Introduction to Menu Engineering
Discover how to maximise your profits by engineering a fully optimised, revenue-boosting menu with this online course from the International Culinary Studio.
Who is the course for?
This course is designed for chefs, kitchen managers and food business owners who want to learn the basics of menu engineering and menu analysis.
What topics will you cover?
Menu analysis and engineering explained.
Food costing control programme.
The menu and menu costing.
Menu statistical sales data required for menu analysis.
The menu, your brand and the customer experience.
Maximising profits through menu analysis and menu engineering.
How to conduct menu analysis.
Practical menu analysis.
What will you achieve?
By the end of the course, you‘ll be able to…
Define menu analysis and explain the benefits to the establishment.
Discuss the correlation between and menu and the brand.
Explain the contribution that the menu makes to the total customer experience
Identify which statistical data must be kept facilitating menu analysis
Conduct a menu analysis and draw conclusions and recommendations.
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