BANQUET

VS.
CATERING
Banquets
Refers to groups of people who eat
together at one time and in one place

Catering
Includes a variety of occasions when
people may eat at varying times

.
 MEAL MANAGEMENT

It is the process of thinking & deciding the series of

activities in meal management.

Activities include:
• Menu Planning
• Purchasing & Storage of food supplies
• Preparation & cooking of food
• Table setting & food service
• Clearing up of table & dining areas.

.
 Factors to consider in Meal Planning

• The available resources both human &

non human
• Goals of meal management
• Values of the family
 Advantages in Meal Planning

• It ensures adequate nutrition of the family

• It maximizes the use of available
resources such as money, food &
supplies
• It maximizes the available time & energy
• It provides a more varied & interesting
meal
 Four cardinal rules on proper menu planning

• Meal must be planned to meet the nutrition

requirements of the family ( Nutritive Aspect )
• Meals must be planned to meet the food budget or the
money available (Economic Aspect )
• Meals must be planned according to the amount of
time & energy & available facilities available for
preparing the meal (Managerial Aspect )
• Meals must be planned so that these will be pleasing to
the family ( Aesthetic Aspect )
 Nutritive Aspect

•A variety of body building foods should be planned by including two

eggs and one serving of legumes a week.

•A variety of energy foods must be planned by including a serving of

root crops twice a week & other type of cereals other than rice

•Two serving of fruits & vegetables must be planned daily, including

green & yellow vegetables & one serving of fruits rich in vitamin C

•Three serving of visible fat should be included daily preferably from

vegetable source containing poly unsaturated fats.

•Specific food allowances for all members of the family must be

provided.

•Use the daily food guide which will provide the needed nutrients in the
amounts necessary each day
 Economic Aspect

• Income
• Size & composition of the family
• Social Status of the Family
• Food Likes & Dislikes of the Family Members
• Knowledge & Skills of the Homemaker
• Current Food prices
• Home Production of Food
 Managerial Aspect

To minimize the amount of time & energy the following are

suggested in meal planning:
• Plan according to your capabilities
• Plan according to the efficiency and availability of facilities for
food preparation & service.
• Plan meals so that you do not make excessive use of
equipment.
• Plan meals so that dishes will not require last minute attention
for all.
• Plan dishes so that you can dovetail the preparation according
to available time.
• Plan dishes so that all will not require too much preparation
 Aesthetic Aspect

Three factors to consider

• Psychological reasons w/c include
superstitions, customs, religion, region of
origin, environmental conditions
• Physiological reasons includes age, sex,
diseases & health conditions
• Socio-economic reasons which include
income, food budget & social status.
How to plan meals that are pleasing & satisfying

• Plan a variety of color

• Plan a variety of types of food selected.
• Plan a variety of mode of preparation
• Plan a variety in shape & form
• Plan a variety of texture. There should be
something soft & tender, crisp, something crunchy
or chewy.
• Plan a variety of flavor.
• Plan extremes in temperature.
• Plan food/dishes that the family likes.
• In planning meals, include something new once in a
while, to break the monotony of the usual meal
 Mechanics of Menu Planning

• if the main dish is dry for lunch, the main dish for dinner
should be with sauce or soup
• if the main dish is dry, the accompaniments should be
saucy.
• if the main dish for Wednesday is with sauce, the main
dish for Thurs should not be with sauce.
• If pork offered twice a week, it must be serve in variety of
styles.
• Menus must be planned according to how the food is
purchased for the family.
Some suggestions for planning menu
when marketing done once a week:
• Shellfish, crabs & shells are planned
during the first day.
• Perishable fruits & vegetables such as
green leafy are planned for the first two
days.
• Ground meats should be planned for
the first few days while whole meats
can be planned for the rest of the week
• How to make a food plan
First make a list of all foods like by the family and classified it into
groups depending on how foods are used in the family meals.
Examples dishes are classified according to
1. Main Ingredients in the dish.
• Meats: Beef, Pork Chicken
• Seafoods: Fish
• Vegetables
• Noodles
2. Items in a meal
• Main Dish
• Desserts
• Salads
• Casseroles
• Soups
3. Meals in a day
– Breakfast foods
– Snack foods

4. The food groups in the daily food guide.

 How to minimize food cost

• Food in season should be included

• Locally available food should be included
• Proper substitutes should be considered
• Left over must be utilized
• Dishes or recipes using inexpensive must be planned
• Minimal use of convenience food
• A week menu should be planned so that one can have a
bird’s eye view of the expensive & inexpensive items
included while achieving variety.
 Purchasing

• Some decisions that need to be made

are:
– What type of food item is best for particular recipe?
– Will it be pork, beef or chicken?
– If beef is desired which cut is better?
– How much will be bought?
– When will I buy?
– Where I will buy ?
– How should I buy it?
The decision making in purchasing can
be complicated by the following:

– It is possible to stretch the food peso.

– Prices of one food item may vary according to
variations in form.
– Food prices for the same item vary according to
differences in quality.
– Food prices fluctuate from season to season, from
regions to regions
– Food prices may vary according to the types of
store
 Purchasing Meats
• The desirable characteristics must be considered for each type of meat.
• All meat cuts should be stamped with BAI
• The state of the meat must be considered, whether freshly killed, chilled or frozen.
• The cost per serving of edible portion must be considered in relation to cost per unit.
• The cut most suitable to the type of preparation desired must be selected.
• The ratio of lean meat to bones must be considered.
• The form available must be considered.
• The finish must be noted
• The odor must be noted
• One must look for the skin when buying meat.
• The color of the muscle must be noted.
• The color of the fat must be noted. Beef has yellowish &
carabao is white
• The gain of the muscles must be noted. Young animals
• have fine grained muscles and more tender.
 Purchasing Poultry

• The type best suited to the method of preparation

must be selected. Preference may be chicken,
duck, turkey, pigeon or quail.
• The age of the birds must be considered.
• The style preferred must be decided.
• The state of the meat must be considered.
• The conditions of the body must be considered.
For dressed chicken, it should be free from green
spots & bruises. It should not have water
accumulated beneath the skin
 Purchasing Eggs
– One must know how to identify the different types of eggs.
– One must how to determine fresh eggs before & after buying.
– One must be familiar with the sizes of eggs available.
– Eggs sold in the wet market are usually larger and cheaper than those
sold already packaged by the dozen.
– To insure that one gets quality eggs, it is advisable to buy only from
reputable and reliable vendors or suppliers.
 Purchasing Fish & Seafoods
• One must know how to recognize freshness.
• One must know the different types of fish.
Each type of fish is best for certain methods
of preparation. Big fish are generally less
flavorful than small ones. Tanigue are fatty
fish and lean fish are alumahan.
• Processed fish may be desired because of
longer life without refrigeration.