Culinary Nutrition Project

Management and Staff Awareness Menu Analysis

Submitted by:
Fuentes, Jenielou F. Ecret, Vanessa V. Menes, Edward Kenn P. David, Ezekiel

February 16, 2012

Ms. Rachel Rose Villegas BHRM121b Prof

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 smarte r seems more genuine than in the past. Nearly everyone, it seems is reading nutrition labels in the 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 wellinformed but also passionate about getting what they need. 2. Health: That's Entertainment! The Biggest Loser has 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 of Oatmeal as the hot breakfast food is a prime exampleproudly promoted at McDonalds, Starbucks and Jamba Juice. Another brand thats keeping it simple is Hagen-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 statewide menu-labeling legislation (Calif., N.J., Mass., Maine, and Oregon). Cities such as Philadelphia have enacted laws requiring calories to be published on restaurant menus in type as large as the name of the item. In New York City, Mayor Bloomberg is pushing for a prohibition of excess sodium (as has been done with trans fats in New York and other cities). 5. Chain Restaurants Get Calorie Conscious. We see calorie 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 its Drive-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 for sugar: its making a comeback in the battle against high 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 a soda tax on sugar-sweetened drinks as a way to generate revenue and ween people off of sugary soft drinks.

7. Stay Tuned for the New Super-duper Food. Whats the next superstar to join the superfood ranks of the antioxidant-rich blueberry, aai berry and mangosteen? Perhaps the Miracle Berry will go mainstream, or the yumberry from China. But berries dont have a monopoly in the super category. Some have predicted that salba seed (pictured, left)a variety of black chia grain grown widely in Mexico and South Americawill become the next super grain. Perhaps. What is certain is that some seed, plant or berry will be granted the mantle of super-ness, and get a heavy dose of media coverage. 8. Fresh, Please. Not Processed. Processed will become one of the demonized words on the nutrition scene, right up there with trans fat and high-fructose corn syrup on the to be avoided list. People want fresh foods, and foods made with real ingredients, sourced locally if possible. 9. Antioxidants in Demand. Although the predicted pandemic of H1N1 flu proved not to be quite on that scale, the threat of its return during the next flu season will drive people to seek out antioxidant-rich foods such as strawberries and blueberries, beans, artichokes, and pecans. Foods high in Omega-3 fatty acids will be sought out as well. 10. Organic Everywhere. Organic is becoming more affordable and will continue to grow in spite of the slowly recovering economy. Consumers are becoming more knowledgeable as to which foods are most important to seek out in organic form (such as apples or peaches, which are often sprayed with pesticides). Foods you can consider safer to eat without buying organic include asparagus, avocados, and pineapples. These fruits and vegetables often contain little to no pesticides. Part II: Company Profile

Milas Diner is owned by Ms. Milagros Cruz herself, a spirited and purposeful entrepreneur. For almost 16 years, she invested two food establishments, both situated inside the De La Salle-Dasmarias Campus. Milas Diner can be considered as one of the most spacious food concessionaires within the University for It has a second floor to accommodate customers. They offer Filipino cuisine to lure students with savory selections. Milas meals provide great satisfaction to the taste buds. The owner, Ate Mila, said they use extenders but not too much. They also believe that students like it because it adds variety to the meals. Compared to others, their meals are full of flavour. Together with the sinigang are chicken curry, bicol express (which

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 are pleased 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 Sinigang Kaldereta Pork Hawaian Dinunguan Bicol Express All costs for: P47.00 (with rice included) Chicken Dishes Fried Chicken Chicken Curry Chicken Kaldereta Chicken with Pineapple All costs for: P47.00 (with rice included) Beef Dishes Roast Beef Tapa Beef Kaldereta Kare-Kare All costs for: P50.00 (with rice included)

Specialty Dishes Chicken Cordon Bleu Kare-Kare Fish with Pesto Fish Fillet All costs for: P50.00 (with rice included)

MIRIENDA Pasta Spaghetti Baked Macaroni Pancit Malabon Pancit Bihon Pancit Canton Carbonara Pesto All costs for: P35.00 Sandwiches Ham&Cheese Tuna Clubhouse All costs for: 40.00 Soups Arroz Caldo Macaroni Soup GinataanBolobilo or Corn All costs for: 30.00

* Milas Diner also offers desserts or light snacks. OTHER OFFERS

Fruit Shake

Juzilicious

Caf and Frappe

Hotdogs

Siomai and Noodles

Light Snacks

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 area for them to follow. 3. How are the employees trained? Who trains them? Prior to 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 1. Health Benefits of their Menu Offering STRENGTHS Most of the foods they are serving have nutritional value. WEAKNESSES Some products are too fatty and likely unhealthy. OPPORTUNITIES Foods generally contain vitamins and minerals that are needed by the body. THREATS Few of the products may be insalubrious and do not contribute any health benefits for the consumers. Error in time or temperature

2. Food Safety &

The They sometimes establishment do not consider

A clean, palatable and

Sanitation Procedures

follows the safety and sanitation protocols. It has a wellplanned facility with a suitable layout that is essential for its smooth operation. 3. Staffs Milas staffs Awareness & are fully Training @ aware in their Food Prep certain tasks and Service about how it should be done and how it must be done.

the holding temperature of the foods.

consumable food is always a product of an efficient establishment. Indeed, this diner is an efficient food establishment.

management, cross contamination and personal health/hygiene of the food handlers can cost a negative health effect of the vulnerable consumers. Staffs negligence about their responsibility can lead to an unsafe food establishment.

One thing observed is that, food handlers are not wearing gloves or any hand protectors whenever having contact with the prepared foods.

4. Sanitation & Cleanliness of the Kitchen 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 and effectively. Their food display area are covered or protected by a glass. It

The ventilation, they should more set-up fans and air-conditioning inside the area. And the utensils, it should be heat sanitized.

5. Other Areas Related to Food Prep and Handling

They lack in pest control. Insects and flies are sometimes seen roaming around

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. The dining area is frequently cleaned by some staffs whenever someones done and it gives opportunity on somebody else that are going to eat. Plus, they have wide dining area. Customers can eat comfortably and they can always come in a group. In the kitchen area, it follows the food flow diagram. By the time of

A hot ambiance is like giving opportunity to microorganisms to grow. It can be a threat to consumers health so they need to improve their facility when it comes to this.

There should be a hand washing station inside the establishment.

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 workers wearing 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.