Fundamentals of menu planning / Paul J. McVety, Bradley J. Ware, Claudette L�evesque.
Material type: TextPublication details: New York : Wiley, �2001.Edition: 2nd editionDescription: ix, 225 pages : illustrations ; 28 cmContent type:- text
- unmediated
- volume
- 0471369470
- 9780471369479
- TX911.3.M45 M38 2001
Item type | Current library | Call number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|
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.
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