2019 - 2020 College Catalog 
    May 30, 2024  
2019 - 2020 College Catalog [ARCHIVED CATALOG]

HOSP 130 - Menu Planning and Controls

Credit Hours: 3
Lecture Hours: 3
Laboratory Hours: 0

Prerequisite(s): None

Restriction(s): None

Corequisite(s): None

This course presents the menu as a major management tool for foodservice operations. The menu and its role as a merchandising mechanism and vehicle for the presentation of food and beverage products will be included. Pricing of food and beverage products and the role of cost controls in a foodservice operation are addressed. Menu types, forms, and design will be presented.

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
  8. Adhere to classroom policies and demonstrate/exhibit professional behavior