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Product Selection Process: How to Achieve the Department of Defense Menu Standards

Product Selection Process: How to Achieve the Department of Defense Menu Standards. Priscilla Dolloff-Crane priscilla.dolloffcrane @us.army.mil (804) 734-3071 Joint Culinary Center of Excellence Army Center of Excellence, Subsistence Quality Assurance Division. Agenda. Menu Goals

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Product Selection Process: How to Achieve the Department of Defense Menu Standards

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  1. Product Selection Process:How to Achieve the Department of Defense Menu Standards Priscilla Dolloff-Crane priscilla.dolloffcrane@us.army.mil (804) 734-3071 Joint Culinary Center of Excellence Army Center of Excellence, Subsistence Quality Assurance Division

  2. Agenda • Menu Goals • Recipes/Products • Ingredients/Products • Presentations

  3. Menu Standards (Set the Stage): Review • Practical food and menu guidelines to assist dining facility managers in developing menus that meet recommended nutrient intakes as prescribed by current nutrient standards • DoD Menu Standards • AR 30-22 • DA PAM 30-22 • At least one main entrée prepared and served without added fats • No more than one fried vegetable per day on the main line

  4. Menu Planning Goals & Considerations • Deliver the necessary calories and essential nutrients in an appealing array of food choices • Target audience is the military diner, with global dispersion • Options are constrained by Resources: funds, labor time and skills, facilities & equipment, diner time • Sensory Balance as well as Nutritionally Sound • Wholesome, safe, sanitary • Product familiarity and yet variety across time: maintain confidence and interest

  5. Delivery of Menu Goals • Fresh is Best – more vitamins, minerals & crunch; less preservatives and sodium; nutrient bang for the subsistence (groceries) buck ($$) • Labor skills are costly; balance of fresh attributes with consistency, food cost • Nutrient targets are distributed across the day; eat 3 meals for the Total

  6. Delivery of Choices • Meat - starch - veggie orVeggie – Meat – Starch • Beyond the food itself – choice architecture: sequence of choices influences selections • What does Right look Like – Diner and Staff all need to know products & portions • Distribution of meals across time – sports nutrition lessons • Diner guidance – labeling: quick visuals &Understanding • Dairy or Soda ? Refill?

  7. RECIPES • TM 10-412 Armed Forces Recipe Service – “The Cook Book” • Options and Variations • Local permitted • Key Nutrients tracked • via Web & AFMIS • Under Renovation!

  8. Presenting PRODUCTS • End item or ingredient? • Ingredient & Nutrition labels • Possible applications • Fit with Standards? • Cost, availability, reliability, utility • Berry Amendment Compliant?

  9. Presenting PRODUCTS • Who is your target? • Exploratory or Final product? • Commercial distribution/viability • Production capability • Marketing staff capability • Local/regional/national presence • Installation by Installation process / Op Rats

  10. Pause to Consider • Registered, vet approved sources • Packaging as well as contents • International shipments • Portion sizes for everyday meals • Cultural boundaries • Pork/alcohol avoiders • High Risk population – consequences of food borne illness • Clear graphics, prep instructions

  11. Menu Boards • Often used by Installations for evaluations • Slotting thru the Prime Vendor • Competition surrounds you • Initial impressions – best foot forward • Model “fit” in the plate • Address the Decision makers’ needs • Straphangers may have smart questions/ perspectives

  12. ORDERS • Item must have a stock number / NAPA • Must be in the DLA catalog • Must be in the SPV catalog • Must be in the Installation Master Item File • Competition • Time & Memory

  13. FUTURE • Force structure, locations & numbers change • Knowledge changes • Tastes / Requirements Change • Competition seeking inroads • Stay in tune • Stay in Touch

  14. Questions ??? Visit the JCCoE Website at http://www.quartermaster.army.mil http://www.quartermaster.army.mil/jccoe/jccoe_main.html

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