Menu Planning and Design

Course Code:

CULA 464

Course Type:

Area Elective

P:

3

Lab:

0

Credits:

3

ECTS:

6

Course Language:

İngilizce

Course Objectives:

The primary goal of the course is to build professional confidence in the area of menu planning and design, a foundation for effective food and beverage management.

Course Content:

Study of the evolution and development of food and beverage menus and their important role as both a sales tool and a communication aid.

Vertical Tabs

Course Learning Outcomes

Learning Outcomes	Program Learning Outcomes	Teaching Methods	Assessment Methods
Students have a rich and complex understanding of food systems including cultural, economic and environmental aspects	1,3,6,15	1,2,3	A,B,C
Students know the origin and diffusion of world food crops and their relation to climate, geography and culture	1,3,15	1,2,3	A,B,C
Students know the importance of food within cultural systems and social practices	1,15	1,2,3	A,B,C
Students know the nature of agricultural modes of production and thier relationship to economic development	1,3,6	1,2,3	A,B,C
Students have a broad understanding of global issues such as hunger, food aid, food security etc.	1,15	1,2,3	A,B,C

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1	Introduction: Menu-The Foundation of Food Service Management
2	History of Menus	Handouts, and research papers
3	Exploring Menu Types	Handouts, and research papers
4	Exploring Menu Types	Handouts, and research papers
5	Design & Layout of Menus	Handouts, and research papers
6	Design & Layout of Menus	Handouts, and research papers
7	Menu Pricing Applications	Handouts, and research papers
8	Menu Pricing Applications	Handouts, and research papers
9	Menu Development Analysis	Handouts, and research papers
10	Beverage Menus	Handouts, and research papers
11	Banquet and Function Menus	Handouts, and research papers
12	Menu Engineering	Handouts, and research papers
13	Celebrity Chef Menus	Handouts, and research papers
14	Historic Menus	Handouts, and research papers

Recommended Sources

RECOMMENDED SOURCES

Textbook

Kotschevar, L.H, and

Withrow, D. Management by Menu. John Wiley and Sons, USA. 2008.

Planning and Control for Food & Beverage Operations by Jack D. Ninemeier

Managing Bar and Beverage Operations by Lendel H. Kotschevar & Mary L. Tanke

Managing Service in Food & Beverage Operations by Anthony M.Rey & Ferdinand Weiland

Material Sharing

MATERIAL SHARING
Documents	Other articles will be distributed in the class.
Assignments
Exams

Assessment

IN-TERM STUDIES	NUMBER	PERCENTAGE
Term Project	1	50
Midterm	1	50
Total		100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE		60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE		40
Total		100

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM
No	Program Learning Outcomes	Contribution
No	Program Learning Outcomes	1	2	3	4	5
1	Students study food in the context of food history, geography, culture and nutritional sciences.				X
2	Students approache food and cooking as an art process and they are competent in the topics of design and visual presentation of food.
3	Students have comprehensive information about food related concepts, techniques, and new product information.They have the ability to conduct research and develop ideas on these issues.				X
4	Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the field of gastronomy.
5	Students know and apply the international standards of food hygiene and safety.
6	Students know all the processes related to the production of food and beverage, from the production stage to the stage of presentation. They can understand food production systems and the new approaches in this field. They have an in-depth understanding of the subject and they can identify and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context.			X
7	Students gain knowledge about national and international cuisines. In this context, they know basic cooking techniques,they implement and develop them.
8	They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of production. They can use these information in menu planning, food production, etc.
9	Students can develop a new food product, standardize it and execute the registration process in a scientific context.
10	Students know the the national and international regulations, professional standards and professional ethics around food and they apply them.
11	Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage cost analysis, controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes.
12	They can engage in independent studies and team work. They can communicate effectively through verbal and in written communication, and they develop good presentation skills.
13	Students understand the effects of food on human health and society, and in this context they follow the press and media organizations and contribute to them.
14	Students understand and manage food-related events.
15	They know world food trade, globalization, patterns of production and consumption. They knows the importance of the food policies for the country's economy.					X
16	Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate.
17	Students have theoretical and practical knowledge about the production techniques of vegetables and fresh herbs used in kitchen practices and food production.

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Course Duration (Including the exam week: 14x Total course hours)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	5	70
Mid-terms	1	7	7
Assignment	1	5	5
Final examination	1	15	15
Total Work Load			139
Total Work Load / 30 (hours)			4,63
ECTS Credit of the Course			5

None

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