|30-331 Menu Management (Alfred) F(2-3) [0.50]|
This course introduces the menu as the primary control of food service operations: menu planning procedures, factors to consider when planning menus, the principles of menu format and design, the set and cycle menus, selective and non-selective menus, the evaluation of menus based on Canada's Food Guide, and client characteristics and acceptability.
|1998-99 Associate Diploma Calendar|
Last revised: March 17, 1998. Contact: firstname.lastname@example.org.