McVety, Paul J. <br/><br/>
Fundamentals of menu planning / 
Paul J. McVety, Bradley J. Ware  and Claudette Levesque Ware 
 - Third Edition. 
 - New Jersey :  John Wiley & Sons,  c2009. 
 - xiii, 258 pages ;  28 cm. 
<br/><br/>Includes index. 
<br/><br/>Part 1. Evolution of the menu: New trends in the foodservice industry; Market survey; Nutrition and menu planning; Foodservice menus --<br/>Part 2. Financial aspects of menu planning: Yield test; Standard recipes; Recipe costing --<br/>Part 3. Writing, designing, and merchandising the menu: Characteristics of a menu; Sales history; Merchandising the menu; Foodservice equipment analysis 
<br/><br/> [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. 
<br/><br/><label>ISBN: </label>9780470072677 
<br/><br/><label>Subjects--Topical Terms: </label><br/>MENUS<br/>FOOD SERVICE
<br/><br/><label>LC Class. No.: </label>TX 911.3.M45 .M38 2009