Composing a well-balanced and profitable menu is a puzzle and an art. In this course, you will learn all the different facets and components to consider when planning a menu. Further, you will learn the math and rules of properly costing a recipe to the operator’s financial benefit while still providing the customer with the right quality for the right price to be paid. Lastly, the aesthetics of writing, designing, and printing menu are discussed.
The structure of the workshop will cover the following topics:
Know the requirements & knowledge needed to plan a menu professionally
Know the different types of menus & their characteristics
Know the main six nutrient groups and why a well-nutrient-balanced diet is important for the health of humans
Be able to calculate a yield test
Be able to write standardized recipes
Be able to cost a recipe
Know how to use descriptive culinary terminology in menu writing
Know the basic rules in menu spelling & menu writing
Know the basic rules for composing a well-balanced menu
Be able to conduct menu item sales forecasting analyses
