Fundamentals Of Menu Planning

by Paul J. McVety

A thorough understanding of menu planning is essential to building successful foodservice concepts. This guide offers a thorough and broad-based review of the principles of planning a menu, including concept development, design mechanics, and menu pricing.

Unknown Binding

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.