Executive Development Programme in Menu Selection Criteria
-- ViewingNowThe Executive Development Programme in Menu Selection Criteria is a certificate course designed to enhance the professional skills of culinary experts, foodservice managers, and hospitality professionals. This program focuses on the critical aspect of menu planning, which is essential for any food business's success.
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โข Menu Engineering Theory: Understanding menu psychology, item profitability, and category analysis.
โข Food Trends and Seasonality: Exploring current food trends, seasonal ingredients, and their impact on menu selection.
โข Cultural Cuisine Integration: Incorporating diverse cultural dishes and flavors in the menu while maintaining authenticity.
โข Customer Preference and Dietary Restrictions: Catering to customer preferences, allergies, and dietary needs.
โข Menu Design and Layout: Applying design principles to optimize menu presentation, readability, and sales.
โข Sustainable Sourcing and Environmental Impact: Evaluating suppliers and ingredients for sustainability and minimal environmental footprint.
โข Cost Control and Pricing Strategy: Managing food costs, pricing menus competitively, and maintaining profitability.
โข Operational Efficiency in Menu Planning: Streamlining kitchen workflows, reducing waste, and improving order turnaround time.
โข Menu Testing and Analysis: Implementing a continuous improvement process for menus through testing, feedback, and data analysis.
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