Fundamentals of Menu Planning, Third Edition 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. With updated nutrition and menu planning information, an expanded collection of sample menus, new appendices and resources, numerous forms, tables, and worksheets, and more practice problems, this guide is key to the success of the overall foodservice enterprise.
Paul J. McVety is Dean of Culinary Academics at Johnson & Wales University in Providence, Rhode Island. BRADLEY J. WARE is a Professor in the College of Culinary Arts at Johnson & Wales University in Providence, Rhode Island. CLAUDETTE LeVESQUE WARE is a Professor in the John Hazen White School of Arts and Sciences at Johnson & Wales University in Providence, Rhode Island.
Chapter 1: New Trends in the Foodservice Industry. Chapter 2: Market Survey. Chapter 3: Nutrition and Menu Planning. Chapter 4: Foodservice Menus. Chapter 5: The Yield Test. Chapter 6: Standard Recipes. Chapter 7: Recipe Costing. Chapter 8: Characteristics of a Menu. Chapter 9: Sales History. Chapter 10: Merchandising the Menu. Chapter 11: Foodservice Equipment Analysis. Appendix A: Descriptive Copy Exercise. Appendix B: Descriptive Terms for Menus. Appendix C: Words Frequently Misspelled on Students' menus. Appendix D: Culinary Terms. Appendix E: Measurements. Appendix F: A Practical Guide to the Nutrition Labeling Laws for the Restaurant Industry. Appendix G: National Restaurant Association's Accuracy in Menus. Appendix H: Menu Marketing Characteristics. Appendix I: Menu-Making Principles. Bibliography. Glossary. Index.