Download Ebook Fundamentals of Menu Planning
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Fundamentals of Menu Planning
Download Ebook Fundamentals of Menu Planning
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From the Back Cover
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.
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About the Author
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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Product details
Paperback: 272 pages
Publisher: Wiley; 3 edition (March 3, 2008)
Language: English
ISBN-10: 0470072679
ISBN-13: 978-0470072677
Product Dimensions:
8.5 x 0.6 x 10.8 inches
Shipping Weight: 1.4 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
11 customer reviews
Amazon Best Sellers Rank:
#439,604 in Books (See Top 100 in Books)
This book is good for planning events and needed for catering.
Ordered this book because it was cheaper than getting it on campus. Had to have it for a required course.Really interesting book if you're interested in opening a restaurant!
Required purchase for my son at college
Came in great condition. No missing or torn pages even though I bought it used. I used this for my menu planning classes at college and it was very helpful and informative.
Great!
I'm very happy with the book, I got the book before I expected. Quick service, no problems. The book was in very good shape like it was said. Good Job!
This a great strait forward book. I was very happy with the condition of this book. Thank You, I will be buying again soon!
I recieved this book on time and good shape. I would buy from them agian.
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