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CUL 208: Menu Planning

In this course, students will learn the importance of a carefully planned menu in various food operations. A menu is the controlling factor in both commercial and non-commercial operations. Using a menu as a management tool in every area of operation--from identifying the market, planning the facility, purchasing food items, promoting items to customers, and providing excellent service--can help ensure the success of the business. Students will plan, analyze, design and write a variety of menus.

Level I Prereq: Academic Reading and Writing Levels of 6; CUL 104 and CUL 116, minimum grade "C"

Credits
3
Lecture Hours
45
Clinical Hours
0
Lab Hours
0
Other Hours
0
Total Hours
45

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