Menu Design

This course introduces menu design and its relationship to foodservice operations. Topics include layout, marketing, concept development, dietary concerns, product utilization, target consumers and trends. Upon completion, students should be able to design, create and produce menus for a variety of foodservice settings. This course will examine effective purchasing techniques based on product use.           

  • Prerequisite: CUL 140 and HRM 220
  • Corequisite: None
Class Hours2
Lab Hours0
Clinic Coop Or Shop Hours0
Credit Hours2