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Fundamentals of Menu Planning
Fundamentals of Menu Planning
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Fundamentals of Menu Planning

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ISBN-13: 

9780470072677


ISBN: 

0470072679


Edition:  3
Pub Date: 
Publisher:  Wiley
Summary: An essential guide for a vital foodservice skill-revised and updatedFundamentals 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 authors show how research, surveys, and sales analysis are key to menu planning and design. This Third ...Edition also features:An updated nutrition and menu planning chapter, with new coverage of dietary guidelines, menu labeling laws, and the relationship between nutrition and healthAn expanded collection of sample menus from restaurants and hotels across the country that illustrate a wide variety of menu styles and descriptive copyNumerous forms, tables, and worksheets to aid in menu research, planning, and designNew appendices and resources such as updated information on nutrition guidelines, an expanded list of culinary terminology, and cultural adaptations to the Food Guide PyramidAn increased number of practice problems to reinforce understanding of key concepts such as recipe costing and yieldWith this accessible resource, hospitality and culinary students, restaurateurs, and other foodservice professionals will all gain a thorough understanding of how an effective and successfully planned menu is fundamental to the success and profitability of the wider foodservice enterprise.

Paul J. McVety is the author of Fundamentals of Menu Planning, published 2008 under ISBN 9780470072677 and 0470072679. Three hundred twenty eight Fundamentals of Menu Planning textbooks are available for sale on ValoreBooks.com, fifty nine used from the cheapest price of $58.16, or buy new starting at $73.18.
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  • by Susanne

    This book was one of the most interesting books I had during my time in Culinary Arts because I learned that being a cook is not the same as being a chef and be responsible to create menues that are valuable for guests and restaurant and hotel owners.

    Sales and Marketing is the motor for a hotel and many books are explaining this point, but this book was very detailed and our teacher a former GM from the Marriot was able to explain the valuable chapters for a career in sales and marketing

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Product Details
Fundamentals of Menu Planning

ISBN-13: 9780470072677


ISBN: 0470072679


Edition: 3rd


Pub Date:
Publisher: Wiley
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