Menu Planning in Food Service Units Course
Master menu planning for food service units: design hospital and staff menus, control food cost, streamline kitchen workflow, meet nutrition and safety standards, cut waste, and boost quality—essential skills for gastronomy professionals leading large operations.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Menu Planning in Food Service Units Course gives you practical skills to design balanced 7-day hospital and staff menus that meet nutrition guidelines, control costs, and support smooth operations. Learn standardized recipes, budgeting tools, waste reduction, menu engineering, food safety, and production planning so you can deliver consistent, appealing meals while improving efficiency and quality in your facility.
Elevify advantages
Develop skills
- Hospital menu design: build 7-day cycles with variety, balance, and control.
- Recipe costing: use simple tools to price menus, control food cost, and margin.
- Production planning: schedule batches, staff, and workflow for three daily meals.
- Clinical nutrition basics: align portions with energy, macro, and micronutrient needs.
- Waste-smart menus: engineer dishes to cut waste, boost quality, and 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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