HOSP 126 - Menu Planning and Marketing

3 Credits

This course covers the principles of planning and evaluating a variety of menu styles and designs across all types of hospitality operations, emphasizing the menu’s role in the Marketing Function. Topics include: classical and contemporary menu patterns, menu formats, the menu’s relationship to overall food and beverage operations, pricing strategies, and the planning, development, implementation, evaluation and assessment of menus as part of the marketing strategy.

Prerequisites: CULIN 113 - Introduction to Food Preparation, HOSP 115 - Introduction to the Hospitality Industry