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This course introduces students to the menu as the basis for management decisions and as a marketing tool in a commercial food service operation. It focuses on the importance of understanding a foodservice operation’s physical plant and target customers in order to create an appealing and profitable menu. The course also deals with menu categories, truth in menu and effectively pricing the menu. Additionally, the importance of evaluating a menu’s performance through menu engineering analysis is studied. Finally, the student will be exposed to the fundamentals of nutrition for application in creating a balanced, nutritionally sound menu.