HTM 132 - Menu Planning

Institution:

Oregon Coast Community College

Subject:

Description:

3 class hrs/wk, 3 cr. Covers principles of planning a menu from concept development and design mechanics to menu pricing and marketing issues. Addresses current foodservice industry needs, including operations, sanitation, nutrition concerns, design mechanics, and increasing sales through the menu. (Offered via distance education.)

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.oregoncoastcc.org

Phone Number:

(541) 265-2283

Calendar System:

Quarter

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