MENU PLANNING AND FACILITIES DESIGN

CUT 2223

This course is a study of the principles and concepts of menu planning, menu formats, and layout with regard to a wide variety of eating habits and tastes of the dining public. Emphasis will be on pricing, menu design,
merchandising, tools, nutritional considerations, schedules, and profitability. Effective planning and
layout of kitchen and equipment will also be emphasized. (3 sch: 3 hr. lecture) Prerequisites: None