CUT 2223 - Menu Planning And Facilities Design

Institution:

East Central Community College

Subject:

Description:

The principles and concepts of menu planning, menu formats, and layout with regard to a wide variety of eating habits and taste of the dining public. Emphasis will be on pricing, menu design, merchandising, tools, nutritional considerations, schedules, and profitability. Effective plan-ning and layout of kitchen and equipment will also be emphasized. Prerequisites: None . Three hours lecture. Three semester credit hours.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.eccc.edu

Phone Number:

(601) 635-2111

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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