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Master Course Outline
CA 260
Menu Development


Credits: 3
Clock Hours per Quarter: 30

AA Discipline:

Lecture Hours:30


Description
Analysis of menu development for food service operations will be discussed. Focus on menu development, descriptions, layout, design and pricing with regard to sales mix and station balance. Students will also create and critique menus for the dining room with emphasis on concept, clarity, cost, price and efficiency. Prerequisite: CA 112. Co-requisite: CA 261 & CA 262.

Intended Learning Outcomes
  • Demonstrate ability to create an effective menu, including: - Company name and logo - Hospitality concept and style - Business location and prospective clientele - Marketing strategy - Financial outline showing a positive cash flow - Facility design and layout - Menu design

  • Course Topics
  • Menu and facilities Development
  • Restaurant concepts
  • Menu development
  • Basic kitchen and Dining Room Design
  • Basic restaurant accounting
  • Basic business plan development
  • Basic Advertising and Marketing Strategies

  • Syllabi Listing See ALL Quarters
    There are no syllabi listed at this time
    Course
    Year Quarter
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    Two Year Projected Schedule

    Year One* Year Two**
    Fall
    Winter
    Spring
    Summer
    Mini 
    Fall
    Winter
    Spring
    Summer
    Mini
     
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    *If fall quarter starts on an odd year (2003, 2005, etc.), it's Year One.
    **
    If fall quarter starts on an even year (2002, 2004, etc.), it's Year Two.