Restaur Cost Control/Menu Plan (FOOD-200)

You will focus on the necessity of establishing and enforcing control systems used by various food and beverage operations. You will learn the value of performing control procedures in a food service operation. You will study the principles of menu planning in conjunction with menu formats and terminology and develop an understanding of the role the menu plays within a food service establishment. You will design menus typically found within the commercial foodservice industry.

For more information about this course, please email us at or call 306-659-4418.

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