Fundamentals of
Menu Planning 3rd Edition by Paul J. McVety presents a complete overview of key
aspects of menu planning, including designing, writing, costing, marketing, and
merchandising a menu.
Reflecting the latest menu trends in the
restaurant industry, the authors show how research in Fundamentals of Menu
Planning, surveys, and sales analysis are key to menu planning and design.
Fundamentals of
Menu Planning 3rd Edition with updated nutrition and menu planning information,
an expanded collection of sample menus, new appendices and resources, numerous
forms, tables, and worksheets, and more practice problems, this guide is key to
the success of the overall foodservice enterprise.
Author
Information Fundamentals of Menu Planning 3rd Edition:
Paul J. McVety is Dean of Culinary Academics at Johnson & Wales University in Providence, Rhode Island.
BRADLEY J. WARE is a Professor in the College of Culinary Arts at Johnson & Wales University in Providence, Rhode Island.
CLAUDETTE LéVESQUE WARE is a Professor in the John Hazen White School of Arts and Sciences at Johnson & Wales University in Providence, Rhode Island.
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Paul J. McVety; | 272 pages
