Understanding the fundamentals of menu planning is essential to building a successful foodservice concept since the menu is the foundation upon which a foodservice operation builds both its reputation and profit. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design.Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. The content in this edition is divided into three parts. Part I focuses on the evolution of the menu and includes topics such as menu trends in the industry, performing market research and creating a market survey, nutrition and dietary guidelines, and menu planning. Part II examines the financial aspects of menu planning such as performing a yield test, creating and writing standardized recipes, and recipe costing. Part III covers writing, designing, and merchandising the menu. With this accessible resource, hospitality management students, culinary students, restaurateurs and other foodservice professionals will all gain a thorough understanding of how an effective and successfully planned menu is fundamental to the success and profitability of the wider foodservice enterprise.

Fundamentals of Menu Planning

Business & Money

McVety, Paul J.

Ware, Bradley J.

Lévesque Ware, Claudette

Industries

wiley

Fundamentals of Menu Planning 3E with Culinary Calculations 2E Set

Cookbooks, Food & Wine

Entertaining & Holidays

John Wiley&Sons

Readers will discover a profitable menu planning approach in this easy-to-understand menu planning textbook. This book goes far beyond the simple concept of presenting attractive food to customers. It covers a multitude of sophisticated strategies needed to attract today's highly sophisticated, knowledgeable customers.

A comprehensive and up-to-date guide to all key aspects of menu planning 
An in-depth knowledge of menu planning is essential to building a successful foodservice concept. Fundamentals of Menu Planning, Second Edition offers a complete and thoroughly accessible review of the principles of planning a menu, from concept development and design mechanics to menu pricing and marketing issues. Extensively revised to address today's foodservice industry needs, this Second Edition contains all-new sections on key topics such as types of foodservice operations, sanitation concerns in menu planning, design mechanics, the yield test, and increasing sales through the menu. Coverage also includes: <ul>
<li>Institutional, industrial, and commercial menus</li> <li>Nutrition and menu planning</li> <li>Standard recipes, menu styles, and menu characteristics</li> <li>Recipe costing and menu merchandising</li> </ul> This edition is also enhanced with powerful pedagogical tools for easy teaching and learning, offering readers highlighted key words, practice problems on costing and yield, helpful suggestions for further reading, and many other useful features. Written by a team of authors who combine solid teaching expertise with real-world culinary experience, this book is ideal for culinary and hospitality management students as well as professional chefs who need strong single-source coverage of the basics of menu planning and management.

Fundamentals of Menu Planning, 2nd Edition

Levesque, Claudette

Health, Fitness & Dieting

John Wiley&Sons, Inc.

THE MENU AND THE CYCLE OF COST CONTROL WITH WEBCOM

Bradley J. Ware

MARSHALL SUSAN D

Kendall/Hunt Publishing

The Menu and the Cycle of Cost Control

Marshall, Susan Desmond

Economics

Kendall/Hunt Pub. Co.

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