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.
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
II. Course Specification
Course Type
Program Requirement
Credit Hours Narrative
3 Credits
Semester Contact Hours Lecture
45
Grading Method
Letter grade
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
- 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.
- Evaluate and demonstrate brand imaging.
- Explain and create a menu layout and design.
- Students will be able to explain and demonstrate menu layout pricing psychology to influence customer purchases.
- Design and create different menus focusing on ethnic cuisines, religious requirements,world cultures and allergies or dietary requirements.
- Calculate contribution to profit margin.
- Calculate food cost, beverage cost and liquor cost.
- Calculate labor cost.
- Discuss and demonstrate a gross profit margin and complete a statement o9f income for a "mock" restaurant.
- Demonstrate professional appearances, dress and understanding of career requirements.
- Complete a portion cost card.
- 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