CONCEPT DEVELOPMENT AND MENU DESIGN
This course is designed to acquaint students with the realities of how to open a food business — from creativity to profitability. By surveying the industry, culinary management students explore all types of operations, analyze concepts, as well as research feasibility and location selection. Students gain the knowledge required to develop and refine their ideas. This course gives a comprehensive view of key aspects of the menu, including planning, pricing, layout and design. Students prepare sample menus as a project, which will become part of their final business plans.