Course: WVA 106 Local Food in Institutions

Reading Assignments

Menu Management (1/3)
Menu Management

In this chapter, students will read about the heightened importance of nutrition and standardized recipes in relation to menu development for non commercial foodservice operations. In many institutional foodservice operations nutrition is a critical element in menu development because it relates to the overall health and welfare of the consumer. Calories, sodium, fats, minerals, nutrients, and all the foods we eat contribute to the health and well being of the customer. Students are asked to read the chapter on the importance of nutrition while considering the impact that foodservice industry has on the consumers’ health.

Read Chapter 5, pages 107-124, in Management of Food and Beverage Operations