| 9. |
COURSE OUTLINE |
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Tentative Schedule |
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I. |
Overview of the foodservice industry, past and present |
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II. |
Controlling factors in menu planning |
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III. |
Menu pricing -- strategies and methods |
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IV. |
Menu design |
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V. |
Menu analysis |
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VI. |
The liquor menu |
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VII. |
Nutrition in menu planning for foodservice operations |
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VIII. |
The menu and purchasing, production and service |
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IX. |
Management by computer and the financial plan |