HM 310 - Menu Analysis and Design

Offered Fall: Yes Offered Winter: No Offered Summer: No Offered Other: No

4 Credits
Hours (Lecture - Discussion - Lab): 4-0-0
Prerequisites: HM 214 or instructor permission.

This course provides a study of the essential elements necessary for developing a successful food service menu. Aspects of design, sales mix, demographics, marketing, and menu analysis will be discussed, concluding the importance of the menu as a means of cost control. Exercises will result in the student’s development of a professional food service menu.