Mar 28, 2024  
2017-18 Academic Catalog 
    
2017-18 Academic Catalog [ARCHIVED CATALOG]

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HTM 232 - Menu Design


Credits - 3 Lecture - 3
This course covers principles of planning a menu, from concept development and design mechanics to menu pricing and marketing issues. Addresses current food service industry needs, including operations, sanitation, and nutrition concerns; design mechanics; and increasing sales through the menu.
Prerequisite: WR 060  
Course Designation: C/T Elective - A maximum of 12 credits of college-level career and technical courses may be used as electives in the A.A.O.T. and the A.A.S. degrees.



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