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Informationen zum Autor Paul J. McVety is Dean of Culinary Academics at Johnson & Wales University in Providence, Rhode Island. BRADLEY J. WARE is a Professor in the College of Culinary Arts at Johnson & Wales University in Providence, Rhode Island. CLAUDETTE LéVESQUE WARE is a Professor in the John Hazen White School of Arts and Sciences at Johnson & Wales University in Providence, Rhode Island. Klappentext An essential guide for a vital foodservice skill-revised and updatedFundamentals 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. This Third Edition also features:*An updated nutrition and menu planning chapter, with new coverage of dietary guidelines, menu labeling laws, and the relationship between nutrition and health*An expanded collection of sample menus from restaurants and hotels across the country that illustrate a wide variety of menu styles and descriptive copy*Numerous forms, tables, and worksheets to aid in menu research, planning, and design*New appendices and resources such as updated information on nutrition guidelines, an expanded list of culinary terminology, and cultural adaptations to the Food Guide Pyramid*An increased number of practice problems to reinforce understanding of key concepts such as recipe costing and yieldWith this accessible resource, hospitality and 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. Zusammenfassung An essential guide for a vital foodservice skill-revised and updatedFundamentals 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. This Third Edition also features:*An updated nutrition and menu planning chapter, with new coverage of dietary guidelines, menu labeling laws, and the relationship between nutrition and health*An expanded collection of sample menus from restaurants and hotels across the country that illustrate a wide variety of menu styles and descriptive copy*Numerous forms, tables, and worksheets to aid in menu research, planning, and design*New appendices and resources such as updated information on nutrition guidelines, an expanded list of culinary terminology, and cultural adaptations to the Food Guide Pyramid*An increased number of practice problems to reinforce understanding of key concepts such as recipe costing and yieldWith this accessible resource, hospitality and 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. Inhaltsverzeichnis Preface xi Part 1 Evolution of the Menu 1 Chapter 1 New Trends in the Foodservice Industry 3 Foodservice Trends 4 Appetizers 5 Soups 7 Salads 8 Sandwiches 9 Entrées 10 Accompaniments 17 Desserts 18 Beverages 19 Tea Menus 21 For Review and Discussion 21 Chapter 2 Market Survey 23 Preliminary Steps 24 Areas of Analysis 24 For Review and Discussion 36 Chapter 3 Nutrition and Menu Planning 37 Nutrition Basics 38 Phytochemicals 42 Gu...
