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CULN1124 – Menu Concept and Design pdf

Credits: 2 (2/0/0)
Description: This course is a systematic approach to developing menus for a well-defined concept or themed food operation. The course also examines the application of food service marketing principles to define a target customer and create cohesive menu designs, copy and delivery methods which reflect the chosen concept or theme.
Prerequisites: None
Corequisites: None
  1. Differentiate food service market segments including food operations and service styles.
  2. Produce a well-defined food operation concept or theme in a specific location.
  3. Research and examine demographics to evaluate feasibility.
  4. Identify a target market using demographic research and location-specific data.
  5. Examine descriptive terminology used in writing menu copy.
  6. Examine state and federal regulations, requirements and guidelines in menu writing.
  7. Differentiate various forms of menu layouts and designs.
  8. Prepare four separate formatted menus reflecting concept or theme and target market.
  9. Apply marketing functions to research competition and perform competition analysis.
  10. Apply marketing functions to devolop a promotional strategy.
  11. Apply marketing functions to prepare a narrative for the promotional strategy.
  12. Apply marketing functions to effectively deliver narrative to target customers.
MnTC goal areas: None

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