CART 351A — Commercial Menu Design Units: 0
This course studies the basic principles of menu making for a variety of types of food service operations, considering the factors of clientele, types of operations, economic requirements, nutritional adequacy, skill of personnel, and equipment limitations. Noncredit Hours: 36 Repeatable: Yes Grading: Pass/No Pass Prerequisite: None Advisory: None Limitation on enrollment: None Transfer Status: None Degree Applicable: NONC COD GE: None CalGETC: None