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Fundamentals of Menu Planning

Fundamentals of Menu Planning
Author: Paul J. McVety - Bradley J. Ware - Claudette Léve
ISBN 13: 9780470072677
ISBN 10: 470072679
Edition: 3
Publisher: Wiley
Publication Date: 2008-03-03
Format: Paperback
Pages: 272
List Price: $101.95

An essential guide for a vital foodservice skill–revised 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:

  • An updated nutrition and menu planning chapter, with new coverage of dietary guidelines, menu labeling laws, and the relationship between nutrition and health
  • An expanded collection of sample menus from restaurants and hotels across the country that illustrate a wide variety of menu styles and descriptive copy
  • Numerous forms, tables, and worksheets to aid in menu research, planning, and design
  • New appendices and resources such as updated information on nutrition guidelines, an expanded list of culinary terminology, and cultural adaptations to the Food Guide Pyramid
  • An increased number of practice problems to reinforce understanding of key concepts such as recipe costing and yield

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)