Menu Planning in Food Service Units Course
This course teaches practical menu planning for food service units, focusing on creating balanced, cost-effective menus that meet nutritional standards and operational needs in hospital and staff settings.

flexible workload of 4 to 360h
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 hospital and staff menus that follow nutrition guidelines, manage costs, and ensure smooth operations. You will learn standardised recipes, budgeting tools, waste reduction strategies, menu engineering, food safety practices, and production planning to provide consistent, appealing meals while enhancing efficiency and quality in your facility.
Elevify advantages
Develop skills
- Hospital menu design: develop 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 daily meals.
- 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 workloadWhat our students say
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