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) Prerequisite(s): FHD117 and Placement by Examination or FHD117 and MTH004.


Get more information about academics, campus life, and more.


Ready to experience all campus has to offer? We have a visit option designed just for you.


With open enrollment and rolling admissions, applying is easy.