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PROFITABLE MENU PLANNING
ISBN: 9780135878330 | 0135878330
Publisher: Prentice Hall Professional Technical ReferencePub. Date: 1/1/1994
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Exceptionally thorough, this book offers single-volume coverage of all aspects of menu planning.
The book covers planning the menu, to writing the menu, types of menus (from fast food to fine dining), and objective and subjective menu analysis (including nutritional). Hands-on and real-world in approach, it features accompanying interactive software with specific examples of costing, mark-ups and menu engineering.
| Know Your Customer | |
| Know Your Restaurant | |
| Costs | |
| Pricing the Menu | |
| Menu Analysis | |
| Nutrition | |
| Menu Content | |
| Writing the Menu | |
| Menu Layout and Printing | |
| Quick Service Menus | |
| Family Style Restaurant Menus | |
| Theme-Ethnic and Fine Dining Menus | |
| Banquet/Show Menus | |
| Buffets | |
| Cafeteria and Cycle Menus | |
| The Menu as a Management Tool | |
| Descriptive Wording for Menus | |
| Nutritional Labeling Laws | |
| Foreign Wording for Menus | |
| Index | |
| Table of Contents provided by Publisher. All Rights Reserved. |
