CULH 1430 - Menu Planning

Credit Hours: 3.00

Prerequisites: HTMT 1900

CULH 1430 emphasizes the importance of a menu in various food operations. The menu is considered to be the controlling factor in both commercial and noncommercial operations. Using a menu as a management tool in every area of operation - from planning the facility, purchasing food items, promoting items to customers, and providing excellent service - can help ensure success. Students plan and write a variety of menus.

Contact Hours: 3

Center Campus

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