Assignment 2: Menu Planning ()
Course Outcome addressed in this activity:
NS313-2: Analyze principles of menu planning and food production to satisfy recommended nutritional requirements in a foodservice program.
You are the manger for a foodservice establishment. Consider your establishment and clientele.
Using the menu planning principles from chapter 5 of the course textbook, design an original lunch menu that is static and selective. The menu should be one full page and have at least 7 items, but no more than 15 items.
On a separate page, analyze your menu with respect to your organizations presumed goals, your clienteles sociocultural influences, and any nutritional requirements to consider. Finally, comment on the production and service capabilities you would probably need. Your analysis should be at least 500 words
