TOOLSGUIDES IN MENU PLANNING

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TOOLS/GUIDES INMENU PLANNING
LESSON PLAN 15 JANUARY 1999
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OBJECTIVES

• Upon completion of this lesson, the trainee
  will be able to
• 
  Understand
  where to find the necessary points of data to
  build a menu and how to use them.

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References

• NAVSUP Pub 486 Vol 1, Chapter 3.
• NAVSUP Pub 421, Chapter 5, App. C.
• FOOD SERVICE PRACTICAL HANDBOOK, P4061.4
• NAVEDTRA 12662.

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Food Preparation Worksheet NAVSUP 1090

• One of the most useful tools available to the
  menu planner is the 1090
• Can be used to plot trouble spots, bottlenecks,
  and weaknesses in current menus
• It can identify run-out problems, meal item
  popularity, and overall meal strength and
  weakness.
• Provides the best source of meal and meal item
  acceptability information

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Food Service Operations Manual, NAVSUP Pub 421.

• Specifically provides
• (1) Nutrition information
• (2) Menu factors
• (3) Menu planning tools
• (4) Drafting, recording and posting guidelines
• (5) Meal suggestions

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Food Service Management Manual, NAVSUP Pub 486,
Chapter 3

• Provides the following
• (1) Menu planning guidelines
• (2) Special feeding
• (3) Food conservation

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Armed Forces Recipe Card Service

• Over 1300 recipes available established for 100
  portions.
• Exceptional variety for all categories of food
  preparation. The AFRS is issued to all general
  messes for the purpose of standardizing and
  improving food prepared and served.
• Index of Recipes, NAVSUP Pub 7 is the Navy's
  index of AFRS recipes and is invaluable as a
  quick reference to looking recipes up.
• All local recipes must be approved by the Food
  Service Officer.

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Navy food Service, NAVSUP Pub 476

• This publication is produced quarterly by the
  food Service branch of NAVSUP
• Provides information on changes to or new AFRS
  cards, special menu suggestions, and additions
  and deletions from the Group 89 catalog Food Item
  Codes.

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Fat, Cholesterol, and Calorie List for General
Messes, NAVSUP Pub 580

• Portion, calorie, cholesterol, and fat gram
  information
• Valuable in determining menu alternatives to
  balance menu with healthy alternatives
• Information to help the customer determine
  healthy eating choices

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Acceptability Logs

• Information on specific menu items
• Information can be found on the daily 1090s or
  in the FSM Menu Production module
• (1) FSM automatically calculates acceptabilitys

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Menu Planning Boards

• Acts on major decisions affecting food service
• At a minimum the board should include the Leading
  FS/LPO, Galley Supervisor, Watch Captains, and
  Baker
• Periodically surveys the crew

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Menu Review Boards

• Consists of a representative of each division
• Brings fresh ideas to the General Mess
• Personal input to food service operation

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Dietitian

• NAVSUP Dietitians
• The Food Service Division of NAVSUP provides a
  registered dietitian to review all menus upon
  submission for review of healthy and content
  considerations.

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Navy Food Management Teams

• Provides current and up to date information on
• (1) AFRS changes
• (2) Food item changes
• (3) Review of menus

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Other considerations

• Suggestion Boxes
• Operational schedule
• Geographic considerations
• Average age of the crew
• Crews likes and dislikes

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Other considerations (cont)

• Personnel
• Availability of food items
• Equipment
• Storage capabilities
• Aesthetic value of the menu
• Loading guides

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Menu Building Blocks

• Menu Draft
• Food Blocks
• Frequency Charts
• Color Coordinating the Menu
• Menu summary check-off list.
• (Located in appendix I of the 486)
• Costing the menu out
• Menu planning boards
• Menu Review Boards