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Tables of Contents for Fundamentals of Menu Planning
Chapter/Section Title
Page #
Page Count
Preface
ix
Institutional, Industrial, and Commercial Menus
1
18
Background of a Menu Planner
2
1
Food
3
1
Finances
4
1
Management
5
1
Institutional Foodservice
5
5
Industrial Foodservice
10
3
Commercial Foodservice
13
5
Review Questions
18
1
Additional Readings
18
1
Market Survey
19
14
Preliminary Steps
20
1
Areas of Analysis
21
9
Review Questions
30
1
Additional Readings
31
2
Nutrition and Menu Planning
33
16
Nutrition Basics
34
6
The Relationship of Nutrition to Health
40
3
Nutritional Implications for Menu Planning
43
5
Conclusions
48
1
Review Questions
48
1
Additional Readings
48
1
Foodservice Menus
49
48
Menu Styles
51
1
Foodservice Characteristics
51
8
Breakfast Menus
59
5
Luncheon Menus
64
3
Dinner Menus
67
6
Special Occasion Menus
73
3
Institutional Menus
76
4
Room Service Menus
80
4
Ethnic Menus
84
5
Specialty Menus
89
1
Wine and Dessert Menus
90
4
Review Questions
94
3
The Yield Test
97
12
Defining the Yield Test
98
1
Types of Yield Tests
99
3
Calculating a Yield Test
102
1
Practice Problems
103
1
Answers to Practice Problems
104
1
Edible Yields Percentage
105
3
Review Questions
108
1
Additional Readings
108
1
Software Packages
108
1
Standard Recipes
109
8
Defining Standard Recipes in the Industry
110
2
Recording Recipes
112
2
Recipe Creativity
114
1
Review Questions
115
1
Additional Readings
115
2
Recipe Costing
117
14
Recipe Costing
118
1
Assigning the Task of Recipe Costing
118
1
The Importance of Recipe Costing
119
2
How to Cost Out a Recipe
121
9
Review Questions
130
1
Additional Readings
130
1
Characteristics of a Menu
131
16
Paper
133
1
Print
134
3
Color
137
1
Balance
137
1
Variety
137
4
Composition
141
1
Descriptive Copy
141
1
Truth-in-Menu
142
1
Menu Labeling
142
1
Listing of Items
143
1
Size of Menu
144
1
Cover Design
144
1
Review Questions
145
1
Additional Reading
145
2
Sales History
147
12
Sales History Background
148
2
Benefits of the Scatter Sheet
150
1
How a Scatter Sheet Works
151
2
The Production Sheet
153
1
Goal-Value Analysis
154
2
Review Questions
156
1
Additional Readings
156
1
Software Programs Available
157
2
Merchandising the Menu
159
10
Displaying Additional Information on the Menu
161
1
Listing Liquors
161
1
Wine Lists
162
1
Appetizers
162
1
Salads
162
1
Low-Calorie Items
162
1
Steaks
163
1
Seafood
163
1
Sandwiches
163
1
Desserts
164
1
Take-Out Service
164
1
Specials
164
1
Evaluating the Sales Menu
164
4
Review Questions
168
1
Additional Readings
168
1
Foodservice Equipment Analysis
169
14
Guidelines for Selecting Equipment
170
5
Foodservice Equipment Analysis
175
5
Guidelines for Designing a Hot Cooking Line
180
2
Review Questions
182
1
Additional Readings
182
1
Appendix A Descriptive Copy Exercise
183
3
Appendix B Descriptive Terms for Menus
186
1
Appendix C Words Frequently Misspelled on Students' Menus
187
1
Appendix D Culinary Terms
188
6
Appendix E Measurements
194
1
Appendix F A Practical Guide to the Nutrition Labeling Laws for the Restaurant Industry
195
16
Appendix G National Restaurant Association's Accuracy in Menus
211
7
Appendix H Menu Marketing Characteristics
218
1
Appendix I Menu-Making Principles
219
2
Bibliography
221
2
Index
223