The document discusses various aspects of menu planning for foodservice organizations. It covers what a menu is, common menu trends, types of menus including static, cycle and single-use, factors that influence menu planning such as customer satisfaction, nutrition, regulations and management decisions. It also provides details on menu planning considerations for specific meals like breakfast, lunch and dinner. Menu planning is a collaborative process that requires balancing customer preferences with costs, capabilities and compliance with regulations.
2015 DFS3613 Topic 4 purchasing and inventory managementLaura Law
The document discusses the procurement process in foodservice organizations. It covers the roles and responsibilities of purchasing managers, including their top skills. It also describes the marketing channel and key participants like producers, processors, distributors, suppliers and customers. The procurement process includes activities like purchasing, receiving, storage and inventory control. Specifications are an important part of ensuring quality in procurement. Methods of purchasing can include informal negotiations or more formal competitive bidding.
This document discusses food production in foodservice organizations. It covers topics like quantity and quality objectives in food production. It also discusses production subsystem objectives like transforming resources into outputs while meeting quality, efficiency and customer service goals. Additionally, it outlines important production decisions and processes like forecasting, planning, scheduling, and controlling ingredients. Forecasting models like time series, causal, and subjective models are examined. The roles of production meetings, scheduling, and centralized ingredient assembly are also summarized.
The document discusses how poor nutrition contributes to rising healthcare costs and chronic disease in the United States. It recommends that employers implement nutrition interventions in the workplace through programs, policies, and environmental changes to encourage healthier eating among employees. This can help reduce costs from obesity and diet-related illness while potentially improving productivity and employee well-being.
Nutrititional support session for HCSWs in practiceTracy Culkin
This document discusses nutrition guidelines and care for hospital patients. It outlines the roles and responsibilities of various staff and groups in assessing patients' nutritional needs and dietary requirements. Key aspects of the nutritional framework include safety, screening, food provision, care plans, education and artificial nutrition. The document also discusses factors that can affect patients' eating habits and intake, and the importance of maintaining dignity and a balanced diet.
Insights from formative research from Bihar and Uttar Pradesh on maternal die...POSHAN
This presentation was made by Dr. Sebanti Ghosh (Alive & Thrive) in the session on 'Implementation research on delivery of interventions during pre-pregnancy through lactation' at the POSHAN Conference "Delivering for Nutrition in India Learnings from Implementation Research", November 9–10, 2016.
For more information about the conference visit our website: www.poshan.ifpri.info
Iesha Finley is a passionate dietetic professional currently pursuing a Master's in Dietetics at Cox College in Springfield, MO with a 3.78 GPA. She has over 2 years of experience conducting nutrition assessments and evaluations. Her skills include weight management consulting, teaching, disease prevention, food counseling, and analyzing body composition. She is fluent in Spanish and has a background in food service management.
This document provides information on menu planning and nutritional standards for older adults in residential care. It recommends that menus are balanced, varied, seasonal and meet nutritional needs. Breakfast should provide 20% of daily calories, lunch 30%, evening meal 25% and snacks 25%. Meals should include protein, carbohydrates, dairy, fruits and vegetables to provide vitamins, minerals and fibre. Regular snacks and drinks should be available day and night. Involving residents in menu choices and meeting individual needs and preferences is also emphasized.
This document provides information about "Second Home", a restaurant that offers a wide selection of international cuisines with a focus on options for diabetic and hypertensive customers. The restaurant aims to provide a friendly environment and quality food and services. It has detailed menus, marketing strategies, and contingency plans to address issues like staffing shortages or major accidents. The organization charts, financial reports, and innovation sections provide additional details about how the restaurant is managed and developed new services for customers.
2015 DFS3613 Topic 4 purchasing and inventory managementLaura Law
The document discusses the procurement process in foodservice organizations. It covers the roles and responsibilities of purchasing managers, including their top skills. It also describes the marketing channel and key participants like producers, processors, distributors, suppliers and customers. The procurement process includes activities like purchasing, receiving, storage and inventory control. Specifications are an important part of ensuring quality in procurement. Methods of purchasing can include informal negotiations or more formal competitive bidding.
