Fundamentals of Menu Planning, Third edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu.

Reflecting the latest menu trends in the restaurant industry, the book show how research, surveys, and sales analysis are key to menu planning and design.

With updated nutrition and menu planning information, an expanded collection of sample menus, new appendices and resources, numerous forms, tables, and worksheets, and more practice problems, this guide is key to the success of the overall foodservice enterprise.

Contents

1. New Trends in the Foodservice Industry
2. Market Survey
3. Nutrition and Menu Planning
4. Foodservice Menus
5. The Yield Test
6. Standard Recipes
7. Recipe Costing
8. Characteristics of a Menu
9. Sales History
10. Merchandising the Menu
11. Foodservice Equipment Analysis

Appendices

• Descriptive Copy Exercise
• Descriptive Terms for Menus
• Words Frequently Misspelled on Students' Menus
• Culinary Terms
• Measurements
• A Practical Guide to the Nutrition Labeling Laws for the Restaurant Industry
• National Restaurant Association's Accuracy in Menus
• Menu Marketing Characteristics
• Menu-Making Principles

Index

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