FOOD & BEVERAGE Prepared by:

Mr. Lance
SERVICE OPERATION Mercado
 CHAPTER 1: INTRODUCTION TO MEAL
MANAGEMENT
MEAL- is an instance of eating in a specific time and
includes specific food preparation.
MANAGEMENT- Getting people together to accomplish
desired goals and objectives using available resources.
MEAL MANAGEMENT- series of events concerned with
menu planning, food purchasing, preparation and serving
meal.
 
PEOPLE INVOLVED IN MEAL PLANNING
Dietitians
Food Service Professionals
Food Scientist and Technologists
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MANAGEMENT
RISK CONDITIONS OF OVERWEIGHT/ OBESE PEOPLE
Hypertension- a cardiac chronic medical condition in
which the systematic arterial blood pressure is elevated.
Dyslipidemia- is a general term that refers to abnormal
levels of lipids, a broad category of compounds that
encompass everything from vitamins to cholesterol.
Type 2 Diabetes- a non- insulin dependent type of
diabetes- a group of metabolic diseases in which a
person has high blood sugar, either because the body
does not produce enough insulin, or because cells do not
respond to the insulin that is produced.
Coronary Heart Disease- refers to the failure of coronary
circulation to supply adequate circulation to cardiac
muscle and surrounding tissue.
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MANAGEMENT
Sleep Apnea- a sleep disorder characterized by abnormal
pauses in breathing or instances of abnormally low
breathing, during sleep.
Stroke- is the rapidly developing loss of brainfunction(s)
due to disturbance in the blood supply to the brain
Gallbladder disease- Gallbladder disease is a common
condition that affects mainly women. The symptoms vary
widely from discomfort to severe pain which mainly
begins after food. In severe cases the patient can suffer
from jaundice, nausea and fever. The most common
reason for gallbladder disease is gallstones.
 CHAPTER 1: INTRODUCTION TO MEAL
MANAGEMENT
PHILOSOPHICAL BASIS IN MENU PLANNING:
What can mealtime contribute to family communication?
How important is cost control in the food budget
Can family meals enhance social skills of individuals?
How can family meals promote the health of various
family members?
Can various family members develop creativity by helping
in meal preparation and service?
In what other ways can family meals add to the quality of
life in a family, as a group, or as individuals?
When philosophy has been identified, it provides the
background for managing meals that fit the situation and
improve the quality of life
 CHAPTER 1: INTRODUCTION TO MEAL
MANAGEMENT
VALUES IN MEAL PLANNING:

Good Health
Social Values
Cultural Values
Management of time, energy or combination of these
resources
Value for Money and Conservation
Value for creativity
Value for Education
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MANAGEMENT
FACTORS TO CONSIDER IN PLANNING MENU

Nutritional Adequacy
Food Budget
Differences in food habits
The time and skill of meal manager
Suitability, availability and quality of the food
Aesthetic and psychological aspects for food
Equipment available for food preparation
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MANAGEMENT
GUIDE TO PLANNING NUTRITIOUS MEALS

Meeting recommended intakes within energy needs

Variety among and within food groups
Nutrient Dense Food
Nutrients of concern
Consideration for specific population groups
Fluid
Flexibility of food patterns for varied food preferences
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MANAGEMENT
FOOD GROUPS- a collection of foods that share similar
nutritional properties or biological classification.
Classification of Food Groups
GO- Go foods are the type of a food group that provides
energy, hence the name "go". Examples of this type of
food group are bread, rice cereals and other foods that
primarily provides carbohydrates. 
GROW-Grow foods are foods that enhance growth
development. Foods like milk, yogurt, cheese and other
dairy products are types of this food group. 
GLOW-Glow foods are foods that enhance the quality or
the "Glow" of our skin. These foods are rich in Vitamin D
that is important for the development of a healthy skin.
Green-leafy vegetables are examples of this food group.
 CHAPTER 1: INTRODUCTION TO MEAL
MANAGEMENT
FOUR VARIATION OF FOOD PYRAMID

