Fundamentals of Menu Planning
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Fundamentals of Menu Planning An essential guide for a vital foodservice skill 150 revised and updated 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 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 health An expanded collection of sample menus from restaurants and hotels across the country that illustrate a wide variety of menu styles and descriptive copy Numerous forms tables and worksheets to aid in menu research planning and design New appendices and resources such as updated information on nutrition guidelines an expanded list of culinary terminology and cultural adaptations to the Food Guide Pyramid An increased number of practice problems to reinforce understanding of key concepts such as recipe costing and yield With 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
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