CAH F230 - Menu Planning

Institution:

UAF Kuskokwim Campus - Bethel

Subject:

Culinary Arts/Hospitality

Description:

The importance of the menu in various food operations. The menu is considered to be the controlling factor in both commercial and noncommercial food service operations. Using a menu as a management tool in every area of the operation from planning the facility, purchasing food items, promoting items to customers and providing excellent service to help ensure success. The student will plan and write a variety of menus. Recommended: CAH F140; CAH F146; CAH F150.

Credits:

1.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.uaf.edu/bethel

Phone Number:

(907) 543-4500

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