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What are the advantages of rationale for menu planning?
Can you list a few of these? Well planning in advance helps to determine quantities of different foods accurately. Food buying can thus be controlled through advance buying because the quantities need to be calculated beforehand. Time and effort spent on haphazard ordering, shopping and receiving of food materials is saved to a large extent. Planning in advance helps to avoid monotony in the menus drawn; variety in terms of colour, flavour and texture and different methods of cooking could be given due consideration if the menu is planned in time. If the meal does not satisfy the budget, it cannot be put into practice.
Bulk purchasing, including seasonal foods all help in this; this means that menu planning has to be done in advance. The dietician is responsible for giving clear- cut instructions to the kitchen staff to ensure harmony among the staff involved in preparation. This is possible only if the menus are planned in advance. The quantity of nutrients for the day for patients with various diseases, its distribution between the various meals of the day all need due consideration so that the people are satisfied with the service provided. This is not possible without planning menus in advance.
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