CLN104 Menu Management and Facilities Design

An introduction to the menu as a marketing tool. Specifically, how menu look and feel influences the management and design of the professional kitchen. In this course, students will learn about menu design, recipe development (writing), costing/pricing, kitchen layout/design, the flow of food concept, work force forecasting, and how to assess and specify purchasing requirements. An introduction to the financial management practices common in restaurant operations and the industry will be discussed throughout the course. Students will be required to purchase uniforms and supplies.