Fundamentals of Menu Planning

An essential guide for a vital foodservice skill revisedand updated

Fundamentals of Menu Planning, Third Edition presents a completeoverview of key aspects of menu planning, including designing,writing, costing, marketing, and merchandising a menu. Reflectingthe latest menu trends in the restaurant industry, the authors showhow research, surveys, and sales analysis are key to menu planningand design. This Third Edition also features:

An updated nutrition and menu planning chapter, with newcoverage of dietary guidelines, menu labeling laws, and therelationship between nutrition and health

An expanded collection of sample menus from restaurants andhotels across the country that illustrate a wide variety of menustyles and descriptive copy

Numerous forms, tables, and worksheets to aid in menu research,planning, and design

New appendices and resources such as updated information onnutrition guidelines, an expanded list of culinary terminology, andcultural adaptations to the Food Guide Pyramid

An increased number of practice problems to reinforceunderstanding of key concepts such as recipe costing and yield

With this accessible resource, hospitality and culinarystudents, restaurateurs, and other foodservice professionals willall gain a thorough understanding of how an effective andsuccessfully planned menu is fundamental to the success andprofitability of the wider foodservice enterprise.

Chapter 2: Market Survey.

Chapter 3: Nutrition and Menu Planning.

Chapter 4: Foodservice Menus.

Chapter 5: The Yield Test.

Chapter 6: Standard Recipes.

Chapter 7: Recipe Costing.

Chapter 8: Characteristics of a Menu.

Chapter 9: Sales History.

Chapter 10: Merchandising the Menu.

Chapter 11: Foodservice Equipment Analysis.

Appendix A: Descriptive Copy Exercise.

Appendix B: Descriptive Terms for Menus.

Appendix C: Words Frequently Misspelled on Students′ menus.

Appendix D: Culinary Terms.

Appendix E: Measurements.

Appendix F: A Practical Guide to the Nutrition Labeling Laws forthe Restaurant Industry.

Appendix G: National Restaurant Association′s Accuracy inMenus.

Appendix H: Menu Marketing Characteristics.

Appendix I: Menu–Making Principles.

Bibliography.

Glossary.

Index.

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 Artsat Johnson & Wales University in Providence, Rhode Island.

CLAUDETTE LéVESQUE WARE is a Professor in the John HazenWhite School of Arts and Sciences at Johnson & Wales Universityin Providence, Rhode Island.