Menu Planning and Cost Control
Introduction to concepts and principles for managing and controlling food, labor and operating costs in a hospitality operation. Emphasis on evaluating, developing and marketing menus. Application of formulas and formats used in controlling food quality and developing pricing support systems is covered. Analysis of factors that affect labor costs and the development of strategies for staffing for profit. 3 Credits (3 Lecture - 0 Lab) Prerequisite(s): FHD117 and Placement by Examination or FHD117 and MTH005 or FHD117 and MTH113.