Chapter 6 - Meal Management

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Understanding Food Principles and Preparation • Fifth Edition
AMY BROWN
© Cengage Learning 2015
Meal
Management
6

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• Escoffier’s system of organization
– Sauce chef/saucier
– Fish cook/poissonier
– Vegetable cook/entremetier
– Soup cook/potager
– Roast cook/rotisseur
– Broiler cook/grillardin
Food-Service Organization

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• Escoffier’s system of organization (cont’d.)
– Pantry chef/chef garde manger
– Pastry chef/patissier
– Relief, swing, round cook/tournant
– Executive chef/chef executif
– Production manager/sous chef
Food-Service Organization (cont’d.)

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• Hospital food service focused on
nutritional content
– Some patients may have diet restrictions
– Head of operations is a dietician
Food-Service Organization (cont’d.)

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Food-Service Organization (cont’d.)

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• Meal planning is the basis for all other
parts of meal preparation
• The USDA publishes recommended meal
patterns for adults, children, and infants
Meal Planning

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Meal Planning (cont’d.)

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• Cycle menu through a certain order of
meals for a specified time (usually longer
than one week)
• Plan meals based on caloric and nutritive
value, as well as on individual preferences
and needs
• Give consumers exchange lists: a
structured diet with flexibility to exchange
one food for another
Meal Planning (cont’d.)

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Meal Planning (cont’d.)

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Meal Planning (cont’d.)

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• Food cost accounts for about half of
operating expenses in food service
establishments
• Some institutions have a buyer,
purchasing department, or a cooperative
arrangement with other establishments
• What is the difference between formal and
informal purchasing?
Purchasing

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• Food stores and vendors/suppliers
– Supermarkets
– Warehouse stores
– Co-ops
– Smaller outlets
– Food-service vendors
Purchasing (cont’d.)

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• Focus on these areas to keep food costs
down
– Meat
– Fish
– Dairy
– Bread/grains
– Fruits and vegetables
– Price comparisons
Purchasing (cont’d.)

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Purchasing (cont’d.)

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Purchasing (cont’d.)

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Purchasing (cont’d.)

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Purchasing (cont’d.)

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• Reduce waste by considering:
– “3-Day Rule” for perishables
– Purchased vs. edible portion
– Percentage yield
– Portion control
Purchasing (cont’d.)

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Purchasing (cont’d.)

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• Efficient meal preparation
– Planning the menu
– Developing a purchase list
– Purchasing and storing the food
– Planning the order of preparation
– Preparing the food
– Preparing the table
– Serving and cleaning up
Time Management

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Types of Meal Service

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• Cover: place setting
– Should be 20-24 inches
• Linen
– Tablecloth, placemat, or both
– Silence cloth for formal service
Table Settings

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Table Settings (cont’d.)

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Table Settings (cont’d.)

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• Accessories
– Salt and pepper shakers
– Sugar bowl
– Cream pitcher
– Butter dish
– Bread baskets
– Decorations
– Condiments in dishes
Table Settings (cont’d.)

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• Centerpieces should:
– Match the scale of the table
– Not be overpowering
– Allow guests to see each other across the
table
Table Settings (cont’d.)

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• Meal management includes:
– Food-service organization
– Meal planning
– Purchasing
– Time management
– Types of meal service
– Table settings
Chapter Summary