Menu Planning

Menu Planning - KAP400

The ability to create well-balanced menus for a variety of occasions that meet the diverse needs of customers, and that are operationally functional and profitable is paramount to the success of any business. This course will highlight the basic principles of developing menus that reflect proper descriptive terminology and comply with truth in menu guidelines. Students will examine factors to consider when planning menus, prepare menus, create standardized recipes and calculate recipe costs and menu pricing.