{"product_id":"fundamentals-of-menu-planning-isbn-9780470072677","title":"Fundamentals of Menu Planning","description":"\u003ci\u003e\u003cb\u003eUnderstanding the fundamentals of menu planning is essential to building a successful foodservice concept since the menu is the foundation upon which a foodservice operation builds both its reputation and profit. 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.\u003c\/b\u003e\u003cb\u003eFundamentals of Menu Planning, Third Edition\u003c\/b\u003e\u003c\/i\u003e presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. The content in this edition is divided into three parts. Part I focuses on the evolution of the menu and includes topics such as menu trends in the industry, performing market research and creating a market survey, nutrition and dietary guidelines, and menu planning. Part II examines the financial aspects of menu planning such as performing a yield test, creating and writing standardized recipes, and recipe costing. Part III covers writing, designing, and merchandising the menu.  \u003cp\u003eWith this accessible resource, hospitality management students, 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.\u003c\/p\u003e \u003cp\u003ePreface xi\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 1 Evolution of the Menu 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 1 New Trends in the Foodservice Industry 3\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFoodservice Trends 4\u003c\/p\u003e \u003cp\u003eAppetizers 5\u003c\/p\u003e \u003cp\u003eSoups 7\u003c\/p\u003e \u003cp\u003eSalads 8\u003c\/p\u003e \u003cp\u003eSandwiches 9\u003c\/p\u003e \u003cp\u003eEntrées 10\u003c\/p\u003e \u003cp\u003eAccompaniments 17\u003c\/p\u003e \u003cp\u003eDesserts 18\u003c\/p\u003e \u003cp\u003eBeverages 19\u003c\/p\u003e \u003cp\u003eTea Menus 21\u003c\/p\u003e \u003cp\u003eFor Review and Discussion 21\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 2 Market Survey 23\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePreliminary Steps 24\u003c\/p\u003e \u003cp\u003eAreas of Analysis 24\u003c\/p\u003e \u003cp\u003eFor Review and Discussion 36\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 3 Nutrition and Menu Planning 37\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eNutrition Basics 38\u003c\/p\u003e \u003cp\u003ePhytochemicals 42\u003c\/p\u003e \u003cp\u003eGuidelines and Recommendations for Meeting Nutrient Needs 43\u003c\/p\u003e \u003cp\u003eFood Pyramids 46\u003c\/p\u003e \u003cp\u003eOther Food Guide Pyramids 49\u003c\/p\u003e \u003cp\u003eNutrition Labeling 49\u003c\/p\u003e \u003cp\u003eRelationship of Nutrition to Health 54\u003c\/p\u003e \u003cp\u003eDiabetes Type 1 and 2 56\u003c\/p\u003e \u003cp\u003eNutritional Implications for Menu Planning 56\u003c\/p\u003e \u003cp\u003eIngredients and Preparation 57\u003c\/p\u003e \u003cp\u003eFor Review and Discussion 60\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 4 Foodservice Menus 61\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eMenu Styles 62\u003c\/p\u003e \u003cp\u003eBreakfast Menus 62\u003c\/p\u003e \u003cp\u003eBrunch Menus 63\u003c\/p\u003e \u003cp\u003eLuncheon Menus 63\u003c\/p\u003e \u003cp\u003eDinner Menus 72\u003c\/p\u003e \u003cp\u003eTasting Menus 72\u003c\/p\u003e \u003cp\u003eSpecial Occasion Menus 73\u003c\/p\u003e \u003cp\u003eEthnic Menus 73\u003c\/p\u003e \u003cp\u003eSpecialty Menus 78\u003c\/p\u003e \u003cp\u003eCatering Menus 79\u003c\/p\u003e \u003cp\u003eRoom Service Menus 86\u003c\/p\u003e \u003cp\u003eInstitutional Menus 86\u003c\/p\u003e \u003cp\u003eWine Menus 88\u003c\/p\u003e \u003cp\u003eDessert Menus 88\u003c\/p\u003e \u003cp\u003eTea Menus 90\u003c\/p\u003e \u003cp\u003eLounge Menus 95\u003c\/p\u003e \u003cp\u003eFor Review and Discussion 95\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 2 Financial Aspects of Menu Planning 97\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 5 The Yield Test 99\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eDefining the Yield Test 100\u003c\/p\u003e \u003cp\u003eTypes of Yield Tests 101\u003c\/p\u003e \u003cp\u003eCalculating a Yield Test 103\u003c\/p\u003e \u003cp\u003eEdible Yields Percentage 106\u003c\/p\u003e \u003cp\u003eSoftware Packages 110\u003c\/p\u003e \u003cp\u003eFor Review and Discussion 110\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 6 Standard Recipes 111\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eDefining Standard Recipes in the Industry 112\u003c\/p\u003e \u003cp\u003eRecording Recipes 113\u003c\/p\u003e \u003cp\u003eRecipe Creativity 114\u003c\/p\u003e \u003cp\u003eFor Review and Discussion 116\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 7 Recipe Costing 117\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eAssigning the Task of Recipe Costing 118\u003c\/p\u003e \u003cp\u003eThe Importance of Recipe Costing 118\u003c\/p\u003e \u003cp\u003eGuidelines for Costing Out a Recipe 120\u003c\/p\u003e \u003cp\u003eHow to Cost Out a Recipe 121\u003c\/p\u003e \u003cp\u003eRecipe Costing Software 129\u003c\/p\u003e \u003cp\u003eFor Review and Discussion 132\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 3 Writing, Designing, and Merchandising the Menu 133\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 8 Characteristics