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:
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.
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