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Menu Planning Bhm 2

Menu Planning Bhm 2

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Published by vickie_sunnie
menu planning bhm 2
menu planning bhm 2

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Published by: vickie_sunnie on Apr 19, 2010
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05/12/2014

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MENU PLANNING
MENU:
is a list of food dishes to be served. Menu card also act as a toolof merchandising the food.
MENU PLANNING:
is the term used to denote the planning in advance of a dietary pattern for a given period of time. Menu planning for schools,canteens, hostels, restaurants etc has a different aspect & nutritiousvalue.
Factors effecting menu planning are:
a)
Money to be spent
b)
 Type of customerc)Type of food service
d)
Availability of raw foode)Equipmentsf)Labour
g)
seasonal availability of foods
h)
Appearance of prepared foodi)Food habits of the customers j)Policy of the establishment
NUTRITIONAL REQUIREMENT:
nutritional requirement or type of diet of the people being catered for are needed to be considered while planningany menu.Nutritional needs differ for persons of various ages, sex & activity groups.Whatever diet we eat is not always balanced. The number of meals perday may vary from 3 to 5. The primary consideration while planning menushould be quality not quantity.Generally for healthy adult male 2400 calories are required per day andneed to be provided through meal he eats. If a person do hard physicalwork he may require additional 300 calories.
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