Mar 28, 2024  
2017-2018 Catalog 
    
2017-2018 Catalog [ARCHIVED CATALOG]

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CUT 2223 - Menu Planning

3 SH
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. (3 hr lecture)



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