Who are responsible in menu planning?
The following individuals or departments are typically involved in menu planning:
1. Registered Dietitians (RDs): They develop and analyze recipes, calculate nutritional content, and ensure compliance with dietary guidelines and regulations.
2. Executive Chefs: They collaborate with RDs to create menus, manage culinary operations, and oversee the preparation of dishes.
3. Food Service Directors: They oversee the entire food service operation, including menu planning, purchasing, inventory control, and staff management.
4. Sous Chefs and Line Cooks: They assist in recipe development, prepare dishes according to the menu, and ensure quality and consistency.
5. Procurement or Purchasing Department: They source and procure ingredients based on menu requirements and specifications.
6. Customer Feedback: Customer input and preferences are often taken into account to improve menu items and overall satisfaction.
7. Marketing and Sales Department: They assist in promoting the menu and designing appealing presentations to attract customers.
Bread Machine Recipes
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