The Provision of Food and Possibly Service and Equipment - Essay Example

A. Importance of Menu and Food Menu Variations 0 Importance of a Menu: Menu according to Hess: “a) is a key to any successful food service operation; b) determines all aspects of food production and service; c) is more than a Price Sheet; d) is a selling and public relations tool; and e) is used to reinforce nutrition education parameters of a facility and provide healthy, tasty food appropriate to the population served particularly in healthcare settings” (Hess, 2011, p. 397). Menu is “a primary control system in foodservice operation” (Hess, 2011, p.401). 2.0 What Menu and Menu Items should be According to Hess, “a) Menu card should be designed attractive, easy to read, handy, neat and cleanly printed out to appeal to customer, stimulate sales and influence choices; b) menus in healthcare settings should reinforce nutrition education parameters of the facility; and c) menu items as indicated must be served as described therein” (Hess, 2011, pp. 397-398). 3.0 Different Types of Menus 3.1 “Patient Menu – provides patients and clients who eat in a specific facility all the food which meet all total nutritional requirements of the served population. Patient menu must be easy to read and mark. It generally determines food and staffing needs.” (Hess, 2011, p.397); 3.2 “Select Menu – allows food choices by patient and resident hours before meals are served. This type allows the control of amounts of foods to be purchased and prepared” (Hess, 2011, p.397). 3.3“Non-Select Menu- is a type of predetermined menu that gives the customer no option to choose. Items that are most likely to be consumed are limited” (Hess, 2011, p.397). 3.4“Fixed Menu is offered by restaurants and other food service operations. It is also commonly recognized as Restaurant-style, currently used in healthcare settings particularly those with cook-chill, cook-freeze, or assembly-serve settings” (Hess, 2011, p.398). 3.5” Host/Hostess Menu is are being used in health care facilities for both public relations and cost purposes. A host or hostess is assigned to a specific floor and breakfast and sometimes lunch therein are chosen from a Spoken Menu which is prepared on the same floor” (Hess, 2011, p.398). 3.6 “Restaurant Menus offer menus for commercial establishments” (Hess, 2011, p.398) 3.6.1 “Table D’ Hôte is a complete meal offered at a fixed price. From this, customers are offered a selection from each course. This is now called Prix Fixe Menu” (Hess, 2011, p.398). 3.6.2 “Du Jur Menu is the menu of the day which is planned and written one day at a time” (Hess, 2011, p.398). 3.6.3 “Ala Carte Menu contains items or group of items priced separately and chosen by customers” (Hess, 2011, p.398). 4.0 Commercial Food Service Operations 4.1 “Vending is a total self-service system that does not require food service staffing. Food selection is limited by size and packaging. Foods are dispensed through vending machines. The decision of what selections to offer in machines is a menu planning issue” (Hess, 2011, p.399). 4.1.1 Features of Vending: “Mechanical dispensing of food, beverages and sundries through machines offers convenience in areas where volume is not sufficient to justify a full-service facility. Vending brings large profit potentials” (Hess, 2011, p.399); 4.1.2 Types of Vending: a) “Self-operated – self operating units assume full responsibility for stocking, currency collection and banking, security, maintenance and refunds” (Hess, 2011, p.399); b) “Contracted vending – is awarded on bid basis to a company. Vending contract should be focusing on service levels, availability of preferred menu items, projected sales volume and commission (ranging from 25% - 30% of sales) are paid to the host facility” (Hess, 2011, p.399). 4.2 “Catering is the provision of food and possibly service and equipment, for a predetermined group that needs a set of functions. This is done by commercial and non-commercial food service operations. Catered events can be a major source of additional revenue to a non-commercial food service operation, (e.g. hospital). These services may be made available to outside groups such as congregate dining programs or Meals-on-Wheels” (Hess, 2011, p.399). Below are the Features and Requirements of Catering Services: “Clients set the menu and cost parameters; it can be done on-site or off-site; it may require provisions for all service equipment and table wares; it may require waiting staff; it may involve in coordinating other services like audiovisual, security, table décor (flowers) and musicians; it requires special licenses and permits; its pricing is influenced by the type of services provided and the prevailing competition” (Hess, 2011, p.399). 5.0 Non-Commercial Food Service Operations Includes: “Healthcare, School Food Services, Correctional Facilities, Colleges and University Facilities and the Military” (Hess, 2011, p.400) 5.1 “School Food Services must meet specific governmental guidelines as to the type and amount of food groups served that should also meet the needs of school children by age range” (Hess, 2011, p.400). 