HOS 340 - Menu Planning, Cost Control, and Purchasing

Units: 3
Knowledge of the essential relationship between the management functions of menu planning and purchasing. Explore the crucial perspective of the menu as the focal point and foundation of any food service establishment.

Strongly Recommended Preparation: HOS 100, HOS 110, and HOS 215.
Possible Instructional Methods: On-ground, or Hybrid or Online-Asynchronous.
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.