FSM335 Menu Engineering for Food Service

Food Service Management Department

Course Description: This course explores the historical development and current theories of menu management. The various styles and formats of menus and their applications to the types of food service businesses are examined. The role of the menu in marketing, revenue management, and kitchen design is central to the study. Upon successful course completion, students will demonstrate the ability to evaluate and adjust menus to achieve management goals.

Credit Hours: 3.00

Prerequisites: None

Corequisites: None