Foundations of Menu Planning (What’s New in Culinary & Hospitality) 2nd Edition Daniel Traster

Foundations of Menu Planning (What’s New in Culinary & Hospitality) 2nd Edition Daniel Traster – Ebook Instant Download/Delivery ISBN(s):0134490053,9780134490052

Product details:

• ISBN 10: 0134490053
• ISBN 13: 9780134490052
• Author: Daniel Traster 

This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. How to create a menu from start to finish! Foundations of Menu Planning guides readers through the menu planning process in the same order in which a professional menu planner conducts the process. Menus are marketing mechanisms, cost control tools, and critical communication devices for successful food service operations. Beginning with identifying and defining a target market, the book progresses through understanding various menu styles, creating beverage menus, costing recipes, determining menu prices, and analyzing and engineering an existing menu. A unique chapter on unwritten menus, a capstone project for creating an original menu, and a concluding look at the menu-first approach to building a successful foodservice operation reinforce the book’s reputation as the most comprehensive resource of its kind on the market.

Table of contents:

Chapter 1 Factors That Define a Menu

Chapter 2 Nutrition and Menu Planning

Chapter 3 Menu Styles and Headings I—Traditional Basics

Chapter 4 Menu Styles and Headings II— Beyond the Basics

Chapter 5 Beverage Menus

Chapter 6 Standardized Recipes and Recipe Costing

Chapter 7 Menu Pricing

Chapter 8 Menu Copy

Chapter 9 Unwritten Menus

Chapter 10 Layout of the Written Menu

Chapter 11 Evaluation: Menu Engineering

Chapter 12 How the Menu Directs Business

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