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MICROCREDS: CULINARY MANAGEMENT

SCHOOL OF FOOD STUDIES & GASTRONOMIES

Menu-engineering and food cost planning are some of the most critical aspects that can make or break a food business. Learn from experts how to master intricate methodologies to boost sales, reduce food wastage, and increase profit.

These short online courses will greatly benefit owners of food establishments, hotel and restaurant managers, mid-level managers in F&B businesses or hotels, menu designers, as well as head chefs. Complete your chosen course and earn a new career title as a specialist. 

COURSES

MENU DESIGN AND DEVELOPMENT

SYNOPSIS

Food & beverage is a framework, but the most important thing is the menu. For a profitable foodservice establishment, the menu represents something significant: it's a strategic document that defines the purpose of the foodservice establishment and its operation. A menu should lead patrons to satisfy their dining preferences. For foodservice operators, the selling opportunity makes it critical to design and develop a menu that sells. Master the art of restaurant menu design and development in this MicroCreds course. Want to design and develop a profitable menu? Need some inspiration and direction? In this course, you will experience the best decision-making skills related to menu design and development as well as build indispensable analytical abilities to become a successful menu creator.

LEARNING OUTCOMES

 
  • Demonstrate and relate characteristics of successful and profitable menu design
  • Execute Menu Pricing Methodology to project menu costs and prices.

COURSE INSTRUCTOR

Mr. Murugan Krishnamoorthy is a well-established Senior Lecturer and Trainer in the field of Supply Chain, Logistics Management, Entrepreneurship and Food Media. He has 15 years of industry experience in Supply Chain and Logistics Management at Senior Manager Position. He has been involved in teaching and training for the past 9 years. His highest contribution in academic  field includes training and guiding students in developing food business entrepreneurs and presenting papers in the conference held locally and internationally. He is currently pursuing his PhD (Economics) in University of Malaya. 

 

 

FOOD COST AND MANAGEMENT

SYNOPSIS

Constraints are placed on development from various aspects. With the right systems in place, you can take control of your costs to run a business that gives you more bounce to the ounce. Keeping food costs low takes some dedication, but it's achievable. Understanding all the variables that go into your food costs is the critical first that leads you to better pricing. Once you get the right formula down, your bottom line will thank you. Sharpen up your financial skills with help from the experts. This MicroCreds course will help you achieve better food cost management in your venue.

LEARNING OUTCOMES

  • Apply Food Costing Methodology to project menu costs and prices
  • Demonstrate Menu Sales Mix Analysis and monitor the sales and revenue

COURSE INSTRUCTOR

Mr. Murugan Krishnamoorthy is a well-established Senior Lecturer and Trainer in the field of Supply Chain, Logistics Management, Entrepreneurship and Food Media. He has 15 years of industry experience in Supply Chain and Logistics Management at Senior Manager Position. He has been involved in teaching and training for the past 9 years. His highest contribution in academic  field includes training and guiding students in developing food business entrepreneurs and presenting papers in the conference held locally and internationally. He is currently pursuing his PhD (Economics) in University of Malaya. 

 

 

*All information is subject to change. Readers are responsible for verifying information that pertains to them by contacting the university.

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