Feb 23, 2024  
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Website Catalog (In Development)

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.

 

Prerequisite- Corequisite
Prerequisites:  HOS 101 Introduction for the Hospitality Freshman, or approval of department Chair.  

 

Credits: 3
Hours
3 Class Hours
Course Profile
Learning Outcomes of the Course:

Upon successful completion of this course the student will be able to:

  1. Demonstrate the applications characteristic of professional menu construction illustrating the ability to market and merchandise through a foodservice menu.
  2. Perform a menu analysis demonstrated through applied menu mechanics.