MTU Library Catalogue

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Profitable menu planning / John A. Drysdale, Jennifer Adams Aldrich.

By: Drysdale, John A.
Contributor(s): Aldrich, Jennifer Adams.
Material type: materialTypeLabelBookPublisher: Upper Saddle River, N.J. : Prentice Hall, c2002Edition: 3rd ed.Description: xxiv, 418 p. : ill. ; 29 cm.ISBN: 0130891649; 9780130891648.Subject(s): Menus | Educational: Citizenship & social education | Hotel & catering tradesDDC classification: 642.5 DRY

Enhanced descriptions from Syndetics:

For sophomore/senior-level courses in Menu Planning, Food Production, Food Management. Exceptionally thorough, this text offers single-volume coverage of ALL aspects of menu planning--from determining who the customer is, to how to market the menu to them, available kitchen equipment, recipe costs, how to make a profit, figuring selling prices, menu analysis, nutrition, printing the menu (including desktop publishing), menu accuracy and all of the different types of menus (from fast food to fine dining). Hands-on and real-world in approach, it features accompanying interactive software with specific examples of costing, mark-ups and menu engineering.

Includes index.

1 CD-ROM (4 3/4 in.)

Table of contents provided by Syndetics

  • 1 Know Your Customer
  • 2 Know Your Restaurant
  • 3 Costs
  • 4 Pricing the Menu
  • 5 Menu Analysis
  • 6 Nutrition
  • 7 Menu Content
  • 8 Writing the Menu
  • 9 Menu Layout and Printing
  • 10 Quick Service Menus
  • 11 Family Style Restaurant Menus
  • 12 Theme-Ethnic and Fine Dining Menus
  • 13 Banquet/Show Menus
  • 14 Buffets
  • 15 Cafeteria and Cycle Menus
  • 16 The Menu as a Management Tool
  • Appendix A Descriptive Wording for Menus
  • Appendix B Nutritional Labeling Laws
  • Appendix C Foreign Wording for Menus
  • Index