Fundamentals of Menu Planning, 3/e pdf epub mobi txt 电子书下载 2024

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出版者出版社：桂鲁订阅出版社新书快讯新功能介绍

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出版日期出版日期：2008/01/01

语言语言：英文

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发表于2024-12-22

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Understanding menu planning is essential to building a successful foodservice concept. Fundamentals of Menu Planning is used by hospitality management students, culinary students, and restaurant managers as a review of the principles of planning a menu, including concept development, design mechanics, and menu pricing.

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Fundamentals of Menu Planning, 3/e pdf epub mobi txt 电子书下载

图书目录

Chapter 1: New Trends in the Foodservice Industry.
Chapter 2: Market Survey.
Chapter 3: Nutrition and Menu Planning.
Chapter 4: Foodservice Menus.
Chapter 5: The Yield Test.
Chapter 6: Standard Recipes.
Chapter 7: Recipe Costing.
Chapter 8: Characteristics of a Menu.
Chapter 9: Sales History.
Chapter 10: Merchandising the Menu.
Chapter 11: Foodservice Equipment Analysis.
Appendix A: Descriptive Copy Exercise.
Appendix B: Descriptive Terms for Menus.
Appendix C: Words Frequently Misspelled on Students' menus.
Appendix D: Culinary Terms.
Appendix E: Measurements.
Appendix F: A Practical Guide to the Nutrition Labeling Laws for the Restaurant Industry.
Appendix G: National Restaurant Association's Accuracy in Menus.
Appendix H: Menu Marketing Characteristics.
Appendix I: Menu-Making Principles.
Bibliography.
Glossary.
Index.