Design and Cost Menus
This course covers developing menus and planning, preparing and controlling menu based catering costs within established enterprise systems.
Duration: 6 Hours
Department: Culinary
Level: Essentials
Start: Flexible
This course provides the skills to design profitable menus that meet guest preferences, reflect your brand, and support business success.
Learning Outcomes
Evaluate Markets and Trends
- Analyse customer preferences and food trends.
- Identify target markets and menu opportunities.
Develop Menus
- Create balanced menus that meet customer and business needs.
- Consider cuisine style, guest preferences, and operational requirements.
Cost Menus for Profitability
- Calculate ingredient costs, portion yields, and selling prices.
- Assess menu profitability and make cost-effective adjustments.
Write Menu Content
- Create clear, appealing menu descriptions.
- Use appropriate terminology and menu formats to encourage sales.
By the end of this course, you’ll be able to design, cost, and present menus that enhance guest satisfaction while maximising profitability.
$35.00
Train your team:
Enterprise pricing available for this course.
More courses you might like
Learners who joined this course have also enjoyed these courses.
