This course will present the menu as a vital management tool that influences all foodservice functions. It also presents various strategies for controlling costs with techniques for developing menu content, menu design and pricing.
Upon successful completion of this course, students should be able to:
Demonstrate an understanding of the history of foodservice and the development of various cuisines.
Demonstrate an understanding of modern foodservice and how it meets current market demands.
Exhibit the ability to plan and produce various types of menus, for commercial and non-commercial operations, to meet established criteria.
Demonstrate the ability to follow strategies for effective cost control and profitability
Identify the key aspects of menu design and the importance of the menu as a merchandising tool.
Demonstrate an understanding of various methods of menu analysis and exhibit the ability to use resulting data.