Title: Apply principles of nutrition to menu development.
Course: Hospitality, Tourism, and Recreation I (16999-I) > Section: Fulfilling Responsibilities of the Back of the House in the Food and Beverage Industry

Application should include

- providing healthy and balanced menus based on MyPlate's Dietary Guidelines for Americans
- providing alternatives for various dietary restrictions
- basing decisions on the target market and time of day when food will be served
- labeling menu items (dietary needs, allergens, etc.).

Process/Skill Questions:

Thinking

- Why are more facilities offering a healthy menu?
- What types of special diets should restaurants consider when planning menus?

Communication

- How should back-of-the-house workers store and prepare food to ensure minimum nutrient loss?
- How should front-of-the-house workers maintain the nutritional value of foods during holding and serving?

Leadership

- How can a menu be designed to reflect nutritional information?
- How and why should restaurants advertise the importance of making good nutritional choices when dining out?

Management

- Why should a menu planner have a working knowledge of the science of nutrition?
- How do restaurants present nutritional information to the public?