This document discusses food production in foodservice organizations. It covers topics like quantity and quality objectives in food production. It also discusses production subsystem objectives like transforming resources into outputs while meeting quality, efficiency and customer service goals. Additionally, it outlines important production decisions and processes like forecasting, planning, scheduling, and controlling ingredients. Forecasting models like time series, causal, and subjective models are examined. The roles of production meetings, scheduling, and centralized ingredient assembly are also summarized.
The document discusses how poor nutrition contributes to rising healthcare costs and chronic disease in the United States. It recommends that employers implement nutrition interventions in the workplace through programs, policies, and environmental changes to encourage healthier eating among employees. This can help reduce costs from obesity and diet-related illness while potentially improving productivity and employee well-being.
Nutrititional support session for HCSWs in practiceTracy Culkin
This document discusses nutrition guidelines and care for hospital patients. It outlines the roles and responsibilities of various staff and groups in assessing patients' nutritional needs and dietary requirements. Key aspects of the nutritional framework include safety, screening, food provision, care plans, education and artificial nutrition. The document also discusses factors that can affect patients' eating habits and intake, and the importance of maintaining dignity and a balanced diet.
Insights from formative research from Bihar and Uttar Pradesh on maternal die...POSHAN
This presentation was made by Dr. Sebanti Ghosh (Alive & Thrive) in the session on 'Implementation research on delivery of interventions during pre-pregnancy through lactation' at the POSHAN Conference "Delivering for Nutrition in India Learnings from Implementation Research", November 9–10, 2016.
For more information about the conference visit our website: www.poshan.ifpri.info
Iesha Finley is a passionate dietetic professional currently pursuing a Master's in Dietetics at Cox College in Springfield, MO with a 3.78 GPA. She has over 2 years of experience conducting nutrition assessments and evaluations. Her skills include weight management consulting, teaching, disease prevention, food counseling, and analyzing body composition. She is fluent in Spanish and has a background in food service management.
This document provides information on menu planning and nutritional standards for older adults in residential care. It recommends that menus are balanced, varied, seasonal and meet nutritional needs. Breakfast should provide 20% of daily calories, lunch 30%, evening meal 25% and snacks 25%. Meals should include protein, carbohydrates, dairy, fruits and vegetables to provide vitamins, minerals and fibre. Regular snacks and drinks should be available day and night. Involving residents in menu choices and meeting individual needs and preferences is also emphasized.
This document provides information about "Second Home", a restaurant that offers a wide selection of international cuisines with a focus on options for diabetic and hypertensive customers. The restaurant aims to provide a friendly environment and quality food and services. It has detailed menus, marketing strategies, and contingency plans to address issues like staffing shortages or major accidents. The organization charts, financial reports, and innovation sections provide additional details about how the restaurant is managed and developed new services for customers.
Powerpoint Presentation on Nutritional Integrity in Our Schools and It's Impa...nishikparikh
This document discusses nutritional standards and policies around school meals programs in the United States. It notes that childhood obesity rates have tripled in recent decades and many children consume too much fat and too few fruits and vegetables. The document outlines various federal and state programs that provide school meals, but also notes that "competitive foods" high in fat and sugar that are sold outside of meal programs contribute to poor diets and undermine nutrition standards. It calls for restrictions on competitive food sales and increased funding to improve child nutrition and health.
This document discusses diet counselling and provides guidelines for diet interviews and counselling. It covers the following key points:
- The importance of a balanced diet for health and the goals of pediatric nutrition to support growth and development.
- Diet counselling aims to help individuals and families establish healthy long-term eating habits through a step-by-step approach.
- Conducting a diet interview can provide diagnostic information, help adapt recommendations to a person's lifestyle, and contribute to research. The dental professional should elicit information on food and dietary intake and habits.
- Calculating a dental health diet score evaluates food group intake, essential nutrient sources, and sugar consumption to determine counseling needs. Effective communication techniques are
The document describes a sample assessment called CWRA+ for middle schools that measures students' critical thinking and writing skills. It consists of a performance task requiring written responses and selected response questions across three domains: scientific reasoning, critical reading, and critique of arguments. The tasks are designed to assess general skills applicable to various academic fields and life outside school, like problem solving, analysis, and writing mechanics. A sample performance task scenario and document library are provided to familiarize students with the format.
