Exceptionally thorough, this volume offers single-volume coverage of ALL aspects of menu planning. Hands-on and real-world in approach, it features accompanying interactive software with specific examples of costing, mark-ups and menu engineering.
1. Know Your Customer 2. Know Your Restaurant 3. Costs 4. Pricing the Menu 5. Menu Analysis 6. Nutrition 7. Menu Content 8. Truth in Menu 9. Menu Layout and Printing 10. Menus, Restaurants and Marketing 11. Quick Service Menus 12. Family Style Restaurant Menus 13. Theme-Ethnic and Fine Dining Menus 14. Banquet/Show Menus 15. Buffets 16. Cafeteria and Cycle Menus 17. The Menu as a Management Tool Appendix A: Descriptive Wording for Menus Appendix B: Nutritional Labeling Laws Appendix C: Foreign Wording for Menus