Hospitality Studies – Menu development tips

A PowerPoint presentation used to introduce students to menu development and some important terms they need to know.

• Human and non-human resources: what are they?
The lesson began with a review of human and non-human resources. Students were provided with a word bank and had to determine which words fit each category. They had to brainstorm some human and non human resources they could access at school.

A recipe for zucchini slice is included on a slide – students have to make a list of the human and non human resources they would need to make this.

• The importance of portion control
A suggested portion size for each of the following was provided (entrée, soup, main course, vegetables, potatoes, dessert)

• Tips for developing and setting out a menu
Notes students are expected to copy have been underlined. There is a screen shot (table) from the 2011 textbook showcasing the key information that should be included when describing menu items.

• Learning about next term’s assessment task
 What is a pop up café?
 How will ours be laid out?
 Things we will need to plan for

• Legal requirements for pop up cafes
Some terms for students to add to their glossary – Food Act (2006) and Food Standards Code (2003)
Some serious offenses related to food
Tips for food handling controls, maintaining equipment and communicating with customers
There is a screen shot (table) from the 2011 textbook which provides an example hazard analysis decision tree (control measures) and another one which is a hazard audit table regarding the storage of stock

• The importance of preparation and some good habits to get into

• A reference list of sources utilised in preparation of this lesson is included

Resources designed for use in an 11 Hospitality Practices class in Australia (2019 curriculum). Unit 1: Introduction to Hospitality, Topic 2: Cafes, preparation and service of non-alcoholic beverages. My school has 70-minute lessons. The assessment at the end of this unit was running a pop up café. Students had to complete a planning booklet documenting their decisions in the lead up to the event.