menu planning

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Carmel Lazarus February 2008Carmel Lazarus February 2008

Menu Planning & AssessmentMenu Planning & Assessment

February 2008February 2008

Carmel LazarusCarmel Lazarus Food Service Nutrition Manager & Consultant Food Service Nutrition Manager & Consultant DietitianDietitian

Contact DetailsContact Details [email protected]@tpg.com.au, 0416482199, 0416482199


ObjectivesObjectives

Understand the principles of menu Understand the principles of menu planning, applying relevant nutrition planning, applying relevant nutrition guidelinesguidelines

Awareness of available menu assessment Awareness of available menu assessment tools and standardstools and standards

Be able to apply menu assessment tools Be able to apply menu assessment tools to evaluate a menuto evaluate a menu

Understand menu planning for special Understand menu planning for special groups eg. Residential facilities, hospitals, groups eg. Residential facilities, hospitals, nursing homes, school canteensnursing homes, school canteens

Understand food service limitationsUnderstand food service limitations


Menu PlanningMenu Planning

A fundamental tool in Dietetic A fundamental tool in Dietetic

practice practice

Encompasses all aspects of the Encompasses all aspects of the

food service system food service system

The quality of the menu is The quality of the menu is

dependent on the time invested dependent on the time invested

in the planning processin the planning process


Is the menu important? Is the menu important?

Stores &

equipment

Menu Service

Staffing

Production&

DistributionSystems

MENU


OpportunitiesOpportunities

Nursing HomesNursing Homes

Sports IndustrySports Industry

Child Care SectorChild Care Sector

Corporate CateringCorporate Catering

Acute Care facilitiesAcute Care facilities


Objectives in Menu PlanningObjectives in Menu Planning

Meet nutritional needs Meet nutritional needs -- “Recognition that “Recognition that

food is treatment”food is treatment”-- part of medical therapy part of medical therapy BDA Better Hospital Food Project (1999)BDA Better Hospital Food Project (1999)

Meet/exceeds customer expectationsMeet/exceeds customer expectations

Drives purchasing Drives purchasing

Determines production methods and Determines production methods and

distribution systemsdistribution systems

Dictates staffing levelsDictates staffing levels

Provides quality, standardisation & Provides quality, standardisation &

predictability predictability

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Dietitian’sDietitian’s role in Menu Planningrole in Menu Planning

Hospital AccreditationHospital Accreditation

DAA competencies for entry level DAA competencies for entry level dietitiansdietitians

Directly impact customer satisfaction Directly impact customer satisfaction

Directly impact nutritional careDirectly impact nutritional care

Drive menu policyDrive menu policy

Direct customer choiceDirect customer choice


ChallengesChallenges

Balancing act to meet menu objectives and Balancing act to meet menu objectives and

nutrition goalsnutrition goals

Constraints Constraints -- Costs, Equipment, Staffing, Skills, Costs, Equipment, Staffing, Skills,

Pt preferences Pt preferences

VSVS

Standards Standards –– Food Safety, Food Safety, NRVsNRVs, Dietary , Dietary

guidelines, menu assessment tools, DOH food guidelines, menu assessment tools, DOH food

and nutrition policiesand nutrition policies


Overseas ExperienceOverseas Experience

Food is important in hospital settingFood is important in hospital setting

Patient feedback counts Patient feedback counts –– increasing influenceincreasing influence

Influenced food service reviewInfluenced food service review

–– Better Hospital Food project 2001Better Hospital Food project 2001

–– Food, Fluid and Nutritional Care, 2003, ScotlandFood, Fluid and Nutritional Care, 2003, Scotland

