Foundations Of Menu Planning

Author : Paul J. McVety,Bradley J. Ware,Claudette Lévesque Ware
Publisher : John Wiley & Sons
Page : 272 pages
File Size : 51,6 Mb
Release : 2008-03-03
Category : Cooking
ISBN : 9780470072677

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Fundamentals of Menu Planning by Paul J. McVety,Bradley J. Ware,Claudette Lévesque Ware Pdf

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.

Author : Daniel Traster
Publisher : Unknown
Page : 0 pages
File Size : 49,5 Mb
Release : 2018
Category : Food service
ISBN : 0134484479

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Foundations of Menu Planning by Daniel Traster Pdf

For courses in Menu Planning (Culinary Arts) Foundations of Menu Planning guides readers through the menu planning process in the same order in which a professional menu planner conducts the process. Menus are marketing mechanisms, cost control tools, and critical communication devices for successful food service operations. Beginning with identifying and defining a target market, the book progresses through understanding various menu styles, creating beverage menus, costing recipes, determining menu prices, and analysing and engineering an existing menu. A unique chapter on unwritten menus, a capstone project for creating an original menu, and a concluding look at the menu-first approach to building a successful foodservice operation reinforce the book's reputation as the most comprehensive resource of its kind on the market. The 2nd Edition incorporates a wide range of new information including: strategies for incorporating nutrition into menus based on the Dietary Guidelines for Americans 2015-2020 and shifts in menu pricing strategies from the traditional table d'hote to the more contemporary prix fixe with supplemental charges. Also included are trends in menu planning, from small plates and signature cocktails, to online menu design and layout and menu engineering to maximise profitability.

Author : McVety
Publisher : Unknown
Page : 0 pages
File Size : 53,9 Mb
Release : 2001-09
Category : Food service
ISBN : 0471407313

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Fundamentals of Menu Planning by McVety Pdf

Author : Paul J. McVety,Bradley John Ware
Publisher : Van Nostrand Reinhold Company
Page : 232 pages
File Size : 40,9 Mb
Release : 1989
Category : Food service
ISBN : 0442264925

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Fundamentals of Menu Planning by Paul J. McVety,Bradley John Ware Pdf

"This book presents an 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."--BOOK JACKET.

Author : John A. Drysdale,Jennifer Adams Galipeau
Publisher : Pearson
Page : 0 pages
File Size : 40,7 Mb
Release : 2008
Category : Food service
ISBN : 0131196804

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Profitable Menu Planning by John A. Drysdale,Jennifer Adams Galipeau Pdf

For sophomore/senior-level courses in Menu Planning, Food Production, Food Management. Exceptionally thorough, this text offers single-volume coverage of all aspects of menu planning--from customer demographics to kitchen capabilities, to cost cards and menu analysis. Early chapters are devoted to a variety of broad topics (costs, pricing, nutrition, etc.), while later chapters focus on menu planning for specific types of restaurants (quick service, fine dining, family style, cafeteria, and more). Hands-on in approach, it features real menus from across the country and includes interactive software so readers can practice costing, mark-ups and menu engineering. This edition includes more on marketing, new case studies and updated menus that reflect industry trends. Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom. Instantly recognized by their fascinating, full-color photographs and illustrations on every page, DK titles will add meaning to expository text and make learning accessible and, fun. Other DK hallmarks include cross-section views, 3D models, and text to visual call-outs to help readers comprehend and enjoy the wealth of information each book provides. With Pearson, you can see DK in a whole new way! For a complete listing of titles, please visit: http: //us.dk.com/pearson

Author : John A. Drysdale,Jennifer Adams Aldrich
Publisher : Unknown
Page : 456 pages
File Size : 55,9 Mb
Release : 2002
Category : Menus
ISBN : PSU:000048636278

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Profitable Menu Planning by John A. Drysdale,Jennifer Adams Aldrich Pdf

For sophomore/senior-level courses in Menu Planning, Food Production, Food Management. Exceptionally thorough, this text offers single-volume coverage of ALL aspects of menu planning--from determining who the customer is, to how to market the menu to them, available kitchen equipment, recipe costs, how to make a profit, figuring selling prices, menu analysis, nutrition, printing the menu (including desktop publishing), menu accuracy and all of the different types of menus (from fast food to fine dining). Hands-on and real-world in approach, it features accompanying interactive software with specific examples of costing, mark-ups and menu engineering.

