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Oct 11, 2024
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2019 - 2020 College Catalog [ARCHIVED CATALOG]
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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:
- Convert measurements and costs relative to calculating recipe cost
- Compute food costs and selling prices for specific menu items using standard recipes, yield percent and weight/volume conversion information
- Define considerations involved in menu layout and design
- Identify the physical characteristics of a good menu
- Recognize and apply available and emerging technologies
- Develop a conceptual business outline for a food service operation
- Design a menu with a well-defined concept, appropriate items and effective descriptions
- Adhere to classroom policies and demonstrate/exhibit professional behavior
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