HC 122 - Menu Design

Credit Hours: 3

This course is designed to acquaint the student with the art of menu planning. Topics will include menu design as it relates to the control of food and labor cost, the use of equipment and the merchandising of food and beverage.

Course Outcomes
Upon completion of this course, the student will be able to:

understand the beginnings and growth of the foodservice industry;
identify various types of foodservice operations;
differentiate between the different types of operations;
identify economic and social trends likely to impact the future of the foodservice industry;
identify and characterize the various menus offered in the foodservice industry;
idetify the organization structure of a menu;
identify tools needed to plan a menu;
explain how cost factors affect menu planning;
describe cost factors unique to commercial and nonprofit operations;
characterize the most common pricing techniques used in the foodservice industry; and
identify the basic requirements to develop a menu.

S (C, N)