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Profitable Menu Planning

John A. Drysdale (Autor)

Buch | Hardcover

378 Seiten

1997 | 2nd edition
Pearson (Verlag)
978-0-13-646944-5 (ISBN)

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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 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.

1. Know Your Customer.

2. Know Your Restaurant.

3. Costs.

4. Pricing the Menu.

5. Menu Analysis.

6. Nutrition.

7. Menu Content.

8. Truth in Menu.

9. Menu Layout and Printing.

10. Quick Service Menus.

11. Coffee Shop Menus.

12. Theme-Ethnic Menus.

13. Banquet/Show Menus.

14. Buffets.

15. Cafeteria and Cycle Menus.

16. The Menu as a Management Tool.

Appendix A: Descriptive Wording for Menus.

Appendix B: Nutritional Labeling Laws.

Appendix C: Foreign Wording for Menus.

Index.

Erscheint lt. Verlag	8.9.1997
Sprache	englisch
Maße	214 x 283 mm
Gewicht	1055 g
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-13-646944-2 / 0136469442
ISBN-13	978-0-13-646944-5 / 9780136469445
Zustand	Neuware