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).