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Fundamentals of Menu Planning

ISBN-10: 0470072679
ISBN-13: 9780470072677
Edition: 3rd 2009
List price: $101.95 Buy it from $37.15
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Description: Understanding the fundamentals of menu planning is essential to building a successful foodservice concept since the menu is the foundation upon which a foodservice operation builds both its reputation and profit. Reflecting the latest menu trends in  More...

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Book details

List price: $101.95
Edition: 3rd
Copyright year: 2009
Publisher: John Wiley & Sons, Incorporated
Publication date: 3/3/2008
Binding: Paperback
Pages: 272
Size: 8.25" wide x 10.75" long x 0.75" tall
Weight: 1.672
Language: English

Understanding the fundamentals of menu planning is essential to building a successful foodservice concept since the menu is the foundation upon which a foodservice operation builds both its reputation and profit. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design.Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. The content in this edition is divided into three parts. Part I focuses on the evolution of the menu and includes topics such as menu trends in the industry, performing market research and creating a market survey, nutrition and dietary guidelines, and menu planning. Part II examines the financial aspects of menu planning such as performing a yield test, creating and writing standardized recipes, and recipe costing. Part III covers writing, designing, and merchandising the menu. With this accessible resource, hospitality management students, culinary students, restaurateurs and other foodservice professionals will all gain a thorough understanding of how an effective and successfully planned menu is fundamental to the success and profitability of the wider foodservice enterprise.

New Trends in the Foodservice Industry
Market Survey
Nutrition and Menu Planning
Foodservice Menus
The Yield Test
Standard Recipes
Recipe Costing
Characteristics of a Menu
Sales History
Merchandising the Menu
Foodservice Equipment Analysis
Descriptive Copy Exercise
Descriptive Terms for Menus
Words Frequently Misspelled on Students' menus
Culinary Terms
Measurements
A Practical Guide to the Nutrition Labeling Laws for the Restaurant Industry
National Restaurant Association's Accuracy in Menus
Menu Marketing Characteristics
Menu-Making Principles

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