5.2 “Colleges and Universities’ food services are typically fast, casual, comfort. Ethnic foods are offered. Generally, they offer several meal plans for students to choose from these meal plans that can provide some or all the meals. They must compete with off-site operations and must plan menus that are appealing to students” (Hess, 2011, p.400). 5.3 Military a) “Feeding plans are based on where the personnel are located and the availability of safe supplies, facilities and personnel for meal preparation” (Hess, 2011, p.400); b) “Troops are always provided with a variety of meals known as Ready-To-Eat Meals or Ready-To-Eat (MRE)” (Hess, 2011, p.400). c) “Unitized Group Ration (UGR) is basically an entire meal that is prepared by submerging a sealed food tray in water or by adding hot water to reconstitute the product” (Hess, 2011, p.400). B. Menu Development 1.0 Menu Concepts “The primary goal of a food service operation is to serve food which appeals and meets the needs of consumers (nutritional, financial, etc.); The menu-driven concepts controls the entire organization; menu planning should be approached as a team effort; and every menu should be evaluated on the basis of variety, balance, nutritional value and cost” (Hess, 2011, p.400). “Menus should include foods from each group at each meal” (Hess, 2011, p.402). 2.0 Factors that determine the final menu and recipe: “Time, nutrition needs of clients, staff skills, clientele demographics, season, geographic location, food costs, equipment and budget/profit goals” (Hess, 2011, p. 401) . 3.0 There are “10 step- processes required in developing a Menu” (Hess, 2011, p 400). 4.0 Cycle Menus 4.1 Goals of cycle menu are as follows: “a) To reduce time spent on menu planning; b)To increase control over production; c)To achieve efficiencies through increased familiarization with production and menus; d) To reduce costs as a result of more accurate knowledge on inventory requirements over time; and e) To minimize staff training that would be required when introducing new menu items” (Hess, 2011, p. 401). 4.2 Features of Cycle menu “a) It offers different items daily for each meal; The length of cycle depends on the facility; b) Cycle menus are planned to take into consideration seasonal variations; c) Menus are planned for a set period of time (weekly, biweekly, monthly and/or seasonally), after which the cycle is repeated; and d) the beginning and end of a cycle menu must fit together with no repetition” (Hess, 2011, p. 401). 4.3“Special holiday meals may be inserted during appropriate days as substitutes for the cycle offerings” (Hess, 2011, p. 401). 5.0 “Single Use Menu is a planned menu for a specific day or event. This type of menu is frequently used in catering, where there are specific needs” (Hess, 2011, p. 401). 6.0 Guidelines and Parameters 6.1 Aesthetics – “visual appeal affects and perception of food quality, the same with smell and taste” (Hess, 2011, p.401). “Variations in color, temperature, shapes and size increase meal appeal; simple garnishing heightens interests; texture can add variety; try to balance crisp, firm and soft foods. Plating is the key to eye appeal; avoid combining too much starchy food; do not repeat food items frequently” (Hess, 2011, p 402). 6.2 Nutritional Adequacy –“Develop menus that meet specific needs of individuals served whether this is a one day meal or a foodservice providing all meals. Meals must meet the total energy and nutritional needs. Menu items and complete meals may be evaluated for nutritional adequacy. Follow a meal pattern to ensure provision of recommended number of servings from 2011 My Plate Guidelines (www.choosemyplate.gov.)” (Hess, 2011, p. 402). “Meals offered should generally meet the recommendation of Dietary Guidelines for Americans” (Hess, 2011, p. 402). 6.3 Costs 6.3.1 “Menu Pricing is influenced by labor, competition, customers, atmosphere and location” (Hess, 2011, p. 402). 6.3.2 “Food Costs are the total expenditures for ingredients and edible products” (Hess, 2011, p. 402). 7.0 Truth in Menu Guidelines or A ‘Must’ for Menus “Menu items in coffee shop, restaurants, cafeteria, or fast-food establishments are often posted as restaurant daily specials. Information and price should be logically organized in a menu presentation. Priced menus should have prices with corresponding food items” (Hess, 2011, p.399). “Brand name must be represented accurately; dietary and nutritional information must be accurate and supported by statistical data; presentation of food must be accurate, for example, when labeled ‘fresh’, it must not be presented ‘frozen’. location of ingredients must be accurate; and description of food product must be accurate in terms of quality or grade description, labeling of used cooking techniques, pictures, among others” (Hess, 2011, p. 404). “Use fresh fruits and vegetables that are in season, whenever possible” (Hess, 2011, p. 400). “A variety of hot and chilled beverages should be included with each meal” (Hess, 2011, p. 402). 8.0 Food Cost Terminologies 8.1 “(AP) or As Purchased Weight is the total amount of product purchased” (Hess, 2011, p. 402) 8.2 “(EP) or Edible Portion – is the net amount of product obtained after processing, preparation and cooking” (Hess, 2011, p. 402). 