HP 302 - Menu Planning And Design

Institution:

Monroe College-New Rochelle

Subject:

Description:

3 credits Students will be introduced to the role of the menu in the restaurant facility. Emphasis will be placed upon cost and portion control, wording and descriptions, pricing, and layout/ design. Students will analyze a variety of actual menus and develop one of their own taking into consideration the aforementioned emphases. Students will also learn how to analyze consumer trends and modify the menu in response to them. PREREQUISITE: HP-110

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

Phone Number:

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Unaccounted for code

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