FBM A221 - Menu Planning and Purchasing
- Recent Professors
- Sarah Dhillon
- Recent Semesters
- Spring 2027, Fall 2026, Summer 2026, Spring 2026, Fall 2025
- Class Size
- 30–40 students
- Difficulty
- 4.0Lightout of 10
- Credits
- 3
- Spring 2027 Sections
- View Spring 2027 sections of FBM A221
- Transfers To
- CSU
- Description
- This course introduces students to the principles of menu development with an overview of purchasing cycles to include selection, procurement, and equipment specification while examining the design and layout relationships of food and beverage facilities. Formerly FSM A250.