RSTO 1221 - Menu Management

Semester Credit Hours: 2
Lecture Hours: 1
Lab Hours: 2

A study of the food service principles involved in menu planning, layout, and evaluation for a variety of types of facilities and service methods. Emphasis on analysis of menu profitability, modification, commodity use, and other activities generated by the menu.

Differential Fee: $24
High Cost Vo/Tech Course Fee: $56
Course Designation: Professional and Technical

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RSTO 1221 - Menu Management