MODULE 7 Menu Planning

OBJECTIVES

On completion of this module, the student should be able to:

• Define the concept of ' Menu '
• Indicate and explain the factors that affect the composition of the menu
• Define the types of menu and name the main characteristics of each menu separately
• Compose menus according to the rules of restaurant and cookery art
• Place the dishes in the menu with the correct sequence
• Write menu correctly in Greek, English and French language
• Explain the importance of the menu as a means of promoting firm’s sales

Price: 10 Euro (includes: Word Files, PDF Files and Power Point Presentation)
All Modules: Special Price from 160 Euro into 100, include Waiter’s Manual
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