Foodservice/Culinary - Menu Basics: Making the Menu

Content
2 modules
Rating
Course Length
11 mins
Instructor
Pantry of Knowledge

Description

In our Back of the House: 02. Making the Menu course, we'll review best practices when it comes to developing a menu that truly highlights your restaurant's cuisine. In this course, we'll begin by reviewing menu layout options and discuss how to order and organize your menu. From there, we'll explain the best ways to present specialty items and how to handle food allergies and photos. We'll also go over the different types of menus and how to develop your menu's content. This course includes a video presentation, downloadable supplementary material and concludes with an online quiz to test your knowledge.

Objectives

  • Develop an ordered and organized menu for your restaurant
  • Choose a menu style that makes sense for your restaurant
  • Develop menu content that suits your restaurant's style
  • Effectively highlight specialty items and food allergies as needed

Certificate

By completing/passing this course, you will attain the certificate POK Foodservice Culinary Certificate

Learning Credits

CEU
0.25

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Foodservice/Culinary - Menu Basics: Making the Menu
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Foodservice/Culinary - Menu Basics: Making the Menu Survey
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Added over 1 year ago, by Stacey

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