Today's Menu du jour: A Chef's Companion to Menu Planning and Writing
Seiten
2018
|
Second Edition
Kendall/Hunt Publishing Co ,U.S. (Verlag)
978-1-5249-7700-9 (ISBN)
Kendall/Hunt Publishing Co ,U.S. (Verlag)
978-1-5249-7700-9 (ISBN)
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The menu, “The Silent Salesperson”, is likely the most important merchandising tool available to any foodservice operation. Written for students, working chefs, managers and people in the hospitality industry, Today's Menu du jour provides examples on “how to” describe menu offerings appropriately.
New Second Edition Coming Soon!
Over the last twenty-five years, cooking methods, awareness of food preparation and its impact on one's health, as well as the in?uence of the many different cultures and their food products, have empowered chefs to create healthier menu items.
Subsequently, the traditional presentation style has also undergone considerable changes. It is just natural progress that menu writing style, the ""descriptive copy,"" followed the same trend.
The menu, ""The Silent Salesperson,"" is likely the most important merchandising tool available to any foodservice operation. Its design and layout should attract and awaken the interest of potential customers and encourage them to become patrons.
Contrary to most other menu planning and design books, Today's Menu du jour focuses more on the layout and on writing a menu than demographics and feasibility studies.
Written for students, working chefs, managers and people in the hospitality industry, Today's Menu du jour:
Is written by Klaus Theyer CCC, with 50 years experience as a chef, cook, catering manager, and educator.
Provides eloquent examples on ""how to"" describe menu offerings appropriately.
Includes chef interviews from a variety of Toronto restaurants
Goes beyond the traditional rules and standards of menu writing based on traditional cooking and presentation methods.
New Second Edition Coming Soon!
Over the last twenty-five years, cooking methods, awareness of food preparation and its impact on one's health, as well as the in?uence of the many different cultures and their food products, have empowered chefs to create healthier menu items.
Subsequently, the traditional presentation style has also undergone considerable changes. It is just natural progress that menu writing style, the ""descriptive copy,"" followed the same trend.
The menu, ""The Silent Salesperson,"" is likely the most important merchandising tool available to any foodservice operation. Its design and layout should attract and awaken the interest of potential customers and encourage them to become patrons.
Contrary to most other menu planning and design books, Today's Menu du jour focuses more on the layout and on writing a menu than demographics and feasibility studies.
Written for students, working chefs, managers and people in the hospitality industry, Today's Menu du jour:
Is written by Klaus Theyer CCC, with 50 years experience as a chef, cook, catering manager, and educator.
Provides eloquent examples on ""how to"" describe menu offerings appropriately.
Includes chef interviews from a variety of Toronto restaurants
Goes beyond the traditional rules and standards of menu writing based on traditional cooking and presentation methods.
| Erscheinungsdatum | 28.05.2020 |
|---|---|
| Verlagsort | Iowa |
| Sprache | englisch |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| ISBN-10 | 1-5249-7700-4 / 1524977004 |
| ISBN-13 | 978-1-5249-7700-9 / 9781524977009 |
| Zustand | Neuware |
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