REST 230 - Menu Planning and Facility Design

Institution:

Vincennes University

Subject:

Description:

The basic aspects of menu planning design and pricing and the use of the menu as an internal selling device will be presented. Also included will be merchandising and promotion of the food product utilizing both internal and external methods, including personal selling, use of the media, presentation of the food items, decor, and other merchandising techniques used by the hospitality industry. This course will show the relationship between the menu and the design of the facility and selection of equipment. The placement of the equipment and the traffic flow of the kitchen will also be covered. 3 lecture hours.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

vinu.edu/

Phone Number:

(812) 888-8888

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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