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. 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. 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.
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.
Inhaltsangabe
Part 1: Evoltuion of the Menu Chapter 1: New Trends in the Foodservice Industry. Chapter 2: Market Survey. Chapter 3: Nutrition and Menu Planning. Chapter 4: Foodservice Menus. Part 2: Financial Aspects of Menu Planning Chapter 5: The Yield Test. Chapter 6: Standard Recipes. Chapter 7: Recipe Costing. Part 3: Writing, Designing, and Merchandising the Menu Chapter 8: Characteristics of a Menu. Chapter 9: Sales History. Chapter 10: Merchandising the Menu. Chapter 11: Foodservice Equipment Analysis. Appendix A: Descriptive Copy Exercise. Appendix B: Descriptive Terms for Menus. Appendix C: Words Frequently Misspelled on Students' menus. Appendix D: Culinary Terms. Appendix E: Measurements. Appendix F: A Practical Guide to the Nutrition Labeling Laws for the Restaurant Industry. Appendix G: National Restaurant Association's Accuracy in Menus. Appendix H: Menu Marketing Characteristics. Appendix I: Menu-Making Principles. Bibliography. Glossary. Index.
Part 1: Evoltuion of the Menu Chapter 1: New Trends in the Foodservice Industry. Chapter 2: Market Survey. Chapter 3: Nutrition and Menu Planning. Chapter 4: Foodservice Menus. Part 2: Financial Aspects of Menu Planning Chapter 5: The Yield Test. Chapter 6: Standard Recipes. Chapter 7: Recipe Costing. Part 3: Writing, Designing, and Merchandising the Menu Chapter 8: Characteristics of a Menu. Chapter 9: Sales History. Chapter 10: Merchandising the Menu. Chapter 11: Foodservice Equipment Analysis. Appendix A: Descriptive Copy Exercise. Appendix B: Descriptive Terms for Menus. Appendix C: Words Frequently Misspelled on Students' menus. Appendix D: Culinary Terms. Appendix E: Measurements. Appendix F: A Practical Guide to the Nutrition Labeling Laws for the Restaurant Industry. Appendix G: National Restaurant Association's Accuracy in Menus. Appendix H: Menu Marketing Characteristics. Appendix I: Menu-Making Principles. Bibliography. Glossary. Index.
Es gelten unsere Allgemeinen Geschäftsbedingungen: www.buecher.de/agb
Impressum
www.buecher.de ist ein Shop der buecher.de GmbH & Co. KG Bürgermeister-Wegele-Str. 12, 86167 Augsburg Amtsgericht Augsburg HRA 13309
