Course

10316140 Menu Planning
Course Information
Description
This course provides the fundamentals of menu planning. Topics include menu trends, the market survey, nutrition, menu planning, foodservice menus, yield tests, standard recipes, recipe costing, menu development and design, sale history, merchandising, and equipment analysis. Emphasis is placed on developing the skills necessary to effectively create a professional menu.
Total Credits
1
Course Competencies (Course Outcomes)
  1. Develop a menu concept based on foodservice trends and market needs
    Assessment Strategies
    Written product
    Capstone project
    Criteria
    Analyze relevant foodservice and menu trends
    Define the concept, theme, target market, and menu type
    Use market survey findings to support menu decisions
    Incorporate nutrition and guest needs into the menu concept
    Align menu offerings with the intended foodservice operation

  2. Standardize and cost recipes using yield and portion-control principles
    Assessment Strategies
    Skill demonstration
    Calculations
    Written product
    Criteria
    Conduct yield tests within accuracy tolerance specified by the instructor
    Calculate usable product yield and portion quantities
    Determine efficient portion sizes
    Prepare recipes using a standardized professional format.
    Calculate ingredient, recipe, portion, and menu costs
    Apply yield and cost information to menu decisions

  3. Evaluate menu performance and operational feasibility
    Assessment Strategies
    Case study
    Data analysis product
    Capstone assessment
    Criteria
    Interpret sales and menu performance information
    Evaluate menu items for popularity, profitability, and concept alignment
    Recommend menu additions, revisions, or removals
    Identify equipment and storage requirements
    Evaluate whether the menu can be produced consistently within operational constraints
    Support recommendations with relevant course concepts and evidence

  4. Create a professional menu that supports guest and business needs
    Assessment Strategies
    Capstone project
    Final reflection
    Criteria
    Organize menu categories and items logically
    Write clear and appealing menu descriptions
    Apply effective menu design and merchandising principles
    Present pricing and menu information
    Align the menu with the concept, target market, recipes, costs, and operational needs
    Produce a polished and professional menu
    Examine key menu-planning decisions