| Details | | Publication Date: | 2001-01-01 | | Edition Description: | Illustrated |
| Size | | Length: | 225 pages | | Height: | 10.8 in | | Width: | 8.3 in | | Thickness: | 0.5 in | | Weight: | 19.2 oz |
Publisher's Note
A comprehensive and up-to-date guide to all key aspects of menu planning
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.
Extensively revised to address today's foodservice industry needs, this Second Edition contains all-new sections on key topics such as types of foodservice operations, sanitation concerns in menu planning, design mechanics, the yield test, and increasing sales through the menu. Coverage also includes:
- Institutional, industrial, and commercial menus
- Nutrition and menu planning
- Standard recipes, menu styles, and menu characteristics
- Recipe costing and menu merchandising
This edition is also enhanced with powerful pedagogical tools for easy teaching and learning, offering readers highlighted key words, practice problems on costing and yield, helpful suggestions for further reading, and many other useful features.
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.
A comprehensive and up-to-date guide to all key aspects of menu planning 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.
Extensively revised to address today's foodservice industry needs, this Second Edition contains all-new sections on key topics such as types of foodservice operations, sanitation concerns in menu planning, design mechanics, the yield test, and increasing sales through the menu. Coverage also includes:
- Institutional, industrial, and commercial menus
- Nutrition and menu planning
- Standard recipes, menu styles, and menu characteristics
- Recipe costing and menu merchandising
This edition is also enhanced with powerful pedagogical tools for easy teaching and learning, offering readers highlighted key words, practice problems on costing and yield, helpful suggestions for further reading, and many other useful features.
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.
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