Jun 04, 2020  
Undergraduate Catalog 2019-2020 
    
Undergraduate Catalog 2019-2020 [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