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Profitable Menu Planning, 4/E
John A. Drysdale, Johnson County Community College
Jennifer A. Galipeau, Johnson and Wales University

ISBN-10: 0131196804
ISBN-13:  9780131196803

Publisher:  Prentice Hall
Copyright:  2008
Format:  Cloth; 384 pp
Published:  12/29/2007
Status: Instock


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Description

For sophomore/senior-level courses in Menu Planning, Food Production, Food Management. Exceptionally thorough, this text 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, it 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.

 

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Features

For sophomore/senior-level courses in Menu Planning, Food Production, Food Management. Exceptionally thorough, this text 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, it 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.

 

 

New to the Edition

 

New! A chapter on marketing–has been added to this edition.

·           Covers basic marketing practices for restaurants and explains how the menu is a basic part of the restaurant’s marketing program.

·           Shows the relationship between menus, restaurants and marketing.

 

New! Case studies–have been added to several chapters.

·           Provides real world illustrations of material presented in the chapter.

 

New! Updated menus and demographics–appear in this edition.

·           Includes new examples and trends impacting profitable menu planning today.

·           Offers a variety of examples from quick service operations, family restaurants, theme and ethnic restaurants, cafeterias, buffets, banquet menus and cycle menus.

 

 

Hallmark Features

 

Covers all aspects of menu planning–such as who the customer is, how to market the menu to them, available kitchen equipment, recipe costs and more.

·           Discusses market segmentation, demographics, and food preferences of the customer, as well as the capabilities of the staff and equipment to produce the menu.

 

Examines menu profitability–such as how to create cost cards, determine menu selling price (markups), and conduct menu analysis. Accompanying interactive software provides both examples and hands-on exercises for determining/analyzing profitability.

 

Includes chapters on writing and printing the menu–see Chapters 8 and 9.

·           Considers nutrition, menu content, descriptive terminology, “truth in menu,” and menu layout and printing.

·           Covers the laws and regulations governing today's menus.

 

Features many types of menus–from quick service to fine dining–and everything in between.

·           Provides examples of many different menus from across the country.

 

Includes accompanying interactive software–that supports chapters in the text.

·           Provides both examples and hands-on exercises for determining/analyzing profitability.

·           Includes activities such as creating a cost card, pricing the menu, analyzing the menu, and questions for each chapter.

 


New To This Edition

New to the Edition

 

New! A chapter on marketing–has been added to this edition.

·           Covers basic marketing practices for restaurants and explains how the menu is a basic part of the restaurant’s marketing program.

·           Shows the relationship between menus, restaurants and marketing.

 

New! Case studies–have been added to several chapters.

·           Provides real world illustrations of material presented in the chapter.

 

New! Updated menus and demographics–appear in this edition.

·           Includes new examples and trends impacting profitable menu planning today.

·           Offers a variety of examples from quick service operations, family restaurants, theme and ethnic restaurants, cafeterias, buffets, banquet menus and cycle menus.


Table of Contents

Table of 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

 

Appendix A: Descriptive Wording for Menus

Appendix B: Nutritional Labeling Laws

Appendix C: Foreign Wording for Menus

Index

 



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Backcover Copy

Profitable Menu Planning, Third Edition is the most up-to-date, comprehensive book on menu planning available. It covers every operation needed to properly design and develop menus, including determining who your customers are and how to market the menu to them; available kitchen equipment; recipe costs; how to make a profit; and how to figure selling prices. Menu analysis, nutrition, printing the menu (including desktop publishing), menu accuracy, and all the different types of menus are also discussed.

"Must" reading for students as well as industry professionals, this edition includes:

  • Software for menu analysis, recipe costing, and selling price
  • How to market to your customer
  • Utilizing existing equipment to expand and enhance your menu
  • How to analyze your menu for maximum profitability
  • How to properly price your menu for maximum sales and profit
  • Marketing nutrition to today's health-conscious customer
  • Laws and regulations governing today's menus
  • Menu design and layout
  • Actual menus from across the country used as illustrations
  • Includes menus from quick-service operations, family restaurants, theme and ethnic restaurants, cafeterias, buffets, banquet menus and cycle menus

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Instructor's Manual (Download only) for Profitable Menu Planning, 4/E
Drysdale
©2008  |  Prentice Hall  |  On-line Supplement  |  Live
ISBN-10: 0132364832  |  ISBN-13: 9780132364836

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For the Culinary Arts Discipline

MasterCook 11
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ISBN-10: 0132557800  |  ISBN-13: 9780132557801
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