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Menu Management and Design

Course Code FBMP-202
Lecture hours per week 3
Lab hours per week
Course Availability: Open

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.