CULN 203 - Menu Planning/Costing/Design

Institution:

Bucks County Community College

Subject:

Description:

In this course, students examine the basic elements of menu planning. Topics include pricing, ordering, recipe conversion, and various types of menus and food preferences. Nutrition receives special emphasis. Other topics include marketing strategies, the life cycle of the menu, and cost-controls.

Credits:

3.00

Credit Hours:

Prerequisites:

HOSP100 (C or better) or permission of the Department of Business + Innovation

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

08/15/2021 - 08/14/2021 

Institution Website:

www.bucks.edu/

Phone Number:

(215) 968-8000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.