| 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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