Fundamentals of menu planning, 3rd edition - ISBN:0470072679

Fundamentals of menu planning, 3rd edition

Date: 14 April 2011, 15:25

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Understanding the fundamentals of menu planning is essential to building a successful foodservice concept since the menu is ultimately the foundation upon which a foodservice operation builds both its reputation and profit. It is important to develop a workable, quality menu if your foodservice operation is to be profitable. The menu is the focal point of any foodservice establishment. Therefore it is imperative that anyone entering the field has a solid background in all aspects of menu planning to succeed in a competitive environment. This is the primary reason why we wrote Fundamentals of Menu Planning. There are several menu planning books available that provide the reader with valuable information on managing the menu from a profitable standpoint but they do not necessarily cover all the topics that a student or professional needs to know in order to create a successful menu such as menu trends, the market, nutrition, the yield test, recipe costing, interpreting sales history, writing the menu, and merchandising the menu. Our goal with this book is to provide students, chefs, restaurateurs, and other foodservice professionals a comprehensive and up-to-date guide to all key aspects of menu planning. This text includes valuable resources for planning effective and successful menus, including concept development, design mechanics, menu pricing, market trends, and research.

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