Importance of the Menu Plan for Sanatoriums
To ensure balanced and nutritious meals for guests, every sanatorium develops a menu plan on a daily basis. This document defines the diet for patients and vacationers, serves as the foundation for calculating product requirements, and supports effective food stock management. A well-prepared menu plan not only guarantees compliance with regulations and sanitary standards but also reflects the overall quality of service.
Modern software, such as SandSoft Sanatorium, enables institutions to automate menu planning, minimize errors, and significantly improve efficiency. This is particularly important for larger sanatoriums with high guest turnover and complex dietary needs.
How a Menu Plan is Developed
The menu plan is usually prepared by the head of production or the executive chef and approved by the director. It is created daily before 3:00 PM and, before weekends, several days in advance. When developing the plan, the following factors are taken into account:
- dietary variety and balanced nutrition for guests;
- skills and expertise of kitchen staff;
- capacity and technical limits of available kitchen equipment;
- actual stock levels in the pantry;
- preparation times and dining hall schedules;
- dietary or personal preferences of patients.
With automation tools provided by SandSoft Sanatorium, sanatoriums can quickly adjust these parameters, easily update the plan, and respond to changes in guest needs.
Structure and Layout of the Document
Traditionally, the menu plan was based on standardized form OP-2. However, since 2013 organizations have been allowed to create their own forms as long as all mandatory details are included:
- document title and date;
- organization details;
- description of the activity;
- signatures of responsible staff members.
The document consists of a header and a table. The table includes dish names, codes, serving sizes, number of portions, price per portion, and the total cost. Dishes are listed in a specific sequence, starting with cold appetizers, then hot appetizers, soups, main dishes, desserts, beverages, and finally bakery products.
Since the menu plan directly forms the final guest menu with prices, accuracy is critical. A single mistake may disrupt the kitchen’s workflow or guest service.
Menu Plan and Procurement
The menu plan is the starting point for food procurement. Based on it, the sanatorium calculates daily product requirements and prepares requisitions using form OP-3. All items — from main ingredients to spices — must be included.
The procurement process is regulated by federal legislation (Laws No. 44 and 223) and typically involves:
- evaluating food supply needs;
- forming product lots (without mixing unrelated categories, e.g., meat and vegetables);
- defining maximum contract prices;
- selecting suppliers via auctions, tenders, or quotations;
- signing contracts and receiving goods.
The SandSoft Sanatorium platform simplifies this workflow by integrating menu plan data into procurement and providing full traceability from planning to delivery.
Additional Documentation: Requisitions and Invoices
In addition to the menu plan, sanatoriums use requisition forms (OP-3) and issue invoices for food release (OP-4). These documents track food movement from pantry to kitchen and must include all mandatory details and signatures.
Digitizing these processes reduces preparation time, avoids duplication, and minimizes human error.
Storage and Quality Control
Once products are received, proper storage conditions must be ensured. Compliance with sanitary standards and manufacturer recommendations is essential to preserve food quality and prevent health risks for guests.
Digital monitoring systems like SandSoft Sanatorium allow sanatoriums to track product shelf life, control stock levels, and automate reordering when inventory runs low.
Conclusion
The menu plan is a cornerstone of sanatorium operations. It defines guest diets, organizes procurement, and ensures smooth kitchen performance. By leveraging modern technologies, institutions can achieve higher efficiency, transparency, and service quality.
Implementing SandSoft Sanatorium helps streamline menu planning, optimize procurement, and set a new standard of excellence in sanatorium catering.