Course: WVA 106 Local Food in Institutions

Reading Assignments

Menu Management (2/3)
Menu

In this chapter, the student will read about the importance of menu development and the functions associated with the menu in a variety of foodservice operations. Students are asked to focus on those areas of the chapter that discuss non commercial or institutional foodservice operations. Menu planning, costing, and design factors are significant to the success or failure of any foodservice operation. In an institutional foodservice operation, such as a school cafeteria, menus are usually cyclical in nature. This serves a variety of operational needs, however as you read the chapter observe areas where local and sustainable foods could be introduced to create better quality institutional foods.

Read chapter 6, pages 127-161, in Management of Food and Beverage Operations