HOT 114(3-0-3)
Food Administration and Menu Planning
This course presents an overview of the hospitality industry and the role of the menu in any food service operation. The course focuses on techniques used in the hospitality industry that show the relationship of food, beverage, labor and other costs to selling price and profit. Topics covered include menu rating criteria, truth in menu, sales mix, menu item popularity and profitability, menu pricing and sales forecasting. Also covered are the identification of distilled spirits and fermented beverages, and the Alcoholic Beverage Control Law.
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