Fundamentals of Menu Planning

Paul J. McVety, Claudette Lévesque Ware, Bradley J. Ware

ISBN 10: 0470072679 / ISBN 13: 9780470072677

Editore: John Wiley and Sons Inc, US, 2008

Riguardo questo articolo

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.

Codice articolo LU-9780470072677

Dati bibliografici

• Titolo: Fundamentals of Menu Planning
• Editore: John Wiley and Sons Inc, US
• Data di pubblicazione: 2008
• Lingua: Inglese
• ISBN 10: 0470072679
• ISBN 13: 9780470072677
• Rilegatura: Paperback
• Edizione: terza edizione
• Condizione: New
• Peso: 644 grammi

Descrizione articolo

Riassunto

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.

Informazioni sull?autore

Paul J. McVety is Dean of Culinary Academics at Johnson & Wales University in Providence, Rhode Island.

BRADLEY J. WARE is a Professor in the College of Culinary Arts at Johnson & Wales University in Providence, Rhode Island.

CLAUDETTE LéVESQUE WARE is a Professor in the John Hazen White School of Arts and Sciences at Johnson & Wales University in Providence, Rhode Island.