Since 2015, Aramark and the American Heart Association (AHA) have collaborated to create Healthy for Life®, an industry-leading health impact initiative that empowers Americans to make healthy food, nutrition and lifestyle choices. This report highlights our shared vision and achievements from the multi-year collaboration.
Maritza Molina is seeking a dietetic internship to pursue a career as a registered dietitian. She has a bachelor's degree in food and nutrition from Cal Poly Pomona and an associate's degree from East LA College. Her experience includes nutrition counseling, meal planning, and modifying recipes to meet macronutrient goals. She currently works as a lead veterinary technician and owns a nutrition counseling business.
According to the U.S. Department of Agriculture, Americans now get nearly 1/3 of their calories—32%—from meals prepared outside the home, up from about 18% in 197
The document describes a proposed online fast food restaurant called PINK'S DELIGHT in Pune, India. It provides details about the company's mission, vision, products, marketing strategy, and growth plans. The restaurant aims to provide healthy, nutritious food delivery using an online ordering system. It analyzes the fast food industry and identifies opportunities to target health-conscious customers. The business model, financial goals, and expansion strategies over the next 3 years are also outlined.
Community Nutrition Education & Food Security April 7 2011denisekgeorge
The document discusses community nutrition education programs and food security in Oklahoma. It provides definitions of food insecurity and hunger, and notes that households below 185% of the federal poverty line experience higher rates of food insecurity and hunger. It describes the impact of limited food budgets on health and discusses programs that provide nutrition education and assistance to low-income families.
This document discusses diet counselling and the effect of diet on oral health. It provides an overview of different types of diets, the importance of a balanced diet, and diet counselling techniques. Key points covered include types of diets like vegetarian, belief-based, and medical diets. The summary also discusses diet counselling steps like gathering information, evaluating diet adequacy, developing an action plan, and follow ups. Lastly, it covers how diet impacts dental caries and periodontal disease through local and systemic mechanisms and mentions artificial sugar substitutes like sorbital and xylitol.
Supporting Strategies From The White House Conference on Hunger, Nutrition, a...Tim Maurer
A food ordering app that integrates nutrition support and behavioral incentives can help address issues of food security, nutrition, diet-related disease, and health equity by supporting the 5 pillars of the Administration's health strategy. It can improve access to healthy foods, integrate nutrition into healthcare, empower consumers to make healthy choices, support physical activity, and enhance nutrition research. By enabling online/mobile ordering and loyalty programs, providing nutrition data, and using rewards/incentives tied to healthy foods, the app can specifically help drive traffic to healthy food retailers and venues. It also aims to address racial disparities in health outcomes by leveraging the app and evidence-based nutrition initiatives within healthcare through integration with electronic health records and incentives programs like SN
A food ordering app that provides nutrition support and incentives can help address several goals from the White House Conference on Hunger, Nutrition, and Health. Specifically, it can help improve food access and affordability, integrate nutrition and health, empower consumers to make healthy choices, support physical activity, and enhance nutrition research. The app would allow users to order healthy foods from various venues and provide nutrition information, rewards for healthy orders, and tools to track health progress. This could help reduce health disparities and diet-related diseases while supporting federal nutrition programs and research efforts.
The document provides guidance for PTAs to partner with schools to support healthy school meals. It outlines goals of empowering PTAs to start conversations about school meals, form school meals teams, assess current meals/policies, and create action plans. Key areas of focus for improving school meals identified are the cafeteria environment, meal quality, student/family perceptions, supporting nutrition staff, and advocating for strong wellness policies. The document provides tools and tips for PTAs to evaluate current meals and develop collaborative plans to enhance school nutrition.
Supporting Strategies From The White House Conference on Hunger, Nutrition, a...Tim Maurer
A food ordering app that provides nutrition information and incentives can help address several goals from the White House Conference on Hunger, Nutrition, and Health. Specifically, it can help improve food access and affordability, integrate nutrition and health, empower consumers to make healthy choices, support physical activity, and enhance nutrition research. The app would allow users to order healthy foods from various venues and provide rewards for ordering healthier options. It could also track users' nutrition habits and health metrics over time. The app is designed to address nutrition insecurity, diet-related diseases, and health disparities, in line with federal strategies and research advocating a Mediterranean-style diet for its benefits.
