Menu Development

Catalog description

Presents principles of menu planning for a variety of foodservice operations. Topics include considerations and limits on menu planning, cost factors, pricing, menu mechanics, design and analysis. Examines the role of the market survey and financial plan, labor, equipment and facility design in planning menus. Focus on menu planning and nutrition for the institutional segment, food and wine pairing, menu descriptions and marketing strategies for commercial segment. Co-requisite: MTH 128, NTR 122