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9780470190326

Fundamentals of Menu Planning, 3rd Edition

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  • ISBN13:

    9780470190326

  • ISBN10:

    0470190329

  • Format: eBook
  • Copyright: 2008-06-01
  • Publisher: Wiley
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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.

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
Bibliography
Glossary
Index
Table of Contents provided by Publisher. All Rights Reserved.

Supplemental Materials

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