Profitable Menu Planning

Profitable Menu Planning : United States Edition

3.6 (10 ratings by Goodreads)
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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 more

Product details

  • Hardback | 384 pages
  • 213.36 x 279.4 x 20.32mm | 929.86g
  • Pearson Education (US)
  • Pearson
  • Upper Saddle River, NJ, United States
  • English
  • 4th edition
  • black & white illustrations, colour illustrations, colour tables, figures
  • 0131196804
  • 9780131196803
  • 2,033,987

Back cover copy

Profitable Menu Planning, Third Edition is the most up-to-date, comprehensive book on menu planning available. It covers every operation needed to properly design and develop menus, including determining who your customers are and how to market the menu to them; available kitchen equipment; recipe costs; how to make a profit; and how to figure selling prices. Menu analysis, nutrition, printing the menu (including desktop publishing), menu accuracy, and all the different types of menus are also discussed. "Must" reading for students as well as industry professionals, this edition includes: Software for menu analysis, recipe costing, and selling price How to market to your customer Utilizing existing equipment to expand and enhance your menu How to analyze your menu for maximum profitability How to properly price your menu for maximum sales and profit Marketing nutrition to today's health-conscious customer Laws and regulations governing today's menus Menu design and layout Actual menus from across the country used as illustrations Includes menus from quick-service operations, family restaurants, theme and ethnic restaurants, cafeterias, buffets, banquet menus and cycle menusshow more

Table of contents

Table of Contents 1. Know Your Customer2. Know Your Restaurant3. Costs4. Pricing the Menu5. Menu Analysis6. Nutrition7. Menu Content8. Truth in Menu9. Menu Layout and Printing10. Menus, Restaurants and Marketing11. Quick Service Menus12. Family Style Restaurant Menus13. Theme-Ethnic and Fine Dining Menus14. Banquet/Show Menus15. Buffets16. Cafeteria and Cycle Menus17. The Menu as a Management Tool Appendix A: Descriptive Wording for MenusAppendix B: Nutritional Labeling LawsAppendix C: Foreign Wording for MenusIndexshow more

Rating details

10 ratings
3.6 out of 5 stars
5 20% (2)
4 40% (4)
3 30% (3)
2 0% (0)
1 10% (1)
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