Course Plan

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King Abdul-Aziz University - Tourism Institute (KAUTI)

Diploma in Hospitality Management Page 1 of 3

Course Plan – HT 326– Food &Beverage Management II- Menu Planning &Menu Engineering 3/9/2011

Course Plan

1. Preamble information

2. Course Title Food &Beverage Management II- Menu Planning &Menu Engineering

3. Course code HT 326 4. Credit 1 5. Prerequisites None 6. Number of

Hours

14 class room , 0 tutorial, 02 final exam hours

7. Facilitator Mohamed El-Sayed Abdel-Aziz (Dr) 8. Last update September 2011

2. Course Description

The word menu comes from the French and means “a detailed list.” The term is derived from the Latin minutes, meaning “diminished,” Instead of menu, some use the term bill of fare. A bill is an itemized list, while fare means food, so we can say the term means “an itemized list of foods.” For foodservice consumers, a menu is a list, often presented with some fanfare, showing the food and drink offered by a restaurant, cafeteria, club, or hotel, In considering the menu, we may think of it generally in two ways: first, as a working document used by managers to plan, organize, operate, and control back-of-the-house operations, and second, as a published announcement of what is offered to patrons in the front of the house.

A number of pricing methods are used by the foodservice industry. Probably no one method is used alone, but a combination of them can be used in establishing menu prices. It is important after establishing a price on a menu to see that both food and labor costs is covered.

The perfect menu is one that weighs the various constraining factors to menu design and ideally balances them. Many of the factors involved in menu planning seem contradictory. The menu planner must produce a solution that keeps everyone happy. Patron needs and desires must be balanced against the needs of the owners to make money. Equipment constraints must be balanced against the need for a variety of choices. The skills and abilities of the staff must be balanced against the desire by the patron for new and interesting choices.

The shape and form of a menu should be carefully considered. Often, a desirable effect can be obtained by working in the logo of the operation, a trademark, or a major food item sold.

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3. Learning objectives

By the end of the course, student will be able to

Knowledge 1. Explain the principles of menu engineering and establishing beverage lists

2. Explain the importance of menus and beverage lists as marketing tools and be familiar with the steps required to create them

3. Define the key elements of the menu planning process 3.1 Principles of lay-out

3.2 Eye movements of the consumer 3.3 Available pricing strategies

4. Explain the advantages and disadvantages of franchising

5. Explain the importance of F&B outlets in hotel operations and how to maximize their contribution in line with marketing efforts

6. Explain the major challenges facing in the various F&B market niches

7. Indicate necessary elements for planning and design of outlets to optimize production and quality

8. Explain the role of the stewarding department in 8.1 Maintenance

8.2 Equipment management 8.3 Hygiene and sanitation 8.4 Pest control

8.5 Waste management

9. Define preventive and emergency pest control methods

10. Describe and explain the roles and responsibilities of the various job positions in the stewarding department

11. Explain the importance of stewarding and its integration in F&B operations and the overall hotel operation

Competencies 12. Create menus and beverage lists according to different themes or events

13. Differentiation of the key elements in the menu planning process.

Creation of a menu by applying the principles of lay-out, eye movements of the consumer and the available pricing strategies 14. Practice and create F&B sales and marketing tactics to anticipate and respond to the major challenges faced in the respective food &

beverage markets

15. Create appropriate marketing strategies and tactics to anticipate and respond to these challenges

16. Perform hand and machine washing of china, glassware and

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silverware

17. Identify and use the appropriate detergents 18. Practice burnishing of silverware

19. Maintain premises and equipment

20. Practice storing and inventory of operating equipment 21. Sort the different types of waste

Mind set 22. Apply an entrepreneurial spirit to restaurant operations and evaluate opportunities in specific markets

23. Analyze various methods for sales analysis, apply them and select the most appropriate corrective actions

24. Apply marketing principles to the various segments of the Food &

Beverage industry

25. Analyze the major challenges faced in the respective food &

beverage markets

26. Design and analyze processes in the stewarding department to maximize productivity

27. Explain the support function of stewarding in F&B operations