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Fundamentals of Menu Planning

ISBN: 9780470072677 | 0470072679
Edition: 3rd
Format: Paperback
Publisher: Wiley
Pub. Date: 3/3/2008

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SummaryTable of ContentsAuthor Biography
Claudette Levesque Ware is a Professor in the John Hazen White School of Arts and Sciences at Johnson & Wales University in Providence, Rhode Island.

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.... MORE
New Trends in the Foodservice Industry
Market Survey
Nutrition and Menu Planning
Foodservice Menus
The Yield Test
Standard Recipes
Recipe Costing
Characteristics of a Menu
Sales History
Merchandising the Menu
Foodservice Equipment Analysis
Descripti... MORE
Descriptive Terms for Menus
Words Frequently Misspelled on Students' menus
Culinary Terms
Measurements
A Practical Guide to the Nutrition Labeling Laws for the Restaurant Industry
National Restaurant Association's Accuracy in Menus
Menu Marketing Characteristics
Menu-Making Principles
Table of Contents provided by Publisher. All Rights Reserved.

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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