Fundamentals of Menu Planning

Häftad, Engelska, 2008

AvPaul J. McVety,Bradley J. Ware,Claudette Lévesque Ware

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Understanding the fundamentals of menu planning is essential to building a successful foodservice concept since the menu is the foundation upon which a foodservice operation builds both its reputation and profit. 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.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. The content in this edition is divided into three parts. Part I focuses on the evolution of the menu and includes topics such as menu trends in the industry, performing market research and creating a market survey, nutrition and dietary guidelines, and menu planning. Part II examines the financial aspects of menu planning such as performing a yield test, creating and writing standardized recipes, and recipe costing. Part III covers writing, designing, and merchandising the menu. With this accessible resource, hospitality management students, 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.

Produktinformation

Utgivningsdatum2008-03-28
Mått216 x 272 x 15 mm
Vikt544 g
FormatHäftad
SpråkEngelska
Antal sidor272
Upplaga3
FörlagJohn Wiley & Sons Inc
ISBN9780470072677

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Hotell och restaurang inom Naturvetenskap och teknik

Preface xiPart 1 Evolution of the Menu 1Chapter 1 New Trends in the Foodservice Industry 3Foodservice Trends 4Appetizers 5Soups 7Salads 8Sandwiches 9Entrées 10Accompaniments 17Desserts 18Beverages 19Tea Menus 21For Review and Discussion 21Chapter 2 Market Survey 23Preliminary Steps 24Areas of Analysis 24For Review and Discussion 36Chapter 3 Nutrition and Menu Planning 37Nutrition Basics 38Phytochemicals 42Guidelines and Recommendations for Meeting Nutrient Needs 43Food Pyramids 46Other Food Guide Pyramids 49Nutrition Labeling 49Relationship of Nutrition to Health 54Diabetes Type 1 and 2 56Nutritional Implications for Menu Planning 56Ingredients and Preparation 57For Review and Discussion 60Chapter 4 Foodservice Menus 61Menu Styles 62Breakfast Menus 62Brunch Menus 63Luncheon Menus 63Dinner Menus 72Tasting Menus 72Special Occasion Menus 73Ethnic Menus 73Specialty Menus 78Catering Menus 79Room Service Menus 86Institutional Menus 86Wine Menus 88Dessert Menus 88Tea Menus 90Lounge Menus 95For Review and Discussion 95Part 2 Financial Aspects of Menu Planning 97Chapter 5 The Yield Test 99Defining the Yield Test 100Types of Yield Tests 101Calculating a Yield Test 103Edible Yields Percentage 106Software Packages 110For Review and Discussion 110Chapter 6 Standard Recipes 111Defining Standard Recipes in the Industry 112Recording Recipes 113Recipe Creativity 114For Review and Discussion 116Chapter 7 Recipe Costing 117Assigning the Task of Recipe Costing 118The Importance of Recipe Costing 118Guidelines for Costing Out a Recipe 120How to Cost Out a Recipe 121Recipe Costing Software 129For Review and Discussion 132Part 3 Writing, Designing, and Merchandising the Menu 133Chapter 8 Characteristics of a Menu 135Issues for Consideration 136Paper 136Print 137Color 140Balance 140Variety 143Composition 147Descriptive Copy 147Truth-in-Menu 149Menu Labeling 151Listing of Items 152Size of Menu 153Cover Design 153Menu Design Software 153For Review and Discussion 154Chapter 9 Sales History 155Sales History Background 156Benefits of the Scatter Sheet 158How a Scatter Sheet Works 159Production Sheet 159Menu Engineering 161Software Programs Available 162For Review and Discussion 163Chapter 10 Merchandising the Menu 165Displaying Additional Information on the Menu 166Listing Liquors 167Wine Lists 167Appetizers 167Salads 170Steaks 172Seafood 172Sandwiches 172Specials 176Desserts 176Take-Out Service 176Evaluating the Sales Menu 176For Review and Discussion 181Chapter 11 Foodservice Equipment Analysis 183Guidelines for Selecting Equipment 184Selecting Equipment with Advanced Technology 188Foodservice Equipment Analysis 189Guidelines for Designing a Hot Cooking Line 193For Review and Discussion 195Appendix A Descriptive Copy Exercise 197Appendix B Descriptive Terms for Menus 200Appendix C Words Frequently Misspelled on Students’ menus 201Appendix D Culinary Terms 202Appendix E Measurements 209Appendix F A Practical Guide to the Nutrition Labeling Laws for the Restaurant Industry 210Appendix G National Restaurant Association’s Accuracy in Menus 232Appendix H Menu Marketing Characteristics 239Appendix I Menu-Making Principles 240Bibliography 243Index 247