In today’s complex makeup of foodservice management, the menu is the controlling document that affects every area of operation in the facility. Proper menu planning and writing is vital in today’s society with consumer advocate groups demanding fresh and healthful offerings, corporate boardrooms demanding more sales and profits, and government bureaucracy demanding accurate menu terminology. Foodservice Management by Menu will present the menu as a central theme that controls and influences all foodservice functions, and it will tie the menu in with overall management principles that are essential to operating a profitable foodservice establishment.
Course Prerequisites
None
Student Learning Outcomes
Upon completion of this course, students will be able to:
Demonstrate the ability to discuss the historical background of foodservice, the restaurant industry and the emergence of hotel and transportation foodservice
Distinguish between historical perspectives included but not limited to Ancient foodservice, foodservice in the Middle Ages, development of haute cuisine: early Renaissance, the Industrial Revolution and its impact on foodservice, postwar expansion and the future of the foodservice industry
Demonstrate a proficiency in identification and contrasting the major segments of today’s food service industry, and be able to discuss current hot topics in foodservice and menu design
Demonstrate the ability to produce and analyze (individually and in collaborative groups); menus with standardized recipes, including analysis (8) menus in terms of overall appearance, selection, descriptions, printing, color and the psychology of menu order
Outline the purpose of the menu - as a communications and merchandising medium (7), in relation to the dining experience of the customer; in terms of kitchen proficiency and equipment, customer perception and the price/value relationship
Possess the ability to discuss today’s foodservice industry trends – health foods, dietary concerns, truth in menu, nutritional emphasis., as well as food preparation methods in terms of HACCUP parameters and ongoing sanitation
Demonstrate a thorough understanding of forces of change in the industry including but not limited to the economy, social patterns, diversity, and the labor force, and major approaches to making a profit in the hospitality industry
Create PowerPoint presentations on assigned course objectives
Produce menus as assigned, with an eye towards analysis and application of course concepts
Assessment of Outcomes
Specified on the course schedule/outline
Grading System
Letter Grade
Range
Definition
A
90-100
Excellent
B
80-89
Above Average
C
70-79
Average
D
60-69
Below Average
F
0-59
Failing
W
—
Withdrawal during weeks 1 - 7
WF
—
Withdrawal failing after week 7
NF
—
Failing – Not actively engaged
For more details about the Grading System, please see the current catalog.
Active Participation
Students must be actively engaged in the course. For a definition of active engagement, please see the current catalog.
Academic Integrity
Cheating and plagiarism are serious offenses against the University’s academic integrity and are consequently strictly prohibited. All students must familiarize themselves with the University policy on Academic Integrity.
Penalties for cheating and plagiarism are described in the University policy on Academic Integrity in the catalog. They include failure of the assignment, failure for the course, or dismissal from the University. For the complete Cheating/Plagiarism policy, please see the current catalog.
Students with Disabilities
Students who have disabilities that may impact their performance in this course should follow the process described under the heading Accommodations for the Disabled in the current catalog.
