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Menu Planning - CS1(SS) Foster
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Learning Objectives Discuss the steps involved in Menu Planning Explore all the tools & resources available for Menu Planning Explain how a menu is evaluated and approved Discuss posting a Navy menu
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Steps in Menu Planning There are 7 steps in drafting a menu (in order): 1) Entrée 2) Starches & Vegetables 3) Salads 4) Breakfast Fruits & Cereals 5) Desserts 6) Breads & Breakfast Pastry 7) Soups & Beverages
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Menu Planning Tools During planning and drafting, the LCS has many tools available to him/her: Armed Forces Recipe Services Approved Local Recipes Menu Review Boards Customer Feedback (Comment Cards) Menu Planning/Production Boards (CS’s) NAVSUPNOTE 7330 (Quarterly) SPV Catalog Appendix J, P-486 – Recipe Nutritional Analysis
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Considerations The LCS must weigh many variables when planning/drafting a menu Crew Preferences/Past Acceptabilities Availability of Products (SPV) Cost of Line Items Variety Nutritional Value (NAVSUP dietician must approve) Complexity (can CS’s handle it, are they trained) Storage Space/Endurance Loads Meat Block
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Considerations Past Acceptabilities can be used to see what items the crew likes/dislikes to adjust their frequency and to plan future portions to prepare. The LCS must make him/herself aware of what items are in the SPV catalog so that all recipes on the menu can be supported. This also affects frequency, and things like the meat block Cost is a huge factor, as you must create a fiscally balance menu to keep the over/under issue in check. Variety is something that is underrated. One line item can be many different things, so chicken can be on the menu 30% of days so long as it’s not the same recipe everyday.
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Considerations Nutritional Value of a menu is actually assigned a number, as a menu must be reviewed by the NAVSUP dietician yearly and achieve a 90 or above to be acceptable. Complication of a menu is something that is critical. Are your CS’s capable of executing the menu? Training is key! Storage space is always limiting (afloat), so knowing your capacity to stock certain line items in sufficient quantities to support endurance load-outs is important. The Meat Block is a tool for you to evaluate the frequency of proteins on your menu to help with variety and to prevent you from relying to heavily on one protein. No one wants fish every single day.
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Nutritional Evaluation To be considered a healthy option, menu items must adhere to these guidelines: Entrée = 15 gm fat or less Side dish (starch and vegetable) = 5 gm fat or less Desserts = 5 gm fat or less As noted before, the NAVSUP Dietician must approve a menu prior to it being enacted. It must receive a score, out of 100, of 90 or above.
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Evaluation Also, the menu must be approved and signed by the Commanding Officer. Menu must display nutrient information containing calories, carbohydrates, protein, and grams of fat. The CO delegates responsibility to make menu changes to FSO, usually denoted by a small passage at the bottom of the menu.
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Posting the Menu When complete, menu items are to be listed in this order: Breakfast Fruit Juices Cereals Main Entree Breakfast Pastry Breads-Butter Jam-Jelly Beverages Lunch or Dinner Soup-Crackers Main Entree Gravy or Sauce (if required) Starches Vegetables Salad-Dressings Breads-Butter Dessert Beverages
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Questions?
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Review How many steps are there in drafting a menu? -7-7 What is step 2 of menu drafting? - Starches & Vegetables 4? - Breakfast Fruits & Cereals 6? - Breads & Breakfast Pastries
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Review What are some of the tools available to the LCS? - AFRS, local recipes, acceptabilities, 7330, menu review boards, menu planning/production boards List some of the things a LCS must consider during planning? - Variety, Nutrition, Complexity, Cost, Availability of Products, Storage Space Who evaluates a menu’s nutritional content? - NAVSUP Dietician What is the minimum score out of 100? - 90
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Review Max fat content of a healthy choice entrée? - 15 gm Starch/Vegetables? - 5 gm Who signs the menu? - Commanding Officer
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Questions?
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