For sophomore/senior-level courses in Menu Planning, Food Production, Food Management. Exceptionally thorough, this text offers single-volume coverage of all aspects of menu planning—from customer demographics to kitchen capabilities, to cost cards and menu analysis. Early chapters are devoted to a variety of broad topics (costs, pricing, nutrition, etc.), while later chapters focus on menu planning for specific types of restaurants (quick service, fine dining, family style, cafeteria, and more). Hands-on in approach, it features real menus from across the country and includes interactive software so readers can practice costing, mark-ups and menu engineering. This edition includes more on marketing, new case studies and updated menus that reflect industry trends.
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Table of Contents
1. Know Your Customer
2. Know Your Restaurant
4. Pricing the Menu
5. Menu Analysis
7. Menu Content
8. Truth in Menu
9. Menu Layout and Printing
10. Menus, Restaurants and Marketing
11. Quick Service Menus
12. Family Style Restaurant Menus
13. Theme-Ethnic and Fine Dining Menus
14. Banquet/Show Menus
16. Cafeteria and Cycle Menus
17. The Menu as a Management Tool
Appendix A: Descriptive Wording for Menus
Appendix B: Nutritional Labeling Laws
Appendix C: Foreign Wording for Menus
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Profitable Menu Planning, CourseSmart eTextbook, 4th Edition
Format: Safari Book
$60.99 | ISBN-13: 978-0-13-500591-0