Dec 26, 2024  
2024-2025 NOVA Catalog 
    
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2024-2025 NOVA Catalog
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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.

Credit for Prior Learning (CPL) available for this course. More information at https://www.nvcc.edu/admissions/cpl.html.


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