Description
John Wiley & Sons Inc Fundamentals Of Menu Planning 3Rd Edition (Pb 2009) by Paul J. McVety
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. 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. With updated nutrition and menu planning information, an expanded collection of sample menus, new appendices and resources, numerous forms, tables, and worksheets, and more practice problems, this guide is key to the success of the overall foodservice enterprise.
Back cover copy
An essential guide for a vital foodservice skill-revised and updated
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. 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. This Third Edition also features:
An updated nutrition and menu planning chapter, with new coverage of dietary guidelines, menu labeling laws, and the relationship between nutrition and health
An expanded collection of sample menus from restaurants and hotels across the country that illustrate a wide variety of menu styles and descriptive copy
Numerous forms, tables, and worksheets to aid in menu research, planning, and design
New appendices and resources such as updated information on nutrition guidelines, an expanded list of culinary terminology, and cultural adaptations to the Food Guide Pyramid
An increased number of practice problems to reinforce understanding of key concepts such as recipe costing and yield
With this accessible resource, hospitality and 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.
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.
About Paul J. McVety
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 LeVESQUE WARE is a Professor in the John Hazen White School of Arts and Sciences at Johnson & Wales University in Providence, Rhode Island.