Menu Planning
Menu Planning - Short Course Overview
Course Description
The Menu Planning short course provides essential knowledge and skills for designing effective and profitable menus in restaurants, hotels, catering businesses, and other food service establishments. It covers menu types, food cost control, nutritional considerations, and customer preferences to help create balanced, appealing, and profitable menus.
Course Objectives
By the end of this course, participants will:
- nderstand the fundamentals of menu planning and design.
- Learn how to balance nutrition, food trends, and customer preferences.
- Develop skills in costing and pricing menu items for profitability.
- Gain knowledge of portion control and inventory management.
- Learn menu presentation and marketing strategies.
Upon completion, participants receive a Certificate in Menu Planning, enhancing their skills in food service management and entrepreneurship.
CAMBRIDGE INTITUTE OF TOURISM MANAGEMENT
Cambridge Institute of Tourism management is committed to sustaining its mandate of training qualified professionals for the hospitality and tourism industry.
The College management also commits itself to enhancing its research and consultancy services for the continued advancements of the hospitality tourism sector.