Fundamentals of Menu Planning

by McVety, Paul J.; Ware, Bradley J.; Lé vesque Ware, Claudette

• ISBN13: 9780470072677
• ISBN10: 0470072679
• eBook ISBN(s): 9780470190326
• Edition: 3rd
• Format: Paperback
• Copyright: 2008-03-03
• Publisher: Wiley
• More Book Details

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

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