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Profitable Menu Planning
ISBN: 9780130891648 | 0130891649
Edition: 4thFormat: Hardcover
Publisher: Prentice Hall
Pub. Date: 1/1/2008
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For sophomore/senior-level courses in Menu Planning, Food Production, Food Management.Exceptionally thorough, this text offers single-volume coverage of ALL aspects of menu planning from determining who the customer is, to how to market the menu to them, available kitchen equipment, recipe costs, how to make a profit, figuring selling prices, menu analysis, nutrition, printing the menu (including desktop publishing), menu accuracy and all of the different types of menus (from fast food to fine dining). Hands-on and real-world in approach, it features accompanying interactive software with specific examples of costing, mark-ups and menu engineering.
1. Know Your Customer.
2. Know Your Restaurant.
3. Costs.
4. Pricing the Menu.
5. Menu Analysis.
6. Nutrition.
7. Menu Content.
8. Writing the Menu.
9. Menu Layout and Printing.
10. Quick Service Menus.
11. Family Style Restaurant Menus.
12. Theme-Ethnic and Fine Dining Menus.
13. Banquet/Show Menus.
14. Buffets.
15. Cafeteria and Cycle Menus.
... MORE
Appendix A: Descriptive Wording for Menus.
Appendix B: Nutritional Labeling Laws.
Appendix C: Foreign Wording for Menus.
Index.
2. Know Your Restaurant.
3. Costs.
4. Pricing the Menu.
5. Menu Analysis.
6. Nutrition.
7. Menu Content.
8. Writing the Menu.
9. Menu Layout and Printing.
10. Quick Service Menus.
11. Family Style Restaurant Menus.
12. Theme-Ethnic and Fine Dining Menus.
13. Banquet/Show Menus.
14. Buffets.
15. Cafeteria and Cycle Menus.
... MORE
Appendix A: Descriptive Wording for Menus.
Appendix B: Nutritional Labeling Laws.
Appendix C: Foreign Wording for Menus.
Index.
