CUL 131 - Menu Design & Management

3 Credit(s)

This course examines the essential role of wait service in enhancing guest experiences within tourism and hospitality. Students will analyze case studies and learn how to design, cost, and manage function menus with a focus on service quality and efficiency as well as cost control.

Prereqs: CUL 130 with a grade of ”C” or higher
Course Type: Combo
Tuition Tier: Tier II
Delivery Method:
In-Person
Course Learning Outcomes:
CLO 1) Students will design menus with creative approaches for naming organizing and highlighting items that enhance the appeal of your menu.

CLO 2) Students will list basic menu planning principles.

CLO 3) Students will apply principles of nutrition and sustainability to menu development.

CLO 4) Students will discuss menu planning resources including professional hospitality associations, internet sources, and professional sources.