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Menu engineering

The main objective out of the above course is to know how to build the menu and make it profitable, while managing and evaluating all menu items using proper tools. And the most importantly is how to work according with purchasing and market to keep in line for the best profitability and interest of the company.


Temps présentiel : 12 heures


Charge de travail étudiant : 38 heures


Méthode(s) d'évaluation : Examen final


Référence :
-

Planification
JourPeriodeSalle
Mar 19/01/202118:00 - 19:15CST---
Mar 26/01/202118:00 - 19:15CST---
Mar 02/02/202118:00 - 19:15CST---
Mar 16/02/202118:00 - 19:15CST---
Mar 23/02/202118:00 - 19:15CST---
Mar 02/03/202118:00 - 19:15CST---
Mar 16/03/202118:00 - 19:15CST---
Mar 23/03/202118:00 - 19:15CST---
Mar 30/03/202118:00 - 19:15CST---
Mar 13/04/202118:00 - 19:15CST---
Mar 11/05/202109:00 - 11:00CST-Amphithéâtre Jean Ducruet-0-Salle annexe
Ce cours est proposé dans les diplômes suivants
 Licence en arts culinaires et management de la restauration