# FSM335 Menu Engineering

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

## Programs offering this course

- [Business Administration | Hospitality Management Concentration](https://www.ecpi.edu/programs/hospitality-management-bachelor-degree)
- [Food Service Management (BS)](https://www.ecpi.edu/college-of-culinary-arts/programs/food-service-management-bachelor-degree)

Learn more about the [programs available at ECPI University](https://www.ecpi.edu/programs).