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Fundamentals of Menu Planning by Paul J. McVety
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Fundamentals 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. With updated nutrition and menu planning information, an expanded collection of sample menus, new appendices and resources, numerous forms, tables, and worksheets, and more practice problems, this guide is key to the success of the overall foodservice enterprise.
Wiley; June 2008
274 pages; ISBN 9780470190326
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Title: Fundamentals of Menu Planning
Author: Paul J. McVety; Bradley J. Ware; Claudette Lévesque Ware
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