HRIM203 Menu Planning/Costing/Design

Department of Business Studies: Hospitality and Tourism Management

I. Course Number and Title
HRIM203 Menu Planning/Costing/Design
II. Number of Credits
3 credits
III. Minimum Number of Instructional Minutes Per Semester
2250 minutes
IV. Prerequisites
HRIM100 or permission of the Department of Business Studies
V. Other Pertinent Information
A significant portion of the course is dedicated to developing knowledgeable proficiency within the scope of menu planning and costing and design. There will be a minimum of six case studies and assignments, six quizzes, and a inclusive final examination which will be the current certification examination for the National Restaurant Association Educational Foundation. Classes could be devoted to lab exercises, demonstrations, as well as guest speakers. This is an area that is best utilized at each individual instructor''s discretion.
VI. Catalog Course Description
Menus are planned for numbers of people to meet the food requirements of the various types of foodservice operations. This course includes pricing menus, ordering, conversion of recipes from small to large quantities, and various types of menus and food preferences of the public. Nutrition receives special emphasis.
VII. Required Course Content and Direction
  1. Learning Goals:

    1. To understand the role of the menu in the successful food service operation.
    2. To understand and create a menu as a communication tool.
    3. To develop menus for a variety of food service operations.
    4. Understand the designing of the physical menu.
    5. To develop marketing strategies related to menu design and profits.
    6. Understand the life cycle of the menu.
    7. Understand food cost breakdown and standardized recipes related to the menu pricing strategies. Demonstrate the ability to document direct and indirect costs related to the design and pricing.
    8. Understand and utilize menu-pricing strategies.
    9. Understand accurate menu-writing guidelines and evaluate menus for success.
  2. Planned Sequence of Topics and/or Learning Activities:

    1. Introduction and Overview of the Foodservice Industry
    2. Developing Menus and Cost Controls
    3. Pricing
    4. Mechanics and Analysis
    5. The Liquor Menu
    6. Planning a Healthy Menu
    7. The Menu as related to Purchasing
    8. The Menu and the Types Service
    9. The Use of Computers in Menu Planning
    10. Finances in Menu Planning
  3. Assessment Methods for Core Learning Goals:

  4. Reference, Resource, or Learning Materials to be used by Students:

    See course outline for required textbook.
VIII. Teaching Methods Employed
At least 3 hours each week will be devoted to the presentation of course material, special projects and guest speakers in a classroom setting. The remaining time will be used for case studies and assignments.

Review/Approval Date -2/99