CUT 2223Menu Planning

Hinds Community College · 3.00 credits · UGRD

Catalog

The principles and concepts of menu planning,menu formats, and layout with regard to a widevariety of eating habits and taste of the diningpublic. Emphasis will be on pricing, menu design,merchandising tools, nutritional considerations,schedules, and profitability.

Recent sections

Fall 2026 · 1 section

Aug 10 – Dec 3

Section	Days & time	Location	Instructor
HJA1Class #1175	We · 8:30 – 9:45 AM	Bivins Hall 133 (JATC Campus)	Adrian Divinity