CUT 2223 - Menu Planning

3 Credits

This course focuses on the principles and concepts of menu planning, menu formats, and layout with regard to a wide variety of eating habits and taste of the dining public. Emphasis will be on pricing, menu design, merchandising, tools, nutritional considerations, schedules, and profitability.

Prerequisite: None
Corequisite: None
Prerequisite/Corequisite: None

3 Hours Lecture