1. Institutional Food Service Management-I
MEAL PLANNING,
FOOD PREPARATION
AND SERVICE
PGND Ist Semester
Institutional Food Service Management-I

2. MENU/ meal PLANNING

3. A menu is virtually a list of dishes planned for production in a catering operation and may include full meals, snacks and beverages.
A simple exercise involving putting down whatever items the planner or cook like and are easy to prepare.
Past experience of sales may help them to forecast the quantities of each item that needs to be prepared.

4. Menus need to be planned for the customer and not for managers, staff of the food service.
Cooks have to know what customers like and what times of the day.
They need to serve dishes in attractive ways to tempt customer.
Atmosphere should be light and relaxing and not tense and noisy.
Efforts put in to please and satisfy customers and generate profit also.

5. Functions Introduces establishment to the customers
Authorises production of meal in kitchen
Helps to prepare order lists for foods and ingredients and set up purchasing procedures
Determines the style of service to be set up
Forms basis for calculation of food, labour costs, overhead expenses and desired profits
Reflects the type of customer the establishment wishes to attract
Satisfies the needs of customers for nutrition, hunger ,as well as social and psychological needs
Introduces interesting food combinations to customers

6. MENU- CORE OF ALL FOOD PREPARATON AND SERVICE ACTIVITY

7. Menu Planner Foods Preparation and service methods
Aesthetic presentation
The customer

8. Foods
Involves knowledge about different kinds, forms and varieties of foods :
Their seasonal availability
Nutritional and anti- nutritional factors
Prescence of toxic elements in certain food varieties
Edible portion obtained from each food
Taste and flavour differences
Acceptability
Cost factors
Planner knows about the inherent qualities of foods in terms or texture , composition , colour, flavour and all other chemical and physical properties .

9. FOOD PRAPARATION & SERVICE METHODS
Inherent qualities of foods in terms or texture , composition, colour, flavour and all other chemical and physical properties. :-
Knowledge of behavior of these characteristics to the application of heat, addition of salts , acids, oils and spices
Knowing what food is suited to what style of service ; which flavours blend together best and how to combine them, are crux of a customer’s food acceptability.

10. AESTHETIC PREPARATION
Equipped with this knowledge the menu planner can produce a variety of form and colour in menus to attract the customers and increase acceptability.

11. The customer Familiar with the food expectations of the customer.
A general idea of his food preferences, physiological requirements, paying power, social standing, regional or ethnic backgrounds and the reasons for eating out are essential for providing customer satisfaction.
For instance- office goers stopping for a quick lunch would refer light inexpensive meals, while an executive who is entertaining would choose more elaborately presented items.

12. Why do menus plan?
It enables provision of appetising, nourishing and attractive meals to customers at a fair price.
Helps to determine requirements accurately.
Ensures that food is not wasted .
Time and effort on receiving food materials is saved.
Time and effort in preparation and cooking is also minimized.
Save fuel and cut down on waste through excessive leftovers.
For example:-milk may be heated together for the preparation of hot beverages, setting of curds, or for preparing cottage cheese, instead of placing milk in 3 containers and heating small quantities separately.
Help to note favourite dishes and those which did not sell too well in the past.

13. cont’d…
Tend to offer a wider choice of dishes because seasonal varieties of foods can be introduced in advance.
Advance planning removes a lot of anxiety for the planner, and enables clear-cut instructions to be given to staff.
If planner cannot come to work one day , customer does not to go hungry.
Accurate calculation of food costs and inclusion of items that can be profitably sold.
To take care of price fluctuations and prevent frequent changes on menu displays as far as the customer s concerned.

14. Planning menus
The situation
The customer

15. The situation
The basic factors to be considered in terms of the situation would be:
Location of the establishment in relation to the market.
Space available for storing food in wholesome condition.
Size of kitchen and service areas.
Number of staff and their skills.
Equipment available in kitchen and service areas.

16. Cont’d.. f) Policy of the establishment in terms of:
1.What type of customers it wishes to attract Pricing policy
2.Extent to which the establishment wishes to invest on catering in comparison to other areas like furniture , décor, equipment
3.Degree of automation or labour saving devices desired.
4. Personnel in terms of trained staff or cheaper unskilled labour.
5. Profit margins.
6. Type of service – food is served , preplated, packed and delivered

17. The customer
Customers are- of varying ages, activities, occupation, physiological status and sex.
Various religious, cultural backgrounds, rigid food habits.
So their requirements forms basis for menu planning as indicated in the sample menus given along with the special factors to consider while planning them.