of a Menu 135\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIssues for Consideration 136\u003c\/p\u003e \u003cp\u003ePaper 136\u003c\/p\u003e \u003cp\u003ePrint 137\u003c\/p\u003e \u003cp\u003eColor 140\u003c\/p\u003e \u003cp\u003eBalance 140\u003c\/p\u003e \u003cp\u003eVariety 143\u003c\/p\u003e \u003cp\u003eComposition 147\u003c\/p\u003e \u003cp\u003eDescriptive Copy 147\u003c\/p\u003e \u003cp\u003eTruth-in-Menu 149\u003c\/p\u003e \u003cp\u003eMenu Labeling 151\u003c\/p\u003e \u003cp\u003eListing of Items 152\u003c\/p\u003e \u003cp\u003eSize of Menu 153\u003c\/p\u003e \u003cp\u003eCover Design 153\u003c\/p\u003e \u003cp\u003eMenu Design Software 153\u003c\/p\u003e \u003cp\u003eFor Review and Discussion 154\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 9 Sales History 155\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSales History Background 156\u003c\/p\u003e \u003cp\u003eBenefits of the Scatter Sheet 158\u003c\/p\u003e \u003cp\u003eHow a Scatter Sheet Works 159\u003c\/p\u003e \u003cp\u003eProduction Sheet 159\u003c\/p\u003e \u003cp\u003eMenu Engineering 161\u003c\/p\u003e \u003cp\u003eSoftware Programs Available 162\u003c\/p\u003e \u003cp\u003eFor Review and Discussion 163\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 10 Merchandising the Menu 165\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eDisplaying Additional Information on the Menu 166\u003c\/p\u003e \u003cp\u003eListing Liquors 167\u003c\/p\u003e \u003cp\u003eWine Lists 167\u003c\/p\u003e \u003cp\u003eAppetizers 167\u003c\/p\u003e \u003cp\u003eSalads 170\u003c\/p\u003e \u003cp\u003eSteaks 172\u003c\/p\u003e \u003cp\u003eSeafood 172\u003c\/p\u003e \u003cp\u003eSandwiches 172\u003c\/p\u003e \u003cp\u003eSpecials 176\u003c\/p\u003e \u003cp\u003eDesserts 176\u003c\/p\u003e \u003cp\u003eTake-Out Service 176\u003c\/p\u003e \u003cp\u003eEvaluating the Sales Menu 176\u003c\/p\u003e \u003cp\u003eFor Review and Discussion 181\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 11 Foodservice Equipment Analysis 183\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eGuidelines for Selecting Equipment 184\u003c\/p\u003e \u003cp\u003eSelecting Equipment with Advanced Technology 188\u003c\/p\u003e \u003cp\u003eFoodservice Equipment Analysis 189\u003c\/p\u003e \u003cp\u003eGuidelines for Designing a Hot Cooking Line 193\u003c\/p\u003e \u003cp\u003eFor Review and Discussion 195\u003c\/p\u003e \u003cp\u003eAppendix A Descriptive Copy Exercise 197\u003c\/p\u003e \u003cp\u003eAppendix B Descriptive Terms for Menus 200\u003c\/p\u003e \u003cp\u003eAppendix C Words Frequently Misspelled on Students’ menus 201\u003c\/p\u003e \u003cp\u003eAppendix D Culinary Terms 202\u003c\/p\u003e \u003cp\u003eAppendix E Measurements 209\u003c\/p\u003e \u003cp\u003eAppendix F A Practical Guide to the Nutrition Labeling Laws for the Restaurant Industry 210\u003c\/p\u003e \u003cp\u003eAppendix G National Restaurant Association’s Accuracy in Menus 232\u003c\/p\u003e \u003cp\u003eAppendix H Menu Marketing Characteristics 239\u003c\/p\u003e \u003cp\u003eAppendix I Menu-Making Principles 240\u003c\/p\u003e \u003cp\u003eBibliography 243\u003c\/p\u003e \u003cp\u003eIndex 247\u003c\/p\u003e  \u003cp\u003ePaul J. McVety is Dean of Culinary Academics at Johnson \u0026amp; Wales University in Providence, Rhode Island.\u003c\/p\u003e \u003cp\u003eBRADLEY J. WARE is a Professor in the College of Culinary Arts at Johnson \u0026amp; Wales University in Providence, Rhode Island.\u003c\/p\u003e \u003cp\u003eCLAUDETTE LéVESQUE WARE is a Professor in the John Hazen White School of Arts and Sciences at Johnson \u0026amp; Wales University in Providence, Rhode Island.\u003c\/p\u003e  \u003cp\u003eAn essential guide for a vital foodservice skill–revised and updated\u003c\/p\u003e \u003cp\u003eFundamentals 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:\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cp\u003eAn updated nutrition and menu planning chapter, with new coverage of dietary guidelines, menu labeling laws, and the relationship between nutrition and health\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eAn expanded collection of sample menus from restaurants and hotels across the country that illustrate a wide variety of menu styles and descriptive copy\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eNumerous forms, tables, and worksheets to aid in menu research, planning, and design\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eNew appendices and resources such as updated information on nutrition guidelines, an expanded list of culinary terminology, and cultural adaptations to the Food Guide Pyramid\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eAn increased number of practice problems to reinforce understanding of key concepts such as recipe costing and yield\u003c\/p\u003e \u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eWith 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.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989261205733,"sku":"NP9780470072677","price":86.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780470072677.jpg?v=1761783421","url":"https:\/\/k12savings.com\/es\/products\/fundamentals-of-menu-planning-isbn-9780470072677","provider":"K12savings","version":"1.0","type":"link"}