Fundamentals of Menu Planning

Fundamentals of Menu Planning

Paperback - 2009 | 3rd ed.
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Understanding the fundamentals of menu planning is essentialto building a successful foodservice concept since the menu is thefoundation upon which a foodservice operation builds both itsreputation and profit. Reflecting the latest menu trends in therestaurant industry, the authors show how research, surveys, andsales analysis are key to menu planning anddesign. Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning,including designing, writing, costing, marketing, and merchandisinga menu. The content in this edition is divided into three parts.Part I focuses on the evolution of the menu and includes topicssuch as menu trends in the industry, performing market research andcreating a market survey, nutrition and dietary guidelines, andmenu planning. Part II examines the financial aspects of menuplanning such as performing a yield test, creating and writingstandardized recipes, and recipe costing. Part III covers writing,designing, and merchandising the menu.

With this accessible resource, hospitality management students,culinary students, restaurateurs and other foodserviceprofessionals will all gain a thorough understanding of how aneffective and successfully planned menu is fundamental to thesuccess and profitability of the wider foodservice enterprise.

Publisher: Hoboken, N.J. : John Wiley & Sons, c2009.
Edition: 3rd ed.
ISBN: 9780470072677
0470072679
Branch Call Number: 642.5
Characteristics: xiii, 258 p. : ill. ; 28 cm.

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