FD SC 3060 Chapter Notes - Chapter 17-18: Foodservice, Esophagitis, Gastritis
5 Feb 2018
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What should be considered when planning a menu. Meal menu cycles over a specific period of time. Length depends on type of facility and length of stay. Can be modified to give a limited selection. Two or more choices for each food category offered. Offer same menu items every day but have a variety of choices. Offer different items each day for one or several weeks, then repeat menu. Used in many institutional foodservice operations --hospitals, long-term care facilities, and schools. Decreases repetition of specific items, unlike a static menu. May increase client satisfaction as have more options. Note: in some hospitals, one can order from the menu and receive meals at any time. Include foods from each of the basic five food groups: Offers a list of alternative items for substitutions. Have foods available that do not contain common food allergies. Clients select all or parts of their meals. 1 meatless, 1 meat extender, poultry or fish, cold plate.
