Fundamentals of Menu Planning

by Claudette Lévesque Ware, Paul J. McVety, Bradley J. Ware

Understanding the fundamentals of menu planning is essential to building a successful foodservice concept since the menu is the foundation upon which a foodservice operation builds both its reputation and profit. 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. 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. The content in this edition is divided into three parts. Part I focuses on the evolution of the menu and includes topics such as menu trends in the industry, performing market research and creating a market survey, nutrition and dietary guidelines, and menu planning. Part II examines the financial aspects of menu planning such as performing a yield test, creating and writing standardized recipes, and recipe costing. Part III covers writing, designing, and merchandising the menu. With this accessible resource, hospitality management students, culinary students, restaurateurs and other foodservice professionals will all gain a thorough understanding of how an effective and successfully planned menu is fundamental to the success and profitability of the wider foodservice enterprise.

272 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.