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