CULI-2016Menu Development
As the menu is the key revenue generator in food services
operations, a strategically developed menu will contribute substantially to profitability. Students will apply knowledge of demographic research, food trends, menu
types, and menu layout in creating menus to meet the needs of specific establishments and
their clients. Students will use accurate menu descriptions and culinary terminology to create
effective menu content. Class participation will include theoretical learning, class
activities, and group and individual assignments which will facilitate using standard recipe
writing, menu costing strategies, and menu engineering analysis to determine profitability.
