Maricopa Community Colleges  FON102   19964-20015 
Official Course Description:   MCCCD Approval:  02/27/96
FON102      19964-20015 LEC 2 Credit(s) 2 Period(s)
Menu Planning
Principles and techniques of menu planning for food service operations where food is served in quantity; includes applications for health care institutions, commercial kitchens, school cafeterias, and industrial facilities. Prerequisites or Corequisites: MAT082 or a minimum score of 43 on the ASSET Math Numerical placement test.
Cross-References:   HRM102
 
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MCCCD Official Course Competencies:
 
FON102   19964-20015 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)
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MCCCD Official Course Outline:
 
FON102   19964-20015 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
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