Menu Planning and Cost Control
Introduction to the concepts and principles for managing and controlling food, labor, and operating costs in a hospitality operation. Emphasis on creating, evaluating, and marketing menus for profit. Includes application of formulas used to control food and labor costs and to develop goal-oriented pricing systems. 3 Credits (3 Lecture - 0 Lab) Prerequisite(s): FHD117 and Placement by Examination or FHD117 and MTH004.