MEAL

MANAGEMENT
Objectives
.At the end of the lesson the students
will be able to define Meal
Management.
Will be able to differentiate between
Meal and management.
Students can get the idea how to
purchased goods.
What is 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.
Planning Meals

1. Planning the food budget; `

2. Planning for food purchase,
choosing the market, buying and
storing supplies; and
3. Planning for preparing and serving
meals
Factors to consider in planning Meals
1.Nutritional adequacy – or the provision of palatable
foods that are rich in essential nutrients. Nutrient needs of
an individual are affected by age , sex, body built, and
activities engaged in by the individual.
2. The food budget
The food budget is influenced by the family income,
knowledge of the market shopper’s shopping skills, family
food, likes and dislikes , and their goals and values.
3. Differences in food habits
these include dietary habits o nationality
groups, regional food patterns, cultural and
religious food patterns, and the socio economic
background.
4. The time and skill of the meal manager
the length of meal preparation , the amount of
experience , and the time available are to be
considered.
5. suitability, availability, and quality of the food
to be served.
6. Aesthetic and psychological aspects of
food – or the proper combination od flavour
textures and shapes as well as variety in
colour , form mad arrangement.
7. Equipment available for food preparation
 Principles of Planning Meals
• Objectives planning of meals enhances the
meal managers chances of achieving her
goals because she can control the use of
her resources, especially the use of her
time and energy in shopping , cooking, and
serving meals and in decision making.
Furthermore, she can regulate her
spending for food more easily. Objectivity in
planning is possible if certain guidelines in
meal planning are observed.
1. Plan several days’ meals at a time, utilizing simple menus that
are easy to prepare and serve.
2. Include more one –dish meals like sinigang , nilaga ,
bulanglang, tinola, and like.
3. Plan meals that have interesting variety in color, texture, and
flavor.
4. Plan to serve foods that are not only in season but also enjoyed
by the diner.
5. Plan dishes that do not entail too much preparation at one time.
If possible, preparation can be started the day before the dish is
served.
6. Consider palatable foods that are rich in essential nutrients.
7. Make out a market list to avoid extra trips to the food stores.
8. Utilize leftovers and “convenience” foods when necessary.
Thank

You