Menu Planning in Food Service Units Course
This course teaches practical menu planning for food service in hospitals and staff settings, focusing on nutrition, cost control, and operational efficiency.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This Menu Planning for Food Service Units Course equips you with hands-on skills to create balanced 7-day menus for hospitals and staff that follow nutrition standards, manage expenses, and ensure seamless operations. You will master standardised recipes, budgeting methods, waste minimisation, menu design techniques, food safety protocols, and production scheduling to provide reliable, tasty meals while enhancing efficiency and standards in your establishment.
Elevify advantages
Develop skills
- Hospital menu design: develop 7-day cycles with variety, balance, and portion control.
- Recipe costing: apply straightforward tools to price menus, manage food costs, and ensure profits.
- Production planning: organise batches, staff, and processes for three meals daily.
- Clinical nutrition basics: match portions to energy, macronutrient, 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 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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