HOSP 130 - Menu Planning and Controls

Credit Hours: 3
Lecture Hours: 3 or 4
Laboratory (or Other) 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