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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 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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PAUL J. McVETY is Associate Dean of the College of Culinary Arts at Johnson & Wales University in Providence, Rhode Island.
BRADLEY J. WARE and CLAUDETTE LéVESQUE both hold the title of Associate Professor in the College of Culinary Arts at Johnson & Wales University.
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Book Description Wiley. PAPERBACK. Condition: New. 0471369470 Ships promptly from Texas. Seller Inventory # Z0471369470ZN
Book Description Wiley, 2001. Paperback. Condition: New. Never used!. Seller Inventory # P110471369470
Book Description Wiley. PAPERBACK. Condition: New. 0471369470 Great opportunity to save on this book. WE SHIP DAILY!. Seller Inventory # Z0471369470ZN
Book Description Wiley, 2001. Paperback. Condition: New. 2. Seller Inventory # DADAX0471369470
Book Description Wiley, 2001. Condition: New. book. Seller Inventory # M0471369470