Menu-Layout

Menu development is the most important element of the dietary kitchen of any catering establishment, which determines the diet of workers and contains the distribution of dishes and culinary products during the day, depending on the duration of work by type of meal and their calorie content.

The menu should be compiled taking into account the physiological norms of the main nutrients (proteins, fats, carbohydrates), which ensures a normal metabolic-trophic ratio of the processes of anabolism and catabolism in the body. In accordance with sanitary requirements, before compiling it is necessary to study data on rational nutrition at different age periods to establish the approximate calorie content of food.

The requirements for the design and content of the menu, the basic principles of menu design, as well as methods for analyzing diets are considered. The main stages are considered

A layout menu is a document that allows you to regulate and control the diet of employees of a company or a separate office/production/team. The document defines a list of products, dishes (dinners) that will be served over a specific period of time (usually 1 week). In many companies, it is customary to develop an individual diet for each department of the organization. But sometimes it is necessary to develop a menu for the entire team (for example, when organizing special events/opening a new store, etc.).

Menu structure: - Title page; List of employees (with photographs and department names) Information about the dish: Weight of the dish; Content of substances in 100 grams of food. Daily intake of proteins/fat/carbohydrates (per employee with normal weight); Calorie content of the dish; Cost (for retail).