An essential guide for a vital foodservice skill-revised and
updated
Fundamentals of Menu Planning, Third Edition presents a complete
overview of key aspects of menu planning, including designing,
writing, costing, marketing, and merchandising a menu. Reflecting
the latest menu trends in the restaurant industry, the authors show
how research, surveys, and sales analysis are key to menu planning
and design. This Third Edition also features:
An updated nutrition and menu planning chapter, with new
coverage of dietary guidelines, menu labeling laws, and the
relationship between nutrition and health
An expanded collection of sample menus from restaurants and
hotels across the country that illustrate a wide variety of menu
styles and descriptive copy
Numerous forms, tables, and worksheets to aid in menu research,
planning, and design
New appendices and resources such as updated information on
nutrition guidelines, an expanded list of culinary terminology, and
cultural adaptations to the Food Guide Pyramid
An increased number of practice problems to reinforce
understanding of key concepts such as recipe costing and yield
With this accessible resource, hospitality and culinary
students, restaurateurs, and other foodservice professionals will
all gain a thorough understanding of how an effective and
successfully planned menu is fundamental to the success and
profitability of the wider foodservice enterprise.
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