MENU CONCEPT AND PLANNING

Course Description

In this course, students will learn how market research, menu planning finances and recipe cost relate to menu planning. Depending on duration of the menu, the most appropriate material selection to be used while writing the menu content, and the menu card size will be transferred to the student. While planning menu, you can do so based on a concept, determine the most suitable location for the concept, which menu type to choose, the equipment needed. The most appropriate material selection and the fonts to be used while writing the content of the menu, size of the text, the menu card size to be preferred depending on the business type and concept of the menu will other information that will be transferred to the student.

MENU CONCEPT AND PLANNING

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

No course outcomes have been defined yet.

Course Syllabus

Reference Books & Course Materials

1. 01 Lecturer notes.
2. 02 Menu Planning for the Hospitality Industry, Jaksa Kivela

Learning Outcomes

1. L01 Can apply the yield test of foods. SOLO 4
2. L02 Recognizes the factors affecting menu planning. SOLO 2
3. L03 Sets the menu planning stages. SOLO 2
4. L04 Recognizes menu types and features. SOLO 2
5. L05 Can create equipment requirement list. SOLO 5
6. L06 Applies menu performance measurement and design methods. SOLO 4

Program Outcomes

1. P01 1. Students will be able to recognize the Turkish and global cuisine and techniques associated to these cuisines.
2. P02 2. Students will be able to contribute to the exploration and conservation of Turkish cuisine.
3. P03 3. Students will be able to globally promote the recognition of the rich Turkish cuisine.
4. P04 4. Students will be able to internalize health and safety protocols as the focus of their studies.
5. P05 5. Students will be able to compete at national and international scales.
6. P06 6. Students will be able to pursue the quality and high standards from raw material to the fork.
7. P07 7. Students will be able to organize and manage catering events.
8. P08 8. Students will be able to develop skills to make a team, take on responsibility as well as comply with organizational hierarchy.
9. P09 9. Students will be able to adopt and apply the essential principles of national and international cuisines.
10. P10 10. Students will be able to apply food and beverage cost control methods.
11. P11 10. Öğrenciler, yiyecek-içecek maliyet kontrol yöntemlerini uygulayabilecektir.
12. P12 12. Students will be able to plan and maintain the professional processes.
13. P13 13. Students will be able to acquire and develop entrepreneurial ability.
14. P14 14. Students will be able to develop skills to recognize and practice social and ethical responsibilities.
15. P15 15. Students will be able to have knowledge of a foreign language at basic level.

Po-Lo Matrix