Assignment 2: Menu Planning (Download instructions)
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 organization’s presumed goals, your clientele’s 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
Delivering a high-quality product at a reasonable price is not enough anymore.
That’s why we have developed 5 beneficial guarantees that will make your experience with our service enjoyable, easy, and safe.
You have to be 100% sure of the quality of your product to give a money-back guarantee. This describes us perfectly. Make sure that this guarantee is totally transparent.
Read moreEach paper is composed from scratch, according to your instructions. It is then checked by our plagiarism-detection software. There is no gap where plagiarism could squeeze in.
Read moreThanks to our free revisions, there is no way for you to be unsatisfied. We will work on your paper until you are completely happy with the result.
Read moreYour email is safe, as we store it according to international data protection rules. Your bank details are secure, as we use only reliable payment systems.
Read moreBy sending us your money, you buy the service we provide. Check out our terms and conditions if you prefer business talks to be laid out in official language.
Read more
Recent Comments