FOOD123 Menu Planning and Food & Beverage Cost Control
This course provides students with knowledge in menu planning, design, and cost control elements in the food and beverage industry. Emphasis on creating balanced menus that are profitable, consumer driven, and nutritionally proportioned. Students will learn methods for establishing menu selection, cost control in food, beverage and labor, profit margins, selling price strategy. Truth in menu regulations and menu engineering as a marketing and merchandizing tool will also be addressed. Offered spring semester only.
Lecture/Lab Ratio
3:0