Mar 29, 2024  
2013-2014 Catalog 
    
2013-2014 Catalog [ARCHIVED CATALOG]

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CUT 2223 - Menu Planning and Facilities Design

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. Effective planning and layout of kitchen and equipment will also be emphasized. (3 hr lecture)



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