Fundamentals of Menu Planning [Paperback]

Fundamentals of Menu Planning, Third Edition 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, surveys, and sales analysis are key to menu planning and design. 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.

Preface xi

Part 1 Evolution of the Menu 1

Chapter 1 New Trends in the Foodservice Industry 3

Foodservice Trends 4

Appetizers 5

Soups 7

Salads 8

Sandwiches 9

Entrées 10

Accompaniments 17

Desserts 18

Beverages 19

Tea Menus 21

For Review and Discussion 21

Chapter 2 Market Survey 23

Preliminary Steps 24

Areas of Analysis 24

For Review and Discussion 36

Chapter 3 Nutrition and Menu Planning 37

Nutrition Basics 38

Phytochemicals 42

Guidelines and Recommendations for Meeting Nutrient Needs 43

Food Pyramids 46

Other Food Guide Pyramids 49

Nutrition Labeling 49

Relationship of Nutrition to Health 54

Diabetes Type 1 and 2 56

Nutritional Implications for Menu Planning 56

Ingredients and Preparation 57

For Review and Discussion 60&llS,