Description
This course is an introduction to the fundamentals of menu construction. Emphasis is placed on the importance of the menu in creating a successful business. Students will examine and analyze various menu models and learn how changes to the menu can drastically increase/decrease sales, create interest, satisfy individual tastes and nutritional needs, and be used as an important sales and marketing tool. Principles of purchasing and the effect on profitability of hospitality operations will be explored.
Credit Hours
2
Offering Cycle
SPR
Yearly Cycle
All Years
Instructional Method
50d1e892-b440-4ab0-b6fd-dd9d98aeae39
Contact Hours
2