HCM212
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Menu Marketing and Management
Business and Social Sciences Division
CLC - College of Lake County
Course Description
This course examines the impact the menu has on the success of a foodservice operation. Topics covered include menu design and layout, costing-out recipes, determining menu prices, marketing and merchandising the menu, cost control, and the importance of menu analysis.
Minimum Credit Hours
3
Maximum Credit Hours
3
PCS Code
1.2
Requirements
Prerequisite: HCM 111 or HCM 170 (either C or better)