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Sinclair College

HMT 1110 Menu Planning & Table Service Practicum

Menu design and development, standardizing recipes, cost controls and pricing. Practical applications in varieties of table service, catered events and customer service processes. Two classroom hours per week and a total of thirty lab hours to be conducted as part of the Tartan Terrace Dining Room service experience.

Prerequisites: DEV 0035

Course Outcomes
  • Perform mathematical skills in menu planning.
  • Differentiate between marketing, customer needs and design.
  • Analyze costs to ensure profitability in a variety of menus.
  • Demonstrate customer service in a variety of practical service settings.
Credit Hours: 3
  • Classroom: 2 hours
  • Lab: 2 hours
  • Division: Business and Public Services
  • Department: Hospitality Management
  • Repeatable Credit: No
  • Offered Online: No
Available Sections
Blended Learning
Downtown Dayton Campus
Bldg 13, Rm 406
Faculty: Finton
Term: Summer 2021
Format: Condensed content. Shorter than normal term. Course meets in person on scheduled day(s) and time(s) with online content. Check the schedule to confirm days and times your class will meet in-person. Requires computer and high-speed internet.
Course Fee: $30.00
Open Seats: 25
Meets: TTH from 10:00AM to 11:50AM
Section: 100
Open Seats: 25
Meets: TTH from
10:00AM to 11:50AM
Section: 100