KMGT 251 - Culinary Management 2

Description
Foundations in Financial Management This course introduces key financial and operational principles in culinary management, including cost control, menu planning, and digital communication. Topics include recipe costing, portioning, and yield calculations, along with menu pricing, engineering, and inclusive design. Learners also explore branding and digital media strategies in the culinary field, to support operational success and professional growth. Emphasis is placed on practical costing, menu design strategies, and the use of digital tools to support both operational success and professional growth in culinary management.

3 Credits

Time Guidelines
The standard instructional time for this course is 45 hours.