HRT 6850 - Healthy Menu Development and Evaluation (3)

Focus on creating healthy delicious menu items in each menu category, evaluating the nutritional attributes of a variety of menus, modifying the menus of food service operations to contain healthier menu selections, explaining factors to consider when designing menu items for guests requiring special diets, nutritionally analyzing menu selections, promoting healthy items on menus, and producing menus to help diners eat healthier food in a variety of food service operations.

Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Note(s): Product fee required.