P. McVety
John Wiley & Sons
3e druk, 2008
9780470072677
Fundamentals of Menu Planning
Specificaties
Paperback, 272 blz.
|
Engels
John Wiley & Sons |
3e druk, 2008
ISBN13: 9780470072677
Rubricering
Juridisch
:
Verwachte levertijd ongeveer 8 werkdagen
Samenvatting
'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.
With updated nutrition and menu planning information, an expanded collection of sample menus, new appendices and resources, numerous forms, tables, and worksheets, and more practice problems, this guide is key to the success of the overall foodservice enterprise.
Specificaties
ISBN13:9780470072677
Taal:Engels
Bindwijze:paperback
Aantal pagina's:272
Uitgever:John Wiley & Sons
Druk:3
Verschijningsdatum:28-3-2008
Hoofdrubriek:Non-fictie informatief/professioneel
Inhoudsopgave
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.
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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