Fundamentals of Menu Planning

by Paul J. McVety, Bradley J. Ware

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 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.

225 pages, Paperback

First published August 1, 1989

Reviews

[Sleepless Dreamer]

At this point, you might wonder "why did you read a textbook about planning a menu for restaurants when you don't own a restaurant?" There is no answer.

I'm gonna be so annoying next time I see a menu like hmmm, is this the appropriate number of desserts?

Review to come!

[Landon · Rating 5 out of 5]

I had to read this for my Menu Planning & Dining Room Service class, good information in what was needed for my culinary arts class.

[Rye Thomasdatter · Rating 2 out of 5]

Mostly useless information. Some decent cost calculation formulas in menu planning. Absolutely nothing about the characteristics and pillars of an appetizing menu.