CART 351B — Commercial Menu Economics Units: 0
This course studies the economic requirements and impact of commercial menu design. Students are introduced to the basic concepts of procurement for both food and non-food items; the importance of developing provider relationships with providers; and how to manage and modify menus to take advantage of seasonal pricing opportunities. Noncredit Hours: 18 Repeatable: Yes Grading: Pass/No Pass Prerequisite: CART 351A or concurrent enrollment. Advisory: None Limitation on enrollment: None Transfer Status: None Degree Applicable: NONC COD GE: None CalGETC: None
Prerequisites: CART 351A