Menu Management and Design
|Lecture hours per week||3|
|Lab hours per week|
In this course, students will examine menus from restaurants, hotels, and catering companies. They will learn the concept of a menu, and how it should be regularly analyzed, modified and improved. Designing and creating a menu will be applied from the viewpoint of content, design, merchandising, and marketing.
Students will also learn to identify and produce menus as a merchandising tool that creates profitability in a food and beverage operation.