CAH F230 - Menu Planning

Description
The importance of the menu in various food operations. The menu is considered to be the controlling factor in both commercial and noncommercial food service operations. Using a menu as a management tool in every area of the operation from planning the facility, purchasing food items, promoting items to customers and providing excellent service to help ensure success. The student will plan and write a variety of menus.
Credits
1
Attributes
UAF Campus + CTC
Recent Professors
Open Seat Checker
Schedule Planner
Recent Semesters
Fall 2019, Fall 2018, Fall 2017, Spring 2017
Offered
W
Avg. Class Size
15
Avg. Sections
1