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CRT130 Menu Planning & Inventory Control 2 credits

Prerequisite(s): Instructor consent

This course will cover the basic principles of planning and design necessary to create a variety of menus for various food service operations. Layout, costing, and promotional approaches will be covered. Students will be required to design and create their own restaurant concept menu. The course will also cover basic principles of purchasing food, equipment and understanding product identification ordering system set up, storing and rotation.

This course may be taken 1 time for credit.