Synopses & Reviews
Foundations of Menu Planning reveals the science of menu construction, covering all its subtleties from pricing psychology to product descriptions. Chapters are organized to show how to create a menu from start to finish–looking at nutrition, style, recipe cost, meal pricing, layout, and menu evaluation. Each chapter showcases sample menus and a wide range of menu styles. A unique chapter on unwritten menus and a capstone chapter on strategy reinforce why this book is considered the most comprehensive on the market.
Table of Contents
1. Factors that Define a menu
2. Nutrition and Menu Planning
3. Menu Styles and Categories I-Traditional Basics
4. Menu Styles and Categories II-Advanced
5. Beverage Menus
6. Standardized Recipes and Recipe Costing
7. Menu Pricing
8. Product Descriptions
9. Unwritten Menus
10. Layout of the Written Menu
11. Evaluation: Menu Analysis and Adjustment
12. How the Menu Directs Business