Menu Planning 2017School/Trainer:Greenville, Simpsonville, Taylors, South Carolina, United States
Course format: Classroom
This course is a study of the principles of menu planning and design with application of basic nutrition, organization plans, and record-keeping techniques. ...
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This course examines the fundamentals of menu planning along with factors that impact menu development and design. Topics covered include industry trends, target markets, operational influences, nutrition concepts, menu types, costing, pricing, design, and salesanalysis. Emphasis is placed on developing the skills necessary to effectively create a professional menu. Typically offered Fall, Spri...
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This course is designed to provide the student with the foundations on which to develop and create menus that incorporate elements from a wide variety of food service operations. The Canada Food Guide, Heartsmart and other specialty protocols will be incorporated into some of the menu designs. The student will create various menus using different formats that are appropriate to a variety of i...
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Introduces the student to planning menus and integrating them into foodservice operations. Equips the student with a working knowledge of the function mechanics and results achieved by the menu. Provides an overview of the existing and growing foodservice industry as seen through the menu.
Menu Planning and Dining Room Service training course in Alexandria, Annandale, Loudoun, Manassas, Springfield, Woodbridge
Upon completion of this course, the student should be able to: differentiate between various menu types and identify their strengths and limitations identify essential elements of successful menus develop well planned menus illustrate the use of the menu as a planning tool explain the use of the menu in food control describe how the menu reflects the character of the establishment...
Other courses offered by Greenville Technical College
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