Fundamentals of menu planning /
McVety, Paul J;Ware, J Bradley; Levesque, Claudette.
Fundamentals of menu planning / Paul J. McVety, Bradley J. Ware, Claudette L�evesque. - 2nd edition - New York : Wiley, �2001. - ix, 225 pages : illustrations ; 28 cm
Includes bibliographical references (pages 221-222) and index.
Preface -- Institutional, industrial, and commercial menus -- Market survey -- Nutrition and menu planning -- Foodservice menus -- The yield test -- Standard recipes -- Recipe costing -- Characteristics of a menu -- Sales history -- Merchandising the menu -- 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.
"An in-depth knowledge of menu planning is essential to building a successful foodservice concept. Fundamentals of Menu Planning, Second Edition offers a complete and thoroughly accessible review of the principles of planning a menu, from concept development and design mechanics to menu pricing and marketing issues." "Written by a team of authors who combine solid teaching expertise with real-world culinary experience, this book is ideal for culinary and hospitality management students as well as professional chefs who need strong single-source coverage of the basics of menu planning and management."--Jacket.
0471369470 9780471369479
2001017547
GBA1Z7689 bnb
CAT11098014 DNAL
Menus.
Food service.
Menus.
Menus.
TX911.3.M45 / M38 2001
TX911.3.M45 / M38 2001
Fundamentals of menu planning / Paul J. McVety, Bradley J. Ware, Claudette L�evesque. - 2nd edition - New York : Wiley, �2001. - ix, 225 pages : illustrations ; 28 cm
Includes bibliographical references (pages 221-222) and index.
Preface -- Institutional, industrial, and commercial menus -- Market survey -- Nutrition and menu planning -- Foodservice menus -- The yield test -- Standard recipes -- Recipe costing -- Characteristics of a menu -- Sales history -- Merchandising the menu -- 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.
"An in-depth knowledge of menu planning is essential to building a successful foodservice concept. Fundamentals of Menu Planning, Second Edition offers a complete and thoroughly accessible review of the principles of planning a menu, from concept development and design mechanics to menu pricing and marketing issues." "Written by a team of authors who combine solid teaching expertise with real-world culinary experience, this book is ideal for culinary and hospitality management students as well as professional chefs who need strong single-source coverage of the basics of menu planning and management."--Jacket.
0471369470 9780471369479
2001017547
GBA1Z7689 bnb
CAT11098014 DNAL
Menus.
Food service.
Menus.
Menus.
TX911.3.M45 / M38 2001
TX911.3.M45 / M38 2001