Fundamentals of Menu Planning, 3e with Culinary Calculations, 2e Set

A book set containing two valuable foodservice resourcesThe foundation of any foodservice operation is its menu. The third edition of the Fundamentals of Menu Planning shows how research, sales analysis, and surveys play a vital role in menu design and restaurant image. The creation of the menu - from writing to merchandising - is fully explored, as are the financial aspects of menu planning and recipe costing. The second edition of Culinary Calculations is also part of this set. It offers math knowledge needed for success in the food service industry. The culinary guide starts with foundational concepts and moves into topics such as recipe conversion and inventory costs. Math skills for the kitchen and the restaurant office are provided.