Profitable Menu Planning / Edition 2

Profitable Menu Planning / Edition 2

by John A. Drysdale
     
 

ISBN-10: 0136469442

ISBN-13: 9780136469445

Pub. Date: 08/08/1997

Publisher: Pearson

Exceptionally thorough, this volume offers single-volume coverage of ALL aspects of menu planning. Hands-on and real-world in approach, it features accompanying interactive software with specific examples of costing, mark-ups and menu engineering. Know Your Customer. Know Your Restaurant. Costs. Pricing the Menu. Menu Analysis.

Overview

Exceptionally thorough, this volume offers single-volume coverage of ALL aspects of menu planning. Hands-on and real-world in approach, it features accompanying interactive software with specific examples of costing, mark-ups and menu engineering. Know Your Customer. Know Your Restaurant. Costs. Pricing the Menu. Menu Analysis. Nutrition. Menu Content. Truth in Menu. Menu Layout and Printing (including desktop publishing). Quick Service Menus. Family Style Restaurant Menus. Theme-Ethnic and Fine Dining Menus. Banquet/Show Menus. Buffets. Cafeteria and Cycle Menus. The Menu as a Management Tool. For Restaurant Managers and Owners.

Product Details

ISBN-13:
9780136469445
Publisher:
Pearson
Publication date:
08/08/1997
Edition description:
Older Edition
Pages:
378
Product dimensions:
8.45(w) x 11.09(h) x 0.82(d)

Table of Contents

1. Know Your Customer.
2. Know Your Restaurant.
3. Costs.
4. Pricing the Menu.
5. Menu Analysis.
6. Nutrition.
7. Menu Content.
8. Truth in Menu.
9. Menu Layout and Printing.
10. Quick Service Menus.
11. Family Style Restaurant Menus.
12. Theme-Ethnic and Fine Dining Menus.
13. Banquet/Show Menus.
14. Buffets.
15. Cafeteria and Cycle Menus.
16. The Menu as a Management Tool.
Appendix A: Descriptive Wording for Menus.
Appendix B: Nutritional Labeling Laws.
Appendix C: Foreign Wording for Menus.
Index.

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