There will be a minimum of six case studies and assignments, six quizzes, and a inclusive final examination which will be the current certification examination for the National Restaurant Association Educational Foundation. Classes could be devoted to lab exercises, demonstrations, as well as guest speakers. This is an area that is best utilized at each individual instructor's discretion. Menus are planned for numbers of people to meet the food requirements of the various types of foodservice operations. This course includes pricing menus, ordering, conversion of recipes from small to large quantities, and various types of menus and food preferences of the public.
Nutrition receives special emphasis.
To understand and create a menu as a communication tool. To develop menus for a variety of food service operations. Understand the designing of the physical menu. To develop marketing strategies related to menu design and profits. Understand the life cycle of the menu.