CHAPTER 5

• SOCIO-CULTURAL

  • Include the customs, norms, religion, values, and demographic characteristics of the societyin which the organization functions
  • Food patterns and common foods from various countries and cultures
• FOOD HABITS AND PREFERENCES

  • Cultural food patterns, regional food preferences, and age are related considerations. Often, menu planners are influenced by their own likes and dislikes of foods and food
  • Food habits are the practices and associated attitudes that predetermine what, when, why, and how a person will eat.

  Food preferences express the degree of liking for a food item.
• NUTRITIONAL INFLUENCE

  • Nutritional needs of the customer should be a primary concern for planning menus for all foodservice
  • Importance of nutrition to health and wellness
• • Consider the “My Plate” (protein, vegetable, fruits, grains and dairy product) Aesthetic Factors
• Flavor is the taste that occurs from a product in the mouth and often is categorized as salty, sour, sweet, bitter, or umami (savory).
• A balance should be maintained among flavors, such as tart and sweet, mild and highly seasoned, light and heavy. Certain combinations have become traditional
• Texture

  • Texture refers to the structure of foods and is detected by the feel of foods in the mouth.
  • Crisp, soft, grainy, smooth, hard, and chewy are among the descriptors of food texture, whichshould be varied in a meal.
  • Consistency of foods is the degree of firmness, density, or viscosity
• Color

  • Color on the plate, tray, or cafeteria counter has eye appeal and helps to merchandise the food.
  • The combination of colors of foods always should be considered in selecting menu items.
• Shape

  • Shape of food also can be used to create interest in a menu through the variety of forms in which foods can be presented.

  Combinations of foods using different methods of preparation can add variety to the menu.
• Sustainability

  • Use of locally grown/produced item
  • Use of “in season ”foods
  • Replacement of meat entrées with vegetarian entrées
• Government Regulations

  • Menu planning in some foodservice organizations will be impacted by local, state, and/or federal regulations governing the types and quantities of food items to be served at a meal.
• Management Decision

  • Food cost
  • Production capability
  • Type of service
  • Availability of foods
• ONSITE FOODSERVICE OPERATIONS

  • Are designed on a three-meals-a-day plan
  • Some food service operation susie four-or five-meal plan built around brunch and anearly dinner with some light, nutritious snack meals at other times of the day.
  • Cycle menus are used widely in onsite food services
• 1. Plan the dinner meats or other entrées for the entire cycle.
• 2. Select the luncheon entrées or main dishes, avoiding those used on the dinner menu.
• 3. Decide on the starch item appropriate to serve with the entrée.