HRI 225 - Menu Planning and Dining Room Service (3 CR.)

Covers fundamentals of menu writing, types of menus, layout, design, and food merchandising, and interpreting a profit and loss statement as it relates to menu pricing. Analyzes menus for effectiveness. Instructs on proper dining room service, customer seating, and dining room management. Emphasizes use of computer in management of food service operations. Lecture 3 hours per week.