Description
HOS 2301. Menu Design and Strategy
This is a comprehensive course teaching the fundamentals of menu planning including industrial, institutional and commercial operations, chef’s menus, banquets, restaurant, wine and spirits, special occasions, prix, ethnic, children’s, dietary and nutritional menus for all meal periods. Students also gain an understanding of menu planning based on equipment needs, station strategy, and skill level of employees and concept in conjunction with the characteristics of menus for commercial use. This course is also designed to allow the students to effectively be able to write and cost out standard recipes to use as a tool in controlling food cost and menu pricing. Merchandising and advertising to a target market are also covered. Prerequisite: CUL 1302 with a grade of “C†or better or instructor permission. 3 lecture hours. (3 credit hours) (D)