Courses and Descriptions

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.
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