CUL 205 - Menu Merchandising and Marketing
Outlines both the “big picture” behind a well-run food service operation, and the practical details of costing, planning, analyzing, purchasing and production, beverage management, promotion, and service. Students will be able to clearly develop a menu and effectively use it as a management tool.
Prerequisites: HOS 101 Introduction for the Hospitality Freshman, or approval of department Chair.
3 Class Hours
Learning Outcomes of the Course:
Upon successful completion of this course the student will be able to:
- Demonstrate the applications characteristic of professional menu construction illustrating the ability to market and merchandise through a foodservice menu.
- Perform a menu analysis demonstrated through applied menu mechanics.