Fundamentals of Menu Planning, 2nd Edition (Paperback)

~ Paul J. McVety (Author), Bradley J. Ware (Author), Claudette Lévesque Ware (Author), Claudette Levesque (Author) "To plan a profitable menu in the foodservice industry, the menu planner must be knowledgeable about foods, management, and financing..." (more)
Key Phrases: foodservice characteristics, customer makeup, main dish items, New York, Goat Cheese, Suggested Wine (more...)

Editorial Reviews

Product Description

A comprehensive and up-to-date guide to all key aspects of menu planning
An in-depth knowledge of menu planning is essential to building a successful foodservice concept. Fundamentals of Menu Planning, Second Edition offers a complete and thoroughly accessible review of the principles of planning a menu, from concept development and design mechanics to menu pricing and marketing issues.
Extensively revised to address today's foodservice industry needs, this Second Edition contains all-new sections on key topics such as types of foodservice operations, sanitation concerns in menu planning, design mechanics, the yield test, and increasing sales through the menu. Coverage also includes:
* Institutional, industrial, and commercial menus
* Nutrition and menu planning
* Standard recipes, menu styles, and menu characteristics
* Recipe costing and menu merchandising
This edition is also enhanced with powerful pedagogical tools for easy teaching and learning, offering readers highlighted key words, practice problems on costing and yield, helpful suggestions for further reading, and many other useful features.
Written by a team of authors who combine solid teaching expertise with real-world culinary experience, this book is ideal for culinary and hospitality management students as well as professional chefs who need strong single-source coverage of the basics of menu planning and management.

From the Back Cover

A comprehensive and up-to-date guide to all key aspects of menu planning

An in-depth knowledge of menu planning is essential to building a successful foodservice concept. Fundamentals of Menu Planning, Second Edition offers a complete and thoroughly accessible review of the principles of planning a menu, from concept development and design mechanics to menu pricing and marketing issues.

Extensively revised to address today’s foodservice industry needs, this Second Edition contains all-new sections on key topics such as types of foodservice operations, sanitation concerns in menu planning, design mechanics, the yield test, and increasing sales through the menu. Coverage also includes:

• Institutional, industrial, and commercial menus
• Nutrition and menu planning
• Standard recipes, menu styles, and menu characteristics
• Recipe costing and menu merchandising

This edition is also enhanced with powerful pedagogical tools for easy teaching and learning, offering readers highlighted key words, practice problems on costing and yield, helpful suggestions for further reading, and many other useful features.

Written by a team of authors who combine solid teaching expertise with real-world culinary experience, this book is ideal for culinary and hospitality management students as well as professional chefs who need strong single-source coverage of the basics of menu planning and management.

See all Editorial Reviews

Product Details

• Paperback: 240 pages
• Publisher: Wiley; 2 edition (February 2, 2001)
• Language: English
• ISBN-10: 0471369470
• ISBN-13: 978-0471369479
• Product Dimensions: 10.9 x 8.5 x 0.6 inches
• Shipping Weight: 1.2 pounds
• Average Customer Review: 3.5 out of 5 stars  See all reviews (2 customer reviews)
• Amazon.com Sales Rank: #1,025,787 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

2 of 2 people found the following review helpful:

2.0 out of 5 stars Borrow Before Buying, September 14, 2009

By	Fun Life - See all my reviews

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.

0 of 5 people found the following review helpful:

5.0 out of 5 stars textbook, September 30, 2008

By	Marciel Benshoof (salem,or) - See all my reviews (REAL NAME)

I recieved this book on time and good shape. I would buy from them agian.