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Sep 12, 2024
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HOST 129 - Menu Design3 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).
FeesHOST Food Fee
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 20240322T08:34:37
Grading Basis Decimal Grade Class Limit 22 Shared Learning Environment Yes Contact Hours: Lecture 33 Total Contact Hours 33 Degree Distributions: ProfTech Course Yes Restricted Elective Yes PLA Eligible Yes
Course Outline - Understand product situation for engagement within menu design including marketing, up-selling, and star/dog placement
- Comprehend food cost and recipe design and how these impact profits
- Plating designs and usage
- Be able to place a Purchase Order based on par levels from supply chain food distribution channels
Student Learning Outcomes Design a menu from artistic, market niche/segment, and profit-oriented perspective.
Demonstrate an ability to cost a recipe (i.e. food cost).
Demonstrate an ability to plate the designed items on their menu.
Demonstrate an ability to place a Purchase Order (PO) based on their designed menu from mainstream supply chain food distribution channels.
Formulate profit levels stemming from their menu design based on par levels, spoilage, sales, and other food outlet nuances.
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