Global Certificate in Menu Selection Principles
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โข Menu Engineering: Understanding the concept, importance, and principles of menu engineering, including menu design, menu psychology, and menu analysis.
โข Food Cost and Pricing: Calculating food cost, setting menu prices, and managing profit margins to ensure a profitable menu offering.
โข Menu Diversity and Balance: Creating menus with a variety of dishes, flavors, and ingredients, and ensuring nutritional balance and dietary requirements are met.
โข Menu Trends and Innovations: Staying up-to-date with global food trends, menu innovations, and customer preferences.
โข Menu Sustainability and Environmental Impact: Evaluating and minimizing the environmental impact of menus, including reducing food waste, promoting local and sustainable sourcing, and minimizing packaging.
โข Cultural and Regional Cuisine: Exploring cultural and regional cuisine, and incorporating diverse flavors and ingredients into menus.
โข Customer Experience and Menu Selection: Understanding the role of menu selection in the overall customer experience, including menu presentation, customer preferences, and personalization.
โข Food Allergies and Intolerances: Managing food allergies and intolerances, and ensuring menus are safe and accessible for all customers.
โข Technology and Menu Selection: Leveraging technology to enhance menu selection, including digital menus, online ordering, and customer feedback tools.
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- BasicUnderstandingSubject
- ProficiencyEnglish
- ComputerInternetAccess
- BasicComputerSkills
- DedicationCompleteCourse
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- ThreeFourHoursPerWeek
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