TY  - BOOK
AU  - McVety,Paul J;Ware,J Bradley; Levesque,Claudette
AU  - Ware,Bradley J.
AU  - Ware,Claudette L�evesque
TI  - Fundamentals of menu planning
SN  - 0471369470
AV  - TX911.3.M45 M38 2001
PY  - 2001///
CY  - New York
PB  - Wiley
KW  - Menus
KW  - Food service
KW  - fast
KW  - lcgft
N1  - 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
N2  - "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
ER  -