Fundamentals of Menu Planning

March 3, 2008|
Fundamentals of Menu Planning by Paul J. McVety
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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. 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.
Paul J. McVety is Dean of Culinary Academics at Johnson & Wales University in Providence, Rhode Island. BRADLEY J. WARE is a Professor in the College of Culinary Arts at Johnson & Wales University in Providence, Rhode Island. CLAUDETTE LéVESQUE WARE is a Professor in the John Hazen White School of Arts and Sciences at Johnson &...
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Title:Fundamentals of Menu PlanningFormat:PaperbackProduct dimensions:272 pages, 10.79 X 8.5 X 0.55 inShipping dimensions:272 pages, 10.79 X 8.5 X 0.55 inPublished:March 3, 2008Publisher:WileyLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0470072679

ISBN - 13:9780470072677

Appropriate for ages: All ages

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