MCCCD Official Course Competencies:

FON102  2001 Fall – 2011 Fall

Menu Planning

1.

Compare similarities and differences of menus in specialized food service operations. (I, II)

2.

Identify factors involved in menu planning. (II)

3.

Apply basic menu planning techniques. (II-IV)

4.

Convert and standardize quantity food recipes. (III)

5.

Calculate cost and determine selling price of choices on menus. (IV)

6.

Evaluate menus for nutritional value, customer satisfaction, and cost effectiveness. (III, V)

MCCCD Official Course Outline:

FON102  2001 Fall – 2011 Fall

Menu Planning

I. Types of Food Service Establishments and Their Menu Requirements

A. Institutional

1. Hospitals

2. Nursing homes

3. Schools/colleges

B. Industrial

1. Company owned or subsidized

2. Company leased

3. Vending operations

C. Commercial

1. Full service restaurants

2. Specialty restaurants

3. Coffee shops and diners

4. Fast-food and drive-in restaurants

5. Cafeterias

6. Hotels and resorts

7. Catering operations

II. Basic Menu Planning Concepts

A. Types of menus

1. Set

2. Cycle

3. Varied

B. Physical characteristics of menus

C. Factors involved in menu planning

1. Type of operation

2. Layout and equipment

3. Type of clientele

4. Physical location and size

5. Cost

6. Nutritional balance

7. Presentation and flavor

III. Control and Standards

A. Portion control and standard yield

B. Standardized recipes

1. Value of standardized recipes

2. Conversions of recipes

3. Establishing standardized recipes

IV. Application of Menu Planning Concepts

A. Planning

1. Nutritional value

2. Presentation and flavor

B. Calculation of cost

C. Determining selling price

V. Evaluation Procedures

A. Nutritional value and presentation

1. Basic food groups

2. Plate appearance

B. Production balance

C. Cost effectiveness

1. Sales history

2. Profits and losses

D. Customer satisfaction

1. Customer surveys

2. Analysis of competition