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

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