Meal management.

Includes bibliographical references and index.

Introduction to meal management -- Menu planning -- Food purchasing -- Food storage -- Meal preparation -- Food service -- Philippines and international cuisine.

"Whenever a person leaves home for more than a couple of hours, he/she has a search of hospitality service elsewhere. It can often be a snack, a drink, or even a meal because it's too far from home to go and eat. Even if a person takes a packed lunch on a long working day, he/she may want to have a drink- it may be tea, coffee, juice, or an aerated drink. We therefore need resources that provide food and beverage services whenever and wherever it is required. Meal management refers to all of the processes that go into putting a meal on the table, beginning with planning a shopping list and continuing all the way through preparation and plating. Meal management is the procedure through which resources, both material and human, are used to achieve goals related to feeding the individual or group. It involves the meal service being planned, organized, controlled and evaluated. These are activities that are directly related to the individual or group's health, wellbeing and happiness. How people eat and the circumstances under which the meals are prepared should always be addressed in order to achieve the meal management target. Meal management is to provide food with a rational expenditure of available resources to ensure the person's physical and mental growth, social development and well-being.
This book contains seven chapters. Food today is more than the basic need and Food service Management is the need of the hour. This book attempts to introduce create new food and also manage food service operations. In this book you can expect to learn about meal service management in the food industry, consumer practices for informed decisions as to food selection, preparation and service. The scientific principles of food preparation with emphasis on standards of selection, purchasing, preparation, storage, and preservation; includes management principles essential to menu planning, food preparation, and meal service, and evaluation"-- Back cover.