{"product_id":"fundamentals-of-menu-planning-3e-9780470072677","title":"Fundamentals of Menu Planning 3e","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eFundamentals 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003ePreface xi\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 1 Evolution of the Menu 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 1 New Trends in the Foodservice Industry 3\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFoodservice Trends 4\u003c\/p\u003e \u003cp\u003eAppetizers 5\u003c\/p\u003e \u003cp\u003eSoups 7\u003c\/p\u003e \u003cp\u003eSalads 8\u003c\/p\u003e \u003cp\u003eSandwiches 9\u003c\/p\u003e \u003cp\u003eEntrées 10\u003c\/p\u003e \u003cp\u003eAccompaniments 17\u003c\/p\u003e \u003cp\u003eDesserts 18\u003c\/p\u003e \u003cp\u003eBeverages 19\u003c\/p\u003e \u003cp\u003eTea Menus 21\u003c\/p\u003e \u003cp\u003eFor Review and Discussion 21\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 2 Market Survey 23\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePreliminary Steps 24\u003c\/p\u003e \u003cp\u003eAreas of Analysis 24\u003c\/p\u003e \u003cp\u003eFor Review and Discussion 36\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 3 Nutrition and Menu Planning 37\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eNutrition Basics 38\u003c\/p\u003e \u003cp\u003ePhytochemicals 42\u003c\/p\u003e \u003cp\u003eGuidelines and Recommendations for Meeting Nutrient Needs 43\u003c\/p\u003e \u003cp\u003eFood Pyramids 46\u003c\/p\u003e \u003cp\u003eOther Food Guide Pyramids 49\u003c\/p\u003e \u003cp\u003eNutrition Labeling 49\u003c\/p\u003e \u003cp\u003eRelationship of Nutrition to Health 54\u003c\/p\u003e \u003cp\u003eDiabetes Type 1 and 2 56\u003c\/p\u003e \u003cp\u003eNutritional Implications for Menu Planning 56\u003c\/p\u003e \u003cp\u003eIngredients and Preparation 57\u003c\/p\u003e \u003cp\u003eFor Review and Discussion 60\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 4 Foodservice Menus 61\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eMenu Styles 62\u003c\/p\u003e \u003cp\u003eBreakfast Menus 62\u003c\/p\u003e \u003cp\u003eBrunch Menus 63\u003c\/p\u003e \u003cp\u003eLuncheon Menus 63\u003c\/p\u003e \u003cp\u003eDinner Menus 72\u003c\/p\u003e \u003cp\u003eTasting Menus 72\u003c\/p\u003e \u003cp\u003eSpecial Occasion Menus 73\u003c\/p\u003e \u003cp\u003eEthnic Menus 73\u003c\/p\u003e \u003cp\u003eSpecialty Menus 78\u003c\/p\u003e \u003cp\u003eCatering Menus 79\u003c\/p\u003e \u003cp\u003eRoom Service Menus 86\u003c\/p\u003e \u003cp\u003eInstitutional Menus 86\u003c\/p\u003e \u003cp\u003eWine Menus 88\u003c\/p\u003e \u003cp\u003eDessert Menus 88\u003c\/p\u003e \u003cp\u003eTea Menus 90\u003c\/p\u003e \u003cp\u003eLounge Menus 95\u003c\/p\u003e \u003cp\u003eFor Review and Discussion 95\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 2 Financial Aspects of Menu Planning 97\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 5 The Yield Test 99\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eDefining the Yield Test 100\u003c\/p\u003e \u003cp\u003eTypes of Yield Tests 101\u003c\/p\u003e \u003cp\u003eCalculating a Yield Test 103\u003c\/p\u003e \u003cp\u003eEdible Yields Percentage 106\u003c\/p\u003e \u003cp\u003eSoftware Packages 110\u003c\/p\u003e \u003cp\u003eFor Review and Discussion 110\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 6 Standard Recipes 111\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eDefining Standard Recipes in the Industry 112\u003c\/p\u003e \u003cp\u003eRecording Recipes 113\u003c\/p\u003e \u003cp\u003eRecipe Creativity 114\u003c\/p\u003e \u003cp\u003eFor Review and Discussion 116\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 7 Recipe Costing 117\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eAssigning the Task of Recipe Costing 118\u003c\/p\u003e \u003cp\u003eThe Importance of Recipe Costing 118\u003c\/p\u003e \u003cp\u003eGuidelines