CUL 350 - Menu Development and Profitability

Credits: 3

Description
Whether you manage and/or own a restaurant, operate a catering business, or run a food truck, there are certain fundamental management skills that apply to all food-service operations. The ability to write well-balanced menus that meet the needs of your customers and are operationally functional and profitable is paramount to success. This course will highlight the basic principles of developing enticing menus that comply with truth-in-menus guidelines, as well as incorporating current research on consumer behavior relative to menu layout, design, and sales that maximize profit. Additionally, this course will focus on the management functions of running a profitable food-service establishment, including the control process and managing revenue and expenses.

Student Learning Outcomes

Calculate mathematical functions related to food service operations.
Evaluate current menu trends and their effects on profitability.
Create a full-service menu with observable profitability.
Create production lists, requisitions, and labor schedules based on recipes selected for a menu.

Prerequisite: CUL 320 and FAB 160 and FAB 210 and FAB 230 all with a grade of C- or higher
Corequisite: None

Graded: Letter Grade