Foundations Of Menu Planning by Daniel Traster

Foundations Of Menu Planning

byDaniel Traster

Paperback | January 10, 2013

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Foundations of Menu Planning reveals the science of menu construction, covering all its subtleties from pricing psychology to product descriptions. Chapters are organized to show how to create a menu from start to finish–looking at nutrition, style, recipe cost, meal pricing, layout, and menu evaluation. Each chapter showcases sample menus and a wide range of menu styles. A unique chapter on unwritten menus and a capstone chapter on strategy reinforce why this book is considered the most comprehensive on the market.

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Title:Foundations Of Menu PlanningFormat:PaperbackDimensions:264 pages, 10.8 × 8.4 × 0.6 inPublished:January 10, 2013Publisher:Pearson EducationLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:013802510X

ISBN - 13:9780138025106

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Table of Contents

1.      Factors that Define a menu

2.      Nutrition and Menu Planning

3.      Menu Styles and Categories I-Traditional Basics

4.      Menu Styles and Categories II-Advanced

5.      Beverage Menus

6.      Standardized Recipes and Recipe Costing

7.      Menu Pricing

8.      Product Descriptions

9.      Unwritten Menus

10.  Layout of the Written Menu

11.  Evaluation: Menu Analysis and Adjustment

12.  How the Menu Directs Business