for Costing Out a Recipe 120\u003c\/p\u003e \u003cp\u003eHow to Cost Out a Recipe 121\u003c\/p\u003e \u003cp\u003eRecipe Costing Software 129\u003c\/p\u003e \u003cp\u003eFor Review and Discussion 132\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 3 Writing, Designing, and Merchandising the Menu 133\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 8 Characteristics of a Menu 135\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIssues for Consideration 136\u003c\/p\u003e \u003cp\u003ePaper 136\u003c\/p\u003e \u003cp\u003ePrint 137\u003c\/p\u003e \u003cp\u003eColor 140\u003c\/p\u003e \u003cp\u003eBalance 140\u003c\/p\u003e \u003cp\u003eVariety 143\u003c\/p\u003e \u003cp\u003eComposition 147\u003c\/p\u003e \u003cp\u003eDescriptive Copy 147\u003c\/p\u003e \u003cp\u003eTruth-in-Menu 149\u003c\/p\u003e \u003cp\u003eMenu Labeling 151\u003c\/p\u003e \u003cp\u003eListing of Items 152\u003c\/p\u003e \u003cp\u003eSize of Menu 153\u003c\/p\u003e \u003cp\u003eCover Design 153\u003c\/p\u003e \u003cp\u003eMenu Design Software 153\u003c\/p\u003e \u003cp\u003eFor Review and Discussion 154\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 9 Sales History 155\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSales History Background 156\u003c\/p\u003e \u003cp\u003eBenefits of the Scatter Sheet 158\u003c\/p\u003e \u003cp\u003eHow a Scatter Sheet Works 159\u003c\/p\u003e \u003cp\u003eProduction Sheet 159\u003c\/p\u003e \u003cp\u003eMenu Engineering 161\u003c\/p\u003e \u003cp\u003eSoftware Programs Available 162\u003c\/p\u003e \u003cp\u003eFor Review and Discussion 163\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 10 Merchandising the Menu 165\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eDisplaying Additional Information on the Menu 166\u003c\/p\u003e \u003cp\u003eListing Liquors 167\u003c\/p\u003e \u003cp\u003eWine Lists 167\u003c\/p\u003e \u003cp\u003eAppetizers 167\u003c\/p\u003e \u003cp\u003eSalads 170\u003c\/p\u003e \u003cp\u003eSteaks 172\u003c\/p\u003e \u003cp\u003eSeafood 172\u003c\/p\u003e \u003cp\u003eSandwiches 172\u003c\/p\u003e \u003cp\u003eSpecials 176\u003c\/p\u003e \u003cp\u003eDesserts 176\u003c\/p\u003e \u003cp\u003eTake-Out Service 176\u003c\/p\u003e \u003cp\u003eEvaluating the Sales Menu 176\u003c\/p\u003e \u003cp\u003eFor Review and Discussion 181\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 11 Foodservice Equipment Analysis 183\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eGuidelines for Selecting Equipment 184\u003c\/p\u003e \u003cp\u003eSelecting Equipment with Advanced Technology 188\u003c\/p\u003e \u003cp\u003eFoodservice Equipment Analysis 189\u003c\/p\u003e \u003cp\u003eGuidelines for Designing a Hot Cooking Line 193\u003c\/p\u003e \u003cp\u003eFor Review and Discussion 195\u003c\/p\u003e \u003cp\u003eAppendix A Descriptive Copy Exercise 197\u003c\/p\u003e \u003cp\u003eAppendix B Descriptive Terms for Menus 200\u003c\/p\u003e \u003cp\u003eAppendix C Words Frequently Misspelled on Students’ menus 201\u003c\/p\u003e \u003cp\u003eAppendix D Culinary Terms 202\u003c\/p\u003e \u003cp\u003eAppendix E Measurements 209\u003c\/p\u003e \u003cp\u003eAppendix F A Practical Guide to the Nutrition Labeling Laws for the Restaurant Industry 210\u003c\/p\u003e \u003cp\u003eAppendix G National Restaurant Association’s Accuracy in Menus 232\u003c\/p\u003e \u003cp\u003eAppendix H Menu Marketing Characteristics 239\u003c\/p\u003e \u003cp\u003eAppendix I Menu-Making Principles 240\u003c\/p\u003e \u003cp\u003eBibliography 243\u003c\/p\u003e \u003cp\u003eIndex 247\u003c\/p\u003e","brand":"John Wiley \u0026 Sons Inc","offers":[{"title":"Default Title","offer_id":49525364621655,"sku":"9780470072677","price":96.85,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780470072677.jpg?v=1731860238","url":"https:\/\/bookcurl.com\/products\/fundamentals-of-menu-planning-3e-9780470072677","provider":"Book Curl","version":"1.0","type":"link"}