集団給食運営における献立パターンと食材料費についての検討

概要

論文の詳細を見る
The purpose of this study is to understand the actual cost of ingredients and based on that provide to show mass feeding to reasonably and effectively.The data discussed below were collected in the following way. First, the menus for cooking practice at Nagano Prefectural College during 2009‒2011 were planned by the students. Next, we defined the composition of the menus and divided them into two groups: Menu1 and Menu2. We analyzed the cost of those menus.Menu1 has a carbohydrate and a separate main dish (n=31). Menu2 has a carbohydrate with a main dish on (n=7). We divided Menu1 and Menu2 into 7 patterns.We found the average cost of ingredients for Menu2 is cheaper (Menu1: 316.5±73.5 yen, Menu2: 279.7±78.6 yen). However, when the cost of individual meals was examined the most expensive one and the cheapest one were both Menu2.Therefore Menu2 is not necessarily cheaper than Menu1.We conclude that the amount and kinds and seasons of ingredients affect the cost of dishes.In Menu1, the main dishes accounted for the biggest cost rate per meal, the percentage is 41.6%. In all Menu1 cases, the total carbohydrate and main dish accounted 57.5－60.2% of the cost of the menu. In any case, side dishes accounted for about 40% of the cost of the menu. We can conclude Menu2 is the same as well.The number of dishes is not in proportion to the cost of ingredients, which is affected by the kinds or the seasons of ingredients.
2013-02-00