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 : 17.5 heures

Charge de travail étudiant : 32.5 heures

Méthode(s) d'évaluation : Examen final

Référence :
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