Cost is considered a factor in which process?

Menu planning is a process that directly considers cost, as it involves selecting dishes that fit within a budgetary framework. In menu planning, the cost of ingredients, seasonal availability, and portion sizes are all evaluated to ensure that the meals are not only appealing to consumers but also financially feasible for the establishment or household. Cost constraints can influence the choice of recipes, the type of cuisine offered, and how many options are available.

While other options such as food storage, food presentation, and cleaning procedures may have some indirect cost implications, they are not primarily driven by cost considerations in the same way that menu planning is. For example, food storage focuses on maximizing freshness and safety, food presentation addresses aesthetics and visual appeal, and cleaning procedures are concerned with hygiene and efficiency. Each of these processes does require budget considerations but does not center around cost in the way menu planning does.