final documentation of project

8/12/2019 Final Documentation of Project

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Culinary Nutrition Project

Management and Staff AwarenessMenu Analysis

Submitted by:

Fuentes, Jenielou F.Ecret, Vanessa V.

Menes, Edward Kenn P.

David, Ezekiel

February 16, 2012

Ms. Rachel Rose VillegasBHRM121b Prof


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Part I: Latest Trends and Issues related to Nutritious Foods and Healthy Meals

1. Higher Fooducation.Consumers are getting smarter and more serious about eating healthy.

With aging Boomers, the focus has shifted from vanity to a very real health focus. With younger

generations, its still more about appearances, but the actual commitment to eating smarter

seems more genuine than in the past. Nearly everyone, it seems isreading nutrition labels inthe supermarket or asking for more health-related information when dining out. People with

highly specific dietary needs such as gluten-free, allergen-free, and low-carb are not only well-

informed but also passionate about getting what they need.

2. Health: That's Entertainment!The Biggest Loserhas been one of NBCs biggest ratings

winners. Viewers get engaged in these contestants struggles to change their lifestyleand diet

plays a huge role, of course.

3. Keeping It Simple.Consumers are looking for clean labels, foods with a relatively few basic,

simple ingredients. Theyd rather see sugar than high-fructose corn syrup; theyre looking for

more whole grains and fiber, but fewer additives and preservatives. People want foods that are

honest, approachable, sustainable. The recent revival ofOatmeal as the hot breakfast food is a

prime exampleproudly promoted at McDonalds, Starbucks and Jamba Juice. Another brand

thats keeping it simple isHagen-Dazs and its new line of ice cream, Five. The line has 7

different flavors, each with only five ingredients. Vanilla, for instance, is made from skim milk,

cream, sugar, egg yolks, and vanilla extract.

4. Legislating Healthy Eating.Government attempts to legislate healthier eating show no

signs of letting up. Five states have already passed statewidemenu-labeling legislation (Calif.,

N.J., Mass., Maine, and Oregon). Cities such asPhiladelphia have enacted laws requiring

calories to be published on restaurant menus in type as large as the name of the item. In NewYork City, Mayor Bloomberg is pushing for aprohibition of excess sodium (as has been done

with trans fats in New York and other cities).

5. Chain Restaurants Get Calorie Conscious.We seecalorie counting in unlikely places these

days,and we expect that to continue. Even quick-service outfits such as KFC are talking up

395-calorie grill chicken meals, and Taco Bell has touted itsDrive-thru Diet(results not

typical). Applebees got into the act, too, using regular guys to promote its 550-calorie meals

in TV commercials.

6. Sugar: A Bitter/Sweet Story.First, the good news forsugar: its making a comebackin the

battle againsthigh fructose corn syrup.Well continue to see more soft drinks touting that

theyre made with real cane sugar. The bad news is sugar is still mostly the villain. Many schools

are banning soda machines from school property, and trying to keep sugar-laden foods like

sweet rolls and chocolate milk out of the cafeteria. And President Obama has floated the idea

of asoda tax on sugar-sweetened drinks as a way to generate revenue and ween people off of

