Readers will discover a profitable menu planning approach in this easy-to-understand menu planning textbook. This book goes far beyond the simple concept of presenting attractive food to customers. It covers a multitude of sophisticated strategies needed to attract today's highly sophisticated, knowledgeable customers.
Fundamentals of Menu Planning
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Book Description
Editorial Reviews
From the Back Cover
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 text refers to an alternate Paperback edition.
About the Author
Paul J. McVety is Dean of Culinary Academics at Johnson & Wales University in Providence, Rhode Island.
BRADLEY J. WARE is a Professor in the College of Culinary Arts at Johnson & Wales University in Providence, Rhode Island.
CLAUDETTE LéVESQUE WARE is a Professor in the John Hazen White School of Arts and Sciences at Johnson & Wales University in Providence, Rhode Island. --This text refers to an alternate Paperback edition.
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Most Helpful Customer Reviews
4 of 5 people found the following review helpful:
2.0 out of 5 stars
Borrow Before Buying,
This review is from: Fundamentals of Menu Planning (Paperback)
I have been doing a study on menu development, design, costing, and many other aspects of menus and marketing. This may be a good text if you have a lecture to go along with it but standing by itself it is not as informative nor as specific as others offered on Amazon.
I strongly suggest checking it out at the local library or get it via inter-library loan. I would not recommend buying it unseen. Other books cost less and provide more detailed and very specific information needed by someone preparing a menu.
5.0 out of 5 stars
Menu Planning,
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This review is from: Fundamentals of Menu Planning (Paperback)
This a great strait forward book. I was very happy with the condition of this book. Thank You, I will be buying again soon!
0 of 10 people found the following review helpful:
5.0 out of 5 stars
textbook,
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This review is from: Fundamentals of Menu Planning, 2nd Edition (Paperback)
I recieved this book on time and good shape. I would buy from them agian.
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Inside This Book
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Key Phrases - Statistically Improbable Phrases (SIPs):
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portion size, frijoles negros, decaffeinated coffee, skim milk, total recipe cost, recipe costing, food cost items, descriptive copy, food cost percentage, fresh field greens, beverage recommendations, foodservice operation, menu engineering, foodservice operator, menu planner, foodservice equipment, standardized recipes, ask your server, foodservice industry, romaine hearts Key Phrases - Capitalized Phrases (CAPs): (learn more)
Suggested Wine, Point Size, Portion Cost, Total Extension, New York, World Famous, High Tea, Menus Figure, United States, Scandalously Delicious, Department of Agriculture, New Orleans, Las Vegas, Louis Latour, Kalamata Olives, Leading Bananas Foster, Caesar Salad, Baby Back Ribs, Menu Figure, Louis Jadot, Applebee's Neighborhood Grill, Breakfast Menu, Oldways Preservation, Spinach Salad, Recipe Name Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
portion size, frijoles negros, decaffeinated coffee, skim milk, total recipe cost, recipe costing, food cost items, descriptive copy, food cost percentage, fresh field greens, beverage recommendations, foodservice operation, menu engineering, foodservice operator, menu planner, foodservice equipment, standardized recipes, ask your server, foodservice industry, romaine hearts Key Phrases - Capitalized Phrases (CAPs): (learn more)
Suggested Wine, Point Size, Portion Cost, Total Extension, New York, World Famous, High Tea, Menus Figure, United States, Scandalously Delicious, Department of Agriculture, New Orleans, Las Vegas, Louis Latour, Kalamata Olives, Leading Bananas Foster, Caesar Salad, Baby Back Ribs, Menu Figure, Louis Jadot, Applebee's Neighborhood Grill, Breakfast Menu, Oldways Preservation, Spinach Salad, Recipe Name Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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