Study Guide

Objectives

The basis of gastronomic menu planning is a profitable business idea and sustainable development. The course involves innovating, planning, pricing and implementing customer-oriented menus.

Student:
- can analyze the menus from the point of view of development, profitability and sustainable development
- designing gastronomic and business ideas for food and drinkers
- is able to design and lead order service
- can utilise the product development process and organoleptic evaluation in the menu planning
- can apply information and development methods as part of the development team
- can search for customer-oriented, sustainable and economically viable solutions and anticipate future of the industry

Content

WHAT does mean business-oriented gastronomic menu planning?
WHY is the gastronomy knowledge and profitability important in menu planning and order service implementation?
HOW to consider sustainable development goals in the menu planning?
HOW can the product development process and organoleptic evaluation utilised in menu planning?

Assessment criteria, satisfactory (1-2)

The student recognizes different business ideas and the main principles and steps of responsible menu planning, and recognizes the related concepts.
The student carries out the implementation of the event or assignment in a guided manner together with his/her team.
The student works in a group and recognizes his interaction skills. The student knows how to examine and evaluate things from his own perspective and take responsibility for his own performance.

Assessment criteria, good (3-4)

The student structures the meaning of the business idea in relation to the principles of gastronomic menu planning, taking profitability into account. The student plans and implements gastronomy-focused events or assignments, justifying their own choices at different stages of the process.
The student applies the goals of sustainable development in menu design appropriately.
The student cooperates responsibly and is ready to develop his interaction skills. The student evaluates the development process of his group and its starting points.

Assessment criteria, excellent (5)

The student understands the importance of gastronomy and business idea in the context of menu planning and product development. The student plans and manages the process in gastronomy-focused events or assignments, combining different solution options, taking into account the profitability of the business.
The student can evaluate the quality and suitability of various information sources. The student knows how to creatively and inventively use methods and tools in taking over and solving a problem.
The student applies the goals of sustainable development in menu design appropriately linked to the food system and justifies his solution.
The student cooperates responsibly, flexibly and constructively, developing both his own and stakeholder interactions. The student critically evaluates the work of his group, gives constructive development suggestions to it, and makes necessary changes to it during the process.