Food Ordering and Nutrition App To Addresses Health, Disparities, Costs and M...Tim Maurer
A food ordering app that incorporates nutrition support and behavior incentives can help address issues of food security, nutrition, diet-related disease, and health equity by supporting the 5 pillars of the Administration's health strategy. It would do this by enabling healthy food access and driving traffic to participating food vendors, providing nutrition data to help with healthier buying, and using rewards/incentives tied to healthy foods. Tracking cumulative nutrition and health stats could also help impact outcomes and reduce racial disparities that were exacerbated by the COVID-19 pandemic. Implementing incentives modeled after a successful SNAP pilot has potential for significant cost savings and prevention of chronic diseases like cardiovascular disease.
Skinny's is a growing fast casual restaurant chain that offers healthy food options. It has 64 locations currently open in the Northeast, generating $100 million in annual revenue. The presentation outlines Skinny's strategic plan to continue expanding nationwide by opening in more cities on the West Coast and establishing monthly membership programs. Key performance indicators include increasing revenue to $500 million, occupying major cities, and maintaining high customer satisfaction and low employee turnover rates.
This document discusses opportunities for nutrition policy, systems, and environmental changes in worksite wellness programs. It provides examples of best practices like implementing a healthy food environment policy to increase the availability, identification, and appeal of healthy options. Specific policy recommendations include requiring a minimum percentage of healthy foods in cafeterias and vending machines, using nutrition labeling, and pricing healthier foods lower. Additional quick start ideas mentioned are adding fresh fruits and veggies to vending machines, cafeterias, and break rooms along with hosting farmers markets, community supported agriculture drop-sites, and worksite gardens.
This document discusses opportunities for nutrition policy, systems, and environmental changes in worksite wellness programs. It provides examples of best practices like implementing a healthy food environment policy to increase the availability, identification, and appeal of healthy options. Specific policy recommendations include requiring a minimum percentage of healthy foods in cafeterias and vending machines, using nutrition labeling, and pricing healthier foods lower. Additional quick start ideas mentioned are adding fresh fruits and veggies to vending machines, cafeterias, and break rooms along with hosting farmers markets, community supported agriculture drop-sites, and worksite gardens.
This document outlines a policy from the South Australian Department of Health aimed at promoting healthier food and drink choices for staff and visitors in SA health facilities. The policy provides guidelines for food classification, nutrient criteria, and requirements for implementation. It aims to make healthy options easier by improving nutritional quality and decreasing energy-dense, nutrient-poor foods. The policy applies to all food outlets and situations where food is provided in SA health facilities, and intends to increase healthier choices while restricting less healthy options in line with national dietary guidelines.
This document discusses balanced diets and dental erosion related to diet. It defines key terms like diet, balanced diet, basal metabolism rate, recommended dietary allowance, and various food guides from the basic four to MyPlate. It discusses dietary goals, weight loss recommendations for kids, and dental erosion caused by acids from foods and drinks. Dental erosion can be managed through restorations and controlling acid intake. An understanding of nutrition, diets, and their impact on oral health is important for dental professionals to provide advice to patients.
Government Role in Promoting Healthy Eating jkonoroth
The document discusses the Australian government's role in promoting healthy eating through conducting nutrition surveys, establishing nutrient reference values, and developing resources like the Australian Guide to Healthy Eating and dietary guidelines. It provides details on how the government uses survey data and guidelines to inform policies, programs, food labeling laws, and educate the public.
This document provides an overview of different types of foodservice menus, including: a la carte menus that price each item separately; semi a la carte menus that group some items together; and prix fixe menus that offer a complete meal at a set price. It then describes specific menus for breakfast, brunch, lunch, dinner, catering, room service, and more. Various styles of menu presentations and service are also outlined.
This document discusses nutrition and menu planning. It covers the six major nutrient groups - protein, carbohydrates, fats, vitamins, minerals, and water. It describes what each nutrient group provides to the body. It also discusses dietary guidelines including adequate nutrient intake, weight management, physical activity, recommended food groups, and food safety. The key aspects of a healthy diet are variety, balance, and moderation of calories.
