INTERNATIONAL INSTITUE OF FOOD SAFETY AND HEALTH
International Institute of Food Safety and Health
MENU PLANNING
Menu Planning
Menu planning is a crucial aspect of running a successful restaurant. It involves creating a menu that is appealing to customers, profitable for the business, and feasible to execute with the available resources. Here's a step-by-step guide on how to plan a restaurant menu
Menu Planning Best Practices
The key to successful menu planning is to create a menu that is appealing to customers, profitable for the business, and feasible to execute with the available resources. By following these steps and considering the key factors outlined above, you can create a menu that drives sales, satisfies customers, and helps your restaurant succeed.
Cost: $300.00 USD
Duration: Self Pace
Online
PRE-REQUISITE
No pre-requisite is mandatory for persons who are interested in pursuing our Menu planning program.
To register
1. please click on the below button
2. Click Join
3. You would then receive an approval email/link
4. Click on the link to begin sign up/payment
5. Once payment is received you will have access to our e-learning platform.
Summary of Learning Outcomes
To achieve this qualification, a candidate must learn:
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Menu Type: There are several types of menus, including, à la carte and table d’hôte menus.
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Menu Structure: Menu structure - dish options, and pricing strategy.
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Menu Content: Menu content that are nutritious with consideration of the Eatwell Guide.
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Menu Engineering: Menu engineering which involves analyzing menu items' profitability and popularity to optimize menu for maximum profitability.
Assessment and Grading
Attainment of the Learning Outcomes will be assessed by IIFSH international committee members ensuring the candidate has been deemed successful in answering the multiple-choice questions. Candidates who fail to reach the minimum standard for the Pass grade of 75% will be recorded as having failed the assessment and will not receive a certificate. Participants would have two (2) attempts at the exam and if unsuccessful, would have to undertake the entire program.
RE-WRITING EXAM
If you were unsuccessful in your examination, you will be required to re-write the examination. Please note, participants re-writing the Menu Planning examination will pay a considerable fee a 50% discounted rate.
In order to be awarded a certificate, candidates must be able to recall relevant knowledge and demonstrate a high level of understanding of the principles and concepts of Menu Planning.
Candidates who attain a mark of 75% or greater will be deemed to have achieved the criteria for certification.
REGISTRATION AND PAYMENTS:
Persons interested in our Menu Planning program can do a direct deposit or online payment of both program fee and registration fee. Once the payment is made a copy of your receipt will be required as proof of payment order to commence the online Menu Planning training.