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.
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
2 Class Hours
Learning Outcomes of the Course:
Upon successful completion of this course the student will be able to:
1. Understand new trends in the food service industry.
2. Create a market survey.
3. Market through the menu.
4. Apply nutrition standards and menu planning techniques.
5. Effectively merchandise food service menus.
6. Perform a menu analysis.
7. Understand menu mechanics.
8. Cost recipes and price menu items.
9. Understand the characteristics of a menu.
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