Management by Menu - CUL236

  This course prepares future food service managers by giving a clear picture of the important role that menu planning plays within operations. It covers topics ranging from menu development, pricing, and evaluation to facilities design and layout. Students will benefit because understanding menus is crucial to the success of any food service operations, i.e., a planning tool, a source of operational information, and a merchandising method for reaching patrons.
 
  None
  5.5 Weeks
  3 * CLICK HERE to view credit hour description
  44
 
  CLICK HERE to view required technology and
materials information.
  CLICK HERE to view course competencies.
  CLICK HERE to view topical outline.