Fundamentals Of Menu Planning

Business & Money

Paul J. McVety

Industries

JOHN WILEY(EXCLUSIVE)

Fundamentals of Menu Planning

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. 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. With updated nutrition and menu planning information, an expanded collection of sample menus, new appendices and resources, numerous forms, tables, and worksheets, and more practice problems, this guide is key to the success of the overall foodservice enterprise.

Cookbooks, Food & Wine

John Wiley&Sons, Inc.

Crafts, Hobbies & Home

John C. Birchfield

Home Improvement & Design

Book by MCVETY PAUL J, MARSHALL SUSAN D, BRADLEY J WARE

THE MENU AND THE CYCLE OF COST CONTROL

Susan D Marshall

Bradley J. Ware

Kendall/Hunt Publishing

The Menu and the Cycle of Cost Control

Economics

Paperback: 326 pages Publisher: Kendall Hunt Publishing; 1 edition Language: English ISBN-10: 0787242152 ISBN-13: 978-0787242152 Product Dimensions: 10.8 x 8.4 x 0.9 inches

THE MENU AND THE CYCLE OF COSTCONTROL

Susan Desmond Marshall

Cooking Education & Reference

Success in today's food and beverage organizations requires a solid knowledge of industry trends, the ability to prepare cost-effective menus that appeal to guests' needs and wants, and the skills to develop and implement a concrete strategic fiscal plan to control costs and to manage sales.&nbsp;The Menu &amp; The Cycle of Cost Control&nbsp;&nbsp;provides the reader with the knowledge necessary to accomplish these tasks and to become effective, contributing members of a management team.&nbsp; 
The 6th&nbsp;edition of&nbsp;The Menu and the Cycle of Cost Control&nbsp;features current information on menu development, trends and concepts, cost control and sales analysis documents, industry-related law and requirements, as well as the necessary control procedures&nbsp; and mathematical processes to help to control costs and analyze sales. Almost every procedure discussed, from recipe costing to labor cost controls, can be accomplished using a Point of Sales (POS) system with the right configurations. The POS can provide the business's cost and sales information often by simply running a report. However, what good is the information (a bunch of numbers and percentages) if a manager does not know what the information is indicating? Therefore, it is even more important to know how the information was calculated and what the information means so the results can be utilized to the business's advantage. To put it simply, all formulas within the text and website are just&nbsp;mathematical support to the common sense of chefs and managers.&nbsp; 
The Menu &amp; The Cycle of Cost Control&nbsp;offers an integrated, enhanced learning package featuring access to an online website. This online website features and extensive collection of reinforcement tools to support textual materials. Additional resources include:&nbsp; Sample Menus Chapter PowerPoints to be utilized as faculty classroom presentations or a study guide for students.&nbsp; Additional Learning Activities utilizing a variety of interactive exercises. Forms and Spreadsheets for additional practice for recipe costing, yield tests, cooking loss texts, purchasing, receiving, inventory, production forecast, sales analysis and calculating payroll. End of Chapter Questions with answers And Supplementary tools and Links to other resources. 
The Menu &amp; The Cycle of Cost Control&nbsp;is your tool to understanding the management complexities of food and beverage organizations.&nbsp;

The Menu AND The Cycle of Cost Control

Book by MCVETY PAUL J, MARSHALL SUSAN D, BRADLEY J WARE

The Menu & the Cycle of Cost Control

Success in today's foodservice industry requires a solid knowledge of industry trends; the ability to prepare a cost efficient menu that appeals to guests' needs and wants; and the skills to develop and implement a concrete strategic fiscal plan. The Menu &amp; The Cycle of Cost Control gives the reader the tools to be successful in the foodservice industry. A thorough understanding of establishing goals, policies, procedures, and controls that are properly executed by all employees is integral to realizing a profit. The Menu &amp; The Cycle of Cost Control provides culinary and hospitality students with the knowledge necessary to accomplish these tasks and to become effective contributing members of a management team. The Menu &amp; The Cycle of Cost Control is an integrated enhanced learning package featuring access to an online website. This online website features an extensive collection of reinforcement tools to support textual materials. These activities include drag and drop menu design exercises, and additional practice forms on recipe costing, purchasing, receiving, inventory, yield tests, etc. Features: • The most current material on industry trends • A collection of new menus from well-known restaurants in the United States • Updated work and project forms and additional review exercises • A summary of the most recent government enacted industry laws, documents, and requirements. ORGANIZATION OF THE TEXTBOOK Unit 1: The Menu • Explore seventeen different segments of the foodservice industry, how to develop a foodservice concept, and the key elements to analyzing a market survey. • Discuss how to develop, layout, and design the foundation to all foodservice establishments. • Review and analyze sales menus from 11 excellent foodservice establishments throughout the United States. Unit 2: The Cycle of Cost Control • Explain how fiscal goals from the profit and loss statement correlate to establishing selling price for items on the menu. • Learn how to cost out recipes, calculate yields, and execute portions • Learn about storage and inventory controls to properly procure ingredients, receive, store, and manage inventories. Unit 3: Sales and Labor Analysis • Discuss Labor Cost Control factors such as wages, salary, benefits, federal taxes, tip declaration, payroll, and more. • Review guidelines to purchasing equipment and identifying the necessary equipment needed to produce the menu.

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Books by Paul J. McVety