Items related to Fundamentals of Menu Planning, 2nd Edition
Synopsis
A comprehensive and up-to-date guide to all key aspects of menu planning
An in-depth knowledge of menu planning is essential to building a successful foodservice concept. Fundamentals of Menu Planning, Second Edition offers a complete and thoroughly accessible review of the principles of planning a menu, from concept development and design mechanics to menu pricing and marketing issues.
Extensively revised to address today's foodservice industry needs, this Second Edition contains all-new sections on key topics such as types of foodservice operations, sanitation concerns in menu planning, design mechanics, the yield test, and increasing sales through the menu. Coverage also includes:
* Institutional, industrial, and commercial menus
* Nutrition and menu planning
* Standard recipes, menu styles, and menu characteristics
* Recipe costing and menu merchandising
This edition is also enhanced with powerful pedagogical tools for easy teaching and learning, offering readers highlighted key words, practice problems on costing and yield, helpful suggestions for further reading, and many other useful features.
Written by a team of authors who combine solid teaching expertise with real-world culinary experience, this book is ideal for culinary and hospitality management students as well as professional chefs who need strong single-source coverage of the basics of menu planning and management.
"synopsis" may belong to another edition of this title.
About the Author
PAUL J. McVETY is Associate Dean of the College of Culinary Arts at Johnson & Wales University in Providence, Rhode Island.
From the Back Cover
A comprehensive and up-to-date guide to all key aspects of menu planning
An in-depth knowledge of menu planning is essential to building a successful foodservice concept. Fundamentals of Menu Planning, Second Edition offers a complete and thoroughly accessible review of the principles of planning a menu, from concept development and design mechanics to menu pricing and marketing issues.
Extensively revised to address today's foodservice industry needs, this Second Edition contains all-new sections on key topics such as types of foodservice operations, sanitation concerns in menu planning, design mechanics, the yield test, and increasing sales through the menu. Coverage also includes:
* Institutional, industrial, and commercial menus
* Nutrition and menu planning
* Standard recipes, menu styles, and menu characteristics
* Recipe costing and menu merchandising
This edition is also enhanced with powerful pedagogical tools for easy teaching and learning, offering readers highlighted key words, practice problems on costing and yield, helpful suggestions for further reading, and many other useful features.
Written by a team of authors who combine solid teaching expertise with real-world culinary experience, this book is ideal for culinary and hospitality management students as well as professional chefs who need strong single-source coverage of the basics of menu planning and management.
"About this title" may belong to another edition of this title.
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Fundamentals of Menu Planning, 2nd Edition
Seller: ThriftBooks-Dallas, Dallas, TX, U.S.A.
Seller rating 5 out of 5 stars
Paperback. Condition: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less 1.34. Seller Inventory # G0471369470I4N00
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Fundamentals of Menu Planning, 2nd Edition
Seller: ThriftBooks-Atlanta, AUSTELL, GA, U.S.A.
Seller rating 5 out of 5 stars
Paperback. Condition: Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less 1.34. Seller Inventory # G0471369470I5N00
Quantity: 1 available
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Fundamentals of Menu Planning (2nd Edn)
Seller: Anybook.com, Lincoln, United Kingdom
Seller rating 5 out of 5 stars
Condition: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has soft covers. Clean from markings. In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,700grams, ISBN:9780471369479. Seller Inventory # 9296736
Quantity: 1 available