Menu Planning in Food Service Units Course
This course teaches menu planning for food service units, focusing on creating balanced, cost-effective menus for hospitals and staff while ensuring nutritional compliance and operational efficiency.

4 to 360 hours of flexible workload
certificate valid 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 comply with nutrition guidelines, manage costs, and ensure efficient operations. You will learn standardised recipes, budgeting techniques, waste minimisation, menu engineering, food safety, and production planning to provide consistent, appetising 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: schedule batches, staff, and workflow for three daily meals.
- Clinical nutrition basics: align portions with energy, macro, and micronutrient requirements.
- Waste-smart menus: engineer 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 workload.What our students say
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