• Sales: $558 billion
• Locations: 945,000 — serving more than 70 billion meal and snack occasions
• Employees: 13.1 million — the industry is the largest employer besides government
Monday, January 7, 2008
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This course provides fundamental principles in menu construction, formulation and analysis techniques. The students study different menu types, key menu components and apply in-depth concepts through the creation and presentation of a food menu(s) and production packet.