CARTS 201 Menu Development

The creation of menus from the perspective of concept, clarity, cost, price and efficiency is the focus of this course. Topics to be introduced include menu descriptions, layout, design and pricing.

Credits

2

Distribution

Hospitality

Offered

Winter, Summer

Notes

 

Outcomes

1. Calculate cost
2. Create a variety of cost-effective menus
3. Research recipes and their ingredients' cost

Area of Study:

Career Education

Instructional Mode:

In-person

Campus:

Downtown