Profitable Menu Planning

Name: Profitable Menu Planning
Author: John Drysdale

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Gebonden, blz. | Engels

Pearson Education | e druk, 2008

ISBN13: 9780131196803

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Pearson Education e druk, 2008 9780131196803

€ 194,14

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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

Specificaties

ISBN13:9780131196803

Taal:Engels

Bindwijze:Gebonden

Uitgever:Pearson Education

Inhoudsopgave

<ul> <li> <div style="MARGIN: 0px"> 1.      Know Your Customer </div> </li> <li> <div style="MARGIN: 0px"> 2.      Know Your Restaurant </div> </li> <li> <div style="MARGIN: 0px"> 3.      Costs </div> </li> <li> <div style="MARGIN: 0px"> 4.      Pricing the Menu </div> </li> <li> <div style="MARGIN: 0px"> 5.      Menu Analysis </div> </li> <li> <div style="MARGIN: 0px"> 6.      Nutrition </div> </li> <li> <div style="MARGIN: 0px"> 7.      Menu Content </div> </li> <li> <div style="MARGIN: 0px"> 8.      Truth in Menu </div> </li> <li> <div style="MARGIN: 0px"> 9.      Menu Layout and Printing </div> </li> <li> <div style="MARGIN: 0px"> 10.  Menus, Restaurants and Marketing </div> </li> <li> <div style="MARGIN: 0px"> 11.  Quick Service Menus </div> </li> <li> <div style="MARGIN: 0px"> 12.  Family Style Restaurant Menus </div> </li> <li> <div style="MARGIN: 0px"> 13.  Theme-Ethnic and Fine Dining Menus </div> </li> <li> <div style="MARGIN: 0px"> 14.  Banquet/Show Menus </div> </li> <li> <div style="MARGIN: 0px"> 15.  Buffets </div> </li> <li> <div style="MARGIN: 0px"> 16.  Cafeteria and Cycle Menus </div> </li> <li> <div style="MARGIN: 0px"> 17.  The Menu as a Management Tool </div> </li> <li> <div style="MARGIN: 0px"> Appendix A: Descriptive Wording for Menus </div> </li> <li> <div style="MARGIN: 0px"> Appendix B: Nutritional Labeling Laws </div> </li> <li> <div style="MARGIN: 0px"> Appendix C: Foreign Wording for Menus </div> </li> </ul> <p style="MARGIN: 0px"> </p>

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