HOSP 203 - Menu Design and Layout

PREREQUISITES: HOSP 108 - Human Relations Management and HOSP 201 - Hospitality Purchasing and Cost Control.
PROGRAM: Hospitality Administration
CREDIT HOURS MIN: 3
LECTURE HOURS MIN: 3
DATE OF LAST REVISION: Fall, 2014

The purpose of this course is to apply the principles of menu planning, pricing, and layout to the development of menus for a variety of types of facilities and service. The major project will be to develop a menu, design and layout of a hospitality facility.

MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be expected to:

Discuss aspects of the hospitality industry as an overview.
Identify the various types of hospitality establishments and forms of ownership.
Develop a menu for a food service operation taking into consideration concept, location, and design.
Identify principles of menu, layout and design.
Determine menu prices utilizing proper cost controls.
Develop a Business and Marketing Plan for a hospitality establishment.
Determine factors to consider when planning and equipping a food service operation with special consideration to menu planning.
Explore important aspects of food purchasing and the role purchasing plays in menu planning and design.
Examine the financial aspects of obtaining and operating an establishment within the hospitality industry.
Discuss the various aspects of a bar and beverage program within a hospitality establishment.
Display an understanding for budgeting and cost control as it applies to a hospitality operation.
Demonstrate what sustainable practices can be applied to areas of a business within the hospitality industry.

COURSE CONTENT: Topical areas of study include -

History of menus
Item selection
Pricing strategies
Layout and design
Marketing
Math functions

Course Addendum - Syllabus (Click to expand)

Costs

Payments

HOSP 203 - Menu Design and Layout