Loading...

Course Description

Your menu does much more than inform guests about what you offer. It helps to create and communicate your food and beverage operation’s identity, and influences your guests’ choices.

This course will enable you to evaluate menus and identify changes that will optimize the value and profitability of your food and beverage operation.

Faculty Author

Alex M. Susskind, Ph. D., CSW and Cheryl S. Stanley

Benefits to the Learner

  • Identify the key inputs that impact menu decisions
  • Evaluate your menu’s content, size, and organization
  • Assess your menu’s pricing
  • Evaluate your menu’s design
  • Evaluate your menu’s performance and identify changes to optimize effectiveness

Target Audience

  • Individuals involved in the operation and financial performance of a restaurant or food and beverage service, from line-level employees through general management.
  • Individuals who are new to the food and beverage industry and need to learn more about the specifics around restaurant operations.
  • Students from every continent and from a diverse range of organizations, including franchisees, managed service contractors such as stadiums or arenas, hospitals, airlines and caterers.
  • Students who do not work in restaurants but need to be conversant in operations of food and beverage providers will also benefit from these courses.

Applies Towards the Following Certificates

Loading...
Cornell University's Hotel School
Thank you for your interest in this course. Unfortunately, the course you have selected is currently not open for enrollment. Please complete a Course Inquiry so that we may promptly notify you when enrollment opens.
Required fields are indicated by .