FAB 230 - Menu Planning

Credits: 3

Description
The basics of planning menus for a variety of food service establishments. Students will learn marketing and merchandising menus, menu development and costing, basic menu printing software and develop their own individual menus.

Student Learning Outcomes

Apply marketing and merchandising methods when creating menus.
Explain the process used to price menu items.
Design a variety of menus using current industry software.
Create cohesive menu items lists for a variety of segments of the restaurant industry.

Prerequisite: FAB 112 with a grade of C or better
Corequisite: None

Graded: Letter Grade