Menu Design

Catalog description

In this course students learn the fundamentals of writing and designing menus for restaurants and other foodservice operations. Students gain an understanding of various menu styles including a la carte, cyclical and buffet. Students learn to develop, convert and cost recipes and use that data to set menu prices. The principles of nutrition for planning well-balanced menus receive special emphasis. Menu trends and the preferences of the dining public are explored. Students discuss ethical choices and truth in menu writing.