Part of Unit: Menus and Marketing Strategies
Lesson Plan Overview / Details
Students will learn how to design a menu by using tools and knowledge they have gained from previous lessons on different types of menus, menu planning, menu pricing and design.
Lesson Time 110 - 155 minutes
- 5 - 10 Minutes
- Independent Practice
- 10 - 15 Minutes
- Power Point Presentation
- 15 - 20 Minutes
- Group Work
- 60 - 90 Minutes
- 20 Minutes
California Career and Technical Education Standards
- HTR.B.B10.3 Understand the process for creating nutritious, creative, and profitable menus i...
- HTR.B.B11.3 Understand the importance of the menu as the primary source of revenue generatio...
California Academic Content Standards (Reinforced)
Objectives and Goals
Students will know the difference of different menu types, recall information gained from menu planning, pricing and design and be able to incorporate this new knowledge into creating a menu using all of these elements.
Activities in this Lesson
- TO DO's before this lesson - Other
A week before this lesson, tell each student to bring in a menu from a local foodservice establishment. It can be ANY type of menu that we learned about in the previous lesson. The teacher will collect these various menus and keep them to use during this lesson. The teacher will collect the various menus and keep them for the introduction to this lesson.The
- Introduction - Hooks / Set
Teacher will show students this video clip "Cracking Up Movie" with Jerry Lewis. This is the restaurant scene.Tell students that menus do NOT have to be that complicated like in the video clip but they do need to consider menu style and design so a restaurant can attract and appeal to customers.
- Independent Practice - Independent PracticeTeacher will now take out the local menus that the students brought into class and pass them around, tell students to look at them one at a time and then pass it on and look at another until they have looked at 4 - 6 different menus. Tell students that while they are looking at the menus, do not say anything but to think about which menus stand out to them the most and why.Once students have had time to look at menus then ask students...1. When looking at the menus you passed around, which menus stood out the most to you?2. Why do you think that/those menu(s) stood out the most?3. Was it the colors?4. Was it the pictures?5.Was it the description of dishes?6. Was it the format?7. Was it the prices?Listen and discuss answers from students and point out if it was the food descriptions, prices, format, colors used, designs, or whatever aspect it was that stood out to them...Explain to students that today they will learn about menu styles and design.
- Power Point Presentation - Lecture
This is a power point presentation on designing a menu. It explains factors to consider, different menu formats & menu categories. It also has details for the students on their group "creating a menu" project.
- Designing A Menu PPT 2 [ Download ]
- Group Work - Group Work
The creating a menu group project is explained in steps on the power point presentation. I have also listed it here for teacher reference... Teacher should print out copies of power point for each student or take the information from here and make a handout for each group.
Class will be broken up into small groups and each group will be designing a menu for a new local restaurant.
You will now break into groups of four & each group will be designing a menu for a new local restaurant.
Steps to follow…
One person from your group will draw an index card. On your card, it will list the specific type of menu your group will create.
(Du Jour, A’ La Carte, Semi’ A La carte, Table d’ Hote, Prix Fixe, Meal Based, California or Ethnic)
Your group must create a menu with…
1. At least four categories
2. At least six dishes for each category
3. Dish descriptions need to follow the truth-in-menu guidelines and should appeal to customers
4. Decide which pricing method you will use for your menu
5. Price your dishes
6. Organize and plan out design and flow of your menu
After each group has made their menu, they will present it to the class.
Students will peer assess by completing a rubric for each groups menu.
REMIND student groups that they will need to consider all they have learned from planning principles, truth-in-menu guidelines, pricing, style and design factors as you create your menu.
** The only thin I am finishing and will be attached tomorrow is the rubric for this project)
- Closure - Closure
Teacher will pull students back together after each group has completed their menu. Each group will then go before the class and present their menu to the class. Students will peer assess by completing a rubric for each groups menu.
- Assessment Types:
- Rubrics, Observations,
Teacher will assess by observation, walking around room, checking work (and group's progress) and answering questions.
Also a rubric will be used to assess the student work in groups & the menu that the group creates.
- Creating a Menu Rubric [ Download ]