Foundations of Menu Planning

Daniel Traster (Autor)

Buch | Softcover

264 Seiten

2013
Pearson (Verlag)
978-0-13-802510-6 (ISBN)

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Foundations of Menu Planning reveals the science of menu construction, covering all its subtleties from pricing psychology to product descriptions. Chapters are organized to show how to create a menu from start to finish–looking at nutrition, style, recipe cost, meal pricing, layout, and menu evaluation. Each chapter showcases sample menus and a wide range of menu styles. A unique chapter on unwritten menus and a capstone chapter on strategy reinforce why this book is considered the most comprehensive on the market.

1.    Factors that Define a menu

2.    Nutrition and Menu Planning

3.    Menu Styles and Categories I-Traditional Basics

4.    Menu Styles and Categories II-Advanced

5.    Beverage Menus

6.    Standardized Recipes and Recipe Costing

7.    Menu Pricing

8.    Product Descriptions

9.    Unwritten Menus

10. Layout of the Written Menu

11. Evaluation: Menu Analysis and Adjustment

12. How the Menu Directs Business

Erscheint lt. Verlag	16.5.2013
Sprache	englisch
Maße	216 x 272 mm
Gewicht	476 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-13-802510-X / 013802510X
ISBN-13	978-0-13-802510-6 / 9780138025106
Zustand	Neuware