FDSR 1143 - Menu Planning

Level: 
Lower
Credits: 
3
Description: 

This is an introductory course that will teach proper service protocol, dining room etiquette, ordering and use of the cash register.  As the semester progresses, other topics will include:  basic principles of menu planning with emphasis on classical menu patterns; menu formats and relationship of the menu to the complete operation of a food service establishment, and pricing of basic menu items. development of college and life skills.