RSTO 1321
Menu Management
South Texas College · UGRD · Fall 2026
1 section
Catalog description
This course is a study of the food service principles involved in menu planning, layout, and evaluation for a variety of types of facilities and service methods. Emphasis on analysis of menu profitability, modification, commodity use, and other activities generated by the menu.
Sections
Current meeting, instructor, credit, and enrollment details
001
Availability not recently verifiedClass #south_texas-1119Fall 2026UGRD3 credits
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