Global Certificate in Menu Psychology
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⢠Menu Engineering Fundamentals: Understanding the basics of menu psychology, including the use of color, font, and layout to influence ordering decisions.
⢠Menu Item Placement: Exploring the impact of item placement on customer choices, such as the primacy and recency effects.
⢠Price Psychology: Examining how price formatting, decimals, and the use of dollar signs can impact customer perception of value.
⢠Descriptive Language: Utilizing descriptive language and sensory cues to increase sales and appeal to customers' senses.
⢠Portion Sizes and Profitability: Balancing portion sizes with profitability, while taking into account consumer demand for value.
⢠Menu Design for Dietary Restrictions: Accommodating dietary restrictions and preferences, such as vegetarian, vegan, and gluten-free options.
⢠Menu Engineering Best Practices: Applying best practices for menu design, including the use of categories, section headings, and images.
⢠Menu Engineering Tools and Techniques: Understanding and utilizing menu engineering tools and techniques to optimize sales and profitability.
⢠Customer Feedback and Menu Evolution: Analyzing customer feedback and adapting menus to meet changing customer preferences and trends.
Note: This is a plain HTML code for a list of essential units for a Global Certificate in Menu Psychology. No Markdown syntax, links or any unnecessary symbols are included.
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