Course Code: NUTR 252
Academic Year: 2020-2021
The menu is every foodservice operation's strategic plan. Menu planning skills are paramount in any foodservice organization as the menu is the key driver in each system and critical to optimizing the health of customers/patients/residents. In this course, students gain the practical, step-by-step knowledge required to design an institutional menu rotation that incorporates nutritional requirements for clients with regular, therapeutic and texture modifications. Students gain a working knowledge of Canadian legislation, regulations and guidelines relevant to menu planning for the healthcare and education sectors. The tools used in nutritional and cost analysis to develop solutions for modifying menus to meet established targets, are introduced. Students also learn how to incorporate key themes and marketing and promotion strategies for menus to sell their suitability to their target customer groups.