Menu Planning Instructions Use the following questions and points as a guide to completing this assignment. The report should be typed. Give a copy to the facility preceptor. Submit a copy in your Foodservice System Management weekly submission. 1. Are there any federal regulations and state statutes or rules with which they must comply? Ask preceptor about regulations that could prescribe a certain amount of food that must be kept on hand for emergencies, etc. Is the facility accredited by any agency such as Joint Commission? 2. Describe the kind of menu the facility uses (may include standard select menu, menu specific to station, non-select, select, room service, etc.) 3. What type of foodservice does the facility have? This could be various stations to choose from, self-serve, 4. conventional, cook-chill, assembly-serve, etc. Are there things about the facility or system that place a constraint on the menu to be served? Consider how patients/guests are served (e.g. do they serve all patients in a consecutive way by havinga trayline and delivering trays by unit, or is an “on demand” service inplace). 5. Are there units in the facility that adhere to a different style of menu or service (e.g. rehab unit with longer length of stay (LOS) might differ a select menu while other units with shorter LOS have only non-select)? 6. Look at general (regular) menu and evaluate it on the basis of variety texture, color, flavor, temperature, eye appeal and methods of preparation. 7. List reasons that the menus are practical, feasible and meet the needs of the facility and populationmost of the time. List any potential challenges the menu could present to meeting the needs of the facility. 9. 8. How is the menu modified for patients/guests with special requirements? Does the modified menu maintain consistency with the regular menu when modified foods must be served? For example, if the regular diet entrée is chicken fried steak, how is it modified for special diets (low-fat, low salt, low calorie, texture modification, etc)? Use a nutritional software analysis program to perform an analysis for the Theme Meal menu. Print off the analysis report. Give a copy to your preceptor and attach a second copy with the evaluation in your weekly submission. 10. Develop a theme meal menu for one meal. It should be acceptable, affordable, and accommodate the culture diversity and health needs of the specific group as defined by your preceptor. 11. Use a nutritional software analysis program to analyze the menu. Write a one-page summary including an analysis of your menu for variety of texture, color, flavor, temperature, eye appeal, and methods of preparation. Print a report of the nutrition about energy, carbohydrate, protein, fat, fiber, cholesterol, and sodium (if you have additional information, it may be included).

Menu Planning Instructions Use the following questions and points as a guide to completing this assignment. The report should be typed. Give a copy to the facility preceptor. Submit a copy in your Foodservice System Management weekly submission. 1. Are there any federal regulations and state statutes or rules with which they must comply? Ask preceptor about regulations that could prescribe a certain amount of food that must be kept on hand for emergencies, etc. Is the facility accredited by any agency such as Joint Commission? 2. Describe the kind of menu the facility uses (may include standard select menu, menu specific to station, non-select, select, room service, etc.) 3. What type of foodservice does the facility have? This could be various stations to choose from, self-serve, 4. conventional, cook-chill, assembly-serve, etc. Are there things about the facility or system that place a constraint on the menu to be served? Consider how patients/guests are served (e.g. do they serve all patients in a consecutive way by havinga trayline and delivering trays by unit, or is an “on demand” service inplace). 5. Are there units in the facility that adhere to a different style of menu or service (e.g. rehab unit with longer length of stay (LOS) might differ a select menu while other units with shorter LOS have only non-select)? 6. Look at general (regular) menu and evaluate it on the basis of variety texture, color, flavor, temperature, eye appeal and methods of preparation. 7. List reasons that the menus are practical, feasible and meet the needs of the facility and populationmost of the time. List any potential challenges the menu could present to meeting the needs of the facility. 9. 8. How is the menu modified for patients/guests with special requirements? Does the modified menu maintain consistency with the regular menu when modified foods must be served? For example, if the regular diet entrée is chicken fried steak, how is it modified for special diets (low-fat, low salt, low calorie, texture modification, etc)? Use a nutritional software analysis program to perform an analysis for the Theme Meal menu. Print off the analysis report. Give a copy to your preceptor and attach a second copy with the evaluation in your weekly submission. 10. Develop a theme meal menu for one meal. It should be acceptable, affordable, and accommodate the culture diversity and health needs of the specific group as defined by your preceptor. 11. Use a nutritional software analysis program to analyze the menu. Write a one-page summary including an analysis of your menu for variety of texture, color, flavor, temperature, eye appeal, and methods of preparation. Print a report of the nutrition about energy, carbohydrate, protein, fat, fiber, cholesterol, and sodium (if you have additional information, it may be included).

Practical Management Science

6th Edition

ISBN:9781337406659

Author:WINSTON, Wayne L.

Publisher:WINSTON, Wayne L.

Chapter12: Queueing Models

Section: Chapter Questions

Problem 59P

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