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Fundamentals of Menu Planning
By Claudette Levesque, Paul J. McVety and Bradley J. Ware
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Bibliographic Detail
Publisher John Wiley & Sons Inc
Publication date January 1, 2001
Pages 225
Binding Paperback
Edition 2
Book category Adult Non-Fiction
ISBN-13 9780471369479
ISBN-10 0471369470
Dimensions 0.50 by 8.25 by 10.75 in.
Weight 1.20 lbs.
Availability§ Out of Print
Original list price $70.00
§As reported by publisher
Amazon.com says people who bought this book also bought:
Modern Garde Manger | On Cooking | Welcome to Culinary School | Professional Baking | The Book of Yields | Food & Beverage Cost Control | Servsafe Manager | Garde Manger | Controlling Foodservice Costs
Summaries and Reviews
(view table of contents)
Amazon.com description: Product Description: A comprehensive and up-to-date guide to all key aspects of menu planning

An in-depth knowledge of menu planning is essential to building a successful foodservice concept. Fundamentals of Menu Planning, Second Edition offers a complete and thoroughly accessible review of the principles of planning a menu, from concept development and design mechanics to menu pricing and marketing issues.

Extensively revised to address today's foodservice industry needs, this Second Edition contains all-new sections on key topics such as types of foodservice operations, sanitation concerns in menu planning, design mechanics, the yield test, and increasing sales through the menu. Coverage also includes:

  • Institutional, industrial, and commercial menus
  • Nutrition and menu planning
  • Standard recipes, menu styles, and menu characteristics
  • Recipe costing and menu merchandising
This edition is also enhanced with powerful pedagogical tools for easy teaching and learning, offering readers highlighted key words, practice problems on costing and yield, helpful suggestions for further reading, and many other useful features.

Written by a team of authors who combine solid teaching expertise with real-world culinary experience, this book is ideal for culinary and hospitality management students as well as professional chefs who need strong single-source coverage of the basics of menu planning and management.



Editions
Paperback
Book cover for 9780470072677 Book cover for 9780471289456 Book cover for 9780471369479
 
With Claudette Levesque Ware | 3 edition from John Wiley & Sons Inc (March 3, 2008)
9780470072677 | details & prices | 258 pages | 8.25 × 10.75 × 0.75 in. | 1.40 lbs | List price $101.95
The price comparison is for this edition
With Claudette Levesque | 2 edition from John Wiley & Sons Inc (January 1, 2001)
9780471369479 | details & prices | 225 pages | 8.25 × 10.75 × 0.50 in. | 1.20 lbs | List price $70.00
About: A comprehensive and up-to-date guide to all key aspects of menu planning An in-depth knowledge of menu planning is essential to building a successful foodservice concept.
With Andrew Dean Swafford | from John Wiley & Sons Inc (September 1, 1989)
9780471289456 | details & prices | 8.50 × 11.00 × 0.50 in. | 1.45 lbs | List price $49.95
This edition also contains John Paul II to Aristotle and Back Again: A Christian Philosophy of Life
About: Readers will discover a profitable menu planning approach in this easy-to-understand menu planning textbook.
With Rainer Cramer (other contributor) | from Van Nostrand Reinhold 8.50 × 11.25 × 0.75 in. | 1.45 lbs | List price $46.95
This edition also contains Advances in Maldi and Laser-induced Soft Ionization Mass Spectrometry
About: 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.

Pricing is shown for items sent to or within the U.S., excluding shipping and tax. Please consult the store to determine exact fees. No warranties are made express or implied about the accuracy, timeliness, merit, or value of the information provided. Information subject to change without notice. isbn.nu is not a bookseller, just an information source.