HOS 214 — Menu Design & Strategy (3) (3,0)
This course will cover the basic aspect of menu planning, design and pricing, essential knowledge of proper advertising and merchandising in a modern food service facility. Menu analysis is an important part of successful food service management and will be emphasized during this course. This course will provide the student with an opportunity to create his or her own menu. (1.2) Proficiency Credit Available (2 EIT) Pass/No Credit Not Available.