HRI224 — Recipe and Menu Management

3 credits · 3 hours

Presents a comprehensive framework for creating and evaluating recipes and menus for commercial and non-commercial food service operations. Requires students to use microcomputer software to design recipes, recipe files, and menus. Teaches students menu engineering analysis and methods for optimizing menu contribution margin. Lecture 3 hours.

Prerequisites: MTH130

Part of

• Culinary Arts, Associate of Applied Science
• Food Service Management Trainee, Career Studies Certificate
• Hospitality Management Specialization: Food Service Management, Associate of Applied Science

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