CULH 2005 - Principles of Menu & Event Planning

Credit Hours: 3.00

Objectives:

1. Identify basic menu principles.
2. Describe the various types of menus and explain when and how they are to be used.
3. Create menu descriptions following established “truth-in-menu” guidelines.
4. 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

1. Explain the importance of product mix, check average, and the impact on profit contribution.
2. 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:

1. Discuss the rationale for a seasonal menu and analyze how it may affect the overall menu costs, food quality, and availability.
2. 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:

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

• Communication: The graduate can communicate effectively for the intended purpose and audience.
• Critical Thinking: The graduate can make informed decisions after analyzing information or evidence related to the issue.
• Global Literacy: The graduate can analyze human behavior or experiences through cultural, social, political, or economic perspectives.
• Information Literacy: The graduate can responsibly use information gathered from a variety of formats in order to complete a task.
• Quantitative Reasoning: The graduate can apply quantitative methods or evidence to solve problems or make judgments.
• Scientific Literacy: The graduate can produce or interpret scientific information presented in a variety of formats.

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