Profitable Menu Planning - Couverture rigide

Drysdale, John A.; Galipeau, Jennifer A.

Couverture rigide

ISBN 10 : 0130891649 ISBN 13 : 9780130891648

Editeur : Pearson, 2001

Synopsis

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 determining who the customer is, to how to market the menu to them, available kitchen equipment, recipe costs, how to make a profit, figuring selling prices, menu analysis, nutrition, printing the menu (including desktop publishing), menu accuracy and all of the different types of menus (from fast food to fine dining). Hands-on and real-world in approach, it features accompanying interactive software with specific examples of costing, mark-ups and menu engineering.

A propos du livre

Quatrième de couverture

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

Présentation de l'éditeur

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 determining who the customer is, to how to market the menu to them, available kitchen equipment, recipe costs, how to make a profit, figuring selling prices, menu analysis, nutrition, printing the menu (including desktop publishing), menu accuracy and all of the different types of menus (from fast food to fine dining). Hands-on and real-world in approach, it features accompanying interactive software with specific examples of costing, mark-ups and menu engineering.

Détails de l'édition

• Éditeur: Pearson
• Date d'édition: 2001
• Langue: anglais
• ISBN 10: 0130891649
• ISBN 13: 9780130891648
• Reliure: Relié
• Numéro d'édition: 3
• Nombre de pages: 448
• Coordonnées du fabricant: non disponible
• Personne responsable: Riccardo Bacigalupo; riccardo.bacigalupo@sanoma.it; ; Sanoma Italia Via Arconati, 1 �; Milano; 20135; Italie