Institutional food mgmt

A cycle menu changes daily over a period of time- and then repeats itself, creating a cycle.

The length of the menu can be anything from a few days to as much as six weeks.

Goal is to keep customers from feeling that meals are repetitive or too predictable

• Nutrition: be familiar with all regulation and standards that apply 
• healthy eating choices
• budget and cost 
• availability of food 
• regional food preferences 
• staff abilities 
• production, service, and delivery methods 
• -cafeteria service vs display cooking
• -rehtermalization will have different need ( cook/Chill) 
• -equipment availability
• -variety and balance 
• -coordination 
• -food safety

• selective menu
• -customers have the opportunity to make choices or selection in advance of meal service 
• Non selective menu 
• - customers do not have the opportunity to make choices, but instead receive a pre planned meal.

• par of a national group 
• to use the CDM credentials you must have taken and approved and passed a national exam 
• continuing education is also needed to maintain CDM credential 
• dietary managers who have not taken the national exam may call themselves dietary manager ( DM)