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)