Fundamentals of menu planning / by Paul J. McVety, Bradley J. Ware & Claudette Lévesque Ware.

ISBN:

9780470072677

Title:

Author:

McVety, Paul J.

Personal Author:

McVety, Paul J.

Edition:

3rd ed.

Publication Information:

Hoboken, N.J. : John Wiley & Sons, c2009.

Physical Description:

xiii, 258 p. : ill. ; 28 cm.

General Note:

Previous ed.: 2001.

The copy in Special Collections was donated by Swinburne University in 2014.

Contents:

Pt. 1. Evolution of the Menu -- Ch. 1. New Trends in the Foodservice Industry -- Ch. 2. Market Survey -- Ch. 3. Nutrition and Menu Planning -- Ch. 4. Foodservice Menus -- Pt. 2. Financial Aspects of Menu Planning -- Ch. 5. The Yield Test -- Ch. 6. Standard Recipes -- Ch. 7. Recipe Costing -- Pt. 3. Writing, Designing, and Merchandising the Menu -- Ch. 8. Characteristics of a Menu -- Ch. 9. Sales History -- Ch. 10. Merchandising the Menu -- Ch. 11. Foodservice Equipment Analysis -- App. A. Descriptive Copy Exercise -- App. B. Descriptive Terms for Menus -- App. C. Words Frequently Misspelled on Students' menus -- App. D. Culinary Terms -- App. E. Measurements -- App. F. A Practical Guide to the Nutrition Labeling Laws for the Restaurant Industry -- App. G. National Restaurant Association's Accuracy in Menus -- App. H. Menu Marketing Characteristics -- App. I. Menu-Making Principles.

Subject Term:

Menus.

Food service.

Added Author:

Ware, Bradley J. (Bradley John) 1953-

Ware, Claudette Lévesque.

Format:

Books

Electronic Access:

Publisher description http://www.loc.gov/catdir/enhancements/fy0827/2007021310-d.html
Table of contents only http://www.loc.gov/catdir/toc/ecip0719/2007021310.html

Publication Date:

2009

Publication Information:

Hoboken, N.J. : John Wiley & Sons, c2009.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
642.5 MCV	Book	1	Standard shelving location	Searching... Unknown
ARC 642.5 MCV	Archive Collection	1	Archive Collection	Searching... Unknown

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Summary

Understanding the fundamentals of menu planning is essential to building a successful foodservice concept since the menu is the foundation upon which a foodservice operation builds both its reputation and profit. 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. 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. The content in this edition is divided into three parts. Part I focuses on the evolution of the menu and includes topics such as menu trends in the industry, performing market research and creating a market survey, nutrition and dietary guidelines, and menu planning. Part II examines the financial aspects of menu planning such as performing a yield test, creating and writing standardized recipes, and recipe costing. Part III covers writing, designing, and merchandising the menu.

With this accessible resource, hospitality management students, 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.

Author Notes

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 LéVESQUE 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

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Summary

Summary

Author Notes

Table of Contents