The ability to develop menus that work well together in terms of flavors, textures, and overall balance.
Menu planning principles: Basic principles of menu planning including factors to consider, meal patterns, and dietary guidelines.
Menu types: Different types of menus such as à la carte, table d'hôte, and cycle menus, and when they are appropriate to use.
Recipe analysis: How to analyze and adapt recipes for nutritional content, portion size, and cost.
Food safety: Principles of food safety including proper storage, handling, and preparation of food.
Culinary techniques: Basic cooking techniques such as sautéing, roasting, and blanching, and how to apply them to menu planning.
Food trends: Current food trends and how to incorporate them into menu planning.
Allergies and dietary restrictions: How to accommodate customers with allergies or dietary restrictions such as gluten-free or vegan.
Menu pricing: How to set prices for menu items based on food cost, overhead, and profit margin.
Menu engineering: Using sales data to analyze and optimize menu items for profitability and popularity.
Menu design: Designing menus that are visually appealing and easy for customers to navigate.