Mar 29, 2024  
2021-2022 General Catalog 
    
2021-2022 General Catalog [ARCHIVED CATALOG]

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HCM 343 - Recipe Costing and Menu Pricing


2.0 Credit(s)
Lecture 1
Lab/Clinical 2
Recipe Costing and Menu Pricing emphasizes that need to develop standardized recipes for costing and menu pricing purposes. Students calculate the cost of recipes and food products and determine portion costs and meal costs. Students evaluate and apply various theories of menu planning.



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