Fundamentals of Menu Planning, Second Edition
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English
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.
BRADLEY J. WARE and CLAUDETTE LéVESQUE both hold the title of Associate Professor in the College of Culinary Arts at Johnson & Wales University.
English
Preface.
Institutional, Industrial, and Commercial Menus.
Market Survey.
Nutrition and Menu Planning.
Foodservice Menus.
The Yield Test.
Standard Recipes.
Recipe Costing.
Characteristics of a Menu.
Sales History.
Merchandising the Menu.
Foodservice Equipment Analysis.
Appendix A: Descriptive Copy Exercise.
Appendix B: Descriptive Terms for Menus.
Appendix C: Words Frequently Misspelled on Students' Menus.
Appendix D: Culinary Terms.
Appendix E: Measurements.
Appendix F: A Practical Guide to the Nutrition Labeling Laws for the Restaurant Industry.
Appendix G: National Restaurant Association's Accuracy in Menus.
Appendix H: Menu Marketing Characteristics.
Appendix I: Menu-Making Principles.
Bibliography.
Index.
Institutional, Industrial, and Commercial Menus.
Market Survey.
Nutrition and Menu Planning.
Foodservice Menus.
The Yield Test.
Standard Recipes.
Recipe Costing.
Characteristics of a Menu.
Sales History.
Merchandising the Menu.
Foodservice Equipment Analysis.
Appendix A: Descriptive Copy Exercise.
Appendix B: Descriptive Terms for Menus.
Appendix C: Words Frequently Misspelled on Students' Menus.
Appendix D: Culinary Terms.
Appendix E: Measurements.
Appendix F: A Practical Guide to the Nutrition Labeling Laws for the Restaurant Industry.
Appendix G: National Restaurant Association's Accuracy in Menus.
Appendix H: Menu Marketing Characteristics.
Appendix I: Menu-Making Principles.
Bibliography.
Index.
