Fundamentals of Menu Planning, 3rd Edition
March 2008, ©2009
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.
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.
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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