Foundations of Menu Planning (What’s New in Culinary & Hospitality)

Author: Daniel Traster

Edition: 2nd

Language: English

Publisher: Pearson

Dimensions: 8.6 x 0.65 x 10.85 inches

ISBN-10: 9780134484471

ISBN-13: 978-0134484471

Publication Date: January 4, 2017

Print Length: 272 pages

Description: How to create a menu from start to finish!

Foundations of Menu Planning guides readers through the menu planning process in the same order as a professional menu planner would conduct it. Menus are more than just lists of food items; they serve as marketing mechanisms, cost control tools, and critical communication devices for successful food service operations. The book begins with identifying and defining a target market before progressing through understanding various menu styles, creating beverage menus, costing recipes, determining menu prices, and analyzing and engineering an existing menu. A unique chapter on unwritten menus, a capstone project for creating an original menu, and a concluding look at the menu-first approach to building a successful foodservice operation reinforce its reputation as the most comprehensive resource of its kind.

The Second Edition incorporates a wide range of new information including: strategies for incorporating nutrition into menus based on the Dietary Guidelines for Americans 2015-2020 and shifts in menu pricing strategies from traditional table d’hôte to more contemporary prix fixe with supplemental charges. Also included are trends in menu planning, from small plates and signature cocktails to online menu design and layout and menu engineering to maximize profitability.

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