HRI 224 - Recipe and Menu Management

Institution:

Virginia Peninsula Community College

Subject:

Description:

(3 credits) Prerequisites: ENG 01, ENG 04 if required by individual student's placement. Presents a comprehensive framework for creating and evaluating recipes and menus for commercial and non-commercial food service operations. Requires students to use microcomputer software to design recipes, recipe files, and menus. Teaches students menu engineering analysis and methods for optimizing menu contribution margin. 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.tncc.edu

Phone Number:

(757) 825-2700

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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