HOS 340 - Menu Planning, Cost Control, and Purchasing

Units: 3
The essential relationship between the management functions of menu planning and purchasing. The menu as the foundation of any food service establishment.

Strongly Recommended Preparation: HOS 100, HOS 215 and REC 100.
Possible Instructional Methods: Entirely On-ground, or Entirely Online, or Hybrid.
Grading: A-F or CR/NC (student choice).
Course Typically Offered: Variable Intermittently

Student Learning Outcomes - Upon successful completion of this course students will be able to:

Demonstrate applicable knowledge of menu development and final menu presentation.
Identify how the menu is used as a marketing tool as well as how it becomes the foundation for operational planning, practices and procedures.
Assess and formulate a pricing structure for a menu.
Design the layout of a menu.
Apply effective menu engineering techniques based on menu item sales analysis.
Describe the process of the purchasing function, and demonstrate understanding of its primary components: ordering, receiving, inventory and issuing.
Outline the purchasing distribution channel from point-of-origin to end-user, and be able to examine how social forces impact the distribution channel.
Demonstrate knowledge of and apply the principles of “market form” and “value added”, as they apply to the purchasing function and to the end user.
Develop a purchasing guide.