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, students explore all types of operations and analyze concepts, as well as research feasibility and location selection. Culinary management students can gain the knowledge required to develop and refine their food business ideas. This course gives a comprehensive view of key aspects of the menu, including planning, pricing, layout and design. Students prepare a sample menu and devise a concept as a project, which will become part of their final business plans.