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Menu Planning And Food Costing
COURSE CODE: HT 3104
COURSE CREDIT UNIT: 3
ACADEMIC PROGRAMME: Tourism and Hotel Management, B.Sc
COLLEGE/SCHOOL/FACULTY: College of Economics and Management
STATUS: Core
PROGRAMME TYPE: Undergraduate
Course Description
The course introduces the student to the complexities of planning and costing menus for functions and food and beverage outlets
EXPECTED LEARNING OUTCOMES
By the end of the course unit, students should be able to;
Appreciate the recent developments in the hospitality industry
Explain the various sectors of food and beverage outlets
Apply the knowledge and skills acquired in the filed
Explain how to plan and cost different food and beverage outlet menus
Acquire good managerial techniques of food and beverage operations.
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Kampala International University,
Box 20000, Ggaba Road, Kansanga, Kampala
+(256) 392 001 816
+(256) 752 800 802