Learning Outcomes
By the end of this unit students will be able to:
1. Investigate how menus are planned and designed to meet customer and business requirements
2. Determine how to cost and price menus
3. Develop and evaluate menus to meet customer and business requirements.
- Assessor: Gianina Barbu
- Assessor: Vishwani Bhoja
- Assessor: Eva Cseri
- Assessor: Fazlay Hoque
- Assessor: Fazlay Hoque
- Assessor: Rosemond Sarpong
Skill Level: Beginner