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PVCC 2026-2027 College Catalog
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HRI 224 - Recipe and Menu Management


Credits 3

Presents a comprehensive framework for creating and evaluating recipes and menus for commercial and noncommercial food service operations. Requires students to use microcomputer software to design recipes, recipe files, and menus. Teaches students menu engineering analysis and methods for optimizing menu contribution margin.

Lecture 3 hours per week.


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