HOSP 126 - Menu Planning and Marketing

2 credits

Principles of planning and evaluating a variety of menu styles and designs for all types of hospitality operations and understanding the menu’s role in the Marketing Function. Topics include: classical and contemporary menu patterns, menu formats, relationship of the menu to the overall food and beverage operation, pricing of basic menu items, marketing strategy, planning, development, implementation, evaluation and assessment.

Prerequisites: CULIN 111 Principles of Food Preparation (Lecture), CULIN 112 - Principles of Food Preparation (Lab) and HOSP 115 - Introduction to the Hospitality Industry
Offered spring semester.