Menu Conversion
NFSC: 430 Foodservice Procurement & Management
Skill Area: Management
Assignment Title: Menu conversion and standardization format with HACCP notes
What I learned: In this assignment I was to find an original recipe, and then convert the measurement sizes to serve for 50 people and 100 people. I learned how to enter a recipe on Excel and convert different measurements to meet different serving sizes. I was able to expand my knowledge of the Excel program and work on my conversion calculations.
Reflection to assignment: This assignment made me realize how crucial it is to know how to operate the Excel program, especially if I will be going into the management aspect of nutrition. Excel is a great program to be familiar with and provides a lot of uses for one involved in the management of nutrition.
Relevance to the profession: Food management is a very important component to the nutrition degree. This class taught me a lot about different management skills I will need to have and the tools and programs that I might be using. This particular assignment helped me create recipes with all different measurements and serving sizes and taught me how to present them in a professional manner.
