HRIM 203 - Menu Planning/Costing/Design

Institution:

Bucks County Community College

Subject:

Hospitality & Tourism Management/chef Apprenticeship

Description:

In this course, students examine the basic elements of menu planning. Topics include pricing, ordering, recipe conversion, and various types of menus and food preferences. Nutrition receives special emphasis. Other topics include marketing strategies, the life cycle of the menu, and cost-controls.

Credits:

3.00

Credit Hours:

Prerequisites:

HRIM100 (C or better) or permission of the Department of Business Studies

Corequisites:

None

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.bucks.edu/

Phone Number:

(215) 968-8000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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