FOP133-Advanced Food Preparation And Menu Engineering

This course is designed to assist students in understanding the complexities of controlling the primary resources of the food service operation. The aim of the course is to impress the importance of menu planning as a major centre in the hospitality industry and provide students with knowledge to develop industry menus for various market segments. Students in this course will learn advanced food presentations including determining what are: stars; plow horses; puzzles; dogs

The emphasis is to help students to become good future Chefs and Food& Beverage managers who will operate in a competitive environment which require knowledge of menu engineering in order to maximize business potential.


 This course also contributes to student to known most common menu mistakes