Overview

For sophomore/senior-level courses in Menu Planning, Food Production, Food Management. Exceptionally thorough, this text offers single-volume coverage of all aspects of menu planning—from customer demographics to kitchen capabilities, to cost cards and menu analysis. Early chapters are devoted to a variety of broad topics (costs, pricing, nutrition, etc.), while later chapters focus on menu planning for specific types of restaurants (quick service, fine dining, family style, cafeteria, and more). Hands-on in approach, it features real menus from across the country and includes interactive software so readers can practice costing, mark-ups and menu engineering. This edition includes more on marketing, new case studies and updated menus that reflect industry trends.  

Full Product Details

Author:   John Drysdale ,  Jennifer Galipeau ,  Jennifer Adams Galipeau
Publisher:   Pearson Education (US)
Imprint:   Pearson
Edition:   4th edition
Dimensions:   Width: 1.00cm , Height: 1.00cm , Length: 1.00cm
Weight:   1.089kg
ISBN:  

9780131196803

ISBN 10:   0131196804
Pages:   384
Publication Date:   25 January 2008
Audience:   Professional and scholarly ,  Professional & Vocational
Replaced By:   9780138151737
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

1.      Know Your Customer 2.      Know Your Restaurant 3.      Costs 4.      Pricing the Menu 5.      Menu Analysis 6.      Nutrition 7.      Menu Content 8.      Truth in Menu 9.      Menu Layout and Printing 10.  Menus, Restaurants and Marketing 11.  Quick Service Menus 12.  Family Style Restaurant Menus 13.  Theme-Ethnic and Fine Dining Menus 14.  Banquet/Show Menus 15.  Buffets 16.  Cafeteria and Cycle Menus 17.  The Menu as a Management Tool Appendix A: Descriptive Wording for Menus Appendix B: Nutritional Labeling Laws Appendix C: Foreign Wording for Menus  

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