HMGT 161 — Menu Planning and Purchasing * (3 Hours)
Students will learn the fundamentals of menu design and planning as well as an overview of purchasing techniques used in the hospitality industry. The course will cover the topics of menu layout, selection and development, price structures and the theory of menu design. Emphasis will be on decision-making skills in the areas of quality, quantity, specifications, and general value analyses related to the purchasing of goods and services used to meet menu objectives.