CUT2223 — Menu Planning
CUT 2223 - Menu Planning CUT 2223 - Menu Planning 3 Credits This course focuses on the principles and concepts of menu planning, menu formats, and layout with regard to a wide variety of eating habits and taste of the dining public. Emphasis will be on pricing, menu design, merchandising, tools, nutritional considerations, schedules, and profitability. Prerequisite: None Corequisite: None Prerequisite/Corequisite: None 3 Hours Lecture