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Fundamentals of Menu Planning, 3rd Edition

Fundamentals of Menu Planning, 3rd Edition (EHEP000059) cover image
Understanding the fundamentals of menu planning is essential to building a successful foodservice concept since the menu is the foundation upon which a foodservice operation builds both its reputation and profit. 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.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. The content in this edition is divided into three parts. Part I focuses on the evolution of the menu and includes topics such as menu trends in the industry, performing market research and creating a market survey, nutrition and dietary guidelines, and menu planning. Part II examines the financial aspects of menu planning such as performing a yield test, creating and writing standardized recipes, and recipe costing. Part III covers writing, designing, and merchandising the menu.

With this accessible resource, hospitality management students, 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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Chapter 1: New Trends in the Foodservice Industry.

Chapter 2: Market Survey.

Chapter 3: Nutrition and Menu Planning.

Chapter 4: Foodservice Menus.

Chapter 5: The Yield Test.

Chapter 6: Standard Recipes.

Chapter 7: Recipe Costing.

Chapter 8: Characteristics of a Menu.

Chapter 9: Sales History.

Chapter 10: Merchandising the Menu.

Chapter 11: Foodservice Equipment Analysis.

Appendix A: Descriptive Copy Exercise.

Appendix B: Descriptive Terms for Menus.

Appendix C: Words Frequently Misspelled on Students' menus.

Appendix D: Culinary Terms.

Appendix E: Measurements.

Appendix F: A Practical Guide to the Nutrition Labeling Laws for the Restaurant Industry.

Appendix G: National Restaurant Association's Accuracy in Menus.

Appendix H: Menu Marketing Characteristics.

Appendix I: Menu-Making Principles.

Bibliography.

Glossary.

Index.

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Paul J. McVety is Dean of Culinary Academics at Johnson & Wales University in Providence, Rhode Island.

BRADLEY J. WARE is a Professor in the College of Culinary Arts at Johnson & Wales University in Providence, Rhode Island.

CLAUDETTE LéVESQUE WARE is a Professor in the John Hazen White School of Arts and Sciences at Johnson & Wales University in Providence, Rhode Island.

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Instructors Resources
Wiley Instructor Companion Site
Instructor's Manual to Accompany Fundamentals of Menu Planning, Third Edition
The Instructor’s Manual includes quizzes, review exercises, in-class activities, homework assignments, and both individual and group projects.
Instructor's Companion Site
Instructor's Companion site includes an online version of the Instructor's Manual, original menus from nationwide restaurants, and relevant web links. 
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Students Resources
Wiley Student Companion Site
Student Companion Site
Student Companion site with web links and original menus from restuarants nationwide.
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Purchase Options
Paperback   
Fundamentals of Menu Planning, 3rd Edition
ISBN : 978-0-470-07267-7
272 pages
March 2008, ©2009
$91.00   BUY

Paperback   
Fundamentals of Menu Planning 3E with Culinary Calculations 2E Set
ISBN : 978-0-470-58388-3
August 2009, ©2009
$143.95   BUY

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