CUT2223 — Menu Planning

Add to Catalog 3 The principles and concepts of menu planning, menu formats, and layout with regard to a wide variety of eating habits and taste of the dining public. Emphasis will be on pricing, menu design, merchandising tools, nutritional considerations, schedules, and profitability. (3 hr lecture)

Part of

• **Completion Award: Associate of Applied Science in Hospitality and Tourism Management Technology - Culinary Arts Technology- Minimum of 64 SH

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