ANFP Marketplace

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