INT-FB-ADV-4.2.1

The Galley Relationship: Menu Planning, Timings, Preferences and Dietary Protocol

INT-FB-ADV-4 · Leading Service and Food-Safety Leadership · INT-FB-ADV-4.2 The Galley Relationship and Food-Safety Leadership

Everything in the saloon starts with planning between the interior and the galley. This lesson covers the senior partnership with the chef, menu planning input, timings, living preference records, and handling cultural and religious dietary requirements.

Independent study. xplor is not an IAMI- or PYA-accredited GUEST training provider. This course covers the ground assessed in GUEST Unit 05; it awards no GUEST unit, certificate or Certificate of Competency and does not count toward one.