Catalog 2017-2018 
    
    Apr 22, 2018  
Catalog 2017-2018

CULA 142 Costing and Menu Planning

3 credits
Students learn how to calculate food costs on various menus used in the food service industry. Students learn how to control restaurant and foodservice costs and the importance of budgeting and forecasting in the restaurant industry. They will have the opportunity to build and cost out a menu.

Prerequisites: CULA 116 , CULA 128 , or instructor permission.

Quarters Offered: Fall, Spring

Student Outcomes/Competencies:
Upon successful completion of the course the student will be able to:

  • Calculate food costs on various menus used in the food service industry
  • Construct menus for use in hospitals, cafeterias, restaurants, hotels, and other food establishments using guidelines taught in class
  • Recognize and order products as per food specification outlined by purveyors
  • Order food and prepare a menu within specified budget guidelines


Total Hours: 30 Lecture Hours: 30