Certificate of Achievement
has completed the following course:
Introduction to Menu Engineering
This short course explored the process of menu analysis and menu engineering to increase the profitability of a business. The course covered topics such as the food cost control programme as a whole, the menu as a focal point, menu strategy and the brand, the total customer experience and looked at practical examples of menu analysis and identified steps to enhance both profitability and popularity of a menu.
2 weeks, 3 hours per week
Cheryl Cordier
Director of Studies
International Culinary Studio
Andy Cordier
Group Executive Chef
International Culinary Studio
Transcript
Learning outcomes
- 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.
Syllabus
- 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.
Issued on 16th June 2024
The person named on this certificate has completed the activities in the transcript above. For more information about Certificates of Achievement and the effort required to become eligible, visit futurelearn.com/proof-of-learning/certificate-of-achievement.
This certificate represents proof of learning. It is not a formal qualification, degree, or part of a degree.