This module stresses the importance of effective menu design. Students will realize that the menu is at the heart of any food service operation, and understand its function as well as the correct sequence of items listed on it and the various types of menus that can be created. They will also explore ways of planning and designing a menu on their own.

This module is designed to provide students with the basic knowledge regarding the principles and processes of effective menu design. In particular, they will be able to identify how customer demographics, restaurant type, menu type and menu selection, impact on menu design.  They will also learn how to cost and price menu items, how to use menu scoring formulas to calculate menu item popularity and profitability and how to create menus, always considering layout techniques, descriptive terminology and other factors which are important in menu design.