HRC 152

C Menu Planning and Purchasing

Fullerton College · UGRD · Fall 2026

1 section

Catalog description

Term hours: 54 lecture. This course examines the principles of menu planning, hospitality procurement, purchasing, receiving and inventory techniques. Strategies for menu analysis, standardized recipes, menu layout and design relating to profitable hospitality operations will be explored. (CSU)

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Class #fullerton-2228Fall 2026UGRD3 credits

Days & times: No scheduled meeting time
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Instructor: Staff

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