This course provides the student with the understanding of the menu as the center of the food outlet, around which is built the facility. Menu theme is the driver for food, non-food, and equipment purchases, staffing, location and floor plan. An understanding of this complex item is vital to anyone involved in food service. This course is designed to familiarize the student with all aspects of planning a modern menu - from market research to the physical layout of the document. Various types of menus are covered including A'La Carte, Table d'Hote, Institutional and Special Occasion. Menus will be analyzed for
effectiveness and pricing strategies. Group 2 course.
Required Prerequisites CUL 110
, CUL 111
Recommended Prerequisites or Skills Competencies
Placement into ENG 99
General Education Outcomes supported by this course
Course Learning Outcomes Knowledge:
- Explain key concepts, terms, and relationships appropriate to professional cooking.
- Define how demographics affects customer wants.
- Explain basic purchasing concepts as they relate to inventory control.
- Create a menu that reflects profitability.
- Apply fundamental inventory management tools within a food service establishment.
- Relate this subject matter profitable business management.
Caring - Civic Learning:
- Reflect on the interaction with others to form consensus on long term planning and goals.
Learning How to Learn:
- Relate ethical issues to purchases made and inventory issued within a food service establishment.
- Revise a menu to reflect profitability.