Dec 07, 2022  
2020-2021 Course Catalog 
    
2020-2021 Course Catalog [ARCHIVED CATALOG]

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HCM 240 - Menu Planning & Design

Credits: 2
Lecture Hours: 2
Lab Hours: 0
Practicum Hours: 0
Work Experience: 0
Course Type: Voc/Tech
This course applies the principles of menu planning and layout to the development of menus for a variety of types of facilities and service.
Prerequisite: Any AAS Core Math  
Competencies
 

  1. Analyze basic menu planning principles.
    1.  Discuss marketing and delivering quality products.
    2. Compare marketing and delivering quality services.
    3. Explain branding.
  2. Evaluate principles of menu layout and design.
    1. Identify the purpose of the menu.
    2. Compare the relationship of the menu design to marketing.
    3. Discuss selecting menu items.
    4. Explain internal operational concerns when designing a menu.
  3. Assess menu item descriptions following established truth-in-menu guidelines.
    1. Describe menu layout and design principles. 
    2. Identify menu psychology.
    3. Identify layout and design principles.
  4. Apply principles of nutrition to menu development.
    1. Discuss factors influencing food selection.
    2. Explain nutritional cooking methods.
    3. Identify types of special diets and food allergies.
  5. Determine menu prices, utilizing proper cost controls and appropriate technology.
    1. Discuss the use of pricing strategies in menu design.
    2. Explain the impact of external environments on pricing.
    3. Identify pricing strategies.
    4. Describe and discuss labor costs and percentages.
    5. Discuss pricing and gross profit margins.
    6. Discuss and review profit and loss statements.
  6. Classify a variety of menus, a la carte, cycle, ethnic, holiday, banquet, reception, beverage and buffet.
    1. Discuss each type of menu.
    2. Discuss and analyze beverage costs and percentages.
    3. Review samples of each type of menu.
  7. Critique importance of product mix, check average and their impact on profit.
    1. Identify sales evaluation measures.
    2. Discuss profitability evaluation measures.
    3. Explain other measures used to evaluate menus.
    4. Identify the purpose of a sale mix analysis.
  8. Examine the availability of food and seasonal menus.
    1. Identify seasonal foods.
    2. Discuss changes with a seasonal menu.
  9. Critique menu-planning resources (internet, professional and venders).
    1. Identify internet and professional resources.
    2. Identify food vendors, local and nationwide.
  10. Create a menu layout for foodservice operation.
    1. Demonstrate menu mechanics and business plan.
    2. Write menu items and descriptions.
    3. Design menu cover.
    4. Identify the process of recipe costing.
    5. Calculate menu costs and food cost percent.
    6. Identify and analyze selling price of menu items.

Competencies Revised Date: 2020



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