Synopsis
Appropriate for courses in Menu Planning, and Food and Beverage Management. Exceptionally thorough, this text offers coverage of ALL aspects of menu planning including chapters planning and writing the menu, types of menus (from fast food to fine dining, banquets and buffets), objective and subjective menu analysis (including nutritional aspects). Canadian examples support the hands-on, real-world approach to menu planning.
"synopsis" may belong to another edition of this title.
From the Publisher
For the beginning-level course in menu planning offered in hospitality programs and culinary schools, this book covers menu costing, pricing, layout, design, menu analysis and provides a wealth of information on a variety of menus. The book is an extremely practical guide with numerous exercises that allow students to practice writing menus. A discussion on using computers in menu planning is provided, and an equipment checklist is included.
From the Back Cover
Exceptionally thorough, this book offers single-volume coverage of ALL aspects of menu planning. The book covers planning the menu, to writing the menu, types of menus (from fast food to fine dining), and objective and subjective menu analysis (including nutritional). Hands-on and real-world in approach, it features accompanying interactive software with specific examples of costing, mark-ups and menu engineering. For anyone interested in Menu Planning or Food Management.
"About this title" may belong to another edition of this title.
