- Description
Menu planning is initial control point of the operation. The Menu is the most important part of the restaurant concept. Menu expresses the character of a foodservice operation and is largely responsible for its reputation, good or bad. Guests come to restaurants for a pleasurable dining experience and the MENU is the MOST important ingredient in this experience.
This award will equips you with the basic understanding of business plan and its guidance in executing the restaurant project. This award also will enable student to follow the right steps in developing the menu, designing the restaurant layout which based from the concept chosen, maximizing the usage of space for a smooth operation flow system. The importance of marketing campaign through menu also will be one of the focus in this award.
Level of Programme: Certificate Level
Credit Value: 1
Mode of Delivery: Online
Mode of Assessment: Assessments via quizzes/ MCQ, and assignments
Delivery Timeline: NA
Credit Transfer: Part of Hospitality Management / Tourism Management Programme
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