The Hospitality Industry Handbook On Nutrition And Menu Planning PDF Download
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Author | : Lisa Gordon-Davis |
Publisher | : Juta and Company Ltd |
Total Pages | : 356 |
Release | : 2004-04 |
Genre | : Business & Economics |
ISBN | : 9780702155789 |
Download The Hospitality Industry Handbook on Nutrition and Menu Planning Book in PDF, ePub and Kindle
South Africa's hospitality industry has to cater for extremely diverse nutritional needs - those of foreign tourists, as well as South Africans from all cultural and religious sectors. Nutrition principles and ideas on how to fully utilise South Africa food resources are explored in this title.
Author | : LISA; VAN RENSBURG GORDAN-DAVIS (LIENTJIE.) |
Publisher | : |
Total Pages | : |
Release | : |
Genre | : |
ISBN | : 9781485130154 |
Download HOSPITALITY INDUSTRY HANDBOOK ON NUTRITION AND MENU PLANNING FOR SOUTH AFRICAN STUDENTS AND PRACTITIONERS 2E (REVISED) Book in PDF, ePub and Kindle
Author | : Paul J. McVety |
Publisher | : John Wiley & Sons |
Total Pages | : 277 |
Release | : 2008-03-03 |
Genre | : Cooking |
ISBN | : 0470072679 |
Download Fundamentals of Menu Planning Book in PDF, ePub and Kindle
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 | : Jaksa Jack Kivela |
Publisher | : |
Total Pages | : 202 |
Release | : 1994 |
Genre | : Caterers and catering |
ISBN | : 9781862504295 |
Download Menu Planning for the Hospitality Industry Book in PDF, ePub and Kindle
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 | : Food and Nutrition Information and Educational Materials Center (U.S.) |
Publisher | : |
Total Pages | : 300 |
Release | : 1973 |
Genre | : Food |
ISBN | : |
Download Food and Nutrition Information and Educational Materials Center Catalog Book in PDF, ePub and Kindle
Author | : Dana King Gatchell |
Publisher | : |
Total Pages | : 166 |
Release | : 2013-02 |
Genre | : |
ISBN | : 9781258581442 |
Download Handbook for Menu Planning Book in PDF, ePub and Kindle
Author | : Food and Nutrition Information Center (U.S.). |
Publisher | : |
Total Pages | : 300 |
Release | : 1976 |
Genre | : |
ISBN | : |
Download Food and Nutrition Information and Educational Materials Center catalog Book in PDF, ePub and Kindle
Author | : Food and Nutrition Information Center (U.S.) |
Publisher | : |
Total Pages | : 488 |
Release | : 1973 |
Genre | : Cooking |
ISBN | : |
Download Catalog. Supplement Book in PDF, ePub and Kindle
Includes bibliography and indexes / subject, personal author, corporate author, title, and media index.
Author | : Sari Edelstein |
Publisher | : Jones & Bartlett Learning |
Total Pages | : 568 |
Release | : 2008 |
Genre | : Business & Economics |
ISBN | : 9780763740641 |
Download Managing Food and Nutrition Services Book in PDF, ePub and Kindle
Managing Food and Nutrition Services for the Culinary, Hospitality, and Nutrition Professions merges culinary, hospitality and dietetics management into one concise text. This textbook prepares students to perform the daily operational tasks of foodservice by combining theory with practice. Each chapter includes hands-on assignments to encourage students to develop problem-solving and critical-thinking skills. Case studies about real-life work situations, such as chain restaurants and elementary school cafeterias, ask students to consider how they would respond to typical issues in the workplace. Respected experts within their specialized field of study have contributed chapters on topics such as foodservice industry trends, fiscal management, and long-term planning. Easy-to-understand restaurant math problems, with answers, as well as a study guide for the RD examination are included in this new authoritative resource.
Author | : John A. Drysdale |
Publisher | : |
Total Pages | : 456 |
Release | : 2002 |
Genre | : Business & Economics |
ISBN | : |
Download Profitable Menu Planning Book in PDF, ePub and Kindle
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.