Powerpoint Presentation on Nutritional Integrity in Our Schools and It's Impa...nishikparikh
This document discusses nutritional standards and policies around school meals programs in the United States. It notes that childhood obesity rates have tripled in recent decades and many children consume too much fat and too few fruits and vegetables. The document outlines various federal and state programs that provide school meals, but also notes that "competitive foods" high in fat and sugar that are sold outside of meal programs contribute to poor diets and undermine nutrition standards. It calls for restrictions on competitive food sales and increased funding to improve child nutrition and health.
This document discusses diet counselling and provides guidelines for diet interviews and counselling. It covers the following key points:
- The importance of a balanced diet for health and the goals of pediatric nutrition to support growth and development.
- Diet counselling aims to help individuals and families establish healthy long-term eating habits through a step-by-step approach.
- Conducting a diet interview can provide diagnostic information, help adapt recommendations to a person's lifestyle, and contribute to research. The dental professional should elicit information on food and dietary intake and habits.
- Calculating a dental health diet score evaluates food group intake, essential nutrient sources, and sugar consumption to determine counseling needs. Effective communication techniques are
The document describes a sample assessment called CWRA+ for middle schools that measures students' critical thinking and writing skills. It consists of a performance task requiring written responses and selected response questions across three domains: scientific reasoning, critical reading, and critique of arguments. The tasks are designed to assess general skills applicable to various academic fields and life outside school, like problem solving, analysis, and writing mechanics. A sample performance task scenario and document library are provided to familiarize students with the format.
Since 2015, Aramark and the American Heart Association (AHA) have collaborated to create Healthy for Life®, an industry-leading health impact initiative that empowers Americans to make healthy food, nutrition and lifestyle choices. This report highlights our shared vision and achievements from the multi-year collaboration.
Maritza Molina is seeking a dietetic internship to pursue a career as a registered dietitian. She has a bachelor's degree in food and nutrition from Cal Poly Pomona and an associate's degree from East LA College. Her experience includes nutrition counseling, meal planning, and modifying recipes to meet macronutrient goals. She currently works as a lead veterinary technician and owns a nutrition counseling business.
According to the U.S. Department of Agriculture, Americans now get nearly 1/3 of their calories—32%—from meals prepared outside the home, up from about 18% in 197
The document describes a proposed online fast food restaurant called PINK'S DELIGHT in Pune, India. It provides details about the company's mission, vision, products, marketing strategy, and growth plans. The restaurant aims to provide healthy, nutritious food delivery using an online ordering system. It analyzes the fast food industry and identifies opportunities to target health-conscious customers. The business model, financial goals, and expansion strategies over the next 3 years are also outlined.
Community Nutrition Education & Food Security April 7 2011denisekgeorge
The document discusses community nutrition education programs and food security in Oklahoma. It provides definitions of food insecurity and hunger, and notes that households below 185% of the federal poverty line experience higher rates of food insecurity and hunger. It describes the impact of limited food budgets on health and discusses programs that provide nutrition education and assistance to low-income families.
This document discusses diet counselling and the effect of diet on oral health. It provides an overview of different types of diets, the importance of a balanced diet, and diet counselling techniques. Key points covered include types of diets like vegetarian, belief-based, and medical diets. The summary also discusses diet counselling steps like gathering information, evaluating diet adequacy, developing an action plan, and follow ups. Lastly, it covers how diet impacts dental caries and periodontal disease through local and systemic mechanisms and mentions artificial sugar substitutes like sorbital and xylitol.
Supporting Strategies From The White House Conference on Hunger, Nutrition, a...Tim Maurer
A food ordering app that integrates nutrition support and behavioral incentives can help address issues of food security, nutrition, diet-related disease, and health equity by supporting the 5 pillars of the Administration's health strategy. It can improve access to healthy foods, integrate nutrition into healthcare, empower consumers to make healthy choices, support physical activity, and enhance nutrition research. By enabling online/mobile ordering and loyalty programs, providing nutrition data, and using rewards/incentives tied to healthy foods, the app can specifically help drive traffic to healthy food retailers and venues. It also aims to address racial disparities in health outcomes by leveraging the app and evidence-based nutrition initiatives within healthcare through integration with electronic health records and incentives programs like SN
A food ordering app that provides nutrition support and incentives can help address several goals from the White House Conference on Hunger, Nutrition, and Health. Specifically, it can help improve food access and affordability, integrate nutrition and health, empower consumers to make healthy choices, support physical activity, and enhance nutrition research. The app would allow users to order healthy foods from various venues and provide nutrition information, rewards for healthy orders, and tools to track health progress. This could help reduce health disparities and diet-related diseases while supporting federal nutrition programs and research efforts.
