FNH 160 - Menu Development
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. Presents the costing of food items in order to develop sound menu pricings in meeting with budgets and expenses. Focus on menu planning and nutrition for the non-commercial food service segment, menu development for food and wine pairing, menu descriptions and marketing strategies for commercial segment.
Prerequisites: FNH 114 and FNH 121
Credits: 2(Lec: 2)
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