1. MY PYRAMID (USDA)

2. CANADA’S FOOD GUIDE

 
3. CHINESE FOOD PAGODA
 
4. FILIPINO FOOD PYRAMID
CHAPTER 1: INTRODUCTION TO MEAL
MANAGEMENT
CHAPTER 1: INTRODUCTION TO MEAL
MANAGEMENT
CHAPTER 1: INTRODUCTION TO MEAL
MANAGEMENT
CHAPTER 1: INTRODUCTION TO MEAL
MANAGEMENT
 CHAPTER 1: INTRODUCTION TO MEAL
MANAGEMENT
FOOD SOURCES AND THEIR FUNCTION
1. Carbohydrates
FUNCTIONS:
Primary high-energy fuel source during
exercise
Replenish body stores of glycogen
Provide dietary fiber
 
FOOD SOURCES:
Grains, breads, cereals, rice, pasta
Fruit and fruit juices
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MANAGEMENT
2. Vegetables
FUNCTIONS:
Dairy and soy milk, yogurt
Fat Provides essential fatty acids
Provides fat-soluble vitamins
Adds flavor to foods
Used as a fuel source
Protects and insulates body organs
Component of cell structures
FOOD SOURCES:
Liquid oils, Margarine and butter, Nuts and seeds,
Avocado,Fish
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MANAGEMENT
3. Minerals
FUNCTIONS:
Involved in energy production
Play role in building body tissue
Play role in muscle contraction
Involved in oxygen transport
Maintain acid-base balance of blood
 
FOOD SOURCES:
Fruits and vegetables, Lean protein foods, Whole grains
Oils, nuts, and seeds
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MANAGEMENT
4. Protein
FUNCTIONS:
Provides essential amino acids
Required for maintaining and developing muscle and
other body tissue
Essential component of enzymes, hormones, and
antibodies
Needed for the formation of hemoglobin
 
FOOD SOURCES:
Meat, poultry, fish, cheese, eggs
Soy, dried beans, lentils
Dairy and soy milk, yogurt
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MANAGEMENT
5. Vitamins
FUNCTIONS:
Enhance energy production
Involved in tissue repair and protein synthesis
Play role in red-blood-cell formation
Act as antioxidants
 
FOOD SOURCES:
Fruits and vegetables
Lean protein foods
Whole grains
Oil, nuts, and seeds
 
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MANAGEMENT
6. Water
FUNCTIONS:
Carries oxygen and nutrients to cells
Plays a role in digestion
Cools the body through sweat production
Has important role in many cellular processes
Significant component of muscle tissue
FOOD SOURCES:
Tap water
Bottled water
Fruit juices, dairy milk, soy milk
Solid foods that contain water, such as fruits, vegetables,
yogurt
 CHAPTER 1: INTRODUCTION TO MEAL
MANAGEMENT

TYPES OF FOOD LABELING

INGREDIENT LABELING- list the content of all food

mixtures containing more than one ingredient. It begins
with the ingredient that has the greatest amount and
continues in descending order

NUTRITION LABELING- appears on packages today in a

specified format and is titled “Nutrition Facts.”
 CHAPTER 2: MENU PLANNING

MENU PLANNING- entails thinking through and listing

down specific food and dishes desired for one meal such
as breakfast, lunch or supper or throughout the day
including snacks, or even throughout the week or month

MENU- a list of dishes served in a meal or the food

served.
 CHAPTER 2: MENU PLANNING

THE MENU

FACTORS TO CONSIDER IN MENU PLANNING:

Type of menu
People Being Served
Resources available
Nutritive value
Food Selection
 CHAPTER 2: MENU PLANNING

