CULH 2005 - Principles of Menu & Event Planning

Credit Hours: 3.00

Prerequisites: HTMT 1900

(replaces but does not equate to CULH 1430 and CULH 2050)

This course will outline the managing principles of proper menu and event planning. Teach important factors and considerations to properly plan a menu and executing a function with success. Detail the various types of menus and the important considerations that must be applied when writing menu and properly planning for an event. Identify potential factors that can apply to food, labor, and equipment use when planning menus and events.

Location: Center Campus

Contact Hours: 3
Billable Contact Hours: 3

OUTCOMES AND OBJECTIVES
Outcome 1: Upon completion of this course, students will be able to design and layout a menu following basic menu principals.

Objectives:

Identify basic menu principles.
Describe the various types of menus and explain when and how they are to be used.
Create menu descriptions following established “truth-in-menu” guidelines.
Develop a menu layout for a foodservice operation to include an example of a cyclical, a la carte, prix-fixe, table d’ hote, and buffet.

Outcome 2: Upon completion of this course, students will be able to determine menu prices using the percentage or factor methods in order to determine industry standard food costs.

Objectives

Explain the importance of product mix, check average, and the impact on profit contribution.
Determine food, labor cost and equipment use when determining menu item placement, flow of the operation, and successful manageability of the foodservice operation.

Outcome 3: Upon completion of this course, students will apply principles of nutrition when developing recipes and menu choices to include labeling laws that address allergies and raw food.

Objectives:

Discuss the rationale for a seasonal menu and analyze how it may affect the overall menu costs, food quality, and availability.
Discuss menu-planning resources to include internet, professional sources, vendors, and food service associations.

Outcome 4: Upon completion of this course, students will be able to outline the process for planning, organizing, and executing an event on and off premise.

Objectives:

Discuss the considerations for local licensing that may apply for both on and off premise functions.
Discuss the planning required for all types of functions on and off premise.
Discuss the organization and logistics for on and off site functions.

COMMON DEGREE OUTCOMES
(Bulleted outcomes apply to the course)

The graduate can integrate the knowledge and technological skills necessary to be a successful learner.

2. The graduate can demonstrate how to think competently.

3. The graduate can demonstrate how to employ mathematical knowledge.

4. The graduate can demonstrate how to communicate competently.

The graduate is sensitive to issues relating to a diverse, global society.

COURSE CONTENT OUTLINE

Menu Planning Principals
Menu Development , cyclical, al a carte, prix-fixe, table d’ hote, and buffet
Consideration of menu layout
“Truth-in-menu”
Determining food, labor equipment needs and costs
Menu Planning resources - internet, vendors
Product mix, check averages, profit contribution
Seasonal Menus - local food sourcing
Licensing considerations
Considerations for on-off premise functions

Primary Faculty
O’Farrell, Scott
Secondary Faculty

Associate Dean
Evans-Mach, Patrick
Dean
Balsamo, Michael

Official Course Syllabus - Macomb Community College, 14500 E 12 Mile Road, Warren, MI 48088