THM 328 Menu Planning and Design
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A Look Back at the Foodservice Industry, Planning a Food Menu, Considerations and Limits in Menu Planning and Design, Menu Pricing Strategies, Menu Psychology, Menu Engineering, Analyzing the Menu with respect to Nutrition, Hygiene in Menu Planning, The Beverage Menu, Sustainable Waste Management, Ethical Leadership in Restaurant Management.
Credit units: 3 ECTS Credit units: 5.
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