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Course Offerings by Semester

HRI 224 - Recipe and Menu Management
Presents a comprehensive framework for creating and evaluating recipes and menus for commercial and non-commercial food service operations. Requires students to use microcomputer software to design recipes, recipe files, and menus. Teaches students menu engineering analysis and methods for optimizing menu contribution margin. Lecture 3 hours per week.
Class-SecCourse TitleLocation Times (Days)Instructor
Fall 2018
224-01MARecipe/Menu MgtMain Campus9:00-10:15am (TR)Hughes
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