–– Food and Well Being, 2003, WalesFood and Well Being, 2003, Wales

–– NHS Plan for the UKNHS Plan for the UK


Components of Menu Planning Components of Menu Planning

System System

ControlsControls

Food specificationsFood specifications

Standardised recipesStandardised recipes

Ingredients roomIngredients room

Standardised portionsStandardised portions

Menu Standards and PolicyMenu Standards and Policy

Menu templateMenu template

Menu patternMenu pattern

Menu typeMenu type

Food and nutrition policiesFood and nutrition policies

Menu objectivesMenu objectives

Dietary guidelinesDietary guidelines

EvaluationEvaluation

Client satisfaction surveysClient satisfaction surveys

Quality activities Quality activities –– plate wastage, plate wastage,

accuracy auditsaccuracy audits

Pt visitsPt visits

Costing reportsCosting reports

Menu assessmentMenu assessment

Menu BasicsMenu Basics

Nutrition Nutrition

Customer preferences Customer preferences

Colour/texture/flavour/vaColour/texture/flavour/va

rietyriety

Menu descriptionsMenu descriptions

Menu combinationsMenu combinations

Menu popularityMenu popularity

Influencing FactorsInfluencing Factors

Production systemProduction system

Distribution systemsDistribution systems

Staffing levelsStaffing levels

Skills of staffSkills of staff

BudgetBudget

Food availabilityFood availability

Equipment/storageEquipment/storage


Menu DesignMenu Design

Menu TypeMenu Type–– selective selective vsvs non selectivenon selective

–– A la carte, cycle menusA la carte, cycle menus

–– Spoken menuSpoken menu

–– Choice at point of serviceChoice at point of service

Menu TemplateMenu Template–– No. & type of choices to offer No. & type of choices to offer

Menu PatternMenu Pattern–– Timing & frequency of meals / 24 hrsTiming & frequency of meals / 24 hrs


Menu TypeMenu Type

Selective Selective vsvs non selective menunon selective menu

When would you be likely to use When would you be likely to use

selective menus and non selective menus and non

selective menus?selective menus?

Discuss the advantages and Discuss the advantages and

disadvantages of eachdisadvantages of each

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Carmel Lazarus February 2008Carmel Lazarus February 2008 Carmel Lazarus February 2008Carmel Lazarus February 2008


Selective MenuSelective Menu


NonNon--Selective MenuSelective Menu

Apple juiceApple juicePineapple JuicePineapple JuiceOrange JuiceOrange Juice

Ham and Split pea Ham and Split pea

SoupSoupLamb and vegetable Lamb and vegetable

SoupSoupCreamy Chicken Creamy Chicken

Soup Soup

Baked custardBaked custardSemolina PuddingSemolina PuddingRice PuddingRice Pudding

Steamed broccoliSteamed broccoliCornCornMashed PumpkinMashed Pumpkin

Creamed Sweet Creamed Sweet

PotatoPotatoPeasPeasSteamed CabbageSteamed Cabbage

PastaPastaSteamed RiceSteamed RiceCreamed PotatoCreamed Potato

Roast Chicken & Roast Chicken &

GravyGravySavoury MinceSavoury MincePoached FishPoached Fish

Day 3Day 3Day 2Day 2Day 1Day 1

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Cycle MenusCycle Menus

McClelland & Williams J Human McClelland & Williams J Human NutrNutr Diet 2003Diet 2003

121219.519.5>28>28

00112222--2727

141420202121

115.55.51515--2020

585840401414

15151414<14<14

20012001

%%

19861986

%%

Menu Cycle Menu Cycle

LengthLength


A la Carte MenuA la Carte MenuBreakfastBreakfast LunchLunch DinnerDinnerApricot JuiceApricot Juice Vegetable SoupVegetable Soup Vegetable SoupVegetable Soup

Apple JuiceApple Juice Beef Beef ConsommeConsomme Beef Beef ConsommeConsomme

Apricot JuiceApricot Juice Potato & leek SoupPotato & leek Soup Potato and leek soupPotato and leek soup

Stewed PearsStewed Pears

Stewed ApricotsStewed Apricots Potato SaladPotato Salad Potato SaladPotato Salad

BananaBanana Pasta SaladPasta Salad Pasta SaladPasta Salad

Rice SaladRice Salad Rice SaladRice Salad

PorridgePorridge

WeetbixWeetbix

Rice BubblesRice Bubbles Roast Beef with GravyRoast Beef with Gravy Roast Beef with GravyRoast Beef with Gravy

CornflakesCornflakes Spinach PieSpinach Pie Spinach PieSpinach Pie

Grilled Fish with LemonGrilled Fish with Lemon Grilled Fish with LemonGrilled Fish with Lemon

White BreadWhite Bread Lamb & Tomato CasseroleLamb & Tomato Casserole Lamb & Tomato CasseroleLamb & Tomato Casserole

Wholemeal BreadWholemeal Bread

Raisin BreadRaisin Bread Fresh FruitFresh Fruit Fresh FruitFresh Fruit

MuffinMuffin YoghurtYoghurt YoghurtYoghurt

Ice CreamIce Cream Ice CreamIce Cream

MargarineMargarine JellyJelly JellyJelly

JamJam


A la carte Menu in tertiary public hospitalA la carte Menu in tertiary public hospital

