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Menu Planning, Design, And Evaluation: Managing For Appeal And Profit,New
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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 Wellmerchandised 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 Technology 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 Menustudy 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 Reallife 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.
⚠️ 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: How many pages does the book have? A: This book contains three hundred fifty-one pages. It provides comprehensive information for foodservice managers and menu planners.
- Q: What is the binding type of this book? A: The book is hardcover. This ensures durability and longevity, making it suitable for frequent use.
- Q: What are the dimensions of the book? A: The book measures ten point nine one inches in length, eight point five inches in width, and one point one inches in height. These dimensions make it easy to handle and store.
- Q: Who is the author of this book? A: The author is Jack D. Ninemeier. He is recognized for his expertise in foodservice management and menu planning.
- Q: What topics are covered in the book? A: The book covers menu planning, design, pricing, and evaluation. It includes practical information and case studies relevant to the foodservice industry.
- Q: Is this book suitable for beginners in foodservice management? A: Yes, it is suitable for beginners. The comprehensive information and learning tools make it accessible for those new to the field.
- Q: Can this book help with menu evaluation? A: Yes, it provides guidelines for evaluating menu effectiveness. This includes analyzing competition and understanding consumer preferences.
- Q: Does the book include real-life examples? A: Yes, each chapter includes case studies. These examples illustrate how to apply the concepts discussed throughout the text.
- Q: Are there any additional resources provided in the book? A: Yes, the book includes chapter objectives, discussion questions, and online resources. These tools enhance the learning experience.
- Q: What is the main focus of this book? A: The main focus is on creating appealing and profitable menus. It emphasizes the relationship between menu design and consumer satisfaction.
- Q: How should I care for this book? A: To care for the book, store it in a cool, dry place. Avoid exposing it to moisture to maintain its condition.
- Q: Is this book appropriate for use in educational settings? A: Yes, it is designed for educational use. The structured learning tools make it ideal for students in hospitality programs.
- Q: How do I use this book effectively? A: To use this book effectively, read each chapter thoroughly and engage with the learning tools provided. Apply the concepts to real-world scenarios.
- Q: What if the book arrives damaged? A: If the book arrives damaged, contact the seller for a return or replacement. Most sellers have policies in place for such situations.
- Q: Where can I find more information about menu design? A: The book includes a glossary of terms and additional resources. These can help deepen your understanding of menu design concepts.
- Q: Does this book discuss menu technology? A: Yes, it has a section entirely dedicated to menu technology. This section is updated to reflect the latest industry trends and applications.