Menus are marketing mechanisms, cost control tools, and critical communication devices for successful food service operations. Beginning with identifying and defining a target market, the book progresses through understanding various menu styles, creating beverage menus, costing recipes, determining menu prices, and analyzing and engineering an existing menu. A unique chapter on unwritten menus, a capstone project for creating an original menu, and a concluding look at the menu-first approach to building a successful food service operation reinforce the book’s reputation as the most comprehensive resource of its kind on the market.
The Second Edition incorporates a wide range of new information including: strategies for incorporating nutrition into menus based on the Dietary Guidelines for Americans 2015-2020 and shifts in menu pricing strategies from the traditional table d’hote to the more contemporary prix fixe with supplemental charges. Also included are trends in menu planning, from small plates and signature cocktails, to online menu design and layout and menu engineering to maximize profitability.
Foundations of Menu Planning (What’s New in Culinary & Hospitality)
Chuyên mục sách: Tài liệu & học thuật
Loại sách: Tài liệu miễn phí
Loại hình: Ebook
Người chia sẻ: Thich Tam Pham
Foundations of Menu Planning guides readers through the menu planning process in the same order in which a professional menu planner conducts the process.
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Each chapter contains an example of best practice or a case study and concludes with a summary of lessons learned.
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Readers will have a strong overview of the industry, where it fits into the broader world, the major issues and challenges in the field, and the many possible career paths that await them.
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Heritage, culture and society: research agenda and best practices in the hospitality and tourism industry, proceedings of the 3rd International Hospitality and Tourism Conference (IHTC 2016) & 2nd International Seminar on Tourism (ISOT 2016), 10-12 Octobe
Heritage, Culture and Society contains the papers presented at the 3rd International Hospitality and Tourism Conference (IHTC2016) & 2nd International Seminar on Tourism (ISOT 2016), Bandung, Indonesia, 10―12 October 2016).
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Foundations of Menu Planning (What’s New in Culinary & Hospitality)
339895
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1143
Sách miễn phí
155
Sách trả phí
42
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