CA 103 - Menu Planning

Lecture - Lab - Credit Hours: 2-0-2
Principles of menu development (writing, layout, and media selection), menu terminology (foreign and domestic), proper spelling, truth in menu policies, and menu analysis will all be covered. Integration of the menu in the operation with respect to market, facility, and personnel, principles of portion control, recipe usage, conversion and pricing techniques will also be a part of this class.Prerequisite: COMPASS placement into ENG 021 and ENG 099 , or the EAP course sequence ENG 078 and ENG 088 , or ENG 096 ; or minimum grade “C” in one of the following: ENG 020 and ENG 098 , or the EAP course sequence ENG 077 and ENG 087 ; and COMPASS placement into MATH 094 or minimum grade “C” in MATH 090 or in MATH 091 or higher.Corequisite: CA 102 and CA 113.