FNH 160 - Menu Development

Institution:

Owens Community College

Subject:

Food, Nutrition & Hospitality

Description:

Presents principles of menu planning for a variety of foodservice operations. Topics include considerations and limits on menu planning, cost factors, pricing, menu mechanics, design and analysis. Presents the costing of food items in order to develop sound menu pricings in meeting with budgets and expenses. Focus on menu planning and nutrition for the non-commercial food service segment, menu development for food and wine pairing, menu descriptions and marketing strategies for commercial segment.

Credits:

2.00

Credit Hours:

Prerequisites:

FNH 114 and FNH 121

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

https://www.owens.edu

Phone Number:

(567) 661-7000

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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