An essential guide for a vital foodservice skillrevised and updated
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. This Third Edition also features:
With this accessible resource, hospitality and 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.
This guide to menu planning offers a review of basic principles, from concept development and design mechanics to pricing and marketing. Institutional, industrial, and commercial menus are covered, and standard recipes, menu styles, and menu characteristics are discussed. Chapters center on issues like market survey, nutrition, foodservice menus, the yield test, recipe costing, sales history, merchandising, and equipment analysis. Appendixes include descriptive copy exercises, descriptive terms, frequently misspelled words, culinary terms, measurements, a guide to nutrition labeling laws, the National Restaurant Association's Accuracy in Menus, marketing characteristics, and menu-making principles. Annotation c. Book News, Inc., Portland, OR (booknews.com)