HRC 152 - c Menu/ Kitchen Layout & Design

Institution:

Cypress College

Subject:

Description:

Three hours lecture per week. CSU This course provides students with experience in designing restaurants menus including: themes, item selection, cost/volume/ profit/relationships, food cost determination, standard costs, forecasting, sales controls, and menu planning. Students will also analyze and develop solutions to the layout and design of hotel and restaurant kitchen facilities.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.cypresscollege.edu

Phone Number:

(714) 484-7000

Regional Accreditation:

Western Association of Schools and Colleges

Calendar System:

Semester

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