1 |
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MENU FEATURES AND CONCEPTS |
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2 |
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OPERATING PROCESSES AND MENU TYPES |
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3 |
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MENU TYPES PLANNING STAGES - ANALYSIS METHODS |
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4 |
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CLASSIC MENU AND MODERN MENU INSTALLATIONS AND FEATURES |
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5 |
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SUPPLY METHODS IN MANAGEMENT / MANAGEMENT FUNCTIONS |
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6 |
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EATING MATERIALS AND ODOR ANALYSIS |
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7 |
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DESIGN OF MENU AND DESIGNS |
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8 |
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MID-TERM EXAM |
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9 |
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MENU PLANNING BY BUSINESS TYPES |
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10 |
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CALCULATION OF FOOD AND BEVERAGE COSTS |
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11 |
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FOOD-CONTAINING COST ANALYSIS |
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12 |
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FOOD AND BEVERAGE COST CONTROL PROCESS |
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13 |
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MENU COST MANAGEMENT AND ANALYSIS |
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14 |
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MENU SALES STRATEGIES CREATION AND PRICE MANAGEMENT |
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15 |
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MENU MARKETING STRATEGIES AND INSTALLATIONS |
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16 |
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FINAL EXAM |
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17 |
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FINAL EXAM |
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