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Sep 27, 2024
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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 Term(s) Offered: Fall 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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