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

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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.

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Product Details

  • ISBN-13: 9780135078662
  • Publisher: Prentice Hall
  • Publication date: 1/17/2012
  • Edition description: New Edition
  • Edition number: 1
  • Pages: 312
  • Sales rank: 942,915
  • Product dimensions: 8.40 (w) x 10.80 (h) x 0.20 (d)

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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