Current StatusCurrent Status

Poor pt satisfaction scoresPoor pt satisfaction scores

Consultant review to improve on food Consultant review to improve on food

serviceservice

Average LOS was 3/7Average LOS was 3/7

Cook chill facilityCook chill facility


New initiativesNew initiatives

A la carte menu on a computerised systemA la carte menu on a computerised system

13 mains, 10 salads, 5 desserts13 mains, 10 salads, 5 desserts

Recipes trialled to ensure quality:Recipes trialled to ensure quality:

tastetaste

TextureTexture

presentationpresentation

Recipes all analysedRecipes all analysed

Photos displayed of each dish to ensure Photos displayed of each dish to ensure standardisation and consistency in platingstandardisation and consistency in plating


BMEBME


Menu Design Menu Design –– Spoken MenuSpoken Menu

Perceived to be technologically Perceived to be technologically

advanced by patients/residentsadvanced by patients/residents

Returned visits if pt Returned visits if pt

unavailable/labour intensiveunavailable/labour intensiveStreamline selections & productionStreamline selections & production

Costs with upgrading Costs with upgrading

technologytechnologyImproved pt/staff interactionImproved pt/staff interaction

Pts from NESB require paper Pts from NESB require paper

menumenuOrder selections based on cost, Order selections based on cost,

nutrition, popularitynutrition, popularity

Repetitive for staffRepetitive for staffDirect pt choice Direct pt choice

DisadvantagesDisadvantagesAdvantagesAdvantages

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Menu Design Menu Design –– Paper MenuPaper Menu

Data entry/scanning requiredData entry/scanning requiredUse as a marketing toolUse as a marketing tool

Healthier selections are easily Healthier selections are easily

identifiedidentified

Can’t direct choiceCan’t direct choiceCommunication to pt via Communication to pt via

nutrition messagesnutrition messages

Printing costsPrinting costsRelatives can select for pt Relatives can select for pt

(NESB, dementia)(NESB, dementia)

Pts can over selectPts can over selectPts have time to review menuPts have time to review menu

DisadvantagesDisadvantagesAdvantagesAdvantages


Room Service MenuRoom Service Menu

Call centre set upCall centre set up

Using a hybrid Using a hybrid

Short order section in kitchen requiredShort order section in kitchen required

Limited room service menu optionsLimited room service menu options


DenmarkDenmark


Menu TemplateMenu Template

Develop template with number of choices per Develop template with number of choices per

food category:food category:

–– No. of hot mainsNo. of hot mains

–– No. of vegetablesNo. of vegetables

–– No. of dessertsNo. of desserts

–– Plan for special days eg. fish on FridaysPlan for special days eg. fish on Fridays

–– Colour code items on template to look for Colour code items on template to look for

repetitionrepetition


Template OrderTemplate Order

Fill in hot mains then cold dishes Fill in hot mains then cold dishes

Hot BreakfastHot Breakfast

Choose accompanying starch then other Choose accompanying starch then other

vegetables vegetables

DessertsDesserts

SoupSoup

Modified diets planned Modified diets planned

Use colour coding to check for repetitionUse colour coding to check for repetition

ChecklistChecklist, including, including menu fundamentalsmenu fundamentals


Sample of a menu template Sample of a menu template –– 7 day cycle7 day cycle

MEAT/ALTERNATIVEMEAT/ALTERNATIVE

SOUP 2SOUP 2

JUICEJUICE

DESSERTDESSERT

VEGETABLESVEGETABLES

SANDWICHSANDWICH

MAIN SALADMAIN SALAD

POTATO/RICE/PASTAPOTATO/RICE/PASTA

VEGETARIAN OPTIONVEGETARIAN OPTION

PorkPorkFishFishChickenChickenBeefBeefLambLambChickenChickenBeefBeefMEAT/ALTERNATIVEMEAT/ALTERNATIVE

SOUP 1SOUP 1

SATSATFRIFRITHURTHURWEDWEDTUESTUESMONMONSUN SUN FOOD GROUPFOOD GROUP

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In SummaryIn Summary

ObjectivesObjectives

ChallengesChallenges

Components of the systemComponents of the system

Menu DesignMenu Design

type type –– cycle, selectivity, cycle, selectivity,

patternpattern

templatetemplate

menu planning

Documents

Transcript of menu planning