The document provides guidance for PTAs to partner with schools to support healthy school meals. It outlines goals of empowering PTAs to start conversations about school meals, form school meals teams, assess current meals/policies, and create action plans. Key areas of focus for improving school meals identified are the cafeteria environment, meal quality, student/family perceptions, supporting nutrition staff, and advocating for strong wellness policies. The document provides tools and tips for PTAs to evaluate current meals and develop collaborative plans to enhance school nutrition.
Supporting Strategies From The White House Conference on Hunger, Nutrition, a...Tim Maurer
A food ordering app that provides nutrition information and incentives can help address several goals from the White House Conference on Hunger, Nutrition, and Health. Specifically, it can help improve food access and affordability, integrate nutrition and health, empower consumers to make healthy choices, support physical activity, and enhance nutrition research. The app would allow users to order healthy foods from various venues and provide rewards for ordering healthier options. It could also track users' nutrition habits and health metrics over time. The app is designed to address nutrition insecurity, diet-related diseases, and health disparities, in line with federal strategies and research advocating a Mediterranean-style diet for its benefits.
Food Ordering and Nutrition App To Addresses Health, Disparities, Costs and M...Tim Maurer
A food ordering app that incorporates nutrition support and behavior incentives can help address issues of food security, nutrition, diet-related disease, and health equity by supporting the 5 pillars of the Administration's health strategy. It would do this by enabling healthy food access and driving traffic to participating food vendors, providing nutrition data to help with healthier buying, and using rewards/incentives tied to healthy foods. Tracking cumulative nutrition and health stats could also help impact outcomes and reduce racial disparities that were exacerbated by the COVID-19 pandemic. Implementing incentives modeled after a successful SNAP pilot has potential for significant cost savings and prevention of chronic diseases like cardiovascular disease.
Skinny's is a growing fast casual restaurant chain that offers healthy food options. It has 64 locations currently open in the Northeast, generating $100 million in annual revenue. The presentation outlines Skinny's strategic plan to continue expanding nationwide by opening in more cities on the West Coast and establishing monthly membership programs. Key performance indicators include increasing revenue to $500 million, occupying major cities, and maintaining high customer satisfaction and low employee turnover rates.
This document discusses opportunities for nutrition policy, systems, and environmental changes in worksite wellness programs. It provides examples of best practices like implementing a healthy food environment policy to increase the availability, identification, and appeal of healthy options. Specific policy recommendations include requiring a minimum percentage of healthy foods in cafeterias and vending machines, using nutrition labeling, and pricing healthier foods lower. Additional quick start ideas mentioned are adding fresh fruits and veggies to vending machines, cafeterias, and break rooms along with hosting farmers markets, community supported agriculture drop-sites, and worksite gardens.
This document discusses opportunities for nutrition policy, systems, and environmental changes in worksite wellness programs. It provides examples of best practices like implementing a healthy food environment policy to increase the availability, identification, and appeal of healthy options. Specific policy recommendations include requiring a minimum percentage of healthy foods in cafeterias and vending machines, using nutrition labeling, and pricing healthier foods lower. Additional quick start ideas mentioned are adding fresh fruits and veggies to vending machines, cafeterias, and break rooms along with hosting farmers markets, community supported agriculture drop-sites, and worksite gardens.
This document outlines a policy from the South Australian Department of Health aimed at promoting healthier food and drink choices for staff and visitors in SA health facilities. The policy provides guidelines for food classification, nutrient criteria, and requirements for implementation. It aims to make healthy options easier by improving nutritional quality and decreasing energy-dense, nutrient-poor foods. The policy applies to all food outlets and situations where food is provided in SA health facilities, and intends to increase healthier choices while restricting less healthy options in line with national dietary guidelines.
This document discusses balanced diets and dental erosion related to diet. It defines key terms like diet, balanced diet, basal metabolism rate, recommended dietary allowance, and various food guides from the basic four to MyPlate. It discusses dietary goals, weight loss recommendations for kids, and dental erosion caused by acids from foods and drinks. Dental erosion can be managed through restorations and controlling acid intake. An understanding of nutrition, diets, and their impact on oral health is important for dental professionals to provide advice to patients.
