CAH 230 Menu Planning
COURSE INFORMATION:
Title:
Prerequisites:
Credit Hours:
Date class
begins:
Date class ends:
Lecture Meets:
Lab Meets:
Meeting Day/Time:
Last Day to Withdraw:
Delivery Type:
Lecture Location:
Lab Location:
Course Web Address:
Menu Planning
n/a
1 credit = 1 hour lecture
n/a
Lecture & projects
Hutchison Institute of Technology rm 100A
n/a
n/a
INSTRUCTOR INFORMATION:
Instructor Name:
Office Location:
Office Telephone:
Facsimile:
Office Hours:
Email Address:
Faculty Web Site:
Academic Program Area:
Dean’s Office Telephone:
455- 2909
Culinary Arts
Dr. Caulfield 455-2850
HUTCHISON FIRE ALARM/DRILL POLICY:
In the event of fire alarm activation, TVC students must adhere to all rules of the high school in
regards to drill policy. TVC students meet in their program’s designated assembly area. Culinary
Arts students will assemble outside of the culinary loading dock, against the running track in
front of the electrical boxes. Your instructor will take roll and decide whether to stay in the
designated assembly area or move to the U-Park gymnasium (temperature driven), release you
for a break to return at a given time, or release you for the remainder of the class session.
Do not go to your vehicle or leave the campus area until you have checked-in with your
instructor and you have received the ok
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COURSE READINGS & MATERIALS:
Course Textbook: Management by Menu, Kotschevar & Withrow, 4th ed. Wiley Publishing
Supplementary Readings:
Required Supplies:
COURSE DESCRIPTION:
A course designed to reflect the importance of a menu in various food operations. The menu is
considered to be the controlling factor in both commercial and noncommercial operations. Using
a menu as a management tool in every area of the operation from planning the facility,
purchasing food items, promoting items to customers, and providing excellent service can help
ensure success. The student will plan and write a variety of menus.
GENERAL DESCRIPTION OF GOALS:
1.
2.
3.
4.
Deliver a wide range of topics related to successful menu development.
Develop a menu layout for a restaurant.
Understand product seasonality and availability.
Discuss menu planning resources.
STUDENT LEARNING OUTCOMES/OBJECTIVES:
Upon completion of this class the student will be able to:
1.1
1.2
1.3
1.4
1.5
1.6
1.7
2.1
3.1
4.1
List basic menu planning principles.
Identify principles of menu layout and design.
Create menu item descriptions following established truth-in-menu guidelines.
Apply principles of nutrition to menu development.
Determine menu prices utilizing proper cost controls and appropriate technology.
Plan a variety of menus i.e. a la carte, cycle, ethnic, holiday, banquet, reception and buffet.
Discuss importance of product mix, check average and their impact on profit contribution.
Develop a menu layout for a foodservice operation.
Discuss the availability of Food and Seasonal Menus.
Discuss Menu Planning resources (Internet, professional and vendors).
DISABILITIES SERVICES:
UAF has a Disability Services office that operates in conjunction with the College of
Rural and Community Development's (CRCD) campuses and UAF’s Center for Distance
Education (CDE). Disability Services, a part of UAF’s Center for Health and Counseling,
provides academic accommodations to enrolled students who are identified as being
eligible for these services.
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If you believe you are eligible, please visit http://www.uaf.edu/chc/disability.html on the
web or contact a student affairs staff person at your nearest local campus. You can also
contact Disability Services on the Fairbanks Campus at (907) 474-7043, fydso@uaf.edu.
SUPPORT SERVICES:
TVC’s Learning, Math, and Writing Centers can help you achieve educational success. The staff
in these centers provides drop-in assistance with basic math, reading, writing and computer
skills. They offer a friendly, supportive learning environment.
Detailed information about these services are in the Student Handbook, College Catalog, and
online. Links to these resources are located at http://www.tvc.uaf.edu/lc/index.html
COURSE POLICIES:
1. Attendance: Attend every lecture and lab session. Students with more than two tardy or
absence could be asked to drop the course.
2. Instructor reserves the right to withdraw a student not in compliance with program policy.
3. Any student who misses a class has assumed the responsibility to gather the information
covered in class and the assignment for the following class.
Classmate
________________
________________
Phone
________________
________________
E-mail
________________
________________
4. Expected Classroom Behavior:
 Arrive prepared, on-time, with homework completed and previous lessons reviewed
 Participate in the entire class, including individual and small group/ partner activities
 Respect all of those in the kitchen at all times
 Adhere to the “rules of the kitchen” as described in class
 No cell phone use in class.
5. STUDENT RESPONSIBILITIES--METHODS OF LEARNING:
 Reading and studying the textbook
 Contributing to discussions by asking questions and taking notes in lecture
 Using lab time effectively
 Completing all assigned class work and homework
INSTRUCTIONAL METHODS & EVALUATION:
1. Reading Assignments
2. Demonstrations
3. Product Critique
4. Lectures and Videos
5. Workbook Assignments
6. Ongoing Feedback
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GRADING STRUCTURE:
Attendance, Participation & Professionalism
Quizzes
Weekly Homework Assignments (Discussion
Questions)
Mid-term Written Exam
Final Written Exam
Community Service with typed written paper
A > 90%
B = 80% - 89%
13 @ 5 points
65 points
10 @ 10 points 100 points
13 @ 10 points 130 points
100 points 100 points
100 points 100 points
1 @
5 points
5 points
Total Points Possible 500 points
C = 70% - 79%
D = 60% - 69%
F < 59%
COURSE CALENDAR & CLASS ASSIGNMENT SCHEDULE:
Course Schedule
Day & Date
Session 1
Session 2
Read/do for class
Homework due
Chapter 1 &2
worksheet
Session 3
Chapter 3
worksheet
Session 4
Session 5
Chapter 4
Chapter 5
worksheet
worksheet
Session 6
Chapter 6 & 7
worksheet
Session 7
Session 8
Session 9
Session 10
Session 11
Session 12
Mid--term
Chapter 8
Chapter 9
Chapter 10
Chapter 11
Chapter 12
worksheet
worksheet
worksheet
worksheet
worksheet
Session 13
Chapter 13
worksheet
Session 14
Final exam
Lecture
Quiz
A look back at the
industry
Profile of the modern
food service industry
Planning a menu
Considerations and
limits in menu planning
Menu pricing &
mechanics
Menu mechanics
Menu analysis
The beverage menu
Producing the menu
Service and the menu
The menu and the
financial plan
Ethical leadership in
restaurant management
Final written exam
quiz
quiz
quiz
quiz
Mid-term
quiz
quiz
quiz
quiz
quiz
quiz
The schedule is a projected progression of the class and subject to change
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