HOST 129 - Menu Design

2 Credits

For hospitality and tourism majors and non-majors, especially entrepreneurs and managers of food and beverage establishments. The course provides an overview of menu design and creation including food cost, profit, a continuum of stars/dogs, par levels, recipe, up-selling/marketing, and purchasing (i.e. POs).

Fees

Quarters Typically Offered

Winter Day, Online

Designed to Serve Students interested in hospitality and tourism operations and management, particularly those who will work in and/or manage establishments that rely on food and beverage for profit (e.g. hotels, restaurants, cruiselines, event management, and institutional establishments).
Active Date 20170509T10:06:22

Grading System Decimal Grade
Class Limit 28
Shared Learning Environment Yes
Contact Hours: Lecture 22
Total Contact Hours 22
Degree Distributions:
ProfTech Course Yes
Restricted Elective Yes
PLA Eligible Yes

Course Outline
1) Understand product situation for engagement within menu design including marketing, up-selling, and star/dog placement; 2) Comprehend food cost and recipe design and how these impact profits; 3) Plating designs and usage; 4) Be able to place a Purchase Order based on par levels from supply chain food distribution channels

Student Learning Outcomes
Learner will design a menu from artistic, market niche/segment, and profit-oriented perspective.

Learner will demonstrate an ability to cost a recipe (i.e. food cost).

Learner will demonstrate an ability to plate the designed items on their menu.

Student will demonstrate an ability to place a Purchase Order (PO) based on their designed menu from mainstream supply chain food distribution channels.

Students will formulate profit levels stemming from their menu design based on par levels, spoilage, sales, and other food outlet nuances.