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Information
| Unit | FACULTY OF FINE ARTS |
| GRAPHIC PR. | |
| Code | GRS232 |
| Name | Menu Planning and Design |
| Term | 2026-2027 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 | GC General Culture Courses E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör. Sema Nur TECİMEN |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
The objective of this course is to enable students to master the principles and rules of menu planning and to apply concepts such as typography and readability, color theory, and pricing psychology within the menu planning and design process.
Course Content
Concepts of menu planning and menu design are examined. Stages of menu development are analyzed in terms of gastronomic factors, brand identity, color psychology, and typography. Knowledge of paper and materials used in menu card design is covered. Topics of menu analysis and optimization are addressed through the perspective of menu engineering. The intricacies of professional menu card design are handled within the framework of visual hierarchy and perception management.
Course Precondition
None
Resources
1) Drysdale, J. A., & Galpine, A. S. (2019). Profitable menu planning (5th ed.). Pearson. 2) McVety, P. J., Ware, B. J., & Ware, C. L. (2017). Fundamentals of menu planning (3rd ed.). Wiley. 3) Miller, J. E., & Pavesic, D. V. (1996). Menu pricing and strategy (4th ed.). Van Nostrand Reinhold. 4) Ninemeier, J. D. (2015). Planning and control for food and beverage operations (8th ed.). American Hotel & Lodging Educational Institute. Aktaş, A. (2019). Menü yönetimi ve menü planlama (4. baskı). Detay Yayıncılık. 5) Arlı, M. (2018). Menü planlama. Ankara Üniversitesi Basımevi. 6) Gökdemir, A. (2016). Menü yönetimi. Detay Yayıncılık. 7) Kurgun, H. (2014). Restoran işletmelerinde menü yönetimi ve analizi. Detay Yayıncılık. 8) Özdemir, B. (2018). Menü yönetimi: Planlama, geliştirme, tasarım ve analiz (3. baskı). Detay Yayıncılık.
Notes
1) Drysdale, J. A., & Galpine, A. S. (2019). Profitable menu planning (5th ed.). Pearson. 2) McVety, P. J., Ware, B. J., & Ware, C. L. (2017). Fundamentals of menu planning (3rd ed.). Wiley. 3) Miller, J. E., & Pavesic, D. V. (1996). Menu pricing and strategy (4th ed.). Van Nostrand Reinhold. 4) Ninemeier, J. D. (2015). Planning and control for food and beverage operations (8th ed.). American Hotel & Lodging Educational Institute. Aktaş, A. (2019). Menü yönetimi ve menü planlama (4. baskı). Detay Yayıncılık. 5) Arlı, M. (2018). Menü planlama. Ankara Üniversitesi Basımevi. 6) Gökdemir, A. (2016). Menü yönetimi. Detay Yayıncılık. 7) Kurgun, H. (2014). Restoran işletmelerinde menü yönetimi ve analizi. Detay Yayıncılık. 8) Özdemir, B. (2018). Menü yönetimi: Planlama, geliştirme, tasarım ve analiz (3. baskı). Detay Yayıncılık.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Gains knowledge about the content, function, materials, and processes of a menu. |
| LO02 | Learns about different types of menus. |
| LO03 | Masters the stages of menu development. |
| LO04 | Grasps the relationship between brand identity and the menu card. |
| LO05 | Understands the significance of visual organization in menu card design. |
| LO06 | Learns the intricacies of designing professional menu cards. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Defines and explains the basic elements and principles of art and design. | 4 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Analyses national and international artistic and cultural elements that may affect graphic design applications. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Defines and compares mass communication media, communication methods and communication elements. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Defines and applies research, information retrieval and critical thinking methods. | 5 |
| PLO05 | Beceriler - Bilişsel, Uygulamalı | Applies the principles of colour, hierarchy, size and scale of art and design in the design process. | 4 |
| PLO06 | Beceriler - Bilişsel, Uygulamalı | Follows technological developments in visual communication and applies them in design processes. | 5 |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Uses different materials, paints and technological tools and equipment consciously in the design process. | 5 |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Integrates graphic design knowledge with the knowledge of different disciplines and applies it to the design process. | 5 |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Takes an active role in individual and group work and fulfils its responsibilities. | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Provides consistency in written and visual communication by using grammar correctly. | 5 |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Develops and applies a planned, meticulous and disciplined working approach in the design process. | 5 |
| PLO12 | Yetkinlikler - Öğrenme Yetkinliği | Understands, interprets and critically evaluates the texts they read. | 4 |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Uses information and communication technologies effectively and consciously in learning and design processes. | 4 |
| PLO14 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Creates effective and functional designs that reach the target audience. | 4 |
| PLO15 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Uses oral, written and visual communication skills effectively. | 4 |
| PLO16 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Establishes professional and effective communication with colleagues, employers and individuals to whom they provide services. | |
| PLO17 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Uses foreign language skills to follow the developments in the field and communicate at professional level. | |
| PLO18 | Yetkinlikler - Alana Özgü Yetkinlik | Develops design approaches sensitive to social, cultural, scientific and artistic values. | |
| PLO19 | Yetkinlikler - Alana Özgü Yetkinlik | Analyses the place and effects of graphic design profession in social life. | 4 |
| PLO20 | Yetkinlikler - Alana Özgü Yetkinlik | Defends the ethical and legal values of the graphic design profession and adopts environmentally sensitive design approaches. | 4 |
| PLO21 | Yetkinlikler - Alana Özgü Yetkinlik | Produces creative, original, economic and aesthetic solutions for visual communication problems. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to Menu Planning and Design, Historical Development of the Menu, Menu Types | Sample review, Research, Literature Review | Öğretim Yöntemleri: Anlatım |
| 2 | Target Audience Analysis, Defining Restaurant Identity and Concept, Stages of Menu Development | Sample review, Research, Literature Review | Öğretim Yöntemleri: Anlatım, Gösterip Yaptırma, Tartışma |
| 3 | Typography and Readability | Sample review, Research, Literature Review | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 4 | Standard Recipe Implementation, Pricing Psychology, Price Writing Techniques | Sample review, Research, Literature Review | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 5 | Menu Engineering, Menu Matrix, Eye-Tracking Patterns, Strategic Placement in the Menu | Sample review, Research, Literature Review | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 6 | Menu Analysis and Optimization | Sample review, Research, Literature Review | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Presentations of Restaurant Concept Drafts | Sample review, Research, Literature Review | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 8 | Mid-Term Exam | Research | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Photography and Illustration | Sample review, Research, Literature Review | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 10 | Paper and Material Knowledge | Sample review, Research, Literature Review | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 11 | Menu Card Design | Sample review, Research, Literature Review | Öğretim Yöntemleri: Soru-Cevap, Tartışma, Anlatım |
| 12 | Digital Menu Planning | Sample review, Research, Literature Review | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Special Menu Planning | Sample review, Research, Literature Review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Beyin Fırtınası |
| 14 | Beverage Menu Planning | Sample review, Research, Literature Review | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Beyin Fırtınası |
| 15 | Submission and Presentation of Professional Menu Cards | Sample review, Research, Literature Review | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 16 | Term Exams | Research | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Research | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 7 | 4 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 10 | 10 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 1 | 1 |
| Final Exam | 1 | 1 | 1 |
| Total Workload (Hour) | 68 | ||
| Total Workload / 25 (h) | 2,72 | ||
| ECTS | 3 ECTS | ||