Introduction to meal management

1. Meal
Management
(Topic: Introduction to Meal Manangement)
Kent Charles F. Roque, RND

2. Topic Outline
Introduction
01
03
Definition of Terms and History
of meal Management
Process
Meal Management Process
02
Factors
Quality factors to be
considered in serving meals

3. Introduction
01
Definition of Terms and History of
meal Management

4. Meal management
● Is a series of events concerned with
menu-planning, food purchasing,
preparation, and serving the meal.

5. Management
● Determines the objective necessary to reach goals and
then mobilizes people toward meeting them.
● This entails the division of work, which necessitates clear
and effective job descriptions.
● Large foodservice organizations usually follow a historical
structure pioneered by George Auguste Escoffier

6. The father of 20th century
cookery.
-He created stations for
particular areas which led
to the creations of jobs
requiring specific skills.

7. ‘brigade de cuisine’
Escoffier’s system of organization via station
1. Executive chef/chef executif. - The person in charge of the entire operation,
including kitchen administration, hiring, budgeting, purchasing, work scheduling,
menu planning, and more. also known as the head chef and can even be the
owner of the restaurant.
2. Production manager/sous (soo) chef. The second-highest position in the
kitchen. The sous chef is in charge of all areas of production and supervision of
the staff keeping the kitchen on time. They are sometimes more involved in
decision-making, as they ensure the chefs are working collaboratively and
fulfilling their responsibilities.

8. ‘brigade de cuisine’
Escoffier’s system of organization via station
cont..
3. Sauce chef/saucier (so-see-ay). The highest position
among the stations. This chef specializes in the
production of sauces, sauce-related dishes, hot hors d’
oeuvres, stews, and sautéed foods. They are most often
hired in fine-dining French establishments.
4. Fish cook/poissonnier (pwah-so-neeay). Sometimes
this station is covered by the sauce chef.
5. Vegetable cook/entremetier (on-tramet-ee-ay). Is in
charge of preparing and cooking all vegetables and
starches for every meal. They ensure that every
vegetable complements the flavors of each dish. They
might also create vegetable soups, toppings or stand-
alone vegetable dishes for a quality meal.

9. ‘brigade de cuisine’
Escoffier’s system of organization
via station cont..
6. Soup cook/potager (poh-ta-zhay).
Prepares soups and stocks.
7. Roast cook/rotisseur (ro-tee-sur).
Responsible for meat dishes, particularly
if they are roasted or braised.
8. Broiler cook/grillardin (gree-yardan).
Specializes in preparing grilled, broiled,
or deep-fried meats, poultry, and
seafood.

10. ‘brigade de cuisine’
Escoffier’s system of organization
via station cont..
9. Pantry chef/chef garde manger (guard-mon-zhay).
Prepares all non-dessert cold foods, such as salads
and cold hors d’ oeuvres. might also decorate
culinary centerpieces or displays for the buffet table.
10. Pastry chef/patissier (pa-tees-see-ay). Prepares
baked goods—pastries, desserts, and breads.
Other restaurants have Relief, swing, or rounds
cook/tournant (tour-non). Capable of handling any
station in order to relieve one of the other chefs.

11. In smaller kitchens
● there may be only two stations, one for hot foods and one for
cold foods.

12. FACTORS
02
Influencing Meal Management
Process

13. Factors Influencing Meal Management
Process
Another viewpoint to discuss an efficiently managed meal is to list the quality
factors to be considered in serving meals properly.
These are:
1. Sanitation and safety factor
2. Nutritional quality (will be discussed next week)
3. Organoleptic and palatability factor
4. Socio-economic and other cultural factors
5. Time and energy-saving factors.

14. 1. SANITATION AND SAFETY FACTOR

15. 3. ORGANOLEPTIC AND PALATABILITY FACTOR
● Appearance
● Odor
● Taste
● Mouthfeel
● flavor and
● tactile sense/texture.

16. 4. SOCIO-ECONOMIC AND OTHER CULTURAL
FACTORS
● Purchasing power, social aspects of food,
religious practices, geography and climate,
advances in agriculture and food technology,
ethnic and regional food practices, and advances
in health education.

17. 5. TIME AND ENERGY-SAVING FACTORS.
1. Plan ahead

18. 5. TIME AND ENERGY-SAVING FACTORS cont….
2. prepare
one-dish
meals

19. 5. TIME AND ENERGY-SAVING FACTORS.
3. use convenience foods and
food preservation methods

20. 5. TIME AND ENERGY-SAVING FACTORS cont….
4. Arrange and Use right type of equipment and utensils.

21. 5. TIME AND ENERGY-SAVING FACTORS cont….
5. invest on specialized
equipment

22. 5. TIME AND ENERGY-SAVING FACTORS cont….
6. Conserve heat and energy,
and Dovetail your acivities

23. Meal
Management
Process
03

24. Meal management Process
● Planning
● Purchasing
● Preparing
● Serving

25. 5 Ms of Management
Factors affecting meal management process
● -Manhour
● -Materials
● -Methods
● -Money
● -Manpower
Meal Management is the efficient application of the 5M’s of
management in planning, purchasing, preparing and serving
the meal in a sanitary and safe condition at proper time and
temperature.

26. Activity 1.
Instruction: In a ½ sheet of paper, write at least 3 activities that we should do in every
step of meal management process.
Planning Purchasing Preparing Serving
1.
2.
3.
1.
2.
3.
1.
2.
3.
1.
2.
3.

27. Thank you!