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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
Carmel Lazarus February 2008Carmel Lazarus February 2008
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
Carmel Lazarus February 2008Carmel Lazarus February 2008
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
Carmel Lazarus February 2008Carmel Lazarus February 2008
Is the menu important? Is the menu important?
Stores &
equipment
Menu Service
Staffing
Production&
DistributionSystems
MENU
Carmel Lazarus February 2008Carmel Lazarus February 2008
OpportunitiesOpportunities
Nursing HomesNursing Homes
Sports IndustrySports Industry
Child Care SectorChild Care Sector
Corporate CateringCorporate Catering
Acute Care facilitiesAcute Care facilities
Carmel Lazarus February 2008Carmel Lazarus February 2008
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
Carmel Lazarus February 2008Carmel Lazarus February 2008
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
Carmel Lazarus February 2008Carmel Lazarus February 2008
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
Carmel Lazarus February 2008Carmel Lazarus February 2008
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
Carmel Lazarus February 2008Carmel Lazarus February 2008
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
Carmel Lazarus February 2008Carmel Lazarus February 2008
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
Carmel Lazarus February 2008Carmel Lazarus February 2008
Selective MenuSelective Menu
Carmel Lazarus February 2008Carmel Lazarus February 2008
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
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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
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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
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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
Carmel Lazarus February 2008Carmel Lazarus February 2008
BMEBME
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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
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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
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DenmarkDenmark
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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
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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
Carmel Lazarus February 2008Carmel Lazarus February 2008
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
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