Menu Planning in Food Service Units Course
This course equips food service professionals with essential skills for designing efficient, nutritious, and cost-effective menus tailored for hospital and staff environments, emphasizing practical planning and sustainability.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Menu Planning for Food Service Units Course teaches you practical skills to create balanced 7-day menus for hospitals and staff that follow nutrition guidelines, manage costs, and ensure smooth operations. You will learn standardized recipes, budgeting methods, ways to reduce 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: use simple tools to price menus, control food costs, and margins.
- 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 reduce waste, improve quality, and promote sustainability.
Suggested summary
Before starting, you can change the chapters and 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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