HOSP115

The course will guide students through the menu process. Planning for target markets and branding concepts including cost control, layout, and design of menu planning will be applied. The course prepares students for the Serv Safe National Food Safety Certification Examination which is required to pass the course. (Prerequisite(s): READ-092, READ-095 or satisfactory completion of the College's foundational studies requirement in reading and MATH-012 or MATH-015 or satisfactory completion of the College's foundational studies requirement in computation; Prerequisite or Co-requisite: HOSP-105)