Restaurant Management
| COURSE CODE | COURSE TITLE | ECTS |
|---|---|---|
| ORPMEIS5 | Menu planning | 3 |
Basic info
Study cycle: Undergraduate
Year: Third year
Status: Elective
Module: All
Semester: Winter
Language of instruction: Serbian and English
Prerequisites
None.Goal
Training the students to compile menus and accordingly adjust the offer in order to increase turnout, and thus achieve greater profit.This course should enable the student to apply the acquired knowledge in practice, to be able to enrich the menu offer and adapt it to the type and category of the facility.
Course Description
Basics, relevance and essence of the menu. Communicating through the menu. Important external and internal factors for menu planning. Industrialization of nutrition. Profit and commercialization of the menu. Menu planning and nutrition. Wider views and comprehension of a menu. Characteristics and specifications of marketing techniques necessary for the realization of the menu. Menu types. Standardization of the menu. Importance of the recipe. New trends and perceptions in designing a gastronomic offer through the menu.
The analysis and case study of the current market situation. Field research and offer. Estimates of existing menus and possible improvements. Relevant merging and customizing factors for menu planning. Creation of a menu plan and the possibility of upgrading.
Teaching methods
Lectures, consultative classes, practical classes, debates.References
- M. Vukić, O. Drljević, Menu planning, Visoka hotelijerska škola strukovnih studija, Beograd, 2011
- J.A. Drysdale, J.A. Galipeau, Profitable Menu Planning, Prentice Hall, , 2008
Classes per week
2 + 2
Grading (max. points 100)
| Pre-exam Requirements | Points |
|---|---|
| Attendance | 15 |
| Practice | 15 |
| Preliminary Test | 30 |
| Seminar | 10 |
| Final Exam | Points |
|---|---|
| Written | 30 |
| Oral | 0 |