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Book Cover
Author McVety, Paul J.

Title Fundamentals of menu planning / by Paul J. McVety, Bradley J. Ware & Claudette Lévesque Ware
Edition Third edition
Published Hoboken, N.J. : John Wiley & Sons, [2009]


Location Call no. Vol. Availability
 MELB  642.5 Mcv/Fom 2009  AVAILABLE
Description xiii, 258 pages : illustrations ; 28 cm
Contents Pt. 1. Evolution of the Menu -- Ch. 1. New Trends in the Foodservice Industry -- Ch. 2. Market Survey -- Ch. 3. Nutrition and Menu Planning -- Ch. 4. Foodservice Menus -- Pt. 2. Financial Aspects of Menu Planning -- Ch. 5. The Yield Test -- Ch. 6. Standard Recipes -- Ch. 7. Recipe Costing -- Pt. 3. Writing, Designing, and Merchandising the Menu -- Ch. 8. Characteristics of a Menu -- Ch. 9. Sales History -- Ch. 10. Merchandising the Menu -- Ch. 11. Foodservice Equipment Analysis -- App. A. Descriptive Copy Exercise -- App. B. Descriptive Terms for Menus -- App. C. Words Frequently Misspelled on Students' menus -- App. D. Culinary Terms -- App. E. Measurements -- App. F. A Practical Guide to the Nutrition Labeling Laws for the Restaurant Industry -- App. G. National Restaurant Association's Accuracy in Menus -- App. H. Menu Marketing Characteristics -- App. I. Menu-Making Principles
Summary "This book presents an 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."--BOOK JACKET
Notes Previous ed.: 2001
Bibliography Includes bibliographical references (pages 243-245) and index
Subject Menus.
Food service.
Author Ware, Bradley J. (Bradley John), 1953-
Ware, Claudette Lévesque.
LC no. 2007021310
ISBN 9780470072677 (paper : alk. paper)
0470072679 (paper : alk. paper)