Large Volume Menu Planning Menu

E3- Provide information about current influences on the planning and provision Gather information about what currently influences planning and provision of learning opportunities.

Planning: The process of anticipating future events and conditions and determining the best way to achieve organizational objectives. Marketing Planning:

We must know which visitors we can expect. For example, guests for a wedding (because a wedding will be held in one of the halls of the hotel), or businessmen who come for a business meeting, or a family on vacation.

policies and procedures. Staff to have the relevant training to be able to fill their role

“Organizational Management and Leadership” defines planning as “the development of goals, which leads to the development of an overall strategy for achieving those goals. Planning can be performed at all levels of an organization. Supervisors are planning when a weekly work schedule is put together for hourly staff. Top executives are planning when they define the mission statement of the company and determine how the organization can maintain its competitive advantage.”

Looking back at the nutritional food plan for the week for my individual which I previously done in my P3, I will be looking back at the kind of food and exercise the individual was doing in that week. This will then link into my D2- as in my previous P5 for this unit I had to create my own healthier diet plan for my individual and I will be evaluating how my plan may help the individual’s health.

Person Centred Planning allows more control for the customer allowing their individual choices and needs to be catered for and in turn services such as what I as a manager

The MEAL plan is a writing strategy used for the making of your outline and final paper. The MEAL plan is broken up into pieces from main idea, evidence, examples, analysis, and link. I have struggled with making outlines since senior year and have not done so well in early outlines for English 111. Following the little Seagull Handbook for the MEAL plan has helped me enormous amounts when it came to my writings. I found myself putting more time into my papers for English, displaying more effort than when I was in high school. I have used the Little Seagull Handbook for all major papers from the rhetorical analysis, to my argumentative paper for English. Following the MEAL plan was new and difficult, but I can tell my writing has improved and my grades on recent outlines/papers have shown just

Participation in any selected planning and program activities in order to help with observations will be required of all staff. (Yuen, Terao, 2003) There will be interviews required of staff and program participants, in addition to biannual questionnaires, in order to document fulfillment of the program procedures and any other concerns. The staff training, workshops, and conferences will also be documented through records of involvement and minutes of deliberations. Encounter forms and attendance sheets that will document participation and amount of service will be available and used for each participant. (Yuen, Terao, 2003)

‘Meal patterns’ are about the way a person takes their food made. Some people prefer to have three meals a day. However, there are many different variations. Some families eat together, but in the busy world that we live in people are eating fast food, and microwave meals.

Meals occur constantly in actual life, yet we do not realize their importance. We often

All person centered planning tools and processes are driven by a commitment to achieve inclusive outcomes for the person whose plan it is, and the residen ts involved are always present throughout their Planning

* Advise, coach and mentor employees on our development infrastructure and promote the advantages of development plans for all staff

On the menu, a variety of appetizers, soup, salad and beverages are offered; however, the limited option to the main entrée: steak, shrimp or chicken allows for the business to control their food expense at a minimal rate of 30-35% in sales. Consequently, less options also equates to less waste since there’s less to prep and the majority of each ingredient is utilized for show or consumption (i.e. end pieces of steak is used for show and rarely eaten). When prepped and brought out, the chef does not risk using too much or too little ingredients since it is all portioned and easily prepped to order in the kitchen.

More applicable for specialist dining establishments (such as those in hospitals) or catering companies, the ability to provide nutritional information on the food you serve can offer you a competitive edge, and reassure customers particularly in areas such as school dinners, for example.