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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: What is the main focus of 'Menu Planning, Design, and Evaluation'? A: The book focuses on developing successful menus for foodservice managers and menu planners, covering aspects like competition analysis, menu pricing, design, and evaluation.
- Q: Is this book suitable for beginners in foodservice management? A: Yes, the text is designed for both students and professionals, providing comprehensive information that is practical for beginners.
- Q: What updates are included in the second edition of the book? A: The second edition includes updates on industry changes, new sections like 'Menus in the News', and a completely rewritten chapter on technology and menu design.
- Q: How does this book assist in understanding consumer needs? A: The text emphasizes understanding the needs of food and beverage consumers, including guests in hotels or restaurants, and how these needs influence operational decisions.
- Q: Are there real-life examples provided in the book? A: Yes, each chapter includes case studies that illustrate how restaurants can apply the concepts discussed.
- Q: What learning tools are available in the chapters? A: Chapters include objectives, related web resources, discussion questions, and specific menu-study questions to enhance learning.
- Q: How many pages does the book have? A: The book contains a total of 351 pages.
- Q: What is the condition of the book? A: The item condition is listed as 'Very Good', indicating it has been well maintained.
- Q: Who is the author of 'Menu Planning, Design, and Evaluation'? A: The book is authored by Jack D. Ninemeier.
- Q: What type of binding does this book have? A: This book is bound in hardcover.