Exceptionally thorough, this text offers single-volume coverage of ALL aspects of menu planning―from determining who the customer is, to how to market the menu to them, available kitchen equipment, recipe costs, how to make a profit, figuring selling prices, menu analysis, nutrition, printing the menu (including desktop publishing), menu accuracy and all of the different types of menus (from fast food to fine dining). Hands-on and real-world in approach, it features accompanying interactive software with specific examples of costing, mark-ups and menu engineering.

From the Back Cover

Profitable Menu Planning, Third Edition is the most up-to-date, comprehensive book on menu planning available. It covers every operation needed to properly design and develop menus, including determining who your customers are and how to market the menu to them; available kitchen equipment; recipe costs; how to make a profit; and how to figure selling prices. Menu analysis, nutrition, printing the menu (including desktop publishing), menu accuracy, and all the different types of menus are also discussed.

"Must" reading for students as well as industry professionals, this edition includes:

Software for menu analysis, recipe costing, and selling price
How to market to your customer
Utilizing existing equipment to expand and enhance your menu
How to analyze your menu for maximum profitability
How to properly price your menu for maximum sales and profit
Marketing nutrition to today's health-conscious customer
Laws and regulations governing today's menus
Menu design and layout
Actual menus from across the country used as illustrations
Includes menus from quick-service operations, family restaurants, theme and ethnic restaurants, cafeterias, buffets, banquet menus and cycle menus

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