Menu Planning & Cost Control

FHD125

Introduction to the concepts and principles for managing and controlling food, labor, and operating costs in a hospitality operation. Emphasis on creating, evaluating, and marketing menus for profit. Includes application of formulas used to control food and labor costs and to develop goal-oriented pricing systems. As needed.

3 Credits: 3 Lecture

Prerequisites:
FHD117 and Placement by Examination; or
FHD117 and MTH004

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