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Menu Planning Design and Evaluation - 2nd edition

Menu Planning Design and Evaluation (ISBN10: 0821113151; ISBN13: 9780821113158)
ISBN13: 978-0821113158
ISBN10: 0821113151

Summary: This text covers everything a foodservice manager or menu planner needs to know to develop a successful menu--from analyzing the competition to looking at how the menu affects the design and layout of the facility (and vice versa) to menu pricing, design, and evaluation. This book is about the principles used to help assure that the menu is the very best it can be. Successful restaurants and well-merchandised menus go hand in hand, and as the authors consistently emp
hasize to their own students in foodservice management--"It all starts with the menu!" This second edition has been updated throughout not only to reflect changes in the industry--including new sections on "Menus in the News"--but also to provide readers with additional information and learning tools. The chapter "Technol-ogy and Menu Design" has been completely rewritten to overview all menu technology applications. Each chapter now contains new learning tools: chapter objectives, "Menu Information on the Web" related to the chapter content, discussion questions, and specific menu-study questions. The authors have included numerous actual menus to illustrate key points throughout the text. A case study is included at the end of each chapter to provide a real-life example of how a restaurant might apply the information presented in the chapter. In addition, the glossary of terms related to menu planning are defined as they arise in the text, and has been increased by about 150 new terms in this new edition. This text is unique in several ways. First, all of the information presented is practical. Students and professionals working in the hospitality industry will appreciate the comprehensive information presented in every chapter. Also, the text focuses on the consumers of food and beverage products and services (the guests in a hotel or restaurant, employees of a business or industry, patients in a hospital, or students in a school), and on what these guests need. While operational issues are important, what the consumer does--and does not--want becomes a parameter within which operating concerns must be addressed.
...show more
Summary: This text covers everything a foodservice manager or menu planner needs to know to develop a successful menu--from analyzing the competition to looking at how the menu affects the design and layout of the facility (and vice versa) to menu pricing, design, and evaluation. This book is about the principles used to help assure that the menu is the very best it can be. Successful restaurants and well-merchandised menus go hand in hand, and as the authors consistently emphasize to their own students in foodservice management--"It all starts with the menu!" This second edition has been updated throughout not only to reflect changes in the industry--including new sections on "Menus in the News"--but also to provide readers with additional information and learning tools. The chapter "Technol-ogy and Menu Design" has been completely rewritten to overview all menu technology applications. Each chapter now contains new learning tools: chapter objectives, "Menu Information on the Web" related to the chapter content, discussion questions, and specific menu-study questions. The authors have included numerous actual menus to illustrate key points throughout the text. A case study is included at the end of each chapter to provide a real-life example of how a restaurant might apply the information presented in the chapter. In addition, the glossary of terms related to menu planning are defined as they arise in the text, and has been increased by about 150 new terms in this new edition. This text is unique in several ways. First, all of the information presented is practical. Students and professionals working in the hospitality industry will appreciate the comprehensive information presented in every chapter. Also, the text focuses on the consumers of food and beverage products and services (the guests in a hotel or restaurant, employees of a business or industry, patients in a hospital, or students in a school), and on what these guests need. While operational issues are important, what the consumer does--and does not--want becomes a parameter within which operating concerns must be addressed. ...show less

Edition/Copyright: 2ND 08
Cover:
Publisher: McCutchan Publishing Corporation
Year Published: 2008
International: No



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