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.
There are currently no offerings available for this course. Please check back later.
Related ProgramsHotel and Restaurant Management
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