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CULN1124 – Menu Planning and Merchandising pdf

Credits: 2 (2/0/0)
Description: This course covers the introduction to menus, including the design, copy writing and layout, as well as the application of food service marketing principles on which the success or failure of the modern restaurant depends.
Prerequisites: (None)
Corequisites: (None)
Competencies:
  1. Examine demographics.
  2. Identify restaurant strengths and limitations as related to menu development.
  3. Write descriptive terminology to explain and sell within Truth in Menu guidelines.
  4. Identify proper menu layout.
  5. Produce breakfast menu.
  6. Produce luncheon menu.
  7. Produce dinner menu.
  8. Produce banquet catering menu.
  9. Identify marketing functions.
  10. Examine marketing media sources.
  11. Identify market segmentation.
  12. Produce coupon advertisement.
  13. Produce radio advertisement.
MnTC goal areas: (N/A)

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