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Fundamentals of Menu Planning
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(2 Votes)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.
From the Back Cover
An essential guide for a vital foodservice skill–revised and updated
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. This Third Edition also features:
An updated nutrition and menu planning chapter, with new coverage of dietary guidelines, menu labeling laws, and the relationship between nutrition and health
An expanded collection of sample menus from restaurants and hotels across the country that illustrate a wide variety of menu styles and descriptive copy
Numerous forms, tables, and worksheets to aid in menu research, planning, and design
New appendices and resources such as updated information on nutrition guidelines, an expanded list of culinary terminology, and cultural adaptations to the Food Guide Pyramid
An increased number of practice problems to reinforce understanding of key concepts such as recipe costing and yield
With this accessible resource, hospitality and 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.
14/09/2009
Borrow Before Buying
I have been doing a study on menu development, design, costing, and many other aspects of menus and marketing. This may be a good text if you have a lecture to go along with it but standing library loan. I would not recommend buying it unseen.
Other books cost less and provide more detailed and very specific information needed by someone preparing a menu.
30/09/2008
textbook
I recieved this book on time and good shape. I would buy from them agian.
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