sugary soft drinks.
http://calorielab.com/labnotes/20100302/food-shoppers-read-food-labels/http://www.nbc.com/the-biggest-loser/http://www.nbc.com/the-biggest-loser/http://www.nbc.com/the-biggest-loser/http://www.foodchannel.com/stories/2412-the-classic-hot-cereal-is-hotter-than-everhttp://www.haagen-dazs.com/products/five.aspxhttp://www.haagen-dazs.com/products/five.aspxhttp://www.rimag.com/article/452343-Menu_Labeling_Full_Disclosure.phphttp://www.nbcphiladelphia.com/news/politics/Phillys-New-Calorie-Law-Does-It-Matter-83222607.htmlhttp://catapultfitness.blogspot.com/2010/01/mayor-bloombergs-war-on-sodium.htmlhttp://www.washingtonpost.com/wp-dyn/content/article/2010/01/05/AR2010010500841.htmlhttp://www.washingtonpost.com/wp-dyn/content/article/2010/01/05/AR2010010500841.htmlhttp://www.cnn.com/2010/HEALTH/01/05/taco.bell.diet/index.htmlhttp://www.cnn.com/2010/HEALTH/01/05/taco.bell.diet/index.htmlhttp://www.cnn.com/2010/HEALTH/01/05/taco.bell.diet/index.htmlhttp://www.cnn.com/2010/HEALTH/01/05/taco.bell.diet/index.htmlhttp://www.cnn.com/2010/HEALTH/01/05/taco.bell.diet/index.htmlhttp://www.bevreview.com/2010/01/01/pepsi-throwback-december-2009-rerelease/http://www.bevreview.com/2010/01/01/pepsi-throwback-december-2009-rerelease/http://www.bevreview.com/2010/01/01/pepsi-throwback-december-2009-rerelease/http://www.foodchannel.com/stories/2540-kicking-corn-syrup-to-the-curbhttp://www.foodchannel.com/stories/2540-kicking-corn-syrup-to-the-curbhttp://www.associatedcontent.com/article/2778658/obama_soda_tax_2009_idea_gains_traction.htmlhttp://www.associatedcontent.com/article/2778658/obama_soda_tax_2009_idea_gains_traction.htmlhttp://www.associatedcontent.com/article/2778658/obama_soda_tax_2009_idea_gains_traction.htmlhttp://www.associatedcontent.com/article/2778658/obama_soda_tax_2009_idea_gains_traction.htmlhttp://www.foodchannel.com/stories/2540-kicking-corn-syrup-to-the-curbhttp://www.bevreview.com/2010/01/01/pepsi-throwback-december-2009-rerelease/http://www.cnn.com/2010/HEALTH/01/05/taco.bell.diet/index.htmlhttp://www.washingtonpost.com/wp-dyn/content/article/2010/01/05/AR2010010500841.htmlhttp://www.washingtonpost.com/wp-dyn/content/article/2010/01/05/AR2010010500841.htmlhttp://catapultfitness.blogspot.com/2010/01/mayor-bloombergs-war-on-sodium.htmlhttp://www.nbcphiladelphia.com/news/politics/Phillys-New-Calorie-Law-Does-It-Matter-83222607.htmlhttp://www.rimag.com/article/452343-Menu_Labeling_Full_Disclosure.phphttp://www.haagen-dazs.com/products/five.aspxhttp://www.foodchannel.com/stories/2412-the-classic-hot-cereal-is-hotter-than-everhttp://www.nbc.com/the-biggest-loser/http://calorielab.com/labnotes/20100302/food-shoppers-read-food-labels/


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are mainstays), and other delightful dishes, are all in affordable prices ranging between P30.00

to P50.00. However, their servings are a tad small but the taste makes up for it. Customers can

count on the personnel to be pleasant and quick despite the pressure of the lunch-rush-hour.

They are skilled in serving large number of customers and can manage to remain cool and

accommodating. Customers can even count on Ate Mila herself and her son, Ian Cruz. As the

owners of the diner, they make sure that their personnel works well and their customers arepleased with the service they render and the food that they serve. Milas diner is also

surrounded by kiosks which provides more food and beverage choices for DLSU-D people.

Part III: Products and Services Offered

RICE MEALS

Pork Dishes Beef Dishes

Sinigang Roast Beef

Kaldereta Tapa

Pork Hawaian Beef Kaldereta

Dinunguan Kare-Kare

Bicol Express All costs for: P50.00(with rice included)

All costs for: P47.00(with rice included)

Chicken Dishes Specialty Dishes

Fried Chicken Chicken Cordon BleuChicken Curry Kare-Kare

Chicken Kaldereta Fish with Pesto

Chicken with Pineapple Fish Fillet

All costs for: P47.00(with rice included) All costs for: P50.00(with rice included)


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Type of Menu: Selective Menucarefully planned set of menu that offers at least two choices

in every category and it may also be consider as Cycle Menu for the menu is rotated at definite

intervals.

Menu Pricing: Ala Cartefor each meal has a separated price.

Part IV: Management and Staff Awareness

1. Number of staff in the kitchen and dining area

Milas Dinner has a total of 17 employees in the kitchen and dining area.

2. Grooming and hygiene standards implemented

There is a constant emphasis on personal health/hygiene and grooming standards for

the employees. It is seen that the staffs are wearing their proper uniform and all of them are

free from any diseases. It can also be noticed about the reminder-poster thing in the staffs areafor them to follow.

