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For the beginning-level course in menu planning offered in hospitality programs and culinary schools, this book covers menu costing, pricing, layout, design, menu analysis and provides a wealth of information on a variety of menus. The book is an extremely practical guide with numerous exercises that allow students to practice writing menus. A discussion on using computers in menu planning is provided, and an equipment checklist is included. --This text refers to an out of print or unavailable edition of this title.
From the Back Cover
Profitable Menu Planning, Third Edition is the most up-to-date, comprehensive book on menu planning available. It covers every operation needed to properly design and develop menus, including determining who your customers are and how to market the menu to them; available kitchen equipment; recipe costs; how to make a profit; and how to figure selling prices. Menu analysis, nutrition, printing the menu (including desktop publishing), menu accuracy, and all the different types of menus are also discussed.
"Must" reading for students as well as industry professionals, this edition includes:
- Software for menu analysis, recipe costing, and selling price
- How to market to your customer
- Utilizing existing equipment to expand and enhance your menu
- How to analyze your menu for maximum profitability
- How to properly price your menu for maximum sales and profit
- Marketing nutrition to today's health-conscious customer
- Laws and regulations governing today's menus
- Menu design and layout
- Actual menus from across the country used as illustrations
- Includes menus from quick-service operations, family restaurants, theme and ethnic restaurants, cafeterias, buffets, banquet menus and cycle menus
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