Courses Catalogue

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.