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

from 4 to 360h flexible workload
valid certificate 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 follow nutrition guidelines, manage costs, and ensure efficient operations. You will learn standardised recipes, budgeting methods, waste minimisation, 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: apply simple tools to price menus, manage food costs, and margins.
- Production planning: organise batches, staff, and workflow for three meals a day.
- Clinical nutrition basics: match portions to energy, macro, 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 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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