NVCC COLLEGE-WIDE COURSE CONTENT SUMMARY
HRI 225 - MENU PLANNING AND DINING ROOM SERVICE (3 CR.)

COURSE DESCRIPTION

Covers fundamentals of menu writing, types of menus, layout, design and food merchandising, and interpreting a profit and loss statement as it relates to menu pricing. Analyzes menus for effectiveness. Instructs on proper dining room service, customer seating, and dining room management. Emphasizes use of computer in management of food service operations. Lecture 3 hours per week.

GENERAL COURSE PURPOSE

The purpose of the course is to provide the student with an understanding of the importance of the menu as a primary tool for management, for food merchandising, for planning equipment and layouts. To instruct the student on the various styles of dining room service and the proper wine service.

ENTRY LEVEL COMPETENCIES

None

COURSE OBJECTIVES

Upon completion of this course, the student should be able to:

  1. differentiate between various menu types and identify their strengths and limitations
  2. identify essential elements of successful menus
  3. develop well planned menus
  4. illustrate the use of the menu as a planning tool
  5. explain the use of the menu in food control
  6. describe how the menu reflects the character of the establishment
  7. critique and improve actual menus
  8. prepare cycle, static, and market menus
  9. use demographic data to plan and merchandise the menu
  10. use the display of food items as selling stimulus
  11. greet and seat guests properly
  12. correctly suggest menu items in order to increase sales per cover
  13. serve beverages and food properly
  14. identify various types of service
MAJOR TOPICS TO BE INCLUDED
  1. Types of Menus
  2. Customer Demographics
  3. Planning the Balanced Menu
  4. Types of Service
  5. Costing and Pricing
  6. Menu as a Communication Medium
  7. Menu Change
  8. Static, cyclical and market menus
  9. Ethnic Menu
  10. Merchandising
  11. Accuracy in Menu Terminology
  12. Evaluating Effectiveness of Menu
  13. Wine Costs
Revised 9/00

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