Catering 2 menu planning

Catering On Board Ship series

2. MENU PLANNING AND COST CONTROL

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CATERING ON BOARD SHIP SERIES 2. MENU PLANNING AND COST CONTROL A VIDEOTEL PRODUCTION

In association with Garretts International Ltd

The Producers would like to acknowledge the assistance of the Master, officers and crew of MV CMA CGM Coral B W Fleet Management CMA CGM HO / CMASHIPS International Maritime Organization (IMO) Lloyds Register National Marine Facilities Sea Systems Outside Catering Hire Paris MoU Rentokil UK Vroon Shipmanagement Wallem Shipmanagement Print Author: Sheila Brownlee Script Writers: Sheila Brownlee, Adrian Hedley Video Directors: Adrian Hedley, John Lyte SerieS Producer: Ron Branscombe

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Catering on Board Ship – 2. Menu Planning and Cost Control

Contents About the CATERING ON BOARD SHIP SERIES

5

1. Menu Planning

7

2. BUDGET MANAGEMENT

13

3. STOCK MANAGEMENT

15

4. POINTS TO REMEMBER

19

5. REFERENCE

20

6. ASSESSMENT QUESTIONS

21

7. ASSESSMENT ANSWERS

25

4

About the CATERING ON BOARD SHIP SERIES Overall aims for the series A ship needs a well fed crew. Seafarers who eat healthily are more contented, more productive and less likely to make mistakes. A diet based on freshness, safety, balance and moderation is a vital part of seafarers’ welfare on board.

The CATERING ON BOARD SHIP SERIES is a joint production by Garrets International Ltd and Videotel and its aims are to: • • • •

emphasise the importance of diet to health motivate cooks to plan and produce healthier and more varied meals raise standards of catering department efficiency minimise the incidence of food related illness on board through improved hygiene

This production has been made for the benefit of as wide an audience as possible, and it may therefore cross various religious boundaries.

Audience The series is mainly aimed at the catering departments on cargo ships, though some programmes will also benefit Masters, senior officers and crew.

About the series The package consists of 10 programmes with workbooks. It can be used either by individuals or, if time allows on your ship, in group training sessions.

The programmes are: 1 – The Galley Inspection 2 – Menu Planning and Cost Control 3 – Management and Record Keeping 4 – Healthy Eating Guidelines 5 – Product Knowledge 6 – Kitchen Equipment 7 – Basic Soups, Stocks and Sauces 8 – Wet Heat Cooking Methods 9 – Dry Heat Cooking Methods 10 – Bread, Pastry and Basic Puddings About the Catering on Board Ship Series

5

Catering on Board Ship – 2. Menu Planning and Cost Control The good practice featured in these programmes The procedures shown in the CATERING ON BOARD SHIP SERIES are considered by the industry as good practice, and should be followed as closely as possible.

Programme 2 – Learning objectives This programme is aimed at the catering department and Masters, and its learning objectives are for: • the cook to know how to plan and cost a varied menu that will meet the crew’s needs and expectations • the cook and Master to understand the importance of ordering the right quantities and of choosing ports where they will find the best quality food at the lowest prices • the cook to gain an understanding of how to order, store and prepare food economically, avoiding waste where possible

6

About the Catering on Board Ship Series

1. Menu Planning Introduction to menu planning Planning the menu carefully will lead to tasty, varied meals for the crew, and to making the best use of the catering budget.

The Maritime Labour Convention, MLC 2006, as amended, requires food to be served that is “adequate, varied and nutritious”, and that meets the crew’s “religious requirements and cultural practices”.

