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| Author | : |
| Publisher | : McCutchan Publishing Corporation |
| Total Pages | : 351 |
| Release | : 2008 |
| Genre | : Food service |
| ISBN | : 9780821113158 |
| Author | : Paul J. McVety |
| Publisher | : John Wiley & Sons |
| Total Pages | : 277 |
| Release | : 2008-03-03 |
| Genre | : Cooking |
| ISBN | : 0470072679 |
Understanding the fundamentals of menu planning is essential to building a successful foodservice concept since the menu is the foundation upon which a foodservice operation builds both its reputation and profit. 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.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. The content in this edition is divided into three parts. Part I focuses on the evolution of the menu and includes topics such as menu trends in the industry, performing market research and creating a market survey, nutrition and dietary guidelines, and menu planning. Part II examines the financial aspects of menu planning such as performing a yield test, creating and writing standardized 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 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.
| Author | : Dana King Gatchell |
| Publisher | : |
| Total Pages | : 166 |
| Release | : 2013-02 |
| Genre | : |
| ISBN | : 9781258581442 |
| Author | : John A. Drysdale |
| Publisher | : |
| Total Pages | : 456 |
| Release | : 2002 |
| Genre | : Business & Economics |
| ISBN | : |
For sophomore/senior-level courses in Menu Planning, Food Production, Food Management. Exceptionally thorough, this text offers single-volume coverage of ALL aspects of menu planning--from determining who the customer is, to how to market the menu to them, available kitchen equipment, recipe costs, how to make a profit, figuring selling prices, menu analysis, nutrition, printing the menu (including desktop publishing), menu accuracy and all of the different types of menus (from fast food to fine dining). Hands-on and real-world in approach, it features accompanying interactive software with specific examples of costing, mark-ups and menu engineering.
| Author | : John A. Drysdale |
| Publisher | : Pearson |
| Total Pages | : 0 |
| Release | : 2008 |
| Genre | : Food service |
| ISBN | : 9780131196803 |
For sophomore/senior-level courses in Menu Planning, Food Production, Food Management. Exceptionally thorough, this text offers single-volume coverage of all aspects of menu planning--from customer demographics to kitchen capabilities, to cost cards and menu analysis. Early chapters are devoted to a variety of broad topics (costs, pricing, nutrition, etc.), while later chapters focus on menu planning for specific types of restaurants (quick service, fine dining, family style, cafeteria, and more). Hands-on in approach, it features real menus from across the country and includes interactive software so readers can practice costing, mark-ups and menu engineering. This edition includes more on marketing, new case studies and updated menus that reflect industry trends. Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom. Instantly recognized by their fascinating, full-color photographs and illustrations on every page, DK titles will add meaning to expository text and make learning accessible and, fun. Other DK hallmarks include cross-section views, 3D models, and text to visual call-outs to help readers comprehend and enjoy the wealth of information each book provides. With Pearson, you can see DK in a whole new way! For a complete listing of titles, please visit: http: //us.dk.com/pearson
| Author | : Daniel Traster |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2018 |
| Genre | : Food service |
| ISBN | : 9780134484471 |
For courses in Menu Planning (Culinary Arts) Foundations of Menu Planning guides readers through the menu planning process in the same order in which a professional menu planner conducts the process. Menus are marketing mechanisms, cost control tools, and critical communication devices for successful food service operations. Beginning with identifying and defining a target market, the book progresses through understanding various menu styles, creating beverage menus, costing recipes, determining menu prices, and analysing and engineering an existing menu. A unique chapter on unwritten menus, a capstone project for creating an original menu, and a concluding look at the menu-first approach to building a successful foodservice operation reinforce the book's reputation as the most comprehensive resource of its kind on the market. The 2nd Edition incorporates a wide range of new information including: strategies for incorporating nutrition into menus based on the Dietary Guidelines for Americans 2015-2020 and shifts in menu pricing strategies from the traditional table d'hote to the more contemporary prix fixe with supplemental charges. Also included are trends in menu planning, from small plates and signature cocktails, to online menu design and layout and menu engineering to maximise profitability.
| Author | : McVety |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2001-09 |
| Genre | : Food service |
| ISBN | : 9780471407317 |
| Author | : Jaksa Jack Kivela |
| Publisher | : |
| Total Pages | : 202 |
| Release | : 1994 |
| Genre | : Caterers and catering |
| ISBN | : 9781862504295 |
A well-planned menu is critical to the success of any modern foodservice business. The menu governs the purchasing, production, service, staffing, training, financing, and marketing aspects of a foodservice operation. This book is aimed specifically to meet the needs of students and professionals working in the Australian hospitality industry. gastronomic; financial and cost; design and graphic; and marketing. Each of these perspectives is given its proper emphasis, so that all aspects of menu design are dealt with in a balanced and integrated way, not in isolation.
| Author | : John A. Drysdale |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 1998 |
| Genre | : Menus |
| ISBN | : 9780136469445 |
A guide for students, managers, and owners in the food service industry. Considers researching the type of customer and restaurant, financial matters, nutrition, legal aspects, layout and printing, and a range of specialized menus from fast foods to banquets. Also discusses the menu as a management
| Author | : Hubert E. Visick |
| Publisher | : McGraw-Hill Companies |
| Total Pages | : 160 |
| Release | : 1973-01-01 |
| Genre | : Business & Economics |
| ISBN | : 9780070670631 |