Government Role in Promoting Healthy Eating jkonoroth
The document discusses the Australian government's role in promoting healthy eating through conducting nutrition surveys, establishing nutrient reference values, and developing resources like the Australian Guide to Healthy Eating and dietary guidelines. It provides details on how the government uses survey data and guidelines to inform policies, programs, food labeling laws, and educate the public.
This document provides an overview of different types of foodservice menus, including: a la carte menus that price each item separately; semi a la carte menus that group some items together; and prix fixe menus that offer a complete meal at a set price. It then describes specific menus for breakfast, brunch, lunch, dinner, catering, room service, and more. Various styles of menu presentations and service are also outlined.
This document discusses nutrition and menu planning. It covers the six major nutrient groups - protein, carbohydrates, fats, vitamins, minerals, and water. It describes what each nutrient group provides to the body. It also discusses dietary guidelines including adequate nutrient intake, weight management, physical activity, recommended food groups, and food safety. The key aspects of a healthy diet are variety, balance, and moderation of calories.
A market survey provides a detailed analysis of customers, the local community, and potential physical locations for a foodservice business. It involves two preliminary steps - establishing the business concept and determining community need. The survey examines factors like the target customer's demographics, preferences, habits, and spending power. It also analyzes the local area's growth, regulations, competition, and advertising potential. Finally, the ideal location is evaluated based on attributes such as zoning, soil tests, size, visibility, parking, and infrastructure support. A thorough market survey is essential for developing a new foodservice operation that meets customer demands and has the highest chance of success.
The document discusses various aspects of retailing including defining retailing, classifying retail operations, types of retail operations, non-store retailing, and franchising. It classifies retail operations based on ownership, level of service, product assortment, and price. The major types of retail operations discussed are department stores, specialty stores, supermarkets, drugstores, convenience stores, discount stores, and restaurants. Non-store retailing includes various direct marketing approaches. Franchising involves a franchiser granting a franchisee the right to sell its products or services in exchange for fees and agreement to the franchiser's way of doing business.
Positioning bases provide strategies for how products can be positioned in the market. There are six main positioning bases: association with attributes, using price or quality, stressing use or applications, focusing on the type of user, associating with a particular product category, and positioning against competitors. Often multiple positioning bases are used together to differentiate a product in the market.
This document discusses the importance of understanding consumer behavior for marketing managers. It states that consumers' preferences are constantly changing, so understanding how consumers make purchasing decisions can help identify the most important attributes for different target markets. This allows marketers to more easily design and develop effective marketing strategies tailored to each target segment. The document also discusses how beliefs and attitudes influence consumer decision making, and how marketers can aim to change attitudes toward brands by modifying beliefs about product attributes, beliefs about attribute importance, or adding new beliefs.
This document discusses marketing fundamentals and the marketing environment. It covers topics like demographic environment, trends in age, family structure and population shifts. Specific groups discussed include millennials and increased diversity in markets. The concept of corporate social responsibility is also introduced.
This document provides an overview of marketing concepts including definitions of marketing, the marketing mix, and different marketing management philosophies. It defines marketing as the process of creating and delivering value for customers and society. The marketing mix refers to the 4 P's of marketing: product, price, place (distribution), and promotion. Four common marketing management philosophies are described: production orientation focuses on a company's capabilities, sales orientation uses aggressive sales, market orientation satisfies customer needs and wants, and societal orientation considers customers and society's long-term interests.
This document discusses vitamins, including that there are 13 vitamins and 22 minerals needed for the body's functioning. It describes the two types of vitamins - water-soluble and fat-soluble - and provides details on vitamins A, D, E, K, C, and the B vitamins. For each vitamin, it outlines its functions, deficiency and toxicity symptoms, and food sources.
This document discusses proteins, including their structure, functions in the body, digestion, and sources from food. Proteins are made of amino acids and play many critical roles like building tissues, transporting minerals, making hormones, and helping blood clotting. Both animal and plant proteins can provide amino acids, as long as plant proteins are combined to make their amino acid profiles more complete. The recommended intake of protein is sufficient to support growth and maintenance without overconsumption risks.
