HOST129 — Menu Design
HOST 129 - Menu Design HOST 129 - Menu Design 3 Credits For hospitality and tourism majors and non-majors, especially entrepreneurs and managers of food and beverage establishments. The course provides an overview of menu design and creation including food cost, profit, a continuum of stars/dogs, par levels, recipe, up-selling/marketing, and purchasing (i.e. POs). Fees HOST Food Fee Quarters Typically inter Day, Online Designed to Serve Students interested in hospitality and tourism operations and management, particularly those who will work in and/or manage establishments that rely on food and beverage for profit (e.g. hotels, restaurants, cruiselines, event management, and institutional establishments). Active Date 20240322T08:34:37 Grading Basis Decimal Grade Class Limit 22 Shared Learning Environment Yes Lecture 33 Total Degree Distributions: ProfTech Course Yes Restricted Elective Yes PLA Eligible Yes Course Outline Understand product situation for engagement within menu design including marketing, up-selling, and star/dog placement Comprehend food cost and recipe design and how these impact profits Plating designs and usage Be able to place a Purchase Order based on par levels from supply chain food distribution channels Student Learning