Description: Study of central role of menu in food and beverage operations in terms of facility, equipment, staff, nutritional adequacy, merchandising and marketing for profitability. Emphasis on comprehension and application of principles of nutritional dietary guidelines in menu planning process. Practice in researching, writing, presenting, and evaluating menus for variety of food operations. Computer generated menus and menu labeling. Field trips may be required.
Prerequisites: Eligibility for MATH-0950 Beginning Algebra I, and eligibility for ENG-1010 College Composition I.
Hours: 3 Lecture: 2 Lab: 3
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