CRDE 2525 - Menu Planning & Development *

Quarter Credit Hour(s): 2

Prerequisite(s): None

This course discusses all aspects of menu planning, from nutrients and meal planning, to market analysis and profitability. Students learn how to create objectives, strategic plans, and operating budgets. They study the eating habits of consumers in different segments of the foodservice industry, as well as government regulation, industry factors, and technology, as it pertains to the markets. Additional skills developed included procedures for cost analysis, equipment analysis, and menu factor analysis, as well as menu and recipe development.