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HSMG 114 - Menu Planning and Nutrition

This course examines the fundamentals of menu planning along with factors that impact menu development and design. Topics covered include industry trends, target markets, operational influences, nutrition concepts, menu types, costing, pricing, design, and sales analysis. Emphasis is placed on developing the skills necessary to effectively create a professional menu. Meets General Education requirements for Problem Solving. Typically offered Fall, Spring, Summer.
Level: UG
Credit Hours: 3

Ferris Equivalencies: RFIM-114-200101

Department: MKTG


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