HCM212 — Menu Marketing and Management

3 credits · 3 hours

This course examines the impact the menu has on the success of a foodservice operation. Topics covered include menu design and layout, costing-out recipes, determining menu prices, marketing and merchandising the menu, cost control, and the importance of menu analysis.

Prerequisites: HCM-111, HCM-170

Part of

• Culinary Arts A.A.S. (Plan 22FB)
• Hospitality Manager Certificate (Plan 22FI)
• Baking and Pastry Arts A.A.S. (Plan 22FK)
• Hospitality Management A.A.S. (Plan 22FO)

Source ↗

← back to lakecounty catalog