Profitable Menu Planning

John Drysdale, Jennifer Galipeau (Autoren)

Buch | Hardcover

384 Seiten

2008 | 4th edition
Pearson (Verlag)
978-0-13-119680-3 (ISBN)

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Exceptionally thorough, this volume offers single-volume coverage of ALL aspects of menu planning. Hands-on and real-world in approach, it features accompanying interactive software with specific examples of costing, mark-ups and menu engineering.

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

Erscheint lt. Verlag	25.1.2008
Sprache	englisch
Maße	10 x 10 mm
Gewicht	1089 g
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-13-119680-4 / 0131196804
ISBN-13	978-0-13-119680-3 / 9780131196803
Zustand	Neuware