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Menu Planning Assignment

NFSC 430: Food Service Procurement and Management

 

Skill Area: Food Service

Assignment Title: Menu Planning Assignment

 

What I learned: In this assignment, I learned how to take a menu from a school and how to adjust it to help meet the needs of the USDA. I had to make changes to the menu and I learned how difficult it is to fix foods to meet requirements. I learned how to make adjustments and improve a menu already given to me.

 

Reflection to the assignment: This assignment opened my eyes to the difficulties of being a foodservice manager. There is a lot of information that needs to be taken into consideration when developing a menu.  First and foremost, I have to consider the preferences of children and try to accommodate them. I also have to ensure that the nutrition is adequate to meet the needs of the USDA.


Relevance to the profession: As a dietitian, it is important to understand all aspects of nutrition, including foodservice. A big task that foodservice dietitians face is developing menus for various populations such as children. If I worked as a nutrition director at a hospital, I would need to have knowledge in all aspects of nutrition including how to develop a menu in foodservice operations.

This portfolio is the work of Nino Gonzalez. Please do not copy without permission. Some of the exhibits, work samples, and/or service samples are the proprietary property of the organization whose name appears on the document. Each has granted permission for this product to be used as a demonstration of my work.

E-mail: nino.gonzalez9@gmail.com Cell: 909-518-9056 

© 2023 by Nino Gonzalez

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