E. Planners & Checklists
Weekly menu planner
| Day | Breakfast | Lunch dal | Lunch sabzis | Evening | Dinner | Sweet |
|---|---|---|---|---|---|---|
| Monday | ||||||
| Tuesday | ||||||
| Wednesday | ||||||
| Thursday | ||||||
| Friday | ||||||
| Saturday | ||||||
| Sunday |
Weekly procurement (for 20 guests)
| Item | Typical weekly qty | Ordered | Received | Notes |
|---|---|---|---|---|
| Rice (basmati / matta) | 12 – 14 kg | |||
| Atta | 10 – 12 kg | |||
| Moong dal (split + whole) | 6 – 7 kg | |||
| Other dals (masoor, toor, chana) | 3 – 4 kg | |||
| Milk | 45 – 55 L | |||
| Curd (or milk to set) | 15 – 18 kg | |||
| Paneer | 3 – 4 kg | |||
| Ghee | 2 – 2.5 kg | |||
| Seasonal vegetables | 60 – 75 kg | |||
| Fruit | 25 – 30 kg | |||
| Jaggery / mishri / dates | 2 – 3 kg | |||
| Spices, herbs, ginger | as per stock check |
Quantities are planning estimates for 20 full-board guests derived from the portion standards in Chapter 2; adjust to occupancy and wastage records.
Daily kitchen checklist
-
Drinking water boiled and cooled in clean matkas/steel containers
-
Pulses for tomorrow soaked; dough rested 20 minutes before rolling
-
Special-diet trays labelled (texture level, diabetic, low-salt, vrat)
-
All hot food held ≥ 63 °C or served within 2 hours
-
Leftovers cooled, covered, labelled with time; nothing reheated twice
-
Feedback card read; wastage weighed and noted