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Fundamentals of menu planning / Paul J. McVety, Bradley J. Ware and Claudette Levesque Ware

By: McVety, Paul J [author]Contributor(s): Ware, Bradley J [co-author] | Ware, Claudette Levesque [co-author]Material type: Text

TextPublication details: New Jersey : John Wiley & Sons, c2009Edition: Third EditionDescription: xiii, 258 pages ; 28 cmISBN: 9780470072677Subject(s): MENUS | FOOD SERVICELOC classification: TX 911.3.M45 .M38 2009

Contents:

Part 1. Evolution of the menu: New trends in the foodservice industry; Market survey; Nutrition and menu planning; Foodservice menus -- Part 2. Financial aspects of menu planning: Yield test; Standard recipes; Recipe costing -- Part 3. Writing, designing, and merchandising the menu: Characteristics of a menu; Sales history; Merchandising the menu; Foodservice equipment analysis

Summary: [This book] 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.

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Item type	Current library	Home library	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Books	LRC - Main	National University - Manila	Hospitality Management	General Circulation	GC TX 911.3.M45 .M38 2009 (Browse shelf (Opens below))	c.1	Available		NULIB000000531

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Previous	GC TX 911.3.M27 .W66 1997 Working in hotels and catering /	GC TX 911.3.M27 .W66 2015 Hospitality management : A brief introduction /	GC TX 911.3.M33 .H35 1996 Math principles for food service occupations /	GC TX 911.3.M45 .M38 2009 Fundamentals of menu planning /	GC TX 911.3.P4 .B64 2007 Human resource management in the hospitality industry : an introductory guide /	GC TX 911.3.P4 .D48 2004 Developing hospitality properties and facilities /	GC TX 911.3.P4 .N53 2007 Human resource management for the hospitality and tourism industries /	Next

Includes index.

Part 1. Evolution of the menu: New trends in the foodservice industry; Market survey; Nutrition and menu planning; Foodservice menus --
Part 2. Financial aspects of menu planning: Yield test; Standard recipes; Recipe costing --
Part 3. Writing, designing, and merchandising the menu: Characteristics of a menu; Sales history; Merchandising the menu; Foodservice equipment analysis

[This book] 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.

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