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University of California Irvine 5 Way Cycle Menu Planning Worksheet
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PURPOSE:
The menu is the major controlling factor for a foodservice operation. This project will enable you to learn the principles of
menu design and development for an onsite foodservice operation utilizing a 5-day cycle menu. This cycle menu is an
important step for planning and controlling all facets of a foodservice operation.The first document is the instruction, and the second one is the worksheet. And the examples are provided.