Cooks are advised to plan their menus on a 2-4 week basis and to discuss each week’s menu with the Master or a senior officer on board. When cooks are compiling the menu structure, they should take into consideration the following points: • balance between food groups (protein, carbohydrates, fat, fruit and vegetables, dairy) • availability of provisions on board • variety of dishes • variety of cooking techniques • rotation of meat types to avoid repetition • crew’s likes, dislikes and expectations • crew’s cultural practices and religious beliefs • crew’s dietary requirements, e.g. gluten free, lactose intolerance, food allergies • national dishes • food for special occasions or specific days of the week e.g. weekends, Christmas, national holidays • availability of seasonal produce

1.2 Special diets Vegetarians The vegetarian diet is based on non-animal products – vegetables, fruits, grains and beans. Some vegetarians may eat dairy products and eggs. Not all cheeses are vegetarian. Gelatine should be avoided as this contains animal by-products.

Vegans Strict vegans will not eat any animal product at all, including honey. Protein can be provided in the form of soy, pulses or legumes, nuts, or buckwheat.

Diabetics Diabetics have to be careful about how much carbohydrate they eat.

Menu Planning

7

Catering on Board Ship – 2. Menu Planning and Cost Control Coeliac disease People with coeliac disease have to avoid any grains, such as wheat, that contain gluten. For carbohydrates, they can eat rice and corn which are gluten free.

Allergies Some people may have a severe allergic reaction to certain foods like nuts, milk, eggs and seafood.

1.3 The Master’s menu review The best way to find out whether the crew on your ship have particular food requests is to ask them, or to ask the Master during the menu review.

In this weekly meeting, the Master should look for variation in the menu, and may suggest adaptations of dishes, ways of cutting costs or even taking a dish off the menu altogether if the crew do not like it.

The meeting also reviews the available stock and the latest food orders, to make sure that the provisions will last until the next port.

To manage orders and quantities accurately, the cook will also have to find out from the Master whether any additional crew or visitors are expected.

Night shift workers and contractors should be included when planning the menu.

Meals should be set aside for them in the refrigerator, covered and labelled, so they can microwave them when they come off duty. There should also be food for them in the refrigerator: cold meats, bread, noodles, cheese, jam, cereals and fruit, for example.

1.4 Sample menus Freshness, balance, variety BREAKFAST Fruit juice Assorted cereals Egg of choice Sardines in tomato French toast Tea and coffee LUNCH Lentil soup Oven baked lasagne with garlic bread Potato wedges and coleslaw Salad, cold cuts, fresh bread, fresh fruit Tea, coffee, iced water

8

Menu Planning

DINNER Soup of the day Poached salmon with sour cream sauce Dill creamed potatoes, steamed spinach Salad, cold cuts, fresh bread, fresh fruit Tea, coffee, iced water Fruit salad and ice cream —— BREAKFAST Fruit juice Assorted cereals Egg of choice Pancakes with stewed plums Tea and coffee LUNCH Boiled beef and vegetable soup Norwegian porridge Selection of vegetable and grilled chicken pizza Salad, cold cuts, fresh bread, fresh fruit Tea, coffee, iced water DINNER Soup of the day Seared rib eye steak with black olive tapenade Garlic baked potato, corn on the cob, grilled tomato Salad, cold cuts, fresh bread, fresh fruit Tea, coffee, iced water Strawberry cheesecake —— BREAKFAST Fruit juice Assorted cereals Egg of choice Baked beans and toast Tea and coffee LUNCH Fish and pea soup Roast pork belly Steamed rice Salad, cold cuts, fresh bread, fresh fruit Tea, coffee, iced water

Menu Planning

9

Catering on Board Ship – 2. Menu Planning and Cost Control DINNER Soup of the day Camaron rebosado Wilted greens Steamed rice Salad, cold cuts, fresh bread, fresh fruit Tea, coffee, iced water Fresh fruit with oats and yogurt —— BREAKFAST Fruit juice Assorted cereals Egg of choice Poached chicken, sausage, baked beans Tea and coffee LUNCH Sotanghon soup Rellenong Bangus Steamed rice Salad, cold cuts, fresh bread, fresh fruit Tea, coffee, iced water DINNER Soup of the day Tinola chicken Green beans with tomato and ginger Steamed rice Salad, cold cuts, fresh bread, fresh fruit Tea, coffee, iced water

