Campbell's Foodservice is generously sponsoring this article so ANFP members can earn 5.0 GEN CE hours at 20% off through August 1, 2023.
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.
- 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