Menu Planning & 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. As needed.

3 Credits: 3 Lecture

FHD117 and Placement by Examination; or
FHD117 and MTH004