NFSC 430: Foodservice Management and Procurement
Skill Area: Foodservice Management
Assignment Title: Menu Writing Project
What I learned: In this assignment I learned how to make a production menu and a customer menu. The production menu includes the time the meal is served, the type of meal, and amount per serving. The customer menu includes title of menu item along with descriptive definition of what is included.
Reflection to assignment: This assignment taught me how to produce a production menu for the cooks and foodservice staff. It also gave me the opportunity to use my creativity to come up with menu items and names for the menu items that were fun and creative. For each meal I made sure to include a vegetarian option that had a twist, not just the same recipe without the meat.
Relevance to the profession: In foodservice this is a valuable and practical set of skills to know. If I were to be a foodservice manager or director I would be either helping with creating recipes or reviewing the recipes for nutrition values. I would also be involved with doing cost analyses and portion size is important to keep flow of revenue consistent.
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Production Menu.pdf Size : 122.548 Kb Type : pdf |
