Fundamentals of Menu Planning
A comprehensive and up-to-date guide to all key aspects of menu planning An in-depth knowledge of menu planning is essential to building a successful ... Show synopsis A comprehensive and up-to-date guide to all key aspects of menu planning An in-depth knowledge of menu planning is essential to building a successful foodservice concept. "Fundamentals of Menu Planning, Second Edition" offers a complete and thoroughly accessible review of the principles of planning a menu, from concept development and design mechanics to menu pricing and marketing issues. Extensively revised to address today's foodservice industry needs, this "Second Edition" contains all-new sections on key topics such as types of foodservice operations, sanitation concerns in menu planning, design mechanics, the yield test, and increasing sales through the menu. Coverage also includes: Institutional, industrial, and commercial menusNutrition and menu planningStandard recipes, menu styles, and menu characteristicsRecipe costing and menu merchandisingThis edition is also enhanced with powerful pedagogical tools for easy teaching and learning, offering readers highlighted key words, practice problems on costing and yield, helpful suggestions for further reading, and many other useful features. Written by a team of authors who combine solid teaching expertise with real-world culinary experience, this book is ideal for culinary and hospitality management students as well as professional chefs who need strong single-source coverage of the basics of menu planning and management.