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Fundamentals of Menu Planning, 3rd Edition

Paul J. McVety, Bradley J. Ware, Claudette Lévesque Ware
March 2008, ©2009
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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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Table of Contents
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.

Excerpts
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Author Information

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.

Available Versions

Fundamentals of Menu Planning, 3rd Edition
by Paul J. McVety, Bradley J. Ware, Claudette Lévesque Ware
ISBN 978-0-470-07267-7
March 2008, ©2009
Paperback, 272 pages
US $85.00 Add to Cart
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Fundamentals of Menu Planning 3E with Culinary Calculations 2E Set
by Paul J. McVety
ISBN 978-0-470-58388-3
August 2009, ©2009
Paperback
US $132.95 Add to Cart
Request an Evaluation Copy