8.3 “Portion Size- is the amount of food served to a customer as a single portion” (Hess, 2011, p. 402). 8.4 “Waste – is the amount of food lost during processing, cooking or portioning. % Waste=Waste + AP Weight” (Hess, 2011, p. 402). 8.5 “Food Cost Percentage – is a control mechanism that can be applied to total operation, a day, a meal or even a recipe” (Hess, 2011, p. 403). 8.6. “Yield is the usable product remaining after processing, cooking and portioning; Percentage of Yield equals the net weight of usable product divided by AP weight” (Hess, 2011, p. 403). 8.7 “Portion Factor is the actual number of servings per pound of any product” (Hess, 2011, p. 403). .8 “Portion Divider is obtained by multiplying the portion factor by the percentage yield of a food product” (Hess, 2011, p. 403). .9 “Portion Divider – is obtained by multiplying the portion factor by the percentage yield of a food product” (Hess, 2011, p. 403). 9.0 Regulations “Government mandated food programs such as school breakfast or lunch for senior citizen feeding programs should observe certain regulations like limit or ban soft drinks or alcoholic drinks” (Hess, 2011, pp. 404-405). “The intent of such legislation is to provide consumers with tools and resources to inform and help clients make healthful choices” (Hess, 2011,p. 405). 10.0 Menu Labeling “Manual labeling at a federal level is covered under Section 4205 of the Patient Protection and Affordable Health Care Act (HR 3590). Restaurants with 20 or more branches or retail food outlets must post calorie content information of menu items and menu boards. Similar legislation is applied to vending machines. Dietetics professionals have a clear role in helping consumers interpret and use the information provided” (Hess, 2011, pp. 404-405). 11.0 Food Modifications 11.1 Diet / Disease states – “Health options should be available on the menu or upon request especially if people are on modified diets. Most common dietary requests are for low fat and low sugar options. Increasing requests on modified food include gluten-free, reduced calorie and reduced salt options food” (Hess, 2011, p. 406). “Food managers and waiting staff need to be aware of common allergens to be able to respond to questions from customers about the ingredients used in food preparation. Dietary modifications for therapeutic diets as well as medical nutrition therapies are best described in Domain II” (Hess, 2011, p. 406). 11.2 Substitutions Factors Affecting Substitution “Clientele, market, market cost, season, availability, food preferences, regulations and health needs of client affect substitutions and the number of choices in menus and menu items” (Hess, 2011, p. 405) 11.2.1 “Substitutions may vary by day of the week or meal of the day. In most cases, standard substitutes are routinely available but are not listed on the menu” (Hess, 2011, p. 406). “Menus, whether limited or not, should have substitutions available upon request” (Hess, 2011, p. 407). “When individuals are ill or with appetite disturbances, they should be given their preferred personal ‘comfort’ food ” (Hess, 2011, p. 407). 11.2.2 Samples of Common Food Substitutes “Each food group has corresponding food substitutes. For example whole milk for milk and dairy products can be substituted with low fat or skim milk; vegetables like highly salted vegetable juices can be substituted with unsalted vegetable juices or steamed, grilled raw vegetables; fried fatty meats can be substituted with lean meats, etc” (Hess, 2011, pp. 406-407). 11.3 Nutritional Adequacy “Menus should meet the specific needs of the dietary prescription, based on personal needs, age, food intolerance, need for modified texture, etc” (Hess, 2011, p.407). 11.4 Allergies and Food Sensitivities “Patients with allergies and food sensitivities are now requesting information on the food content that may affect their health. Thus, food serving employees must be trained to answer question thrown to them about the ingredients and food preparation. Medical emergencies or lawsuits can result when incorrect answers are given or a food with allergen was served to a person who has declared high sensitivity or allergy to an ingredient. Please see Domain I – Food Allergies and Intolerances)” (Hess, 2011, p. 407). 12.0 Factors Influencing Food Preferences 12.1 Clients - Age/Life Cycle Stage “Nutritional needs vary through the life cycle. Menu selections should be planned so that most likely combinations meet both physical and psychological needs. Physiological needs can be met only if RDI/RDA levels of nutrients needed are made available to the population served and are consumed” (Hess, 2011, p. 408) 12.2 Cultural and Religious Influence “Menu choices should take into consideration age, sex, health, activity level, race, religion, ethnic preferences, peer group likes and dislikes, among others. Food patterns of selected cultural groups are shown in pages 409-410; here, it clearly delineates the preferences of food patterns among Asians, Europeans and Americans” (Hess, 2011, p. 408). 