HRI 225 - Menu Planning And Dining Room Service

Institution:

Southwest Virginia Community College

Subject:

Description:

(3 cr.) Covers fundamentals of menu writing, types of menus, layout, design and food merchandising, and interpreting a profit and loss statement as it relates to menu pricing. Analyzes menus for effectiveness. Instructs on proper dining room service, customer seating, and dining room management. Emplhasizes use of computer in management of food service operations. Lecture 3 hours per week.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.sw.edu

Phone Number:

(276) 964-2555

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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