Save 20%!
Performance Foodservice is generously sponsoring this online course so ANFP members may earn 5.0 GEN CE hours at 20% off through January 31, 2026. The member price listed above includes the 20% discount.
Course login is valid for 1 year from date of purchase. No online course extensions will be granted. All online courses are non-refundable. CE credit will be given upon successful completion of all required areas of the course including the quiz and evaluation form.
This course is a level II continuing competence.
View continuing competence level descriptions here.
The menu is the starting point for many decisions involving purchasing, production, and service of food.
Learning to optimize our menus by using tracking systems and different tools, we can create a system of standards that can be easily followed. This course will help you to get started on creating a system of menus, recipes, order guides, and other tracking tools to ensure your consistent success.
Learning Objectives:
- Identify factors affecting menu planning and the resources available for menu development
- Identify, recognize, and create the tools needed to hold staff accountable to production and ordering standards
- Learn the importance of integrating your menu(s) and the advantages of doing so