Production/Customer Menu
NFSC 430: Foodservice Procurement and Management
Skill Area: Foodservice Administration
Assignment Title: Production and Customer Menu
What I learned: This assignment was geared toward meeting the state and federal requirements to insure that children have well-balanced and healthy meals available at school. This customer menu portion of this assignment taught me how to incorporate descriptive flavor words into a menu. This menu was created using PowerPoint. The production menu was created using Excel. It taught me how to create menus for the kitchen staff in an easy to read format.
Reflection to assignment: Through this assignment, I gained multiple skills. I learned how to understand state and federal requirements and how to create menus that children will enjoy while still meeting these requirements. I asked my own children to give me feedback regarding the menus and my son told me that he wished he “could go to that school for lunch.”
Relevance to the profession: It is important that kids have access to quality food and for them to enjoy the food they are being served. As a food service professional, it is imperative to be knowledgeable in state and federal requirements for school meals, but also to be creative and find different ways to incorporate these requirements into a school’s menu. The skills I learned on PowerPoint and Excel from creating the menus will be beneficial in any career setting.
NFSC 430: Foodservice Procurement and Management
Skill Area: Foodservice Administration
Assignment Title: Production and Customer Menu
What I learned: This assignment was geared toward meeting the state and federal requirements to insure that children have well-balanced and healthy meals available at school. This customer menu portion of this assignment taught me how to incorporate descriptive flavor words into a menu. This menu was created using PowerPoint. The production menu was created using Excel. It taught me how to create menus for the kitchen staff in an easy to read format.
Reflection to assignment: Through this assignment, I gained multiple skills. I learned how to understand state and federal requirements and how to create menus that children will enjoy while still meeting these requirements. I asked my own children to give me feedback regarding the menus and my son told me that he wished he “could go to that school for lunch.”
Relevance to the profession: It is important that kids have access to quality food and for them to enjoy the food they are being served. As a food service professional, it is imperative to be knowledgeable in state and federal requirements for school meals, but also to be creative and find different ways to incorporate these requirements into a school’s menu. The skills I learned on PowerPoint and Excel from creating the menus will be beneficial in any career setting.