Hospitality including menu planning is an art and needs careful selection of dishes for the different course, so that each dishes harmonies with others. The planning meals in commercial catering establishments are based on economic considerations and reputation then on the desire to provide nutritionally ‘balanced diet’. The dishes must be palatable as well as please the eye.

This short term course provides the knowledge about the basic elements of hospitality and menu planning including pricing, ordering, recipe conversions, and various types of menus and food preferences.

• menu planning psychology
• design attractive & simple menu.
• assess the importance of nutrition and understand how it relates to the menu planning process.
• marketing strategies.