| 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) |
|
