Basic Information

Course Code:

ASC 205

Course Name:

Menu Planning

Language of Instruction:

Turkish

Course Type:

Class

Course Level:

Pre Bachelor

ECTS:

4.00

Instructor:

Öğr. Gör. Merve SOLMAZ

Course Objectives

The main purpose of the course is to present the concept of menu and menu types, and to examine the basic issues that need to be addressed in order for students to carry out menu planning and design in food and beverage production businesses with various concepts.

Course Content

Students will gain basic knowledge and skills on menu planning principles and methods, menu planning according to the characteristics of different age groups and risk groups, management and control of menus. Theoretical information is provided on the topics of menu concept, menu planning and development, menu and consumer, menu and food and beverage, menu and production, menu and pricing, menu and marketing.

Prerequisites / Corequisites

None

Course Books / Materials / Recommended Resources

Basılı doküman, Sunum Slaytları,

Learning Outcomes

Code	Description
LO1	Explain the importance of the menu for food and beverage businesses.
LO2	Have knowledge about the classification of menus and menu types.
LO3	Learn the rules to follow when planning the menu.
LO4	Learn how to calculate costs on menus, marketing and pricing.
LO5	Can develop and design menus for different concepts.

Weekly Course Content

Week	Content
1	Discussion of the Curriculum, Measurement and Weighing.
2	Menu and Menu Functions
3	Menu Planning and issues to consider
4	Standard Recipe
5	Menu and cost relationship
6	Menu Pricing Methods
7	MIDTERM
8	Menu and kitchen design
9	Menu and concept examples
10	Menu design basics
11	Product positioning in the menu
12	Evaluation of menu designs-1
13	Evaluation of menu designs-2
14	Evaluation of menu designs-3
15	FİNAL EXAM

Workload Calculation

Activity	Count	Duration (Hours)	Total
Attendance	15	2.00	30.00
Practice	6	1.00	6.00
Pre-Class Individual Study	14	1.00	14.00
Midterm Exam/Preparation	1	15.00	15.00
Final Exam/Preparation	1	20.00	20.00
Homework	1	30.00	30.00
Total Workload (Hours)			115
ECTS Credit (Workload / 25)			4

Assessment

#	Assessment Type	Contribution (%)
1	Midterm Exam	%40
2	Final Exam	%60
TOTAL		%100

PO - LO Matrix

PO \ LO	LO1	LO2	LO3	LO4	LO5
PO-1
PO-2
PO-3
PO-4
PO-5
PO-6
PO-7
PO-8
PO-9
PO-10
PO-11
PO-12

1

Low Contribution

2

Medium Contribution

3

High Contribution

Teaching and Learning Methods

#	Method Name	Description	Tools
1	Lecture (expository teaching), interactive discussion	Listening and taking notes.	Standard classroom technologies, multimedia tools (projector, computer, digital presentations)
2	Controversial Course	Listening and comprehension, critical thinking	Standard classroom technologies, multimedia tools, projector, computer, overhead projector
3	Guest Speaker	Listening and comprehension, observation/processing situations	Standard classroom technologies, multimedia tools, projector, computer, overhead projector, special equipment
4	Panel	Students are sharing their project outputs through the Gastronomy Fair.	Standard classroom technologies, multimedia tools, projector, computer, overhead projector, special equipment
5	Homework	Solving and analyzing homework questions using a computer and Excel.	Computer

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