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Menu Planning
Covers principles of planning a menu from concept development and esign mechanics to menu pricing and marketing issues. Addresses current foodservice industry needs, including operations, sanitation, and nutrition concerns, design mechanics and increasing sales through the menu. F
Tuition and Fees
(see the college Tuition & Fees page for more information)
| Credits |
Tuition |
Online Fee |
Universal Access Fee |
| 3 |
$210.00 |
$50.00 |
$24.00 |
This table does not include any special class fees or the cost of textbooks.
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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