Details
An analysis of menu development for foodservice establishments. Topics to be covered include: menu development, descriptions, layout, design, and pricing; sales mix; and station balance. Students will be involved in critiquing and creating menus from the
perspective of concept, clarity, cost, price, and efficiency.
Resources: Open Courseware from Adam Smith College, Georgia Organics, The Chef's Academy, MIT, Atlantic Cape CC, Manage Your Bar, UC Berkeley, Stanford along with many of the World's finest University's.
Language: English
Units: 1
Lesson content
- Planning a Menu for a Restaurant
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