Fundamentals of menu planning

Understanding menu planning is essential to building a successful foodserviceconcept. Fundamentals of Menu Planning is used by hospitality management students, culinary students, and restaurant managers as a review of the principlesof planning a menu, including concept development, design mechanics, and menupricing. INDICE: Chapter 1: New Trends in the Foodservice Industry. Chapter 2: Market Survey. Chapter 3: Nutrition and Menu Planning. Chapter 4: Foodservice Menus. Chapter 5: The Yield Test. Chapter 6: Standard Recipes. Chapter 7: Recipe Costing. 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: CulinaryTerms. 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.

• ISBN: 978-0-470-07267-7
• Editorial: John Wiley & Sons
• Encuadernacion: Rústica
• Páginas: 272
• Fecha Publicación: 12/03/2008
• Nº Volúmenes: 1
• Idioma: Inglés