CUA 157

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COURSE SYLLABUS

1.	TITLE OF COURSE:	Menu Planning
	PREFIX/NUMBER:	CUA 157	CREDIT HOURS:	3
2.	PREREQUISITE:

3.	RESOURCES NEEDED:
	TEXT:	MANAGEMENT BY MENU by Lendahl H. Kotchevar, 3rd edition, and the student manual developed by the Educational Foundation
	SUPPLIES:
4.	COURSE DESCRIPTION:
	This course meets twice weekly for one and one half hours per session. This course introduces the foodservice student to planning menus and integrating them into foodservice operations. The basic goal of the course is to equip the student with a working knowledge of the function, mechanics, and results achieved by the menu. In addition, it provides an overview of the existing and growing foodservice industry as seen through the menu.
5.	COURSE GOAL:

6.	COURSE OBJECTIVES:
	By the end of the course, students will
	(A)	identify historical milestones in the development of group feeding outside of the home.
	(B)	distinguish between the commercial and institutional segments of the foodservice industry.
	(C)	describe the principal ways in which commercial foodservice establishments are organized and managed.
	(D)	characterize the various industry segments and the customers they serve.
	(E)	identify types of menus offered at regular mealtimes (breakfast, lunch, and dinner) and on special occasions.
	(F)	describe the basic features of each type of menu.
	(G)	recognize how food and labor costs affect menu planning and how they can be controlled.
	(H)	identify the basic economic law of supply and demand and its effect on foodservice sales and profits.
	(I)	characterize commonly used methods of pricing menu items and their advantages and disadvantages.
	(J)	identify ways of evaluating pricing methods.
	(K)	describe pricing for nonprofit institutions and employee meals.
	(L)	identify basic elements of menu presentation and format.
	(M)	identify various menu design elements and their contributions to menu performance.
	(N)	recognize basic rules to be followed in using design elements to produce menus with customer appeal and that are effective merchandising mediums.
	(O)	name the types of alcoholic beverages customarily served at each part of a meal.
	(P)	identify the types and varieties of alcoholic beverages to be offered by liquor menus.
	(Q)	characterize methods of liquor pricing.
	(R)	describe the responsibilities of commercial and institutional foodservice operations in meeting the nutritional needs of patrons.
	(S)	identify the primary nutrient substances and their functions.
	(T)	describe the ways food should be prepared by foodservice operations to minimize loss of nutrients.
	(U)	characterize the job of purchasing and the major methods of accomplishing the function for a foodservice.
	(V)	identify the major factors the purchaser must consider in selecting food purveyors.
	(W)	identify ways in which production labor may be reduced.
	(X)	identify various production controls.
	(Y)	recognize the major elements of service that contribute top patron satisfaction.
	(Z)	identify the common and distinguishing features of counter, cafeteria, and buffet service.
	(AA)	identify the components of an efficient serving system.
	(BB)	describe the serving elements which distinguish American, Russian, French, and English service.
	(CC)	identify methods of handling checks.
	(DD)	identify areas of foodservice operations where computer use might improve efficiency.
	(EE)	identify methods of making financial analyses of planned and existing foodservice operations.
	(FF)	describe the factors and risks involved in foodservice investing.
	(GG)	characterize the elements of a feasibility study.
	(HH)	calculate profit and return on investment.
	(II)	use ratios to measure financial success.

7.	STUDENT RESPONSIBILITIES
	(A)	Attend class on a regular and punctual basis. Absences and late class entries are to be brought to the instructor's attention in advance.
	(B)	Complete all reading assignments before they are to be discussed in class.
	(C)	Complete all homework and in-class assignments as directed by instructor.
	(D)	Actively engage in class discussions of lectures and assigned readings.
	(E)	Complete all quizzes and exams as scheduled.
	(F)	Present an oral report to the class and turn in a written report to the instructor on a topic to be mutually agreed upon between student and instructor. (GUIDELINES FOR THE REPORTS WILL BE PRESENTED TO THE CLASS DURING THE FIFTH CLASS SESSION.) OR COMPLETE NUMBER 7 BELOW.
	(G)	Participate in a service learning project from the Suggested Projects for Service Learning for CUA 157 handout or a service project you have selected within the guidelines contained in the about handout. This service learning project can be the same one used for reports in CUA 134, CUA 162, AND CUA 256. After completing the service project, assess your observations of the menu management efforts of the service agency involved and prepare a written report and present an oral report to the class covering the agency/institution's:
		1.	menu type
		2.	facility limitations on menu
		3.	effect on menu of food/labor costs involved in operation
		4.	effect on menu of patron needs and desires
		5.	effect on menu of the skill level, number, and availability of personnel
		6.	nutritional constraints on the menu
		7.	use of elements of texture, consistency, color, and flavor
		8.	other areas particular to the service site

8.	EVALUATION PROCEDURES:
		Completion of class assignments	15%
		Presentation of oral/written report or service learning report	25%
		Active participation in daily class discussions	20%
		Completion of quizzes during semester	25%
		Final Exam	15%

		Grading Scale Raw Score Range	Letter Grade
		90 to 100	A
		80 to 89	B
		70 to 79	C
		60 to 69	D
		below 60	F

Special Remarks:
1.	Tardy Policy: A student who is late three times (enters classroom after the instructor has taken roll) will be charged with one full absence unless the student can provide valid reasons for one or more of these tardies.

8.	COURSE OUTLINE:
9.	METHODS OF INSTRUCTION:
	This course will consist of reading assignments accompanied by lectures on the identified areas of the course outline followed by group discussions with extensive use of small group activities and peer teaching. Ten small quizzes will be administered during the semester (one after the completion of each unit of the course outline.) No mid-term exam will be administered. The last two class periods before the national exam will be devoted exclusively to a course review. The final examination for this course is a nationally recognized test from the Educational Foundation. Students who pass this test with a grade of 75% or higher receive a certificate of competence from the education arm of the National Restaurant Association.
10.	ACADEMIC INTEGRITY:
	The very nature of higher education requires that students adhere to accepted standards of academic integrity. Therefore, Pueblo Community College has adopted a policy of academic conduct as described in the Student Handbook. Violation of academic integrity may be defined to include the following: cheating, plagiarism, falsification and fabrication, abuse of academic materials, complicity in academic dishonesty, and personal misrepresentation. It is the student’s responsibility to be aware of the behaviors that constitute academic dishonesty. Sanctions for violating the standards of academic integrity may include warning, probation, suspension, and/or failure of the course or assignment at the discretion of the instructor.
11.	ADA NOTICE:
	Students who have a documented disability may be eligible to receive accommodations for this class. Please contact the Disability Resources Center at 549-3446 for further information.