- 272 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
Fundamentals of Menu Planning
About this book
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.
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Yes, you can access Fundamentals of Menu Planning by Paul J. McVety,Bradley J. Ware,Claudette Lévesque Ware in PDF and/or ePUB format, as well as other popular books in Art & Culinary Arts. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Cover
- Title Page
- Copyright
- Contents
- Preface
- Part I: EVOLUTION OF THE MENU
- Part II: FINANCIAL ASPECTS OF MENU PLANNING
- Part III: WRITING, DESIGNING, AND MERCHANDISING THE MENU
- Appendix A: DESCRIPTIVE COPY EXERCISE
- Appendix B: DESCRIPTIVE TERMS FOR MENUS
- Appendix C: WORDS FREQUENTLY MISSPELLED ON STUDENTS’ MENUS
- Appendix D: CULINARY TERMS
- Appendix E: MEASUREMENTS
- Appendix F: A PRACTICAL GUIDE TO THE NUTRITION LABELING LAWS FOR THE RESTAURANT INDUSTRY
- Appendix G: NATIONAL RESTAURANT ASSOCIATION’S ACCURACY IN MENUS
- Appendix H: MENU MARKETING CHARACTERISTICS
- Appendix I: MENU-MAKING PRINCIPLES
- Bibliography
- Index