10

Menu Planning

Sample national menus Filipino crew BREAKFAST Fruit juice Assorted cereals Egg of choice Corn beef hash Tea and coffee LUNCH Lomi soup Pan fried fillet of salmon Stir-fried vegetables Steamed rice Salad, cold cuts, fresh bread, fresh fruit Tea, coffee, iced water DINNER Soup of the day Kare-kare with alamang Steamed rice Boiled potatoes with broccoli lemon sauce Salad, cold cuts, fresh bread, fresh fruit Tea, coffee, iced water Eastern European crew BREAKFAST Fruit juice Assorted cereals Egg of choice Bacon Porridge Tea and coffee LUNCH Meatball soup Grilled mackerel with garlic sauce Boiled dill potatoes, broccoli Salad, cold cuts, fresh bread, fresh fruit Tea, coffee, iced water DINNER Soup of the day Beef goulash with sour cream and beetroot Boulangère potatoes Salad, cold cuts, fresh bread, fresh fruit Tea, coffee, iced water Peaches with cream, chocolate sauce Menu Planning

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Catering on Board Ship – 2. Menu Planning and Cost Control Norwegian crew BREAKFAST Fruit juice Assorted cereals Egg of choice Bacon and sausage Tea and coffee LUNCH Carrot soup Norwegian sausage wrapped in bacon Rolls, onions, boiled potatoes Salad, cold cuts, fresh bread, fresh fruit Tea, coffee, iced water DINNER Soup of the day Pork patties with onion gravy Selection of vegetables and potatoes Salad, cold cuts, fresh bread, fresh fruit Tea, coffee, iced water Turkish crew BREAKFAST Fruit juice Cheese, butter Egg of choice Sliced tomato, cucumber, green peppers Selection of jam, honey and marmalade Simit Black tea LUNCH Red lentil soup Grilled meatballs with fried egg Kidney bean salad with roasted peppers Steamed rice Salad, cold cuts, fresh bread, fresh fruit Tea, coffee, iced water DINNER Soup of the day Shish taouk Cottage cheese, French fries, steamed rice Salad, cold cuts, fresh bread, fresh fruit Tea, coffee, iced water Baklava

12

Menu Planning

2. BUDGET MANAGEMENT 2.1 Calculating number of meals Formula: To calculate the amount of food needed, multiply the number of crew (plus supernumeraries) by the number of days at sea, and then by three (for three meals a day).

Example for a monthly calculation: 24 crew x 30 days x 3 meals a day = 2,160 meals

2.2 Portion sizes How much will people eat? The general guidelines per person are: Protein: 130-150g (grams) Carbohydrates (potato, rice, pasta, etc.): 60-80g Vegetables: 60g Cheese: 80g Fruit: 140g Dessert: 50-60g

2.3 Costing a recipe The unit cost for the protein represents the largest cost so this should be used as the basis for the costing. Ingredients that are only needed in small quantities, like seasoning, garnishes, onions, and so on can simply be estimated.

Note that meat can shrink by up to 25% per kilo when it is cooked.

Example In this recipe for braised beef shin with roasted garlic mash, the unit cost of the beef shin per kilogram is US$6.12. For a crew of 24 eating 150 grams each, this works out at 3,600 grams or $22.03.

24 x 150g = 3,600g Total cost of protein ingredient: Beef shin 1kg units x 3.6 = $22.03

Budget Management

13

Catering on Board Ship – 2. Menu Planning and Cost Control The whole recipe is costed out below.