18. Factors considered in meal planning
Nutritional needs
Appeal
Time and skills of meal planner
Food budget
Difference in food habits
Equipments available
Likes and dislikes

19. Factors considered in meal planning
Nutritional needs vary with age, gender, size, lifestyle habits, occupation and health
RDA includes addition of safety factor to the requirement of the nutrient, to cover the variation among individuals; losses during cooking and the lack of precision inherent in the estimated requirement.
Everyone needs to have a balanced diet, so when planning a meal, you should consider nutrition as well as likes and dislikes.
Food appeal
Time and skill of the meal planner
Example- If you have a creamy pudding one day, then balance it out with fruit the next.
For convenience of menu planning 5 food groups based on their functions and major nutrient contributions which include:-

21. The Food Budget — The food budget is influenced by the family income, knowledge of the market shopper's shopping skills, family food likes and dislikes and their goals and values.
Differences in food habits — This includes the dietary habits of nationality groups, regional food patterns, cultural and religious food patterns and the socio-economic background. .
Equipments available for food preparation.- use of labour saving devices reduces time and effort..
Likes and dislikes--Family members tend to have different likes and dislikes,

22. Sample menus

23. Writing menus
The importance of a menu as a sales tool must be kept in mind while writing it, because it is the first advertisement of the establishment, which the customer sees.
Written in a language which is clearly understood
Descriptions for items used should help the customer to visualize a dish before ordering

24. Menu format

25. Menu format
Varies with different situations and establishments, but the general format should be simple, clear
About ‘1/4of the menu card should be blank space and the lettering large enough to read and focus on without strain
Specials should be highlighted.
Items should be grouped together for selection in the order

26. Menu display
On menu board with the help of plastic letters which can easily be re-arranged to change the name of dish from day to day.
In small kiosks, canteens menus are displayed on blackboards written out in chalk .
Printed menus inserted in plastic cases and displayed in coffee shops, cafeterias .
In hostels/ institutions typed menus are displayed on notice boards outside dining areas.
Printed booklets placed in attractive waterproof folders in restaurants .

28. menu pricing One of the most difficult decisions management makes
Covers cost of food, labor, additional operating costs (rent, energy, promotional advertising)
Includes perception of value and competition

29. Types of menus A la Carte Table d’hote Combination Occasional menu
Single use menu
Du jour
cyclic

30. A La Carte Menu A La Carte is a French term -signifies ‘a choice menu’
Categories in it Follow sequence on the menu card
ADVANTAGE:-
Customers can choose any item according to their appetite, mood, pocket.

31. Table d'hôte Menu It means-” table of the host”
A set menu- number of dishes are planned by host and food served and offered at a set price.
To seasonal customers , -hill stations in tropical countries or at places of pilgrimage who flock together yearly.
Example:- thali meals served in India on trains.
tray meals served on an aircraft .

32. Combination Menu
A true combination menu indicates choices between meat dishes and breads.
Served in restaurants where the customer makes up his own combinations form the a la carte menu, customers expect a choice of dessert as well.

33. Single- use Menus Occasional Menu
For specific occasions like marriages , birthdays or
other celebrations
Menu in usually offered by caterers on customer demand.
Menus for each occasion are planned ,costed and priced and offered to the customer, who may accept the plan as such at that price or want an alternative to be served for one or more dishes on the plan.
Single- use Menus
Specially planned for customer according to their
special requirements. example:- for dance party

34. Du juor French term – ‘menu for the day’
Offered as an a la carte , table d'hôte or a combination menu for customers to choose from as they like.
Example: cafe's, coffee shops, pubs
Written on notice board and displayed on the outside of establishment so that passerby can see it clearly and get attracted.
Change menu everyday to maintain curiosity of customers.

35. Cyclic Menu
1.Different items each day on a weekly, or some other basis, after which the cycle is repeated.
2.Seasonal cycle menus are common.
3.Used in healthcare institutions and schools.
4.Offers variety with some degree of control over purchasing, production, and cost.

36. Construction of menus FIVE BASIC STEPS Select the main dish
Add side dishes
Match starter and salad
Add dessert and beverage to balance the menu
Fill in accompaniments to complete the menu
CONSTRUCTING A MENU ENTAILS:-
Writing down the main dish and planning side dishes around it.
Same food item/dish does not appear on two or more days.
Not use same item twice in same meal on same day.
Example:- avoid using mutton for lunch and dinner on same day.

37. STEPS IN CONSTRUCTING A DINNER MENU

38. Food service

39. The preparation, delivery and serving, of foods
The preparation, delivery and serving, of foods. The cafeteria employs over 20 people in food service.
  An art which can make or break the reputation of catering establishment.
Manner, atmosphere, in which food is presented to the customer.
Good service represents clean serving and dining areas, properly selected serving equipment, neatly dressed and well behaved serving staff who can welcome with a smile.