12.3 World Religions, Food Practices, Restrictions and Rationale for Behavior 12.3.1 “Tables on pages 411-413 exhibit world religions influencing food practices, restrictions and rationale for the behavior” (Hess, 2011, p. 411-413). 12.4 Vegetarian Diets 12.4.1 Distinctive Features: “Vegetarian diets can be very healthy or unhealthy depending on the food choices and methods of preparation. Most ‘heart healthy’ diets are vegetarian or vegetarian diet mixed with poultry, fish or shellfish” (Hess, 2011, p. 413). 12.4.2 Types of Vegetarian Diets 12.4.2.1 “Vegan or Strict Vegetarian diet – excludes all foods of animal origin and heavily relies on grains, legumes, fruits and vegetables. Assure that all deficit vitamins or nutrients consumed for the day should be supplemented accordingly like for example grain product should be complemented with beans” (Hess, 2011, p. 413). 12.4.2.2 “Raw Vegan – includes raw vegetables and fruits and nuts, grains and legumes, sprouts, seeds, plant oils, sea vegetables, herbs and fruit juices. Excludes all food of animal origin and all food cooked above 118oF” (Hess, 2011, p. 413). 12.4.2.3 “Lacto-vegetarian – diet is almost the same with Vegan except that it includes dairy products” (Hess, 2011, p. 413). 12.4.2.4 “Lacto-Ovo-vegetarian – is the same as Vegan except that it includes dairy products and eggs” (Hess, 2011, p. 413). 12.4.2.5 “Zen Macrobiotic diet– is a nutritionally inadequate dietary regime composed of a series of 10 diets, each more restrictive than the one before. The ultimate diet is all grains. This type of vegetarian diet is not restrictive as the traditional and is mainly forms of vegetarian diets” (Hess, 2011, p. 413). 12.4.2.6 “Flexitarian – mostly vegetarian diet with occasional meat consumption” (Hess, 2011, p. 414). 12.4.2.7 “Pescetarian – mostly vegetarian diet which includes fish and shellfish but excludes mammals and birds” (Hess, 2011, p. 414). 13.0 Satisfaction Measurement 13.1 Customer Evaluation – “Customers expect competent and friendly service, consistency in food served and a clean, comfortable environment. Customer evaluation may be obtained from surveys through informal questionnaires, informal customer comments and comment cards. Survey statistics should guide menu revisions and planning. Ratings are established through surveys whereby clients are requested to rate the food they prefer” (Hess, 2011, p. 414). 13.2 “Facial Hedonic Scale (faces with various expressions such as smiles or frowns) is used to measure or rate children’s satisfaction” (Hess, 2011, p. 414). 13.3 Sales Data – “Sales data monitor each item served. It is essential that food manager examines up-to-the minute information on sales via computer tracking to evaluate the profit or contribution margin of each menu item. A low popularity/low contribution menu item should be removed from the menu if this cannot be improved” (Hess, 2011, p. 414). 14.0 Operational Influences 14.1 Equipment – “Evaluate the equipment needed at each meal for each menu item to ensure that equipment availability and capacity do not exceed its limits. For tray service, all items must fit in the tray. Create menus that do not demand the overuse of cooking equipment”, (Hess, 2011, p. 414). 14.2 Labor – “Menu should balance the production workload from day to day. Consider availability and skill of production and service personnel. Avoid last minute preparations that exceed employee capabilities”, (Hess, 2011, p. 414-415). “Many facilities purchase ready-to-serve deserts and entreés, among others, since they can get consistent quality with less need for labor and equipment. Decisions made on scratch cooking vs. ready-to-serve are often based on the availability and cost of labor” (Hess, 2011, p. 415). 14.3 Budget – “The amount of money available that can be spent on food is based on anticipated sales or income from funding, which may have to cover cost of labor, equipment and other overhead expenses. For healthcare facility or residential institutions, a raw food cost allowance per person must be established and meals must balance out this amount over a given period” (Hess, 2011, p. 415). 15.0 External Influences 15.1 Trends – “Social, economic, political and environmental factors influence choices” (Hess, 2011, p. 416). 15.2 Seasonal – “Favorable climactic change may lead to abundance. Adjusting menus accordingly is required by increasing the frequency use of seasonally available produce”, (Hess, 2011, p. 416). 15.3 Disaster – “Food service operations must have disaster management plans to cover fire, floods, labor strikes, weather problems, electrical and untoward incidences or other emergencies” (Hess, 2011, p. 416). 15.4 Product Availability – “Most food are available year round, however, costs may escalate sharply for rare and out of season foods. In such case, alternates are usually substituted and menu development should consider availability of unusual ingredients” (Hess, 2011, p. 416). Reference Hess, Mary Abbott. (2011). Review of Dietetics: Manual for the Registered Dietitian Exam: 2012-2013. (Ed.) Chicago, IL. Hess and Hunt, Inc. Nutrition Communications Read More