Apr 25, 2024  
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2021-2022 Catalog [ARCHIVED CATALOG]

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CHEF - 115 Menu Engineering & Cost Management 2

This course will explore the food and beverage menu as a selling and marketing tool; will focus on target markets, menu design, consumer psychology, and different menu formats; and, will examine inventory, cost control, standard recipes, recipe costing, selling price calculation, areas of waste in the kitchen, and the purchasing process.


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