'HRM' -- Hospitality and Restaurant Management Courses
 
   
 

 
HRM 61 Course Image

HRM 61 - Menu Planning
                (3.0 units)
This course covers menu development for all facets of the food service industry including retail and contract operations; emphasis on the economics of the menu and the demographics of the area.  Analysis of menus with regard to limitations of the facility and staff, pricing and menu design relative to the economy and culture of the target area.   Specialty menus such as ethnic, fast food, catering and various contract situations are included.
 
(54 hours lecture;    Degree applicable, CSU)
Advisory Prerequisite:   HRM 51 - Introduction to Hospitality

Course Measurable Objectives:

  1. Differentiate between different menus needed for various retail and contract facilities.
  2. Develop menus for for different facilities.
  3. Determine needs of operation's menu using demographics, menu mix and theme.
  4. Integrate the capabilities of staff and the limitations of the facility regarding menu designs.
  5. Differentiate between seasonal, cyclical, institutional, retail and catering menus.
  6. Apply appropriate marketing strategies to menu design.

Course Level Student Learning Outcomes:


Students completing HRM 61 - Menu Planning will be able to:
  1. analyze the popularity and profitability of a menu.
  2. calculate the recipe cost of an entire menu.
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