40. Styles of service FORMAL SERVICE SEMIFORMAL INFORMAL SERVICE
Depending on the nature of an establishment, and the requirement of particular occasions, food may be served in numbers of ways.
FORMAL SERVICE
SEMIFORMAL
INFORMAL SERVICE
Most common methods of service may be classified under four main heads:
Waiter service
Self service
Vending
Contract catering

41. FORMAL SERVICE 1.WAITER SERVICE 2. TRADITIONAL INDIAN SERVICE
3.BANQUET SERVICE
4.RESTAURANT
5.ROOM SERVICE
6.ROADSIDE CATERING SERVICE
7.RAILWAY SERVICE
8.AIRLINES SERVICE
9.SERVICES AT SEA

42. Waiter service
formal type of service in which staff present the menu to the customer and wait on him till he decides what he wants.
The order is then noted and passed on to the kitchen for execution.
For waiter service, tables are preset with napkins, cutlery, water tumblers, salt and pepper cruets and other accessories.
requires special skills and therefore training, which is carried out preferably on the job

43. Traditional Indian service
The `thali' service has now become a common feature
EXAMPLE:-South indian style, serve on banana leaves/ peepal leaves.
No appointments, staff serve prepared dishes, salt, pepper, pickles on the leaf all at the beginning of the meal.
Water is served in mud pots.
The traditional wayside eating place known as the dhaba has always provided a scanty waiter service.

44. Banquet service
Most sophisticated style of waiter service- carried out when the heads of state or govt. are being entertained.
Extremely formal, perfect etiquette at the table
Tables are draped in white damask , each cover is set out, matching napkins
Fancy table appointments-menu card holders, name cards, flowers
Silver cutlery
Example:- Rashtrapati bhawan, dinners

45. Room service Food is served in the room where a guest is staying.
Order is placed on phone and waiter brings the same to the room, on a tray / trolley

46. Roadside catering services
Roadside coffee shops, cafeterias, mid-way restaurants, and fast food outlets or feeding the traveler.
Isolated places ,short staffed in terms of peak-time rush ,keep open for long hours to catch traveler.

47. Railway service To passengers on long train journeys.
Two main forms -transit and on station catering services.
Licensed vending, fast food and beverage services, cafeterias and take away points.
In-transit services are- the restaurant car service of the train where the meals are served to passengers – they sit and eat at a table, as in a restaurants.
More compact , streamlined and customers are served at their seats as in room service.

48. Airline service Developed into full fledged meal service.
Similar to railway service - self and waiter restaurants at the air terminals supplemented by vending machines and licensed bars.
In-flight services , vary in menu and service style according to the travel class, time and duration of flight.
Served in plastic trays ,disposables' ,sachets etc.
Trolley service in executive class
Contracted to specialist caterer – supplies services to a number of airlines.

49. Sea services Marine or sea catering.
Provision of food for staff and passengers, on ships that travel for days and months at sea.
Shipping companies require catering service comprises a dining hall and bar.
Restaurant or buffet services depending on the catering policy.
Indian staff , demand traditional foods- fill up cold and freezer chambers
Western countries provided for variety by well trained cooks .
Luxury ships equipped with leisure services.

50. Informal service Self service -finger -fork -full Buffet
-automatic vending
-mobile
Vending
-plated
-trayed
Cafeteria

51. Informal services
They are set in a more casual environment, be it in a room or hall with fixed counters where customer choose what they want and help themselves partly or wholly or they may be served by a waiter on table arrangements made in garden of the restaurant.
SELF SERVICES
A type of arrangement requires customers to come to a counter to serve themselves.
Informal style of service, it is nevertheless an organized one.
Possess inbuilt flexibilities

52. BUFFET SERVICE Degree of formality desired.
Manner of arrangements made for eating, décor of table, linen use and menu.
All menu items are dished out and placed on the table in as attractive a manner as possible

53. THREE MAIN TYPES OF BUFFET SERVICE
Full buffet.
Finger buffet.
Fork buffet .

54. Cafeteria services Cafeteria service
The cafeteria self service may be established on the tray service style or the platted system.
The whole meal may be served on the tray
Cafeteria services always provide for seating or standing table arrangements for dining.
1. Trayed service-
Common method of serving meals to customers in transit , as on trains, aircraft and deluxe buses.
Choices are mainly limited to the main dish, either vegetarian or non vegetarian, the rest of the menu being fixed.
2. Plated service-
In this service hot food is held in a bainmarie in full view of the customer
It is plated by staff for each individual customer according to the selection made from among the choices provided.
Cold desserts and salads are pre portioned and displaced in refrigerated cases for selection.

55. Vending
An ancient method of serving food, and originally consisted of a seller or vendor bringing food at home, or supplying it at bus stations, railway platforms, on roadsides, market places, fairs, etc.
Mobile vending-
These services on wheels is that the restaurant or café comes to the customers instead of the customer going it
Auto vending-
Today vending has moved from mobile vending to auto- vending
Also called auto catering, is used at busy metro stations , airports , markets, tourist resorts for self vending. .

56. Contract services
Group or food service establishment can give a contract to a caterer who specializes in a certain category of catering, production of food service operation.
Use for functions and festivities such as marriages, birthdays or anniversaries, conferencing, canteen services for office buildings, hospitals, tourism catering, education and other institutions.