FBM 2210 - Menu Planning and Analysis

Credits: 3
Lecture: 45
Lab: 0

Introduces students to various aspects of menu development. Students will create a business concept and develop a menu appropriate to the theme. Students will utilize industry specific mathematics to cost menus and analyze a variety of menu styles. Students will also discuss how to spec equipment and small ware needs to accommodate the desired concept as well as square footage needs and operational considerations. In addition, students will explore creating a business plan and applying for an LLC. This is a lecture only course.

Prerequisite(s): None
Corequisite(s): None