HOSP-2000Menu Development
Developing products and services that appeal to customers and contribute to profit is an important aspect of a hospitality manager’s responsibilities. By the end of this course students will be able plan a menu by outlining the essential steps in the menu development process. Students will have the ability to utilize accurate food costing formulas that will assist in the management and profitability of a food service menu. Emphasis in the course will be on working in student teams to create menus for a food and beverage concept which will appeal to customers and address current trends, while ensuring profit for the operation.