Braised beef shin with roasted garlic mash Recipe based on 24 portions Unit cost in US dollars

Ingredients

Cost

225g olive oil

3.11

0.47

24 x 150g beef shin, well-trimmed

6.12

22.03

10 carrots, cut into chunks

2.83

2.83

4 onion, roughly chopped

1.03

1.29

20 cloves garlic, crushed

5.07

0.32

3.5 litres beef stock

8.50

1.98

8 fresh sprigs thyme

8.88

2.20

8 fresh sprigs of rosemary

7.58

1.52

350g pieces smoked bacon,

5.75

2.01

250g baby button mushrooms, wiped

3.18

0.80

10 cloves garlic, unpeeled

5.07

1.42

100ml olive oil

3.11

0.31

1.8kg potatoes, cut into cubes

0.67

1.20

150g butter

3.35

0.50

about 50ml milk

1.22

0.06

For the roasted garlic mash:

Total cost $38.94 Per person cost $1.62

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Budget Management

3. STOCK MANAGEMENT 3.1 Economy tips • Order the right quantities, using portion sizes as the guideline • Cook only the amount needed for the number of crew members • Use the appropriate cut of meat for the recipe. You do not need expensive cuts such as beef tenderloin for soups or curries, for example • Use the correct knife when cutting meat and fish. For example, a filleting knife will cut just the amount of fish needed, with nothing going to waste • Wherever possible, leftovers should be eaten, not thrown away: àà Use leftovers in turnovers or as sandwich fillings àà Stocks can be made from chicken carcasses, meat bones and leftover vegetables àà Stale bread can be used for crumbs or to make bread pudding (but remember the three-day rule – leftovers should either be eaten or thrown away within three days) àà Leftover pasta or rice can be added to salads or to enhance other dishes such as stir-fries • Keep notes of the amount wasted every day and print the sheet off at the end of the month so that you can see where improvements can be made • Do not order too many perishable items which would have to be thrown away if they are not eaten by the due date

3.2 Stock rotation Stock rotation saves money and makes it easier to carry out stock taking and generate new orders.

Rotate the stock correctly using the ‘first in, first out’ rule, so that supplies are used in the order they are delivered. New provisions go at the back of the storeroom, and old stock at the front. The same principle applies to the freezer: new stock should go at the bottom and the older food at the top.

3.3 Ordering tips • Purchase products from reputable suppliers and by brand, so that you know what you are getting.

• Order supplies in good time – at least 7-10 days before arrival in port.

• Orders are normally two-monthly, with a monthly top up of fresh foods like milk, fresh fruit and vegetables.

Stock Management

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Catering on Board Ship – 2. Menu Planning and Cost Control • Keep menu cards with the food costings for your records. Prices vary from port to port and over time, so you may need to adjust the menu to keep within the allocated budget.

• The amount ordered will also clearly depend on the volume of storage space available on the ship.

3.4 Sample order This is an example of an order written in Microsoft Excel.

3.5 Where to order Prices and quality of provisions vary greatly at different ports throughout the world and this can affect the quality of food provided to the crew.

With a little forward planning it should be possible to minimise the effect on the quality and budget by stocking up at convenient ports, and storing as little as possible in the less convenient ports.

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Stock Management

Below is a summary of the best ports divided by region.

Asia Best ports

Comments

Singapore

Singapore is one of the most competitively priced ports in the world with very high quality and availability. Indonesia, Taiwan and Thailand ports are quite expensive.

Hong Kong South Korea

Japan is very expensive and storing there should be avoided.

African continent

Best ports

Comments

Durban

Prices and availability in South Africa are very good. Prices are low in Egypt but it may be best to take fresh only in its ports, depending on your itinerary.

Cape Town Richards Bay Egypt (for fresh provisions)

West African ports are generally very expensive and should be avoided if possible. Bunkering at Las Palmas/Tenerife would be a good opportunity to take provisions.

Australia/New Zealand

Best ports

Comments Australia is a very expensive place to order

Sydney

provisions and should be avoided if possible.

Melbourne

If it is necessary to order provisions in Australia it is worth remembering that some of the more remote ports are up to three days drive from the nearest supply hub so ample notice is required.

Auckland Napier

Prices in New Zealand are better than Australia although still quite expensive.

South America

Best ports

Comments

Ecuador

The most convenient ports in South America are in Ecuador and Panama, with availability and price best in Ecuador.

