We
practice the science of menu engineering, a design
strategy that increases overall profits by promoting
recipe documentation, cost analysis, menu pricing
and menu copy writing.
Gain the managerial skills and tools that will make
you an effective food service manager. Examine
the cost of errors for your operation. Learn about
implementing weight and size to menu items. Inadequate
portion can translates into tens of thousands of
dollars in lost revenues annually.
Analyze an existing menu, as well as development
of portion control procedures for your business.
Exploring Emerging Cuisines
One of the most significant trends shaping American
healthcare foodservice and the American palate is
the rising interest in ethnic and international
flavors. More Americans than ever are fascinated
by a wider spectrum of flavors from a world of diverse
cultures. As a result, American cooking is changing
dramatically and creating profound, challenges for
executive chefs and everyone connected with the
foodservice industry.
Whether the emerging flavors are American Asian,
Latin, or Mediterranean, executive and other senior-level
chefs now have a lot to think about—learning and
sourcing a new market basket of ingredients, training
staffs, menu development, equipment purchases, and
a host of other issues. With the transformation
of the American professional kitchen inevitable,
it is clear that individuals and operations that
invest early in learning the dynamics of these cuisines
will have a competitive advantage in the years ahead.
Cuisine Arts will showcase emerging cuisines, explore
their likely impacts on American cooking, and give
participants a better understanding of the enormous
business and creative opportunities inherent in
these enticing flavors.
A
creative sauce or flavorful stock can turn an otherwise
ordinary dish into something memorable. During this
demonstration we will:
Over the course of the program, we will intensively
explore the ingredients, flavor dynamics, regional
dishes, cooking techniques, utilizing equipment,
and approaches to the international flavors that
are changing the healthcare foodservice industry.
