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.