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  • Department of Gastronomy and Culinary Arts
  • Program in Gastronomy and Culinary Arts
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  • Menu Research
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Course Title Code Compulsory/Elective Laboratory + Practice ECTS
Menu Research GMS508 II. SEMESTER 3+0 6.0
Language of Instruction Türkçe
Course Type Elective Courses
Course Instructor(s) DOÇ. DR. MERVE ÖZGÜR GÖDE
Mode of Delivery Face to face
Prerequisites There is no prerequisite or co-requisite for this course.
Courses Recomended
Recommended Reading List Koşan, L. (2013). Menü Analizinde Geleneksel Ve Çağdaş Yöntemlerin Karşılaştırılması. Niğde Üniversitesi İİBF Dergisi, 6(1), 203-219.tkinson, H., & Jones, P. (1994). Menu engineering: managing the foodservice micro-marketing mix. Journal of Restaurant and Foodservice Marketing, 1(1), 37-55.Jones, P., & Mifll, M. (2001). Menu development and analysis in UK restaurant chains. Tourism and Hospitality Research, 3(1), 61-71.
Assessment methods and criteria 1 Mid term exam 1 Final exam
Work Placement
Catalog Content Concept of Menu; Menu Management; Menu Planning; Menu Analysis; Traditional Methods in Menu Analysis: Heuristic analysis, Sales analysis, Production report analysis, Cost percentage analysis, Appreciation index method, Profit and loss analysis; Analytical Methods in Menu Analysis: Menu engineering, Purpose value analysis, Cost / contribution share analysis, Multidimensional menu analysis; Food Production Control, Food and Beverage Pricing; Sales Forecast; Contribution Calculation.

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