INSTITUTIONAL MENU PLANNING

Catalog description

Theories, techniques and practices in the design, elaboration, analysis and service of the institutional menu are discussed. Experiences in the management of basic food services that demonstrate nutritious and adequate meals for the population served are included. These experiences are aimed at having knowledge and mastery of the efficient use o f time and money, cost per recipe, recipe standardization, portion control, food preparation and service. The most recent studies and trends in the food industry, consumption patterns and general aspects of the population are discussed. Experiences in the design and analysis of menus through computer programs are provided. Objectives: 1. Describe the methods a foodservice operator can use to gauze customer needs and wants. 2. Give examples of how to draw attention to healthy menu options. 3. Discuss how nutrition labeling laws regulate nutrient content or health claims on restaurant menus. 4. Describe and apply the requirements in menu planning. 5. Describe the methods used to evaluate healthy menu options. 6. Discuss effective ways to communicate and promote a nutrition menu program. 7. Explain and perform the yield test. 8. Describe and apply the steps in recipe costing and standardization. 9. Identify and apply menu characteristics. 10. Analyze the foodservice equipment in menu planning NUTR 321L INSTITUTIONAL MENU PLANNING LAB 1 CREDIT Theory, technique and practice in the design, elaboration, analysis and service of an institutional menu. Experiences are provided on basic food service management, which can provide adequate nutritious meals to the population served. These experiences focus on the following: time and money management knowledge and skills, cost per recipe, recipe standardization, portion control, food preparation, and meal management. Recent studies, trends in the food industry, consumption patterns, and general population patterns are discussed. The computer software is included as part of the menu design and analysis experiences. Objectives 1. Describe the methods that a food service operator can use to measure the needs and want s of the clients. 2. Model how to draw attention to healthy menu options. 3. Discuss how nutrition labeling laws regulate nutrient content or health claims. healthy properties in restaurant menus. 4. Describe and apply requirements in menu planning. 5. Des cribe the methods used to evaluate healthy menu options. 6. Discuss effective ways to communicate and promote a nutritional menu program. 7. Explain and perform the performance test. 8. Describe and apply the steps in costing and recipe standardization. 9. Identify and apply menu features. 10. Discuss the food service team in menu planning.