Profitable Menu Planning (3rd Edition)
Drysdale, John A.; Galipeau, Jennifer A.
Language: English
Published by Prentice Hall, 2001
- Hardcover
- Used
Seller: Aaron Books, Whittaker, MI, U.S.A.Aaron Books
AbeBooks seller since October 19, 2009
Condition: Used - Good
US$ 3.25
Quantity: 1 available
Add to basketItem description from seller
CD Rom included and unused, significant corner wear and some cover wear & makrs. Old store labels on back cover and spine.
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- Title
- Profitable Menu Planning (3rd Edition)
- Author
- Drysdale, John A.; Galipeau, Jennifer A.
- Publisher
- Prentice Hall
- Publication year
- 2001
- Condition
- Good
- Book Type
- Textbook
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0130891649
- ISBN 13
- 9780130891648
- Edition
- 3rd Edition
Exceptionally thorough, this volume offers single-volume coverage of ALL aspects of menu planning. Hands-on and real-world in approach, it features accompanying interactive software with specific examples of costing, mark-ups and menu engineering. Know Your Customer. Know Your Restaurant. Costs. Pricing the Menu. Menu Analysis. Nutrition. Menu Content. Truth in Menu. Menu Layout and Printing (including desktop publishing). Quick Service Menus. Family Style Restaurant Menus. Theme-Ethnic and Fine Dining Menus. Banquet/Show Menus. Buffets. Cafeteria and Cycle Menus. The Menu as a Management Tool. For Restaurant Managers and Owners.
"Synopsis" may belong to another edition of this title.
From the Back Cover
Profitable Menu Planning, Third Edition is the most up-to-date, comprehensive book on menu planning available. It covers every operation needed to properly design and develop menus, including determining who your customers are and how to market the menu to them; available kitchen equipment; recipe costs; how to make a profit; and how to figure selling prices. Menu analysis, nutrition, printing the menu (including desktop publishing), menu accuracy, and all the different types of menus are also discussed.
"Must" reading for students as well as industry professionals, this edition includes:
- Software for menu analysis, recipe costing, and selling price
- How to market to your customer
- Utilizing existing equipment to expand and enhance your menu
- How to analyze your menu for maximum profitability
- How to properly price your menu for maximum sales and profit
- Marketing nutrition to today's health-conscious customer
- Laws and regulations governing today's menus
- Menu design and layout
- Actual menus from across the country used as illustrations
- Includes menus from quick-service operations, family restaurants, theme and ethnic restaurants, cafeterias, buffets, banquet menus and cycle menus
"About the title" may belong to another edition of this title.
Aaron Books
Whittaker, MI, U.S.A.
AbeBooks seller since October 19, 2009
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Aaron Books
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