Author : Paul J. McVety,Bradley J. Ware,Claudette Levesque Ware
Publisher : John Wiley & Sons
Page : 0 pages
File Size : 43,5 Mb
Release : 2009-07-29
Category : Cooking
ISBN : 0470583886

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Fundamentals of Menu Planning 3E with Culinary Calculations 2E Set by Paul J. McVety,Bradley J. Ware,Claudette Levesque Ware Pdf

Author : John A. Drysdale
Publisher : Prentice Hall
Page : 349 pages
File Size : 41,9 Mb
Release : 1994
Category : Menus
ISBN : 0135878330

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Profitable Menu Planning by John A. Drysdale Pdf

Exceptionally thorough, this book offers single-volume coverage of all aspects of menu planning.The book covers planning the menu, to writing the menu, types of menus (from fast food to fine dining), and objective and subjective menu analysis (including nutritional). Hands-on and real-world in approach, it features accompanying interactive software with specific examples of costing, mark-ups and menu engineering.

Author : Dana King Gatchell,Cleora C. Helbing
Publisher : Unknown
Page : 166 pages
File Size : 52,9 Mb
Release : 2013-02
Category : Electronic
ISBN : 1258581442

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Handbook for Menu Planning by Dana King Gatchell,Cleora C. Helbing Pdf

Author : Paul J. McVety,Bradley J. Ware,Claudette Lévesque Ware
Publisher : Wiley
Page : 0 pages
File Size : 51,9 Mb
Release : 2001-03-12
Category : Cooking
ISBN : 047143728X

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Fundamentals of Menu Planning by Paul J. McVety,Bradley J. Ware,Claudette Lévesque Ware Pdf

A comprehensive and up-to-date guide to all key aspects of menu planning An in-depth knowledge of menu planning is essential to building a successful foodservice concept. Fundamentals of Menu Planning, Second Edition offers a complete and thoroughly accessible review of the principles of planning a menu, from concept development and design mechanics to menu pricing and marketing issues. Extensively revised to address today's foodservice industry needs, this Second Edition contains all-new sections on key topics such as types of foodservice operations, sanitation concerns in menu planning, design mechanics, the yield test, and increasing sales through the menu. Coverage also includes: Institutional, industrial, and commercial menus Nutrition and menu planning Standard recipes, menu styles, and menu characteristics Recipe costing and menu merchandising This edition is also enhanced with powerful pedagogical tools for easy teaching and learning, offering readers highlighted key words, practice problems on costing and yield, helpful suggestions for further reading, and many other useful features. Written by a team of authors who combine solid teaching expertise with real-world culinary experience, this book is ideal for culinary and hospitality management students as well as professional chefs who need strong single-source coverage of the basics of menu planning and management.

Author : Jaksa Jack Kivela
Publisher : Unknown
Page : 202 pages
File Size : 52,6 Mb
Release : 1994
Category : Caterers and catering
ISBN : 1862504296

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Menu Planning for the Hospitality Industry by Jaksa Jack Kivela Pdf

A well-planned menu is critical to the success of any modern foodservice business. The menu governs the purchasing, production, service, staffing, training, financing, and marketing aspects of a foodservice operation. This book is aimed specifically to meet the needs of students and professionals working in the Australian hospitality industry. gastronomic; financial and cost; design and graphic; and marketing. Each of these perspectives is given its proper emphasis, so that all aspects of menu design are dealt with in a balanced and integrated way, not in isolation.

Author : Lisa Gordon-Davis,Lientjie Van Rensburg
Publisher : Juta and Company Ltd
Page : 356 pages
File Size : 46,6 Mb
Release : 2004-04
Category : Business & Economics
ISBN : 0702155780

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The Hospitality Industry Handbook on Nutrition and Menu Planning by Lisa Gordon-Davis,Lientjie Van Rensburg Pdf

South Africa's hospitality industry has to cater for extremely diverse nutritional needs - those of foreign tourists, as well as South Africans from all cultural and religious sectors. Nutrition principles and ideas on how to fully utilise South Africa food resources are explored in this title.

Author : Paul J. McVety,John C. Birchfield
Publisher : Unknown
Page : 576 pages
File Size : 51,5 Mb
Release : 2004-07-01
Category : Electronic
ISBN : 0471705233

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McVety/Fundamentals of Menu Planning and Birchfield/Design and Layout of Foodservice Facilities 2nd Edition Set by Paul J. McVety,John C. Birchfield Pdf

Author : Drysdale
Publisher : Prentice Hall
Page : 128 pages
File Size : 41,9 Mb
Release : 1994
Category : Electronic
ISBN : 0135879256

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Profitable Menu Planning by Drysdale Pdf

Author : Hubert E. Visick,Peter E. Van Kleek
Publisher : McGraw-Hill Companies
Page : 160 pages
File Size : 53,8 Mb
Release : 1973-01-01
Category : Business & Economics
ISBN : 0070670633

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Menu Planning by Hubert E. Visick,Peter E. Van Kleek Pdf