CART

(0) items

Fundamentals of Menu Planning,9780470072677
This item qualifies for
FREE SHIPPING!

FREE SHIPPING OVER $59!

Your order must be $59 or more, you must select US Postal Service Shipping as your shipping preference, and the "Group my items into as few shipments as possible" option when you place your order.

Bulk sales, PO's, Marketplace Items, eBooks, Apparel, and DVDs not included.

Fundamentals of Menu Planning

by ; ; ;
Edition:
3rd
ISBN13:

9780470072677

ISBN10:
0470072679
Format:
Paperback
Pub. Date:
3/3/2008
Publisher(s):
Wiley
List Price: $91.00

Rent Textbook

(Recommended)
 
Term
Due
Price
$45.50

Buy Used Textbook

Usually Ships in 2-3 Business Days
U9780470072677
$63.70

Buy New Textbook

Currently Available, Usually Ships in 24-48 Hours
N9780470072677
$87.45

eTextbook


 
Duration
Price
$67.50
More New and Used
from Private Sellers
Starting at $40.92
See Prices

Questions About This Book?

Why should I rent this book?
Renting is easy, fast, and cheap! Renting from eCampus.com can save you hundreds of dollars compared to the cost of new or used books each semester. At the end of the semester, simply ship the book back to us with a free UPS shipping label! No need to worry about selling it back.
How do rental returns work?
Returning books is as easy as possible. As your rental due date approaches, we will email you several courtesy reminders. When you are ready to return, you can print a free UPS shipping label from our website at any time. Then, just return the book to your UPS driver or any staffed UPS location. You can even use the same box we shipped it in!
What version or edition is this?
This is the 3rd edition with a publication date of 3/3/2008.
What is included with this book?
  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.
  • The Used copy of this book is not guaranteed to inclue any supplemental materials. Typically, only the book itself is included.
  • The Rental copy of this book is not guaranteed to include any supplemental materials. You may receive a brand new copy, but typically, only the book itself.

Summary

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
Measurements
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.


Please wait while the item is added to your cart...