Fundamentals of Menu Planning / Edition 3

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Overview

Understanding menu planning is essential to building a successful foodservice concept. Fundamentals of Menu Planning is used by hospitality management students, culinary students, and restaurant managers as a review of the principles of planning a menu, including concept development, design mechanics, and menu pricing.

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Editorial Reviews

Booknews
This guide to menu planning offers a review of basic principles, from concept development and design mechanics to pricing and marketing. Institutional, industrial, and commercial menus are covered, and standard recipes, menu styles, and menu characteristics are discussed. Chapters center on issues like market survey, nutrition, foodservice menus, the yield test, recipe costing, sales history, merchandising, and equipment analysis. Appendixes include descriptive copy exercises, descriptive terms, frequently misspelled words, culinary terms, measurements, a guide to nutrition labeling laws, the National Restaurant Association's Accuracy in Menus, marketing characteristics, and menu-making principles. Annotation c. Book News, Inc., Portland, OR (booknews.com)
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Product Details

  • ISBN-13: 9780470072677
  • Publisher: Wiley
  • Publication date: 3/7/2008
  • Edition description: New Edition
  • Edition number: 3
  • Pages: 272
  • Sales rank: 316,522
  • Product dimensions: 8.56 (w) x 11.10 (h) x 0.56 (d)

Meet the Author

Paul J. McVety is Dean of Culinary Academics at Johnson &Wales University in Providence, Rhode Island.

BRADLEY J. WARE is a Professor in the College of Culinary Artsat Johnson & Wales University in Providence, Rhode Island.

CLAUDETTE LéVESQUE WARE is a Professor in the John HazenWhite School of Arts and Sciences at Johnson & Wales Universityin Providence, Rhode Island.

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Table of Contents

Chapter 1: New Trends in the Foodservice Industry.

Chapter 2: Market Survey.

Chapter 3: Nutrition and Menu Planning.

Chapter 4: Foodservice Menus.

Chapter 5: The Yield Test.

Chapter 6: Standard Recipes.

Chapter 7: Recipe Costing.

Chapter 8: Characteristics of a Menu.

Chapter 9: Sales History.

Chapter 10: Merchandising the Menu.

Chapter 11: Foodservice Equipment Analysis.

Appendix A: Descriptive Copy Exercise.

Appendix B: Descriptive Terms for Menus.

Appendix C: Words Frequently Misspelled on Students' menus.

Appendix D: Culinary Terms.

Appendix E: Measurements.

Appendix F: A Practical Guide to the Nutrition Labeling Laws forthe Restaurant Industry.

Appendix G: National Restaurant Association's Accuracy inMenus.

Appendix H: Menu Marketing Characteristics.

Appendix I: Menu-Making Principles.

Bibliography.

Glossary.

Index.

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First Chapter

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