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The book covers planning the menu, to writing the menu, types of menus (from fast food to fine dining), and objective and subjective menu analysis (including nutritional). Hands-on and real-world in approach, it features accompanying interactive software with specific examples of costing, mark-ups and menu engineering.
| Know Your Customer | |
| Know Your Restaurant | |
| Costs | |
| Pricing the Menu | |
| Menu Analysis | |
| Nutrition | |
| Menu Content | |
| Writing the Menu | |
| Menu Layout and Printing | |
| Quick Service Menus | |
| Family Style Restaurant Menus | |
| Theme-Ethnic and Fine Dining Menus | |
| Banquet/Show Menus | |
| Buffets | |
| Cafeteria and Cycle Menus | |
| The Menu as a Management Tool | |
| Descriptive Wording for Menus | |
| Nutritional Labeling Laws | |
| Foreign Wording for Menus | |
| Index | |
| Table of Contents provided by Publisher. All Rights Reserved. |
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