Grade 12 Hospitality: Nutrition and Menu Planning Self Study Guide Free Download:
Grade 12 Hospitality: Nutrition and Menu Planning Self Study Guide Free Download
Grade 12 Hospitality: Nutrition and Menu Planning Self Study Guide Free Download. What is Covered:
- Introduction to Nutrition and Menu Planning: This section provides an overview of the importance of nutrition and menu planning in the hospitality industry.
- Understanding Basic Nutrition: Students will learn about the different food groups, the role of nutrients in the body, and how to maintain a balanced diet.
- Meal Planning: This section covers the basics of meal planning, including portion control, calorie counting, and meal preparation techniques.
- Menu Design and Development: Students will learn about the principles of menu design, including layout, typography, and food presentation.
- Menu Analysis: This section covers the analysis of menu items, including nutrient content, cost, and customer preferences.
- Special Dietary Requirements: Students will learn about catering to special dietary needs, such as allergies, vegetarianism, and gluten-free diets.
- Seasonal and Local Ingredients: This section covers the use of seasonal and local ingredients in menu planning, including the benefits of using fresh, locally-sourced products.
- Cost Control: Students will learn about cost control in menu planning, including managing food and labor costs, and the importance of reducing waste.
- Marketing and Promotion: This section covers marketing and promotion techniques for menu items, including menu sampling, special events, and social media marketing.
- Conclusion: The final section summarizes the key concepts and skills learned in the course and provides students with a comprehensive understanding of nutrition and menu planning in the hospitality industry.
Hospitality-Nutrition-and-Menu-Planning-Final-1.pdf
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