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: Vishwani Bhoja
- Assessor: Eva Cseri
- Assessor: Mariaha Gianina Barbu
- Assessor: Milon Mahmud
Skill Level: Beginner