NU Learning Resource Center OPAC catalog › Details for: Fundamentals of menu planning /

Normal view MARC view ISBD view

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.

Item type:

Books

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings ( 1 )
Title notes ( 3 )
Comments ( 0 )

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

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.

There are no comments on this title.

to post a comment.