TYPES OF MENU
1. Cycle Menu- daily menus that are written to span a
designated number of days before being in the same
sequence again and again
2. A la carte Menu- foods offered are price individually
3. Table D’ Hote Menu- a complete meal in itself and is
offered for a single price
4. Selective/ Non- Selective Menu- offer or do not offer
choices for each course
5. Combination Menus- offers a limited number of table d’
hote menus plus an assortment of a la carte items.
 CHAPTER 2: MENU PLANNING

Static Menu- same menu are included each day, although

special dishes may be added to attract diners who are
interested in items beyond the regular set menu.
7. Carte du Jour- a daily menu wherein the restaurant
offers a specialty for the day
8. Single-use Menu- is planned for a specific
circumstance and is not intended to become a part of a
pattern of menus being served on a rotating basis.
 CHAPTER 2: MENU PLANNING

SIMPLIFIED MENU COURSES

1. Appetizer- literally "apart from the main work"), also
known as Hors d'œuvre, are food items served before the
course of a meal
 
EXAMPLES OF APPETIZERS
Canapés- is a small, prepared and usually decorative
food, held in the fingers and often eaten in one bite.
Cold cuts
Crudités (raw vegetables used for dipping) - are
traditional French appetizers comprising sliced or whole
raw vegetables which are sometimes dipped in
a vinaigrette or another dipping sauce.
 CHAPTER 2: MENU PLANNING

Deviled eggs
Cheeses
Sausages
Dumplings
Bruschetta-  is an appetizer from central Italy whose
origin dates to at least the 15th century. It consists of
roasted bread rubbed with garlic and topped with extra-
virgin olive oil, salt and pepper. Variations may include
toppings of spicy red pepper, tomato, vegetables, beans,
cured meat, and/or cheese; the most popular recipe
outside of Italy involves basil, fresh tomato, garlic and
onion or mozzarella. Bruschetta is usually served as a
snack or appetizer
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Cocktail wieners
Tongue toast- is an open faced sandwich prepared
with sauteed beef tongue, and scrambled eggs.

2. Soup is a food that is made by combining ingredients

such as meat and vegetables with stock, juice, water, or
another liquid.

TYPES OF SOUP
A bisque is a rich, thick, smooth soup that's often made
with shellfish, such as lobster or shrimp.
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A chowder is a thick, chunky soup. Traditionally, a

chowder is made with seafood or fish, but chowders
made with poultry, vegetables, and cheese have become
popular.
Stock or broth is a strained, thin, clear liquid in which
meat, poultry, or fish has been simmered with vegetables
and herbs. While normally used as an ingredient in other
soups, it can be enjoyed as a light course on its own.
Bouillon is basically the same as broth, but the term
refers to commercial dehydrated products sold as
granules or cubes.
Consomme is a strong, flavorful meat or fish broth that
has been clarified.
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3. Salad- is any of a wide variety

Of dishes including: vegetable salads; salads of
pasta, legumes, eggs, or grains; mixed salads
incorporating meat, poultry, or seafood;
and fruit salads. They may include a mixture of cold and
hot, often including raw vegetables or fruits.
TYPES OF SALAD
Green Salad- The "green salad" or "garden salad" is most
often composed of leafy vegetables such as
lettuce varieties, spinach, or rocket (arugula). Due to
their low caloric density, green salads are a common diet
food. The salad leaves may be cut or torn into bite-sized
fragments and tossed together (called a  tossed salad), or
may be placed in a predetermined arrangement (a
composed salad).
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Vegetable Salad- Vegetables other than greens may be

used in a salad. Common vegetables used in a salad
include cucumbers, peppers, tomatoes, mushrooms, onio
ns, spring onions, red onions, avocado, carrots, celery,
and radishes. Other ingredients, such as olives, hard
boiled egg, artichoke hearts, heart of palm, roasted red
bell peppers, green beans, croutons, cheeses,
meat (e.g. bacon, chicken),
or seafood (e.g. tuna, shrimp), are sometimes added to
salads.
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 Bound Salad- A "bound" salad can be composed

