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Jul 11, 2025
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HCM 241 - Menu Planning and Sales Promotion Prerequisites: HCM 154 , HCM 280 CAREER AND TECHNICAL CREDIT TYPE 3 credit(s)
Students will learn what influences impact menus and how to target menus to specific needs. Menus from other cultures and menus for a variety of functions will be covered. The student will learn to prepare a cost-effective, seasonally oriented and overall aesthetic menu.
Course Learning Outcomes
1. Understand the history of food service and profile the modern food service industry. |
2. Prepare a menu including cost factors and controls, pricing and analysis. |
3. Plan for nutritional and special dietary needs. |
4. Develop a beverage menu including alcoholic and non-alcoholic drinks. |
5. Understand different types of service and identify class French, Russian and American service. |
6. Develop banquet menus and special packages. |
7. Identify special promotions and adverstising. |
8. Understand the benefits of computer technology and the menu. |
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