Understanding the fundamentals of menu planning is essential to building a successful foodservice concept since the menu is ultimately the foundation upon which a foodservice operation builds both its reputation and profit. It is important to develop a workable, quality menu if your foodservice opera tion is to be profitable. The menu is the focal point of any foodservice establishment. Therefore it is imperative that anyone entering the field has a solid background in all aspects of menu planning to succeed in a competitive environment.

This module is prepared for students who are pursuing advanced diploma or bachalors degree in the areas of Hotel and Restaurant Management, Hospitality Management, Food and Beverage Services, Culinary Arts and Room Division. The module describes the skills , knowledge and attitudes required by the trainee to analyse nutritional aspects of meals, to plan a balanced menu, to manage menu planning, to design a menu, to manage and costing menu, pricing menu and merchandising menu in Hotel and restaurant businesses.