Fundamentals of Menu Planning,

McVETY, Paul J. and Ware, Bradley J.,

ISBN 10: 0471289450 / ISBN 13: 9780471289456

Edité par John Wiley & Sons, 1990,, 1989

A propos de cet article

pbk 4to 232pp rem mark on bottom edge tip of bottom front cover corner bent otherwise an unread copy excellent, almost as new,

N° de réf. du vendeur ACA26

Détails bibliographiques

• Titre: Fundamentals of Menu Planning,
• Éditeur: John Wiley & Sons, 1990,
• Date de parution: 1989
• Langue: anglais
• ISBN à 10 chiffres: 0471289450
• ISBN à 13 chiffres: 9780471289456
• Reliure: Soft cover
• État de l'article: Near Fine
• Catalogues du vendeur:
  • Culinary Arts

A propos de ce titre

Synopsis

Book by McVety Paul J Ware Bradley J

Quatrième de couverture

An essential guide for a vital foodservice skill revised and updated

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. This Third Edition also features:

• An updated nutrition and menu planning chapter, with new coverage of dietary guidelines, menu labeling laws, and the relationship between nutrition and health

• An expanded collection of sample menus from restaurants and hotels across the country that illustrate a wide variety of menu styles and descriptive copy

• Numerous forms, tables, and worksheets to aid in menu research, planning, and design

• New appendices and resources such as updated information on nutrition guidelines, an expanded list of culinary terminology, and cultural adaptations to the Food Guide Pyramid

• An increased number of practice problems to reinforce understanding of key concepts such as recipe costing and yield

With this accessible resource, hospitality and culinary students, restaurateurs, and other foodservice professionals will all gain a thorough understanding of how an effective and successfully planned menu is fundamental to the success and profitability of the wider foodservice enterprise.