Course Description

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.

Exclusions: 30-330

Course Profile

1998-99 Associate Diploma Calendar

Last revised: March 17, 1998. Contact: sdorr@registrar.uoguelph.ca.