FOOD123 Menu Plan/ Food & Beverage Cost Control
Menu design from fast food operations through fine dining; emphasis on creating balanced menus that are profitable, consumer-driven and nutritionally proportioned; methods of 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 merchandising tool. Offered spring semester only.
Lecture/Lab Ratio
3:0