Menu Planning

Book Title: Menu Planning

Author: Vicki Mendham

Creative Commons Attribution NonCommercial ShareAlike

Attributions
Introduction
Vicki Mendham
I. Introduction to Menu Planning
1. 1. Principles of Planning Menus
2. 2. Standards for Planning Meals
II. Market Considerations & Target Market
1. 3. Market Considerations and Target Market
III. Nutritional Concerns in Menu Planning
1. 4. Nutritional Concerns in Menu Planning
  Vicki Mendham
IV. Menu Types and Formats
1. 5. Types of Menus
2. 6. Importance of the Menu
  Beth Egan
V. Buffet and Banquet Menus
1. 7. Buffet and Banquet Menus
VI. Beverage Menus
1. 8. Beverage Menus
  Vicki Mendham
VII. Costing the Menu
1. 9. Recipe and Menu Costing
VIII. Pricing the Menu
1. 10. Menu and Recipe Pricing
IX. Computer Aided Menu Design
1. 11. Computer Aided Menu Design
  Vicki Mendham
X. Writing Menu Copy and Product Descriptions
1. 12. Writing Menu Copy and Product Descriptions
XI. Trends in Menus
1. 13. Trends in Menus
XII. Layout of the Written Menu
1. 14. Layout of the Written Menu
  Vicki Mendham
XIII. Menu Analysis and Adjustment
1. 15. Menu Analysis (Engineering)
2. 16. The Principles of Menu Engineering
  The BC Cook Articulation Committee
XIV. Business Decisions and The Menu
1. 17. Business Decisions and The Menu
Appendix

Vicki Mendham

Icon for the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License

The Arts

Title: Menu Planning
Author: Vicki Mendham
License: Menu Planning Copyright © by Vicki Mendham is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License, except where otherwise noted.
Primary Subject: The Arts