Panama

Prices are generally quite high in Brazil but southern ports such as Rio Grande are more competitive than the more remote northern ones.

Best ports

Comments

New Orleans

The US Gulf ports i.e. New Orleans and Houston are the most competitive in this area with good quality and variety.

North America

Houston Mobile Los Angeles/Long Beach

Canada is generally more expensive than the US but quality and variety are the same.

The more remote ports in Canada can be very expensive and the Caribbean should be avoided due to high prices and low availability.

Stock Management

17

Catering on Board Ship – 2. Menu Planning and Cost Control Middle East Best ports

United Arab Emirates Bahrain

Comments The United Arab Emirates is one of the best places to order provisions as price, quality and availability is very good.

Prices in Bahrain are a little higher but still reasonable.

Oman, Yemen and Saudi Arabia are very expensive with low availability of products.

Europe

Best ports Amsterdam/Rotterdam/Antwerp region Germany Northern France Turkey Greece Spain

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Stock Management

Comments The Amsterdam/Rotterdam/Antwerp region is the best place for price and quality in Europe, closely followed by Germany.

Scandinavian ports are generally very expensive and vessels proceeding to Black Sea ports should take stores during Istanbul transit as prices and availability in this region are very poor.

4. POINTS TO REMEMBER • It is good practice and a requirement of the Maritime Labour Convention, MLC 2006, as amended, to provide adequate, varied and nutritious meals for all seafarers.

• Cultural, religious and medical requirements must be met.

• Menus should be planned around freshness and include all of the food groups.

• A two or four week menu will help avoid repetition.

• Portion size guidelines should be followed.

• The number of meals needed for the crew per month should be calculated.

• The protein ingredient in each recipe forms the basis of the costing calculation.

• Ordering should be on a two month system with a one month top-up for fresh foods.

• Purchase branded products and order from suppliers with good reputations.

• Orders should be put in 7-10 days before arrival.

• Purchases should be made from ports that offer cheaper prices and higher quality provisions.

• Wastage should be kept to a minimum.

Points to Remember

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Catering on Board Ship – 2. Menu Planning and Cost Control

5. REFERENCE Regulations and guidance Maritime Labour Convention, MLC 2006 (as amended) International Labour Organization Convention 147 concerning Minimum Standards in Merchant Ships COSWP (Code of Safe Working Practices for Merchant Seamen) Chapter 14 Food preparation and handling United States Coast Guard COMMANDANT INSTRUCTION 16711.12A. THE MERCHANT SHIPPING (MINIMUM STANDARDS) CONVENTION, 1976 (ILO 147) AND PORT STATE CONTROL (PSC) Ref: (a) Inspection of Labor Conditions on Board Ship: Guide lines for Procedure EUROPEAN COMMISSION HEALTH & CONSUMER PROTECTION DIRECTORATE -General Guidance document on the implementation of procedures based on the HACCP principles, and on the facilitation of the implementation of the HACCP principles in certain food businesses, November 2005 MGN 397 Guidelines for the Provision of Food and Fresh Water on Merchant Ships and Fishing Vessels

Useful websites and organisations Garrets International Ltd www.garrets.com International Labour Organization: www.ilo.org UK Maritime and Coastguard Agency www.dft.gov.uk/mca/ United States Coast Guard www.uscg.mil

Related Videotel programmes Environmental Officer Training Course (Code 864) Food Safety at Sea Series (Code 991-994) Garbage Management – MARPOL Annex V (Edition 2) (Code 627.2) Minimising Fatigue, Maximising Performance (Code 939) Personal Safety in the Galley (Code 557) Shipshape – A Guide to Good Housekeeping Part 3: Accommodation Area and Galley (Code 976)

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Reference

6. ASSESSMENT QUESTIONS 1. Which one of these items is NOT one of the main food groups? a) Fat b) Protein c) Salt d) Carbohydrates e) Fruit and vegetables f) Dairy 2. The Maritime Labour Convention, MLC 2006, as amended, requires food to be served that meets the crew’s religious requirements and cultural practices.

