In the public food areas, food and beverages need to be planned to meet the energy and nutrition requirements. The diversity of the foods, having multiple targets and looking for harmony between the foods muck the planning process up for menu planning. In this study, meal plan for a whole month is created for hospital staffs and patients who have diabetes, stomach and liver diseases. Fuzzy goal programming has been applied for the reason that the data can not be defined with the range of absolute value and the daily nutritional value that people should take has been blurred by 5%. The mathematical model which is developed is solved with ILOG 12.6.2 version. The menus which are created as a result of the solution provide saving on time and find out a systematic structure.