Profitable Menu Planning offers single-volume coverage of all aspects of menu planning—from customer demographics to kitchen capabilities, to cost cards and menu analysis.

Early chapters are devoted to a variety of broad topics (costs, pricing, nutrition, etc.), while later chapters focus on menu planning for specific types of restaurants (quick service, fine dining, family style, cafeteria, and more).

Hands-on in approach, Profitable Menu Planning features real menus from across the country and includes interactive software so readers can practice costing, mark-ups and menu engineering. This edition includes more on marketing, new case studies and updated menus that reflect industry trends.

Contents

1. Know Your Customer
2. Know Your Restaurant
3. Costs
4. Pricing the Menu
5. Menu Analysis
6. Nutrition
7. Menu Content
8. Truth in Menu
9. Menu Layout and Printing
10. Menus, Restaurants and Marketing
11. Quick Service Menus
12. Family Style Restaurant Menus
13. Theme-Ethnic and Fine Dining Menus
14. Banquet/Show Menus
15. Buffets
16. Cafeteria and Cycle Menus
17. The Menu as a Management Tool

Appendices

• Descriptive Wording for Menus
• Nutritional Labeling Laws
• Foreign Wording for Menus

Index

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ORDER NOW Profitable Menu Planning with CD-ROM Fourth edition by John A. Drysdale 2008 • 364 pages • Book + CD-ROM • $89.00 + shipping Texas residents please add 6.75 % sales tax