Official Course Description: MCCCD Approval: 06/26/90
HRM165 19906-19955	LEC	3 Credit(s)	3 Period(s)
Restaurant Marketing
Essential skills of menu planning and cost controls to follow market plan. Emphasis on systems for purchasing, receiving, storage, forecasting, production control, food and beverage control, budgeting, and evaluation. Provides working model for food operation and appropriate menu to fit market plan. Prerequisites: None.