Fundamentals of Menu Planning
Edition: 3rd 2009
List price: $101.95
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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 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.
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All the information you need in one place! Each Study Brief is a summary of one specific subject; facts, figures, and explanations to help you learn faster.
List price: $101.95
Copyright year: 2009
Publisher: John Wiley & Sons, Incorporated
Publication date: 3/3/2008
Size: 8.25" wide x 10.75" long x 0.75" tall
|New Trends in the Foodservice Industry|
|Nutrition and Menu Planning|
|The Yield Test|
|Characteristics of a Menu|
|Merchandising the Menu|
|Foodservice Equipment Analysis|
|Descriptive Copy Exercise|
|Descriptive Terms for Menus|
|Words Frequently Misspelled on Students' menus|
|A Practical Guide to the Nutrition Labeling Laws for the Restaurant Industry|
|National Restaurant Association's Accuracy in Menus|
|Menu Marketing Characteristics|