TRUE or FALSE? 3. Strict vegans will include dairy products and eggs in their diet.

TRUE or FALSE? 4. How far ahead should the cook ideally plan menus? a) For the next day b) For the next week c) For the next 2-4 weeks d) For the next 3 months 5. What food group do diabetics have to be particularly careful about eating? a) Protein b) Vegetables c) Dairy d) Carbohydrates 6. Which of these foods do people with coeliac disease have to avoid? a) Wheat b) Cheese c) Nuts d) Seafood

Assessment Questions

21

Catering on Board Ship – 2. Menu Planning and Cost Control 7. How should night shift workers and contractors be catered for? a) They should prepare and cook their own meals b) The cook should make sure there is someone in the galley to cook for them c) Meals should be set aside for them in the hot food display d) Meals should be set aside for them in the refrigerator 8. For accurate planning, it is the cook’s responsibility to find out from the Master how many additional crew and visitors are expected at the next port of call.

TRUE or FALSE? 9. The calculation of how much food will be needed is based on the number of meals per person over the number of days at sea.

TRUE or FALSE? 10. What is the guideline portion size per person for protein? a) 50-60g b) 60-80g c) 130-150g d) There is no guideline portion size for protein 11. What is the guideline portion size per person for carbohydrates (rice, potato, pasta, etc.)? a) 50-60g b) 60-80g c) 130-150g d) There is no guideline portion size for carbohydrates 12. What is the guideline portion size per person for a dessert? a) 50-60g b) 60-80g c) 130-150g d) There is no guideline portion size for a dessert

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Assessment Questions

13. How much can meat shrink by, in weight, when it is cooked? a) By 25% per kilo b) By 35% per kilo c) By 45% per kilo d) Meat does not shrink when cooked 14. When creating the menu, the cost of seasoning and garnishes must be carefully calculated.

TRUE or FALSE? 15. Beef tenderloin is a good cut of meat to use for curries.

TRUE or FALSE? 16. What kind of knife will lead to the least waste when cutting the amount of fish needed? a) A filleting knife b) A serrated knife c) A cook’s knife d) A paring knife 17 What is the ‘first in, first out’ rule? a) The crew members who arrive first in the mess room should leave first b) It is a system of using up leftovers c) It means putting new provisions at the back of the storeroom, and old stock at the front d) It means putting the old provisions at the back of the storeroom, and new stock at the front 18. Supplies should be ordered: a) The day before arriving in port b) 48 hours before arriving in port c) At least 7-10 days before arriving in port d) At least a month before arriving in port

Assessment Questions

23

Catering on Board Ship – 2. Menu Planning and Cost Control 19. Orders are normally two-monthly, with a monthly top-up of fresh foods like milk, fresh fruit and vegetables.

TRUE or FALSE? 20. Which country in the Middle East has ports with the best price, quality and availability of provisions? a) The United Arab Emirates b) Oman c) Yemen d) Saudi Arabia 21. Which country in Asia has ports with the best price, quality and availability of provisions? a) Japan b) Singapore c) Hong Kong d) South Korea

24

Assessment Questions

7. ASSESSMENT ANSWERS Question

Correct Answer

Found in Section

1

c

1.1

2

True

1.1

3

False Strict vegans will not eat dairy products or eggs

1.2

4

c

1.1

5

d

1.2

6

a

1.2

7

d

1.3

8

True

1.3

9

True

2.1

10

c

2.2

11

b

2.2

12

a

2.2

13

a

2.3

14 15

False The cost of seasoning, garnishes etc can simply be estimated.

False Expensive cuts of meat such as tenderloin should be used for frying, grilling or roasting.

2.3 3.1

16

a

3.1

17

c

3.2

18

c

3.3

19

True

3.3

20

a

3.5

21

b

3.5

Assessment Answers

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Catering on Board Ship – 2. Menu Planning and Cost Control

NOTES

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