This diagram describes the Sodexho Food Management Process. It lists all the lessons that cover the entire process and the steps that are included in each lesson. The frequency that each step should be done is also listed in the diagram.

Lesson 1 includes a complete course introduction and important key concepts. Step 1 of the Food Management Process, Complete Menu Planning Checklist, is also covered and should be done yearly, bi-yearly, and at every contract change.

Lesson 2, Menu Engineering, includes the following steps:Step 2, Review Menu Template,should be done quarterly and during every menu cycle.Step 3, Balance Menu Choices, should be done quarterly and during every menu cycle.Step 4, Forecast Service, should be done quarterly and during every menu cycle.Step 5, Cost the Menu, should be done quarterly and during every menu cycle.Step 6, Review, should be done quarterly and during every menu cycle.

Lesson 3, Ordering and Receiving, includes the following steps:Step 7, Establish Production Requirements, should be done 2-3 times weekly. Step 8, Inventory, should be done 2-3 times weekly.Step 9, Develop and Place Orders, should be done 2-3 times weekly.Step 10, Receiving and Storage, should be done 2-3 times weekly.

Lesson 4, Culinary Planning Meetings (C.P.M), includes the following steps:Step 11, Prepare and Facilitate Staff C.P.M., should be done daily.Step 12 Prepare and Facilitate Management C.P.M., should be done weekly.

Lesson 5, Production, includes the following steps: Step 13, Coordinate Prep and Pull Sheets, should be done daily.Step 14, Complete Production Activity, should be done daily.

Lesson 6, Service, includes the following steps:Step 15, Conduct Pre-Service Meeting, should be done daily.Step 16, Service, should be done daily.

Lesson 7, Post Production includes the following steps: Step 17, Post Meal Data Collection, should be done daily.Step 18, Post Meal Data Evaluation and Analysis, should be done daily.