ASC 205
Menu Planning
Instructor: Öğr. Gör. Merve SOLMAZ
Course Objectives
The main purpose of the course is to present the concept of menu and menu types, and to examine the basic issues that need to be addressed in order for students to carry out menu planning and design in food and beverage production businesses with various concepts.
Prerequisites / Corequisites
None
Course Books / Materials / Recommended Resources
Basılı doküman, Sunum Slaytları,
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