How to create a menu from start to finish! Foundations of Menu
Planning guides readers through the menu planning process in the
same order in which a professional menu planner conducts the
process. Menus are marketing mechanisms, cost control tools, and
critical communication devices for successful food service
operations. Beginning with identifying and defining a target
market, the book progresses through understanding various menu
styles, creating beverage menus, costing recipes, determining menu
prices, and analyzing and engineering an existing menu. A unique
chapter on unwritten menus, a capstone project for creating an
original menu, and a concluding look at the menu-first approach to
building a successful foodservice operation reinforce the book's
reputation as the most comprehensive resource of its kind on the
market. The Second Edition incorporates a wide range of new
information including: strategies for incorporating nutrition into
menus based on the Dietary Guidelines for Americans 2015-2020 and
shifts in menu pricing strategies from the traditional table d'hote
to the more contemporary prix fixe with supplemental charges. Also
included are trends in menu planning, from small plates and
signature cocktails, to online menu design and layout and menu
engineering to maximize profitability.
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