Fundamentals of Menu Planning, 2nd Edition

by Paul J. McVety; Bradley J. Ware; Claudette Lévesque Ware

• ISBN13: 9780471369479
• ISBN10: 0471369470
• Edition: 2nd
• Format: Paperback
• Copyright: 2001-02-01
• Publisher: Wiley

Summary

"This book presents an 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."--BOOK JACKET.

Author Biography

PAUL J. McVETY is Associate Dean of the College of Culinary Arts at Johnson &amp; Wales University in Providence, Rhode Island. <BR>

Table of Contents

Preface	ix
Institutional, Industrial, and Commercial Menus	1	(18)
Background of a Menu Planner	2	(1)
Food	3	(1)
Finances	4	(1)
Management	5	(1)
Institutional Foodservice	5	(5)
Industrial Foodservice	10	(3)
Commercial Foodservice	13	(5)
Review Questions	18	(1)
Additional Readings	18	(1)
Market Survey	19	(14)
Preliminary Steps	20	(1)
Areas of Analysis	21	(9)
Review Questions	30	(1)
Additional Readings	31	(2)
Nutrition and Menu Planning	33	(16)
Nutrition Basics	34	(6)
The Relationship of Nutrition to Health	40	(3)
Nutritional Implications for Menu Planning	43	(5)
Conclusions	48	(1)
Review Questions	48	(1)
Additional Readings	48	(1)
Foodservice Menus	49	(48)
Menu Styles	51	(1)
Foodservice Characteristics	51	(8)
Breakfast Menus	59	(5)
Luncheon Menus	64	(3)
Dinner Menus	67	(6)
Special Occasion Menus	73	(3)
Institutional Menus	76	(4)
Room Service Menus	80	(4)
Ethnic Menus	84	(5)
Specialty Menus	89	(1)
Wine and Dessert Menus	90	(4)
Review Questions	94	(3)
The Yield Test	97	(12)
Defining the Yield Test	98	(1)
Types of Yield Tests	99	(3)
Calculating a Yield Test	102	(1)
Practice Problems	103	(1)
Answers to Practice Problems	104	(1)
Edible Yields Percentage	105	(3)
Review Questions	108	(1)
Additional Readings	108	(1)
Software Packages	108	(1)
Standard Recipes	109	(8)
Defining Standard Recipes in the Industry	110	(2)
Recording Recipes	112	(2)
Recipe Creativity	114	(1)
Review Questions	115	(1)
Additional Readings	115	(2)
Recipe Costing	117	(14)
Recipe Costing	118	(1)
Assigning the Task of Recipe Costing	118	(1)
The Importance of Recipe Costing	119	(2)
How to Cost Out a Recipe	121	(9)
Review Questions	130	(1)
Additional Readings	130	(1)
Characteristics of a Menu	131	(16)
Paper	133	(1)
Print	134	(3)
Color	137	(1)
Balance	137	(1)
Variety	137	(4)
Composition	141	(1)
Descriptive Copy	141	(1)
Truth-in-Menu	142	(1)
Menu Labeling	142	(1)
Listing of Items	143	(1)
Size of Menu	144	(1)
Cover Design	144	(1)
Review Questions	145	(1)
Additional Reading	145	(2)
Sales History	147	(12)
Sales History Background	148	(2)
Benefits of the Scatter Sheet	150	(1)
How a Scatter Sheet Works	151	(2)
The Production Sheet	153	(1)
Goal-Value Analysis	154	(2)
Review Questions	156	(1)
Additional Readings	156	(1)
Software Programs Available	157	(2)
Merchandising the Menu	159	(10)
Displaying Additional Information on the Menu	161	(1)
Listing Liquors	161	(1)
Wine Lists	162	(1)
Appetizers	162	(1)
Salads	162	(1)
Low-Calorie Items	162	(1)
Steaks	163	(1)
Seafood	163	(1)
Sandwiches	163	(1)
Desserts	164	(1)
Take-Out Service	164	(1)
Specials	164	(1)
Evaluating the Sales Menu	164	(4)
Review Questions	168	(1)
Additional Readings	168	(1)
Foodservice Equipment Analysis	169	(14)
Guidelines for Selecting Equipment	170	(5)
Foodservice Equipment Analysis	175	(5)
Guidelines for Designing a Hot Cooking Line	180	(2)
Review Questions	182	(1)
Additional Readings	182	(1)
Appendix A Descriptive Copy Exercise	183	(3)
Appendix B Descriptive Terms for Menus	186	(1)
Appendix C Words Frequently Misspelled on Students' Menus	187	(1)
Appendix D Culinary Terms	188	(6)
Appendix E Measurements	194	(1)
Appendix F A Practical Guide to the Nutrition Labeling Laws for the Restaurant Industry	195	(16)
Appendix G National Restaurant Association's Accuracy in Menus	211	(7)
Appendix H Menu Marketing Characteristics	218	(1)
Appendix I Menu-Making Principles	219	(2)
Bibliography	221	(2)
Index	223