Weeks | Topics |
1 |
Menu Description
|
2 |
Menu History and Importance
|
3 |
Practice 1:Continental Breakfast Menu
|
4 |
Menu Types
|
5 |
Menu Planning and Development
|
6 |
Menu and Consumer and Cost
|
7 |
Menu, Food & Beverage and Service
|
8 |
Menu Design and Current issues in menu management
|
9 |
Practice 2: Open Buffet Breakfast Menu
|
10 |
Practice 3: Brunch Menu
|
11 |
Practice 4: Table d'hôte Menu
|
12 |
Practice 5: Partial Selective Menu
|
13 |
Practice 6: A la Carte Menu
|
14 |
Practice 7: Fast Food Menu
|