The major objective of a foodservice organization is to set up a situation in which prospective consumers are induced to consume food items containing needed nutrients in satisfactory quantities. This course is a study of the principles of menu planning for a variety of food service operations. This course will introduce menu planning as a process that consists of determining which items are to be served and when they are to be served.
Total Program Hours: 45 hours
This course will be available in Fall 2024. Please check our website after June 15, 2024.
This class meets online asynchronously.
Detailed course information will be posted on Canvas. For further course inquiry, please contact the professor, Ronda Drakeford, at [email protected].