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. Number of Instructional Minutes
2250
IV. Prerequisites
HRIM100 (C or better) or permission of the Department of Business Studies
Corequisites
None
V. Other Pertinent Information
None
VI. Catalog Course Description
In this course, students examine the basic elements of menu planning. Topics include pricing, ordering, recipe conversion, and various types of menus and food preferences. Nutrition receives special emphasis. Other topics include marketing strategies, the life cycle of the menu, and cost-controls.
VII. Required Course Content and Direction
  1. Course Learning Goals

    Students will:

    1. Develop an understanding of the procedures and best practices associated with menu planning;
    2. Identify and discuss the elements of proper menu planning, including ordering, conversion, and food preferences;
    3. Assess the importance of nutrition, and understand how it relates to the menu planning process; and
    4. Explain various other concepts relevant to menu planning, including marketing strategies, cost-controls, and the life cycle of the menu.
  2. Planned Sequence of Topics and/or Learning Activities

    The following topics are presented:

    1. Developing menus and cost controls
    2. Menu/purchasing relation
    3. Conversion of recipes
    4. Food preferences
    5. Nutrition
    6. Marketing strategies
    7. The life cycle of the menu
    8. Cost-controls
    9. Technology in menu planning
  3. Assessment Methods for Course Learning Goals

    Exams, quizzes, classroom exercises, class or online participation, and/or projects as specified by the area faculty and described in the individual instructor's syllabus are utilized.
  4. Reference, Resource, or Learning Materials to be used by Student:

    See course syllabus.

Review/Approval Date - 2/99; New Core 8/2015; Revised 12/18/2015