KON288 Menu Management

3 ECTS - 2-0 Duration (T+A)- 4. Semester- 2 National Credit
Information About Course

Information
Goal, Content & Resources
Course Learning Outcomes
Relation with Program Learning Outcome
Week Plan
Assessment

Information

Unit TOURISM AND HOTEL MANAGEMENT ACADEMY
ACCOMMODATION SERVICES PR.
Code KON288
Name Menu Management
Term 2018-2019 Academic Year
Semester 4. Semester
Duration (T+A) 2-0 (T-A) (17 Week)
ECTS 3 ECTS
National Credit 2 National Credit
Teaching Language Türkçe
Level Belirsiz
Type Normal
Label E Elective
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. OYA BERKAY KARACA
Course Instructor Prof. Dr. OYA BERKAY KARACA (Bahar) (A Group) (Ins. in Charge)


Course Goal / Objective

The aim of this course is to give information about menu concept and definition, menu types, menu planning, nutrition and menu management knowledge, cost analysis and pricing strategies.

Course Content

It includes the definition of menu, its features and functions, history, varieties, menu management process, menu planning, menu pricing, menu design, menu analysis, menu development in hospitality and food and beverage business.

Course Precondition

Resources

Notes



Course Learning Outcomes

Order Course Learning Outcomes
LO01 Describes of menu concept, menu types and the properties of menu cards.
LO02 Explains the principles and methods of menu planning.
LO03 Makes menu design and analysis.
LO04 Know menu cost and pricing.
LO05 Manage the menu.
LO06 Know the menu and compatibility and service.


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level


Week Plan

Week Topic Preparation Methods
1 Development of Food Service Industry and Menu Concept Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
2 Description and History of Menu, Functions and Structure of Menu Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
3 Menu Planning and Development (Definition, Importance, Process, Steps, Neglected Keys, Key Factors in Menu Changing) Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
4 Menu Planning and Nutrition (Present Nutrition Trends, Nutrition Pyramid, Nutrition Principles) Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
5 Menu Planning Phases and Menu Design Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
6 Menu and Consumer (Consumer Analysis, Consumer Models and Market Segmentation) Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
7 Menu and Food (Food department and line concept, Menu fatigue, Food and beverage quality requirements, Development of new food and beverage) Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
8 Mid-Term Exam Prepare for Exam
9 Menu and Cost (Standard Prescriptions, Standard Purchase Terms, Standard Yield, Standard Portion Sizes) Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
10 Menu and Pricing Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
11 Menu and Promotion Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
12 Menu and Compliance, Menu and Service (Description and importance of service, Causes of bad service, Service methods, Menu types and service) Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
13 Menu and Back Services (Menu and hardware, Stocks, Storage, Purchasing, Receiving, Production, Sanitation, Maintenance-repair) Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
14 Menu Design and Menu Analysis Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
15 Computerized Menu Management Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
16 Term Exams Prepare for Exam
17 Term Exams Prepare for Exam


Assessment (Exam) Methods and Criteria

Assessment Type Midterm / Year Impact End of Term / End of Year Impact
1. Midterm Exam 100 40
General Assessment
Midterm / Year Total 100 40
1. Final Exam - 60
Grand Total - 100

Update Time: 18.05.2018 12:44