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May 07, 2024
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HRI 224 - Recipe and Menu Management Credits: 3
Presents a comprehensive framework for creating and evaluating recipes and menus for commercial and non-commercial food service operations. Requires students to use microcomputer software to design recipes, recipe files, and menus. Teaches students menu engineering analysis and methods for optimizing menu contribution margin.
Lecture Hours per Week: Lecture 3 hours per week.
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