Menu Planning and Purchasing for Institutional Food Service

Catalog description

Introduction to institutional food-service production: Menu development and standardization; forecasting, purchasing, storage, preparation, and service; equipment specification, selection, and maintenance; therapeutic diets including texture and nutrient modifications; information technology in food-service settings including budgeting, cost/inventory control, nutritional analysis, recipe development, production forecasting, and menu production. Client/patient demographic, cultural, socioeconomic, and religious factors are considered.