HOSP 131 - Menu Planning and Controls Lab

Credit Hours: 0
Lecture Hours: 0
Laboratory (or Other) Hours: 1

Other Course Attribute(s): APEN, APOA, GMCM, HBBE, HBCE

Corequisite(s): HOSP 130 - Menu Planning and Controls must be taken concurrently

This support lab is designed to enhance student success in HOSP 130: Menu Planning and Controls by providing an additional, application‑focused learning environment. In this fourth-hour lab, students will engage in guided practice, hands-on activities, and extended examples that reinforce key concepts introduced in the lecture course.

Student Learning Outcomes of the Course: 1. Convert measurements and costs relative to calculating recipe cost

2. Compute food costs and selling prices for specific menu items using standard recipes, yield percent and weight/volume conversion information

3. Define considerations involved in menu layout and design

4. Identify the physical characteristics of a good menu

5. Recognize and apply available and emerging technologies

6. Develop a conceptual business outline for a food service operation

7. Design a menu with a well-defined concept, appropriate items and effective descriptions

Repeatable: No