(arranged) or tossed (put in a bowl and mixed with a
thick dressing). They are assembled with thick sauces
such as mayonnaise. One portion of a true bound salad
will hold its shape when placed on a plate with an ice-
cream scoop. Examples of bound salad include tuna
salad, pasta salad, chicken salad, egg salad, and potato
salad. Bound salads are often used as sandwich fillings.
They are also popular at picnics and barbecues, because
they can be made ahead of time and refrigerated
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Main Course Salad- commonly known as "entrée salads"

in North America) may contain grilled or fried chicken
pieces, seafood such as grilled or fried shrimp or a fish
steak such as tuna, mahi-mahi, or salmon. Sliced steak,
such assirloin or skirt, can be placed upon the
salad. Caesar salad, Chef salad, Cobb salad, Greek salad,
and Michigan salad are types of dinner salad.
Fruit Salad- Fruit salads are made of fruit, and include
the fruit cocktail that can be made fresh or from canned
fruit.
Dessert Salad- Dessert salads rarely include leafy greens
and are often sweet. Common variants are made
with gelatin or whipped cream (oftentimes with the brand
products Jell-O and / or Cool Whip);
 CHAPTER 2: MENU PLANNING

4. Main Course (entrée)- A main dish is the featured or

primary dish in a meal consisting of several courses. The
main dish is usually the heaviest, heartiest, and most
complex or substantive dish on a menu. The main
ingredient is usually meat or fish; in vegetarian meals,
the main course sometimes attempts to mimic a meat
course.

5. Dessert- is a course that typically comes at the end of

a meal, usually consisting of sweet food.
 CHAPTER 2: MENU PLANNING

Guidelines in Writing a Menu

1. Capitalize all words except preparations, articles or
conjunctions
2. Arrange the menu items in the order in which they are
to be eaten
3. Arrange the foods that are offered by courses
4. Write accompaniments for a certain menu item to the
right or underneath the menu item. If there are two
accompaniments write these to the left and to the right
of the foods it is supposed to be served with.
5. Enclose special dishes in a box in the menu; clip on a
carte du jour
 CHAPTER 2: MENU PLANNING
6. Use accurate descriptions to stimulate the appetite of
the diner.
7. Place at the top of the list the items you want to sell
most.
8. Design the menu so that it is in harmony with the
theme or motif of the establishment
9. Indicate the name and address of the organization, the
days and hours of service, the telephone number and
other information that will invite the customers for a
“repeat business.”
10. Edit to avoid misspelled words, incorrect grammar,
etc.
11. Provide margins on top, bottom and sides of the
menu
12. Keep the menu clean.
 CHAPTER 2: MENU PLANNING

Context for Menu Planning

1. Audience
 a. How many people are to be served?
 b. What are their approximate ages?
 c. What cultures are represented?
 d. Are there special needs?
2. Kitchen and Dining Facilities
 a. What equipment limitations exist?
 b. What serving limitations exist?
 CHAPTER 2: MENU PLANNING

3. Resources
 a. How much time is available for food preparation,
service, and cleanup?
 b. What budget is available for these meals?
 c. What people are available to prepare the food?
 d. What people will do the service and cleanup?
 CHAPTER 2: MENU PLANNING

PROCEDURES IN MENU PLANNING

1. Choose the entrée.
2. Pick the soup, garnishes, and relishes which will
accompany the main course
3. Select the rice, potato, and other carbohydrate-rich
dishes
4. Select salad or fruits suited for the main course
5. Be sure that the chosen appetizers and dessert are
appropriate
6. Beverages may vary according to individual
preferences
 CHAPTER 2: MENU PLANNING

REFINING MENU PLANS

1. Check each day’s plans against the recommendations
in My Pyramid.
2. Determine the servings need to be added or deleted.
3. Identify specific recipes (preparations and serving)
4. Visualizing the main course.
5. Decide on the garnishes or accompaniments
6. Make some necessary adjustments need to be made.