CULA 160 Menu Management

Enables the student to learn and apply techniques that can increase the profitability of menus. Focuses on customer demand, contribution margin and an effective menu mix as well as design and analysis of menus.

Credits

3 Credits

CULA 160Menu Management

Please note: This is not a course syllabus. A course syllabus is unique to a particular section of a course by instructor. This curriculum guide provides general information about a course.

I. General Information

Department

Business

II. Course Specification

Course Type

Program Requirement

Credit Hours Narrative

3 Credits

Semester Contact Hours Lecture

48

Grading Method

Letter grade

Repeatable

N

III. Catalog Course Description

Enables the student to learn and apply techniques that can increase the profitability of menus. Focuses on customer demand, contribution margin and an effective menu mix as well as design and analysis of menus.

IV. Student Learning Outcomes

Upon completion of this course, a student will be able to:

Identify and define foodservice terms related to menus B. Demonstrate marketing menus to the target audience by selecting appropriate items, changing menus as needed and communicating with staff members the internal requirements needed to successfully execute the new menu. C. Evaluate and demonstrate brand imaging. D. Explain and create a menu layout and design. E. Students will be able to explain and demonstrate menu layout pricing psychology to influence customer purchases. F. Design and create different menus focusing on ethnic cuisines, religious requirements, world cultures and allergies or dietary requirements. G. Calculate contribution to profit margin. H. Calculate food cost, beverage cost and liquor cost. I. Calculate labor cost. J. Discuss and demonstrate a gross profit margin and complete a statement o9f income for a "mock" restaurant. K. Demonstrate professional appearances, dress and understanding of career requirements. L. Complete a portion cost card. M. Complete a standardized recipe.

V. Topical Outline (Course Content)

Factors that define a menu B. Nutrition and menu planning C. Menu styles and categories D. Beverage menus E. Standardized recipes and recipe costing F. Menu pricing G. Product descriptions H. Unwritten menus I. Layout of written menus J. Evaluation: menu analysis and adjustment K. How the menu directs business

VI. Delivery Methodologies

Required Assignments

Chapter homework and case studies with each chapter 1-12 Capstone project: Students will create a menu for a given business concept. You can choose one of the following options: 1. A Casual Dining Restaurant; 2. An Institutional Setting; or 3. A Bakery. The first step is to describe in 4-5 pages: the business’s concept and brand, the target market, average price point, approximate business location, and required staff skill level. Students should also include, using online census tools, general demographic data for their desired business location. The target market should be well represented in this data. Students will include in your written description where in the demographic data your target market is represented and how your business concept meets the needs of that target market. Required Content for Capstone Project: 4-5 Page Business Concept: include mission statement, business brand/logo, target market, menu, average price point, décor, location and staffing levels and skills needed. (APA format with references) Completed Cost cards (standardized recipe) on three of your menu items Contribution to Margin on each of the three menu items A PowerPoint Presentation to present to the class. Minimum 12 slides. (Or Prezi)

Required Exams

Chapter tests Poster development Design a menu Capstone project

Required Text

Foundations of Menu Planning. Daniel Traster.

Specific Course Activity Assignment or Assessment Requirements

Chapter homework and case studies with each chapter 1-12 Capstone project: Students will create a menu for a given business concept. You can choose one of the following options: 1. A Casual Dining Restaurant; 2. An Institutional Setting; or 3. A Bakery. The first step is to describe in 4-5 pages: the business’s concept and brand, the target market, average price point, approximate business location, and required staff skill level. Students should also include, using online census tools, general demographic data for their desired business location. The target market should be well represented in this data. Students will include in your written description where in the demographic data your target market is represented and how your business concept meets the needs of that target market. Required Content for Capstone Project: 4-5 Page Business Concept: include mission statement, business brand/logo, target market, menu, average price point, décor, location and staffing levels and skills needed. (APA format with references) Completed Cost cards (standardized recipe) on three of your menu items Contribution to Margin on each of the three menu items A PowerPoint Presentation to present to the class. Minimum 12 slides. (Or Prezi) Chapter tests Poster development Design a menu Capstone project