Title
Fundamentals of Menu Planning,Used
Sold by Ergodebooks, an authorized reseller.
Returns accepted within 30 days | support@ergodebooks.com
Shipping Information
- Free Standard Shipping — United States only
- Processing Time: 1–3 business days
- Estimated Delivery: 3–5 business days after dispatch
- Double-boxed, fully insured & discreetly packaged
- Tracking number sent via email once dispatched
- Orders over $250 require signature upon delivery. Taxes calculated at checkout.
Returns & Refund
Returns accepted within 30 days of delivery.
Damaged or Defective Item
Free return shipping + replacement or full refund
Wrong Item Received
Free return shipping + replacement or full refund
Change of Mind
Return shipping at customer's expense · 25% restocking fee applies
Payment Option
Understanding the fundamentals of menu planning is essential to building a successful foodservice concept since the menu is the foundation upon which a foodservice operation builds both its reputation and profit. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design.Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. The content in this edition is divided into three parts. Part I focuses on the evolution of the menu and includes topics such as menu trends in the industry, performing market research and creating a market survey, nutrition and dietary guidelines, and menu planning. Part II examines the financial aspects of menu planning such as performing a yield test, creating and writing standardized recipes, and recipe costing. Part III covers writing, designing, and merchandising the menu.With this accessible resource, hospitality management students, culinary students, restaurateurs and other foodservice professionals will all gain a thorough understanding of how an effective and successfully planned menu is fundamental to the success and profitability of the wider foodservice enterprise.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What topics are covered in 'Fundamentals of Menu Planning'? A: The book covers the evolution of menus, menu trends, market research, nutrition guidelines, financial aspects of menu planning, standardized recipes, and merchandising.
- Q: Who is the author of 'Fundamentals of Menu Planning'? A: The author of the book is Paul J. McVety.
- Q: What is the publication date of the third edition? A: The third edition was published on March 3, 2008.
- Q: How many pages does 'Fundamentals of Menu Planning' have? A: The book contains a total of 272 pages.
- Q: Is 'Fundamentals of Menu Planning' suitable for hospitality management students? A: Yes, the book is designed for hospitality management students, culinary students, restaurateurs, and foodservice professionals.
- Q: What format is 'Fundamentals of Menu Planning' available in? A: The book is available in paperback format.
- Q: What is the main focus of Part I in the book? A: Part I focuses on the evolution of the menu, including industry trends, market research, and nutrition guidelines.
- Q: Does the book provide guidance on recipe costing? A: Yes, it examines financial aspects of menu planning, including recipe costing and standardized recipes.
- Q: Is this book useful for understanding foodservice profitability? A: Absolutely, it emphasizes how effective menu planning is fundamental to the success and profitability of foodservice operations.
- Q: What edition of 'Fundamentals of Menu Planning' is this? A: This is the third edition of 'Fundamentals of Menu Planning'.