RO 210

Restaurant Operations and Menu

This course prepares future food service managers by giving a clear picture of the important role menu planning plays within operations. It covers topics ranging from menu development, pricing, and evaluation to facilities design and layout. Students will benefit because high-quality menu development is crucial to the success of any foodservice operation, not only as a planning tool but also as source of operational information and a merchandising method for reaching customers. It also defines the basic principles of purchasing food, equipment, and supplies.

Associated Programs