Course Description

DFN*3310 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: DFN*3300

Course Profile

1999-2000 Diploma Program Calendar