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Menu Marketing and Management

Course Information

Subject

HCM

Course Number

212

Status

Active

Course Title

Menu Marketing and Management

Course Description

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.

Minimum Credit Hours

3

Maximum Credit Hours

3

Total Completions Allowed for Credit

1

Lecture - Lab Hours

(3-0)

Requirements

Prerequisite: HCM 111 or HCM 170 (either C or better)

PCS Code

1.2