HOSP 115 Menu Planning
offers a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. Focuses on the evolution of the menu and includes topics such as menu trends in the industry, performing market research and creating a market survey, nutrition and dietary guidelines, and menu planning, as well as examining the financial aspects of menu planning such as performing a yield test, creating and writing standardized recipes, and recipe costing. This course is applicable toward all certificates, AAS, ALS (credit hours 3.0, lecture hours 3.0).