Learn about the role of a menu within a hospitality enterprise.
A menu is a critical communication tool that has the function of informing guests about their meal choices, it helps with ordering and promotes sales to generate revenue. A well-planned menu facilitates efficient food production operations, can be used as a powerful marketing tool and is a useful device for the leadership team to help manage everything from stock control to cookings schedules.
At the end of this subject you will be able to:
General planning and writing menus, balancing a menu, menu costing and menu production.
Understanding the importance of the menu items, ingredients, dietary restrictions, and ability to make informed recommendations.
Specifically learn about Myanmar set menus including pre-preparation tasks and menu planning.
