A major responsibility of a dietitian at a University is to plan menus. Planning menus is harder than it looks. Here are the steps to planning a menu.
1. Meat entrée
2. Starch side
3. Vegan entrée
4. Sides
5. Garnishes
6. Beverages
7. Dessert
You next must consider equipment. If you are planning on making pancakes and sausage patties, both need a grill, you might reconsider and do bacon which can be baked in the oven.
Prep time must also be considered. You need to consider the labor involved. You cannot plan multiple batch items because it is too difficult for cooks to be multi tasking having several batch cooking projects. Menus should be distributed between baked items and batched items allowing chefs and cooks adequate time to prepare everything.
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