Course Name: MENU PLANNING

Degree: Associate’s degree

Code

Year/Semester

Local Credits

ECTS Credits

Course Implementation, Hours/Week

Course

Tutorial

Laboratory

GA 1010

½( Spring)

4

5

4

0

-

Department

Hotel, Restaurant and Catering  Services

Instructor

Contact Information

Office Hours

Web page

http://www.pirireis.edu.tr/pruonline/www/index.php

Course Type

Compulsory

Course Language

English

Course Prerequisites

Course Category by Content, %

Basic Sciences

Engineering Science

Engineering Design

Humanities

10

90

Course Description

 Making menu preliminary preparations, Making meal’s prescriptions, Making drinking menus, Making special menus, Calculating portion’s cost, Making sale prices, Making preliminary preparations, Arranging menu cards.

Course Objectives

• Instructing students about the following topics;
• Basic concepts about the menu
• Menu planing, Menu cost calculation and Create a menu card
• Menu planning according to various groups,
• Menu management and control

Course Learning Outcomes

Having accomplished this course, the students will be able to know the followings in English:

1. Know the menu concepts,, menu features, menu types
2. Learn to make manu planning
3. To make manu card  and menu prescription
4. Calculation menu cost
5. Compare different menu types with each other
6. Compare menu management and control factors
7. Decides which of the cost control methods to use.

Instructional Methods and Techniques

Instructor’s Notes, PowerPoint Presentations

Tutorial Place

Co-term Condition

Textbook

• Altınel, H., Menü Yönetimi ve Menü Planlama, Detay Yayınevi, Ankara, 2011.
• Fundamentals of Menu Planing. McVety P., Ware B.J., Ware C. L. John Wiley and Sons, Canada, 2009.

 Study Guide to Accompany Management By Menu. Kotschevar L., Wıthrow D. Fourth edition. John Wiley and Sons, Canada, 2008.

Other References

Homework & Projects

Laboratory Work

Computer Use

Other Activities

Assessment Criteria

Activities

Quantity

Effects on Grading, %

Attendance

Midterm

1

30

Quiz

2

10

Homework

Term Paper/Project

1

10

Laboratory Work

Practices

Tutorial

Seminar

Presentation

Field Study

Final Exam

1

50

TOTAL

%100

Effects of Midterm on Grading, %

%40

Effects of Final on Grading, %

%60

TOTAL

%100

ECTS/

WORKLOAD TABLE

Activities

Count

Hours

Total

Workload

Lecture

14

3

42

Midterm

1

      20

20

Quiz

2

10

20

Homework

Term Paper/Project

1

24

24

Laboratory Work

Practices

Tutorial

Seminar

Presentation

Field Study

Final Exam

1

20

20

Total Workload

94

Total Workload/25

126/25

Course ECTS Credits

5

Week

Topics

Corse Outcomes

1

Menu concepts , Menu types, Menu Preliminary Preparation

I

2

Materials and Preliminary Preparation in Menu

I

3

Planning and Recipe Creation on the Menu

II

4

Classification in the menu, Food and beverages menu

III

5

Updating on Menu, Menu Card  Create

III

6

Production on Menü

III

7

Food safety on the menu

IV

8

Midterm Exam

I, II, III, IV

9

Harmony and Tableware on Menu

IV

10

Cost and Sales on Menu

III

11

Menu Cost Control

II

12

Menu Evalation

VI

13

Menu Desing

VI, VII

14

Menu Marketing

V

15

Final Exam

III, V

Program Outcomes

Level of Contribution

1

2

3

a

Defines the basic concepts and fundamentals related to food and beverage sector

X

b

Has basic knowledge, concepts and principles related to the field, uses the acquired knowledge in the business environment and profession

X

c

Recognizes and uses the physical environment, tools and technologies related to the field

X

d

Has ability to communicate on a foreign language related to the field

e

Takes part in food production, food hygiene, quality and service

X

f

Follows innovations in his / her profession, becomes open to technological applications, and continuously develops himself by acquiring a cultural and artistic point of view.

X

g

Has a powerful communication, adapts to the team spirit

X

h

Has full knowledge of Turkish/World cuisines, dessert, bakery and pastry making techniques

X

i

Learns the tourism industry

X

j

With acquired theoretical and practical knowledge, he/she analyzes the problems encountered in the sector in a way that is appropriate to ethical rules and creates solutions. Self-assesses the results.

X

k

He / she knows the legal processes related to his / her profession, ethical rules, hygiene rules.

X

l

Knows the application of cookery.

X

m

In accidents that may occur in the food and beverage areas, the patient / wounded may be first-aided

Course

Outcomes

I

II

III

IV

V

VI

VII

Programme Outcomes

a

X

X

X

X

X

b

X

X

X

X

X

c

X

X

X

X

d

e

X

X

f

X

g

X

h

X

i

X

j

X

X

k

X

l

X

m