Menu Design and Purchasing

Catalog description

This course identifies the menu as the primary controlling document in food and beverage operations. The menu acts as the hub of an organizational system which informs recipes, ingredient potentials, inventory, cost controls, purchasing, menu types, service, labor, kitchen design, audience, and sanitation. Students draft to completion finished menus throughout the semester based on the above supposition, and in addition, become proficient in requisite costing formulas, inventory control, and purchasing strategies.