Jul 19, 2019  
Undergraduate Catalog 2018-2019 
    
Undergraduate Catalog 2018-2019 [ARCHIVED CATALOG]

VGCA 173 - Introduction to Menu Development and Operational Procedures


3 hours

In this course students apply the skills of professional menu development for a variety of operations. Learning focuses on the importance of using the proper tools and documents to control cost and analyze sales. This course explores various food service concepts including methods of evaluating business success. Lab Fee: 7 ($120).
WINTER