FSM A250 - Menu Planning/Purchasng

Description
The basic principles of menu planning and purchasing principles will include writing specifications for food and supplies and proper receiving/storage techniques, for restaurants and institutions. Emphasis on type of operation, psychological needs, available equipment, skill of the personnel, merchandising, menu pricing, and operating budget. Transfer Credit: CSU.
Credits
3
Recent Professors
Open Seat Checker
Schedule Planner
Recent Semesters
Fall 2019, Spring 2019, Fall 2018, Fall 2017
Offered
Tu
Avg. Class Size
33
Avg. Sections
1