(Optional) Apply principles of nutrition to menu development.

Application should include

• providing healthy and balanced menus based on MyPlate Links to an external site. Dietary Guidelines for Americans
• providing alternatives for various dietary restrictions
• basing decisions on the target market and time of day when food will be served
• labeling menu items (e.g., dietary needs, allergens).

Process/Skill Questions:

Thinking

• Why are more facilities offering a healthy menu?
• What types of special diets should restaurants consider when planning menus?

Communication

• How should back-of-the-house workers store and prepare food to ensure minimum nutrient loss?
• How should front-of-the-house workers maintain the nutritional value of foods during holding and serving?

Leadership

• How can a menu be designed to reflect nutritional information?
• How and why should restaurants advertise the importance of making good nutritional choices when dining out?

Management

• Why should a menu planner have a working knowledge of the science of nutrition?
• How do restaurants present nutritional information to the public?