• Türkçe
  • English
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 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

 

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