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Fundamentals of Menu Planning
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Description
Description| Publisher | John Wiley & Sons Inc (US) |
| Author(s) | Paul J. McVety / Bradley J. Ware / Claudette Lévesque Ware |
| Edition | 3 |
| Published | 15th February 2008 |
| Related course codes |
Understanding the fundamentals of menu planning is essential
to building a successful foodservice concept since the menu is the
foundation upon which a foodservice operation builds both its
reputation and profit. 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.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. The content in this edition is divided into three parts.
Part I focuses on the evolution of the menu and includes topics
such as menu trends in the industry, performing market research and
creating a market survey, nutrition and dietary guidelines, and
menu planning. Part II examines the financial aspects of menu
planning such as performing a yield test, creating and writing
standardized recipes, and recipe costing. Part III covers writing,
designing, and merchandising the menu.
to building a successful foodservice concept since the menu is the
foundation upon which a foodservice operation builds both its
reputation and profit. 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.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. The content in this edition is divided into three parts.
Part I focuses on the evolution of the menu and includes topics
such as menu trends in the industry, performing market research and
creating a market survey, nutrition and dietary guidelines, and
menu planning. Part II examines the financial aspects of menu
planning such as performing a yield test, creating and writing
standardized recipes, and recipe costing. Part III covers writing,
designing, and merchandising the menu.
With this accessible resource, hospitality management students,
culinary students, restaurateurs and other foodservice
professionals will all gain a thorough understanding of how an
effective and successfully planned menu is fundamental to the
success and profitability of the wider foodservice enterprise.
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