Development should include

determining culinary trends
developing a menu based on meal-planning principles (e.g., color, shape, texture, temperature, size)
determining portion sizes.

Process/Skill Questions:

Thinking

Communication

Leadership

Why is it crucial to think about color, shape, and texture when preparing a plate?
How can leaders involve employees in developing menus that reflect culinary trends?

Management

What moral responsibility does a food service operation have to prepare healthy food?
What information does management need to create successful menus for customers?