Menu Planning in Food Service Units Course
Gain expertise in menu planning for food service units by designing hospital and staff menus, managing food costs, optimising kitchen operations, complying with nutrition and safety norms, reducing waste, and elevating meal quality—key competencies for gastronomy experts handling large-scale food services.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
This course equips you with hands-on skills to create balanced 7-day menus for hospitals and staff, adhering to nutrition standards, managing costs, and ensuring efficient operations. You will master standardised recipes, budgeting techniques, waste minimisation, menu engineering, food safety protocols, and production scheduling to serve consistent, tasty meals while enhancing facility efficiency and quality.
Elevify advantages
Develop skills
- Hospital menu design: create 7-day cycles ensuring variety, nutritional balance, and cost control.
- Recipe costing: apply straightforward tools for menu pricing, food cost management, and profit margins.
- Production planning: organise batch schedules, staffing, and workflows for three meals daily.
- Clinical nutrition essentials: match portions to energy, macronutrient, and micronutrient requirements.
- Waste-efficient menus: design dishes to minimise 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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