HOS 340 - Menu Planning, Cost Control, and Purchasing

Units: 3
The essential relationship between the management functions of menu planning and purchasing. The menu as the foundation of any food service establishment.

Strongly Recommended Preparation: HOS 100, HOS 215 and REC 100.
Possible Instructional Methods: Entirely On-ground, Entirely On-line, Hybrid (every section of this course may be taught both online and on-ground).
Grading: A-F or CR/NC (student choice).