MTU Library Catalogue

Syndetics cover image
Image from Syndetics

Fundamentals of menu planning : Paul J. McVety, Bradley J. Ware, Claudette Lévesque/ Paul J. McVety, Bradley J. Ware, Claudette Lévesque

By: McVety, Paul J.
Contributor(s): Ware, Bradley J. (Bradley John), 1953- | Levesque, Claudette.
Material type: materialTypeLabelBookPublisher: New York : Chichester : Wiley, c2001Edition: 2nd ed.Description: ix, 225 p. : ill. ; 28 cm. (bk.).ISBN: 0471369470; 9780471369479.Subject(s): Menus | Food service | Hotel & catering trades | Cookery / food & drink etc | Food and DrinkDDC classification: 642.5 MCV
Holdings
Item type Current library Call number Copy number Status Barcode
General lending MTU Kerry North Campus Library First Floor Main 642.5 MCV (Browse shelf(Opens below)) 0 Available 38888000840797
General lending MTU Kerry North Campus Library First Floor Main 642.5 MCV (Browse shelf(Opens below)) 1 Available 38888000411474
Total holds: 0

Enhanced descriptions from Syndetics:

A comprehensive and up-to-date guide to all key aspects of menu planning

An in-depth knowledge of menu planning is essential to building a successful foodservice concept. Fundamentals of Menu Planning, Second Edition offers a complete and thoroughly accessible review of the principles of planning a menu, from concept development and design mechanics to menu pricing and marketing issues.

Extensively revised to address today's foodservice industry needs, this Second Edition contains all-new sections on key topics such as types of foodservice operations, sanitation concerns in menu planning, design mechanics, the yield test, and increasing sales through the menu. Coverage also includes:

Institutional, industrial, and commercial menus Nutrition and menu planning Standard recipes, menu styles, and menu characteristics Recipe costing and menu merchandising This edition is also enhanced with powerful pedagogical tools for easy teaching and learning, offering readers highlighted key words, practice problems on costing and yield, helpful suggestions for further reading, and many other useful features.

Written by a team of authors who combine solid teaching expertise with real-world culinary experience, this book is ideal for culinary and hospitality management students as well as professional chefs who need strong single-source coverage of the basics of menu planning and management.

Previous ed.: Chichester : International Thompson, 1989.

Includes bibliographical references and index.

Table of contents provided by Syndetics

  • Chapter 1 New Trends in the Foodservice Industry
  • Chapter 2 Market Survey
  • Chapter 3 Nutrition and Menu Planning
  • Chapter 4 Foodservice Menus
  • Chapter 5 The Yield Test
  • Chapter 6 Standard Recipes
  • Chapter 7 Recipe Costing
  • Chapter 8 Characteristics of a Menu
  • Chapter 9 Sales History
  • Chapter 10 Merchandising the Menu
  • Chapter 11 Foodservice Equipment Analysis
  • Appendix A Descriptive Copy Exercise
  • Appendix B Descriptive Terms for Menus
  • Appendix C Words Frequently Misspelled on Students' menus
  • Appendix D Culinary Terms
  • Appendix E Measurements
  • Appendix F A Practical Guide to the Nutrition Labeling Laws for the Restaurant Industry
  • Appendix G National Restaurant Association's Accuracy in Menus
  • Appendix H Menu Marketing Characteristics
  • Appendix I Menu-Making Principles
  • Bibliography
  • Glossary
  • Index

Author notes provided by Syndetics

PAUL J. McVETY is Associate Dean of the College of Culinary Arts at Johnson & Wales University in Providence, Rhode Island.
BRADLEY J. WARE and CLAUDETTE LéVESQUE both hold the title of Associate Professor in the College of Culinary Arts at Johnson & Wales University.