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

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.

The Patissier's Art: Professional Breads, Cakes, Pies, Pastries, and Puddings

A limitless source of inspiration, The Patissier's Art is a sumptuous treasury of 800 classic and contemporary baked goods and desserts. It is suitable as an educational text for advanced students and for talented amateurs, or as a technique refresher for industry professionals.

Cookbooks, Food & Wine

Karousos, George

Karousos, Theodore H.

Baking

John Wiley&Sons, Inc.

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

"After 200 years of evolution, American regional cooking stands strong and tall and is able to challenge the international cuisines in the arena we call the Culinary Olympics. Over the past 20 years, American chefs have competed with European chefs and have won countless awards. Surprisingly enough, American food prepared by American chefs has won more gold medals than any European cuisine. It is time we revere American regional cooking with the same enthusiasm so often held for European cuisine. The time has come for us to spotlight American cooking traditions, styles, and innovations. Why should we make pilgrimages to Europe in search of the latest food trends, when we have exceptional cuisine right here in the United States?…American chefs should be commended for their freedom of expression. It is this freedom of expression, this imagination and creativity, which has propelled American regional cooking into the forefront of the great world cuisines and shifted the center of gastronomy away from Europe to the United States." —from American Regional Cooking for 8 or 50

American Regional Cooking for 8 or 50

Beverages & Wine

A limitless source of inspiration, The Patissier's Art is a sumptuous treasury of 800 classic and contemporary baked goods and desserts. It is suitable as an educational text for advanced students and for talented amateurs, or as a technique refresher for industry professionals.

The Menu and the Cycle of Cost Control

Marshall, Susan Desmond

Economics

Kendall/Hunt Pub. Co.

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Books by Ware, Bradley J.