Fundamentals of Menu Planning

by Paul J. McVety, Bradley J. Ware

Readers will discover a profitable menu planning approach in this easy-to-understand menu planning textbook. This book goes far beyond the simple concept of presenting attractive food to customers. It covers a multitude of sophisticated strategies needed to attract today's highly sophisticated, knowledgeable customers.

240 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.