FSM335 Menu Engineering for Food Service

This course explores the historical development and current theories of menu management. The various styles and forms of menus and their applications in several 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 completion of the course the student will have the opportunity to take a nationally recognized certification exam.

Prerequisites

None

Credit Hours: 
3.00
Catalog Code: 
FSM335