CUL 215 — Menu Planning and Cost Control

This course will present the menu as a vital management tool that influences all foodservice functions. It also presents various strategies for controlling costs with techniques for developing menu content, menu design and pricing.

Part of

• Business Management, Associate in Applied Science (BMGT)
• Culinary Arts, Associate in Applied Science (CUL)
• Hospitality Studies, Associate in Applied Science (HOSP)

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