Menu Planning, Design, and Evaluation: Managing for Appeal and Profit

This text covers everything a foodservice manager or menu planner needs to know to develop a successful menu from analyzing the competition to looking at how the menu affects the design and layout of the facility (and vice versa) to menu pricing, design, and evaluation. This book is about the princi-ples used to help assure that the menu is the very best it can be. Successful restaurants and well-merchandised menus go hand in hand, and as the authors consistently emphasize to their own students in foodservice management It all starts with the menu!
This second edition has been updated throughout not only to reflect changes in the industry including new sections on Menus in the News but also to provide readers with addi-tional information and learning tools. The chapter Technol-ogy and Menu Design has been completely rewritten to over-view all menu technology applications. Each chapter now contains new learning tools: chapter objectives, Menu Infor-mation on the Web related to the chapter content, discussion questions, and specific menu-study questions. The authors have included numerous actual menus to illustrate key points throughout the text. A case study is included at the end of each chapter to provide a real-life example of how a restau-rant might apply the information presented in the chapter. In addition, the glossary of terms related to menu planning are defined as they arise in the text, and has been increased by about 150 new terms in this new edition.
This text is unique in several ways. First, all of the informa-tion presented is practical. Students and professionals work-ing in the hospitality industry will appreciate the comprehen-sive information presented in every chapter. Also, the text fo-cuses on the consumers of food and beverage products and services (the guests in a hotel or restaurant, employees of a business or industry, patients in a hospital, or students in a school), and on what these guests need. While operational issues are important, what the consumer does and does not want becomes a parameter within which operating con-cerns must be addressed.