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Menu Planning
Covers principles of planning a menu from concept development and design mechanics to menu pricing and marketing issues. Addresses current foodservice industry needs, including operations, sanitation, nutrition concerns, design mechanics and increasing sales through the menu.
Unavailable Winter 2009 term.
Tuition and Fees (see the college Tuition & Fees page for more information)
| Credits |
Tuition |
Online Fee |
Universal Access Fee |
Student Services Fee |
Total |
| 3 |
$183.00 |
$50.00 |
$18.00 |
$1.50 |
$252.50 |
This table does not include any lab fees or the cost of textbooks.
Course Outline
How to Register
Buy the book
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Instructors who have taught this course during the past year.
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Eric Aebi
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