Menu Planning in Food Service Units Course
This course teaches practical menu planning for food service units, focusing on creating balanced, cost-effective 7-day menus for hospitals and staff while adhering to nutrition standards and operational efficiency.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Menu Planning in Food Service Units Course equips you with practical skills to create balanced 7-day menus for hospitals and staff that follow nutrition guidelines, manage costs, and ensure efficient operations. You will learn about standardised recipes, budgeting methods, reducing waste, menu engineering, food safety, and production planning to provide consistent, tasty meals while enhancing efficiency and quality in your facility.
Elevify advantages
Develop skills
- Hospital menu design: create 7-day cycles with variety, balance, and control.
- Recipe costing: apply simple tools to price menus, manage food costs, and margins.
- Production planning: organise batches, staff, and workflow for three meals a day.
- Clinical nutrition basics: match portions to energy, macro, and micronutrient requirements.
- Waste-smart menus: design dishes to reduce waste, improve quality, and promote sustainability.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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