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are plotted on a frequency chart, spaced on a spacing
pattern, and finally entered on the menu draft.
Frequency charts and spacing patterns form the
framework of the menu and like the meat plan, are
developed before the menu is drafted.
Frequency charts are developed for each major
menu item or section; that is, the meat, poultry, fish
entrées, potatoes or potato substitutes, vegetables,
salads, desserts, soups, and breads that form the basic
menu structure. These charts serve as the advanced
plotting of what to feed at which meal (breakfast, lunch,
Spacing patterns (fig. 7-8) show when the item will
be served With a spacing pattern, the menu planner can
plot a balanced distribution of food items so that there
is an appropriate interval between the less popular items
that are served, and so that the menus are not beef heavy
or corn heavy.
Revision.—An important step in the final review of
cycle menus is the use of the frequency chart to check
the menu for repetition. This is done by listing the
number of meals containing each type of food. Then
checking that the spacing of similar items, such as
ground beef, is adequate, that different methods of
preparation are used, and that the basic menu features a
or dinner) and how often. An example of a vegetable
frequency chart is shown in figure 7-7.
Figure 7-7.-Sample vegetable frequency chart.
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