HM 310 Menu Analysis and Design 4 cr. (4-0-0)
- Offered: Winter
- Prerequisite: HM 214 or instructor permission.
This course provides a study of the essential elements necessary for developing a successful food service menu. Aspects of design, sales mix, demographics, marketing, and menu analysis will be discussed, concluding the importance of the menu as a means of cost control. Exercises will result in the student's development of a professional food service menu.