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Master Course Outline
Menu Development

Course Number: CA 260
Credits: 3
Hours per Quarter: 30

Lecture Hours:30


Description
Analysis of menu development for food service operations will be discussed. Focus on menu development, descriptions, layout, design and pricing with regard to sales mix and station balance. Students will also create and critique menus for the dining room with emphasis on concept, clarity, cost, price and efficiency. Prerequisite: CA 112. Co-requisite: CA 261 & CA 262.

Intended Skills and Attitude Outcomes


Syllabi Listing
There are no syllabi listed at this time
Course
Year Quarter
Item
Instructor  


Two Year Projected Schedule

Year One* Year Two**
Fall
Winter
Spring
Summer
Mini 
Fall
Winter
Spring
Summer
Mini
 
X
 
X
 
 
X
 
X
 

*Year one is all odd years (2003-2004)
**Year two is all even years (2004-2005)