3. How are the employees trained? Who trains them?

Priorto each shifting schedule, the employees are briefed which includes customer

service, grooming, need for strict health and sanitation procedures while updating on specials

of the day. Any additional information is provided by the Manager on Duty.

4. Seminars/workshops/trainings attended by the staff related to Food Safety and Sanitation,

Food Handling and Preparation, Food Service others?

A more concentrated training on health and sanitation are provided during their

annual seminar. Staffs are also trained by the time they are hired.

Part V: Menu Analysis

AREAS STRENGTHS WEAKNESSES OPPORTUNITIES THREATS

1. Health

Benefits of

their Menu

Offering

Most of the

foods they

are serving

havenutritional

value.

Some products

are too fatty and

likely unhealthy.

Foods

generally

contain vitamins

and mineralsthat are needed

by the body.

Few of the

products may

be insalubrious

and do notcontribute any

health benefits

for the

consumers.2. Food

Safety &

The

establishment

They sometimes

do not consider

A clean,

palatable and

Error in time

or temperature


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Sanitation

Procedures

follows the

safety and

sanitation

protocols. It

has a well-

plannedfacility with a

suitable lay-

out that is

essential for

its smooth

operation.

the holding

temperature of

the foods.

consumable

food is always a

product of an

efficient

establishment.

Indeed, thisdiner is an

efficient food

establishment.

management,

cross

contamination

and personal

health/hygiene

of the foodhandlers can

cost a negative

health effect of

the vulnerable

consumers.

3. Staffs

Awareness &

Training @

Food Prep

and Service

Milas staffs

are fully

aware in their

certain tasks

about how it

should be

done and

how it must

be done.

One thing

observed is that,

food handlers are

not wearing gloves

or any hand

protectors

whenever having

contact with the

prepared foods.

The training

and constant

reminder to the

staffs can help in

achieving what

they need to

know and bear

in mind about

food

preparation and

service.

Staffsnegligence

about their

responsibility

can lead to an

unsafe food

establishment.

4. Sanitation

&

Cleanliness

of theKitchen and

Dining Areas

The design

and lay-out of

the facilities

of the Milas,such as the

kitchen, dish

room and

dining area

provide an

environment

in which work

may be done

efficiently

andeffectively.

The ventilation,they should more

set-up fans and

air-conditioninginside the area.

And the utensils, it

should be heat

sanitized.

The dining area

is frequently

cleaned by some

staffs wheneversomeones done

and it gives

opportunity on

somebody else

that are going to

eat. Plus, they

have wide dining

area. Customers

can eat

comfortably andthey can always

come in a group.

A hotambiance is like

giving

opportunity tomicroorganisms

to grow. It can

be a threat to

consumers

health so they

need to improve

their facility

when it comes

to this.

5. Other

Areas

Related to

Food Prep

and Handling

Their fooddisplay area

are covered

or protected

by a glass. It

They lack in pest

control. Insects

and flies are

sometimes seen

roaming around

In the kitchenarea, it follows

the food flow

diagram. By the

time of

There should

be a hand

washing station

inside the

establishment.


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is an

advantage for

the foods are

protected by

free radicals.

the food they are

offering.

They have kiosk

outside of their

establishment and

they have workerswearing proper

attire for proper

handling the food

that they are

selling.

purchasing

wholesome

ingredients until

how it is safely

offered for the

customers.They are selling

different variety

of food and

beverages in

their kiosks that

are very

satisfying.

The kiosks

should not be

leaved

unattended.

VI: Recommendation and Justification

There are only three important things that we would like to be corrected about the

service of the Milas Diner. First, the temperature of the food. We frequently notice whenever

we dine there that the foods that they are serving is kind of cold. They must consider one of the

most valuable rules in food serviceHot foods must be served HOT while Cold foods must be

served COLD. Second, the way they sanitize their cutleries. Yes, they are inside that heat

sanitizing machine but technically, when you touch that object, its not even hot. Hence, they

should be aware of the purpose of that thing. Third, the ventilation. The place is a bit warm and

remember, the temperature of the area where the food is exposed to can be the most critical

factor affecting the growth of bacteria.

VII: References

Food Safety and Sanitation, David McSwane.

La Salleo, features magazine of the Heraldo Filipino

F&B World

www.beyondthepalate.com

Encarta Dictionaries

*Person Interviewed: Mrs. Milagros Cruz, Owner.
http://www.beyondthepalate.com/http://www.beyondthepalate.com/

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