The purpose of this article is to show how strategic planning can assist in the implementation of nutritionally sound strategies and policies, based on facts and organized thinking rather than on a decision-maker’s presumption. A nutritionally related strategic plan for a foodservice facility will be presented to demonstrate the required decisions and process. Additionally, the majority of the information needed for the plan’s situational analysis can be integrated into an on-going management information system, shortening and simplfying the process for future plans, and hastening the recognition of potential opportunities and threats.
ASJC Scopus subject areas
- Food Science