This document discusses fats and oils (lipids). It defines lipids as a family of compounds that are a main component of cells, including triglycerides, cholesterol, and lecithin. Triglycerides are composed of fatty acids attached to a glycerol backbone, and there are three types of fatty acids. Lecithin is a phospholipid used as an emulsifier. Cholesterol is the most abundant sterol and is used by the body to make bile acids, maintain cell membranes, and produce various hormones.
The document discusses several B vitamins and their functions, deficiency symptoms, and food sources. Thiamin helps convert carbohydrates to energy and deficiency can cause fatigue, nausea and nerve damage. It is found in pork, beef, liver, grains and oatmeal. Riboflavin aids metabolism and red blood cell production, and deficiency results in dry skin; it is present in dairy products, eggs and leafy greens. Niacin also helps energy production and skin/digestion, and deficiency can lead to diarrhea or death; sources include meat, eggs and whole grains.
Chapter01 (intorduction to nutrition).pptAzharMustafa3
This chapter introduces important concepts in nutrition. It discusses factors that influence food selection, such as flavor, cost, culture and health. It defines key terms like nutrient, nutrient density and kilocalorie. It also outlines the main classes of nutrients and characteristics of a nutritious diet. Finally, it explains dietary reference intake values like the RDA, AI and UL that are used to determine recommended nutrient levels.
The document provides 5 tips for safe knife handling: always pick up knives by the handle, cut away from the body, use a cutting board with a damp cloth underneath, use the right knife for each task, and keep knives sharp as a dull knife requires more pressure to cut. It also outlines the learning outcomes, assessment methods, and table of contents for a lesson on knife safety.
This document provides an overview of a presentation on Japanese cuisine. It begins with an introduction to Japanese cuisine, noting that it is based around rice and seafood. It then discusses the history of Japanese cuisine, including influences from Korea and China in introducing rice, soybeans, and other staples. The document outlines some key features of Japanese cuisine, such as an emphasis on fresh, seasonal ingredients. It also lists some common seasoning and condiments used, as well as typical tools and equipment of Japanese cooking. Finally, it provides sushi and tempura as examples of famous Japanese dishes.
The document provides pictures and descriptions of 45 common culinary tools and equipment. It instructs readers to look at each picture, write their guess of what it is, and then provides the correct name and a brief description of what each tool is used for. The tools covered include various knives, pots, pans, utensils, appliances, and other kitchen items essential for food preparation.
The document discusses factors to consider when planning menus, including satisfying guest expectations, achieving marketing objectives, meeting quality standards, being cost-effective, and following accuracy laws. It outlines constraints like facility layout, available labor, ingredients, and marketing implications. Effective menu planning requires balancing customer needs and preferences with operational constraints. The menu dictates many aspects of running a food service operation from staffing to equipment to production.
This document provides images and descriptions of 35 common kitchen tools and equipment. It begins by showing pictures of various tools and asking the reader to identify them. It then provides the names and descriptions of each tool, explaining how they are used. The tools described include dry and liquid measuring cups and spoons, various knives, cutting boards, bowls, whisks, pots, pans, baking dishes, and small appliances. The purpose is to educate people on the names and proper uses of basic kitchen equipment.
This document provides an overview of different types of vegetables categorized by their part of the plant and includes information on their nutritional components, cooking methods, and storage. It discusses vegetables by tubers, bulbs, roots, stems, leaves, seeds, flowers, and fruit. It also addresses the nutrients, minerals, vitamins, proteins, and carbohydrates contained in various vegetables. The document outlines methods for cooking vegetables including boiling, baking, pan cooking, steaming, frying, pressure cooking, broiling, and microwaving. It provides tips for proper storage of fresh, canned, dried, and frozen vegetables.
This document provides information about an upcoming webinar on tourism rejuvenation. The webinar will be held on January 14, 2021 from 10:00am to 1:00pm at The Haven All Suite venue. It will bring together hospitality stakeholders, academicians, students, and industry experts to discuss current issues in the industry, survival strategies, and new implementations through an interactive concept. The webinar will use Zoom, Facebook, YouTube, and Twitter platforms and will include online games, a hotel virtual tour, and hotel promotions to engage the audience. Main organizers and industry sponsors are also listed.