Plan a two week cycle menu for an industrial or hospital cafeteria using any one of the four seasonal groups below: Winter December, January, FebruarySpring March, April, MaySummerJ une, July, AugustFall September, October, NovemberMenus should include meals for breakfast, lunch and dinner. There should be a variety of hot and cold food selections, desserts and beverages. Food choices should allow customers to select alternative items that will be complimentary. Menus should provide pleasurable eating and balance for color, texture, aroma and flavor.
