CULN 115 : Menu Merchandising

Credits

2

Class Hours

2 lecture

Prerequisites

“C” or higher in BUSN 188 or qualified for ENG 100 or higher and MATH 100 or higher.

Corequisites

Semester Offered

Spring

Description

This course is a study of the factors involved in planning effective menus for a variety of food service operations. This course includes the design, format, selection, costing, pricing, and balance of menu items based on an understanding of the needs of various target markets.