Create a menu for a food service establishment.
Creation should include
- menu pricing
- cycle menu
- á la carte menu
- fixed menu
- dessert menu
- banquet menu
- family-style menu
- seasonal menu
- menu for special needs.
- What are the different types of menus, and when are they used?
- What is the purpose of a menu?
- How can the customer influence menu planning?
- How can the needs of the target customer be determined?
- How is the type of menu offered by a food service establishment determined?
- Who is responsible for forecasting appropriate menu items?
- Who develops the menu of a food service establishment?
- Who decides the rotation of menus?
- How do local competitors' menus influence menu creation?
- What factors determine the pricing of menu items?
Other Related Standards
FCCLA National Programs
Career Connection: My Career
Career Connection: My Life
Career Connection: My Path
Career Connection: My Skills
Power of One: A Better You
Power of One: Working on Working
FCCLA: STAR Events (2019)
Check the national FCCLA portal.
Culinary Math Management
Hospitality, Tourism, and Recreation
National Standards for Family and Consumer Sciences Education
Demonstrate menu planning principles and techniques based on standardized recipes to meet customer needs.
Apply principles of measurement, portion control, conversions, food cost analysis and control, menu terminology, and menu pricing to menu planning.
Apply principles of inventory management, labor cost and control techniques, production planning and control, sustainability, and facilities management to planning and front and back of the house operations.