The Menu: Development, Strategy, and Application / Edition 1

The Menu: Development, Strategy, and Application / Edition 1

by David Barrish
     
 

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ISBN-10: 0135078660

ISBN-13: 9780135078662

Pub. Date: 01/17/2012

Publisher: Pearson

The Menu: Development, Strategy, and Application offers an indispensable business resource for creative culinarian and hospitality manager students transitioning into careers. This text bridges understanding and action by avoiding a prescriptive approach in favor of recommendations and examples of best practices that bolster the creative process.

Overview

The Menu: Development, Strategy, and Application offers an indispensable business resource for creative culinarian and hospitality manager students transitioning into careers. This text bridges understanding and action by avoiding a prescriptive approach in favor of recommendations and examples of best practices that bolster the creative process. Contextual exercises throughout each chapter help today’s student actively transform learning into relevant, career-based skill sets. Following a logical sequence, the text addresses American Culinary Federation competencies such as Beverage Management, Business and Math Skills, Food Preparation, Nutrition, Purchasing and Receiving, and Sanitation.

Product Details

ISBN-13:
9780135078662
Publisher:
Pearson
Publication date:
01/17/2012
Edition description:
New Edition
Pages:
312
Sales rank:
900,938
Product dimensions:
8.40(w) x 10.80(h) x 0.20(d)

Related Subjects

Table of Contents

Chapter One: A Holistic Context for Menu Development

Chapter Two: Where Food and Beverages are Served

Chapter Three: How Customers Buy Your Products

Chapter Four: The Strategic Value of Knowledge

Chapter Five: Positioning Your Menus for Business Success

Chapter Six: Operational Considerations

Chapter Seven: Conceiving Menus that Respond to Your Market

Chapter Eight: Menu Pricing

Chapter Nine: Communicating with Menus

Chapter Ten: Menu Analysis

Index

Glossary

Appendix A: Extract from Food and Drug Administration Guidance for Industry: A Labeling Guide for Restaurants and Other Retail Establishments Selling Away-From-Home Foods

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