Previous service experience recommended. Off-campus participation required. This course investigates the customer's need for healthier foods and the restaurant's responsibility to serve it. Student apply basic nutritional principles to the preparation of food and the planning of menus in a restaurant. By preparing a personal nutrition plan, students will understand the importance of eating right.
Course includes methods to modify existing recipes to cut down fat, salt, yet maintain nutrients.
This practical course introduces new menu ideas and methods to increase sales through healthier choices. Techniques to educate the customer is taught. The course includes computer use. The course investigates the methods of increasing food sales through menus, menu planning, and food merchandising. Students studies various menus and prepare samples.