Aug 21, 2019  
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CUL 205 - Menu Merchandising and Marketing


Outlines both the "big picture" behind a well-run food service operation, and the practical details of costing, planning, analyzing, purchasing and production, beverage management, promotion, and service.  Students will be able to clearly develop a menu and effectively use it as a management tool.

NOTE: Proposed program delivery, at the Culinary and Event Center facility, is pending approval by the Middle States Commission on Higher Education.  

Prerequisite- Corequisite
Prerequisites:  BIT 206 IT for Service Industries, BHM 110 Sanitation and Safety, HOS 127 Hospitality Purchasing, BHM 123 Bartending and Beverage Management, BHM 216 Quantity Food Production, CUL 200 Baking Principles, BHM 125W Hospitality Law, or permission of department Chair.  All necessary for competent course completion.

Corequisite:  BHM 101 Basic Nutrition, or permission of department Chair

Credits: 2
Hours
2 Class Hours
Course Profile
Learning Outcomes of the Course:

Upon successful completion of this course the student will be able to:

  1. Demonstrate the applications characteristic of professional menu construction illustrating the ability to market and merchandise through a foodservice menu.
  2. Perform a menu analysis demonstrated through applied menu mechanics.




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