Alyssa Torres Career Portfolio

Menu Writing

NFSC 430: Foodservice Procurement and Management

Skill Areas: Foodservice Management

Assignment Title: Customer and Production Menu

What I learned: In this assignment I learned how to develop a production menu for a middle school district’s Nutrition Services Department using excel while including a logo, the time the meal is served, the day of the week it is served, each dish, and the portion sizes. I also learned how to develop a customer menu which describes the menu items in an appealing manner. In choosing the menu items, I learned how to pay attention to color, texture, size, and shape, temperature differences of the foods, while including a variety of foods with a balance of flavors, overall plate appeal, and an appropriate amount of calories, fat, saturated fat, calcium, protein, vitamin A, vitamin C, iron and fiber.

Reflection to assignment: This assignment helped to improve my ability to create a menu in appliance with the federal regulations put forth for school meals. This assignment also helped me improve my skills in using excel and learn the importance of detail when it comes to developing menus.

Relevance to the profession: Foodservice Management is a very important component of Nutrition and Food Science as a profession. The skills taught through this assignment are important for working in the community as well as in the clinical setting.