May 20, 2022
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
- Analyze basic menu planning principles.
- Discuss marketing and delivering quality products.
- Compare marketing and delivering quality services.
- Explain branding.
- Evaluate principles of menu layout and design.
- Identify the purpose of the menu.
- Compare the relationship of the menu design to marketing.
- Discuss selecting menu items.
- Explain internal operational concerns when designing a menu.
- Assess menu item descriptions following established truth-in-menu guidelines.
- Describe menu layout and design principles.
- Identify menu psychology.
- Identify layout and design principles.
- Apply principles of nutrition to menu development.
- Discuss factors influencing food selection.
- Explain nutritional cooking methods.
- Identify types of special diets and food allergies.
- Determine menu prices, utilizing proper cost controls and appropriate technology.
- Discuss the use of pricing strategies in menu design.
- Explain the impact of external environments on pricing.
- Identify pricing strategies.
- Describe and discuss labor costs and percentages.
- Discuss pricing and gross profit margins.
- Discuss and review profit and loss statements.
- Classify a variety of menus, a la carte, cycle, ethnic, holiday, banquet, reception, beverage and buffet.
- Discuss each type of menu.
- Discuss and analyze beverage costs and percentages.
- Review samples of each type of menu.
- Critique importance of product mix, check average and their impact on profit.
- Identify sales evaluation measures.
- Discuss profitability evaluation measures.
- Explain other measures used to evaluate menus.
- Identify the purpose of a sale mix analysis.
- Examine the availability of food and seasonal menus.
- Identify seasonal foods.
- Discuss changes with a seasonal menu.
- Critique menu-planning resources (internet, professional and venders).
- Identify internet and professional resources.
- Identify food vendors, local and nationwide.
- Create a menu layout for foodservice operation.
- Demonstrate menu mechanics and business plan.
- Write menu items and descriptions.
- Design menu cover.
- Identify the process of recipe costing.
- Calculate menu costs and food cost percent.
- Identify and analyze selling price of menu items.
Competencies Revised Date: 2020
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