Foundations of Menu Planning (2nd Edition) (What's New in Culinary & Hospitality)
By Daniel Traster.
Description
How to create a menu from start to finish! Foundations of Menu Planning guides readers through the menu planning process in the same order in which a professional menu planner conducts the process. 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 menu...
ISBN(s)
0134484479, 9780134484471
