Menu Marketing and Management
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Course Information
Course 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.
Minimum Credit Hours
3
Maximum Credit Hours
3
Lecture - Lab Hours
(3-0)
PCS Code
1.2
Requirements
Prerequisite: HCM 111 or HCM 170 (either C or better)