


CONSUMERS. THIS INCLUDES
EXTERNAL FACTORS AS
**APPEARANCE- size, shape, color, gloss and consistency
** TEXTURE
** FLAVOR
** FEDERAL GRADE STANDARDS- EX. EGGS
INTERNAL FACTORS AS
# CHEMICAL
# PHYSICAL
# MICROBIAL
FOOD QUALITY REPRESENTS THE SUM OF ALL PROPERTIES
AND ASSESSABLE ATTRIBUTES OF A FOOD ITEM.
3 ACCEPTED CATEGORIES OF QUALITY:
. SENSORIC VALUE- aroma, appearance, taste, irritation & texture
. SUITABILITY VALUE- determined by agricultural production and
industrial processing.
. HEALTH VALUE- healthful eating reduces the risk of ex heart disease,
stroke, obesity and diabetes. It can also boost a person’s mood and provide them
with more energy. Doctor/ Dietitian can provide tips on eating a more healthful diet.
THANK
YOU!

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