Menu Engineering

N/A

The active method will be used with interconnection with group interaction using the techniques of “brainstorming” and “role playing” for learning reinforcement. To obtain approval (minimum score of 10 marks), students must choose one of the following assessment methods:

1) Exam

Assessment by final exam consists in the completion of a single written test of knowledge (100%), to be held in the respective assessment periods.

2) Continuous/periodic assessment

The continuous/periodic assessment results from the following assessment parameters

a) completion of a written and individual test of knowledge (50%); b) completion of a practical project in group (30%); c) completion of exercises during classes (20%).

Direct students in the study of capitation tables, in order to calculate the correct capitations for the different dishes and for different types of services;

Present methodologies for proper building of menus;

Analyze the menu in terms of popularity and profitability, as well as its layout;

Analyze the production costs of ingredients;

Complete ingredients loss and waste charts;

Write technical files;

Write menus;

Combine the offer according to menu engineering.

1. Food income standard (production loss and waste calculation; valuation of ingredients and food products);
2. Standard Recipes (preparing standard recipes; evaluative features of standard recipes);
3. Menu planning (types of menus; cautions in choosing the dishes);
4. The fixing of selling prices in the menu (notion of net price and the selling price to the public; methods of fixing
selling prices; calculating ratios and profit margins);
5. Menu Engineering (Omnes and Hurst & Smith principles).

• - Frequency - 50.0%
• - Individual and/or Group Work - 30.0%
• - Attendance and Participation - 20.0%

• - Exam - 100.0%

NAO

Gomes, V (2020) Gestão da Restauração, Lidel Lisboa.;

Gomes, V (2017) Introdução à Gestão de Restaração, Lidel Lisboa.;

Gonçalves, S.A.C. (2006). Gestão em Restauração e Bebidas. Lisboa: Instituto de Turismo de Portugal.;

Lillicrap, D. R.; Cousins, J. A.; Smith, R. (2006). Food and Beverage Service. 7ªEd.London: Edward Arnold.;

Moser, F. (2002). Manual de Gestão de Alimentação e Bebidas. Coleção Hotelaria e turismo. Mem Martins: Edições Cetop.