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Fundamentals of Menu Planning

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ISBN-10: 0471369470

ISBN-13: 9780471369479

Edition: 2nd 2001 (Revised)

Authors: Paul J. McVety, Bradley J. Ware, Claudette L�vesque

List price: $70.00
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This revised and updated edition offers a thorough and broad-based review of the principles of planning a menu, including concept development, design mechanics, and menu pricing.
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Book details

List price: $70.00
Edition: 2nd
Copyright year: 2001
Publisher: John Wiley & Sons, Incorporated
Publication date: 2/5/2001
Binding: Paperback
Pages: 240
Size: 8.25" wide x 10.75" long x 0.50" tall
Weight: 1.188
Language: English

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