Menu Planning and Cost Control Course

This course is a course containing menu planning and cost control for seafarers onboard vessels. 

The goal is to ensure healthy and varied menu onboard. 

Objective:

Menu planning key factors, such as type of menus, economics, time, equipment, food selection, culture and special needs.

Learning Objectives:

1. Menu Planning and Cost Control

a. Explain the key factors in menu planning.

b. Identify food prohibitions affecting menu planning

c. Explain the structure of a menu plan.

d. Plan a menu using the daily recommendations of the MyPlate Nutrition Guide

e. Explain the composition of a “healthy eating plate”

f. Make a menu plan for a theme related specialty day.

g. Apply appropriate cost controls to menu planning.

h. Explain the factors that affect victualing cost.

i. Identify the three categories of provisions.

j. Explain the two ordering systems of provisions.

k. Identify the receiving standards of food products