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Sep 07, 2024
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CULA 240 - Menu Planning Credit(s): 2
Prerequisite(s): CULA 220 . This course is an introduction to the fundamentals of menu construction. Emphasis is placed on the importance of the menu in creating a successful business. Throughout the semester, students will examine and analyze various models and learn how changes to the menu can markedly increase/decrease sales, create interest, meet individual tastes and nutritional needs, and be used as an important sales and marketing tool. (Summer Semester)
Course Learning Outcomes: Upon completion of the course, students will be able to - Define food service terms related to menus.
- Identify elements of the marketing environment.
- List factors that impact menu item selection (internal and external).
- Outline factors that influence food item selection by customers.
- Provide nutritional information to customers.
- Create descriptions of items following established truth-in-menu guidelines.
- Use preparation and cooking methods that preserve nutrients in quality cooking.
- Recognize and accommodate various types of diets and nutritional needs.
- Describe the purpose of the menu and its characteristics, what it communicates to the consumer, and how the menu is used when creating marketing and sales strategies.
- Explain the principals of menu layout and design and their influence on the psychology of customer purchases.
- Compare, contrast, and outline a variety of pricing methods used by food service organizations.
- Plan menus for various types of dining, such as a la carte, cycle, ethnic, banquet, and buffet.
- Clarify the relationship of gross profit margin and profitability to pricing menu items.
- Evaluate menus for success and make appropriate decisions about changing menus based on information provided by their popularity index, contribution margin, and sales mix analysis.
- Discuss and locate menu planning resources (internet, professional, and vendors).
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