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, or Entirely Online, or Hybrid. Grading: A-F or CR/NC (student choice). Course Typically Offered: Variable Intermittently