Unit 5: Menu Planning

The purpose of a menu in a food service operation.
Different types of menus (e.g., à la carte, table d'hôte, fixed, cycle, etc.).
Factors influencing menu prices.
Various menu pricing methods (e.g., cost-plus pricing, demand pricing).
How to make menu pricing decisions.

Identify and analyze different types of menus.
Plan a balanced and appealing menu.
Organize and design a menu layout.
Evaluate factors that influence menu prices.
Apply different pricing methods to a menu.
Make informed menu pricing decisions.

Students will create a comprehensive menu for a hypothetical restaurant.

Students will present their menu, explaining their choices and pricing strategy.

Written reports and presentations on menu planning and pricing decisions.