HSM-251 Menu Design and Food Service Management

Credits: 3
Contact Hours: Lec 3
Professionals in the industry feel that many, if not all aspects of a restaurant operation success is determined by the design, management and analysis of the menu. This course is dedicated to the understanding of proper design of the menu as the central influence of this success for a restaurant. This course focuses on various aspects of this design to include costing methods, pricing strategies, physical design of the menu, service styles, production of the menu, forecasting, purchasing and the marketing of the menu. Prerequisite(s): HSM 125 and grade of “C” or better in HSM 101 and CUL 101.