Fundamentals of Menu Planning, 2nd Edition

Paul J. McVety; Bradley J. Ware; Claudette Lévesque Ware; Claudette Levesque

ISBN 10: 0471369470 / ISBN 13: 9780471369479

Verlag: John Wiley & Sons Inc, 2001

Beschreibung

Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less 1.34.

Bestandsnummer des Verkäufers G0471369470I5N00

Bibliografische Details

• Titel: Fundamentals of Menu Planning, 2nd Edition
• Verlag: John Wiley & Sons Inc
• Erscheinungsjahr: 2001
• Sprache: Englisch
• ISBN-10: 0471369470
• ISBN-13: 9780471369479
• Einband: Paperback
• Auflage: 2. Auflage
• Zustand: Fair
• Zustand des Schutzumschlags: No Jacket

Über diesen Titel

Inhaltsangabe

A comprehensive and up-to-date guide to all key aspects of menu planning An in-depth knowledge of menu planning is essential to building a successful foodservice concept. Fundamentals of Menu Planning, Second Edition offers a complete and thoroughly accessible review of the principles of planning a menu, from concept development and design mechanics to menu pricing and marketing issues. Extensively revised to address today's foodservice industry needs, this Second Edition contains all-new sections on key topics such as types of foodservice operations, sanitation concerns in menu planning, design mechanics, the yield test, and increasing sales through the menu. Coverage also includes: Institutional, industrial, and commercial menus Nutrition and menu planning Standard recipes, menu styles, and menu characteristics Recipe costing and menu merchandising This edition is also enhanced with powerful pedagogical tools for easy teaching and learning, offering readers highlighted key words, practice problems on costing and yield, helpful suggestions for further reading, and many other useful features. Written by a team of authors who combine solid teaching expertise with real-world culinary experience, this book is ideal for culinary and hospitality management students as well as professional chefs who need strong single-source coverage of the basics of menu planning and management.

Über die Autorin bzw. den Autor

PAUL J. McVETY is Associate Dean of the College of Culinary Arts at Johnson & Wales University in Providence, Rhode Island. BRADLEY J. WARE and CLAUDETTE LeVESQUE both hold the title of Associate Professor in the College of Culinary Arts at Johnson & Wales University.