For sophomore/senior-level courses in Menu Planning, Food Production, Food Management.
Exceptionally thorough, this text offers single-volume coverage of ALL aspects of menu planning-from determining who the customer is, to how to market the menu to them, available kitchen equipment, recipe costs, how to make a profit, figuring selling prices, menu analysis, nutrition, printing the menu (including desktop publishing), menu accuracy and all of the different types of menus (from fast food to fine dining). Hands-on and real-world in approach, it features accompanying interactive software with specific examples of costing, mark-ups and menu engineering.
- ISBN10 0130891649
- ISBN13 9780130891648
- Publish Date 10 September 2001 (first published 24 February 1994)
- Publish Status Out of Print
- Out of Print 26 November 2009
- Publish Country US
- Imprint Pearson
- Edition 3rd edition
- Pages 448
- Language English