Fundamentals of Menu Planning

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  • Edition: 3rd
  • Format: Paperback
  • Copyright: 3/3/2008
  • Publisher: Wiley

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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.

Author Biography

Paul J. McVety is Dean of Culinary Academics at Johnson & Wales University in Providence, Rhode Island.

BRADLEY J. WARE is a Professor in the College of Culinary Arts at Johnson & Wales University in Providence, Rhode Island.

CLAUDETTE LéVESQUE WARE is a Professor in the John Hazen White School of Arts and Sciences at Johnson & Wales University in Providence, Rhode Island.

Table of Contents

New Trends in the Foodservice Industry
Market Survey
Nutrition and Menu Planning
Foodservice Menus
The Yield Test
Standard Recipes
Recipe Costing
Characteristics of a Menu
Sales History
Merchandising the Menu
Foodservice Equipment Analysis
Descriptive Copy Exercise
Descriptive Terms for Menus
Words Frequently Misspelled on Students' menus
Culinary Terms
A Practical Guide to the Nutrition Labeling Laws for the Restaurant Industry
National Restaurant Association's Accuracy in Menus
Menu Marketing Characteristics
Menu-Making Principles
Table of Contents provided by Publisher. All Rights Reserved.

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