Amazon cover image
Image from Amazon.com

Fundamentals of menu planning / Paul J. McVety, Bradley J. Ware, Claudette L�evesque.

By: Contributor(s): Material type: TextTextPublication details: New York : Wiley, �2001.Edition: 2nd editionDescription: ix, 225 pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0471369470
  • 9780471369479
Subject(s): Genre/Form: LOC classification:
  • TX911.3.M45 M38 2001
Contents:
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.
Review: "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.
Item type: Mixed Materials
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Current library Call number Status Date due Barcode
Mixed Materials Mixed Materials GSU Library Epoch General Stacks TX911.3MCV (Browse shelf(Opens below)) Available 50000003998

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.

There are no comments on this title.

to post a comment.
Share