Menu Marketing and Management
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Overview
Description
This course examines the impact the menu has on the success of a foodservice operation. Topics covered include menu design and layout, costing-out recipes, determining menu prices, marketing and merchandising the menu, cost control, and the importance of menu analysis.
Career
ACAD
Credits
Value
0
Max
3
Min
3
Course Count
1
Number Of Credits
3
Number Of Repeats
1
Repeatable
No
Generate Attendance
No
Auto Create
No
Code
LEC
Instructor Contact Hours
0
Default Section Size
30
Final Exam Type
Yes
Include in Dynamic Date Calc
Yes
Name
Lecture
OEE Workload Hours
0
Optional Component
No
Workload Hours
3
Requisites
Free Form Requisites
Prerequisite: HCM 111 or HCM 170 (either C or better)