FDSR 1143 - Menu Planning

Credits: 
3
Level: 
Lower
Description: 

This is an introductory course that will teach proper service protocol, dining room etiquette, ordering and use of point of sales systems. As the semester progresses, other topics will include: basic principles of menu planning with emphasis on classical menu patterns; menu formats and relationship of the menu to the complete operation of a food service establishment, and pricing of basic menu items.