MENU PLANNING. GOALS. To introduce the student to menu planning. OBJECTIVES. Upon completion of this presentation, the student will be able to: Plan menus for large quantities of clientele/patients Plan cycle menus. Menu. A menu is a detailed list of foods to be served
To introduce the student to menu planning
Upon completion of this presentation, the
student will be able to:
A menu is a detailed list of foods to be served
at a meal or a list of items offered by a
facility’s foodservice department.
The menu controls purchasing and production.
The menu determines
It is important to consider the following when
the style of service
The primary consideration is the health of the
clients. Include the six nutrients:
Include the daily food choice pattern:
Milk and Milk Group
Milk, Yogurt and Cheese
Meat, Poultry, and Fish Group
Dry Beans, Eggs, and Nuts
Grains and Starchy Vegetable Group
Bread, Cereal, Rice, & Pasta
Consider the style of service:
Five week cycles are the most popular
The following steps are one approach to writing
menus in an orderly manner.
Such records should include:
Evaluating menus should be an ongoing process.