Menu planning for the hospitality industry. Jaksa Kivela

Includes index.

Development of the menu: what is a menu; history of menu development. Principles of professional menu planning: menu objectives; applications; the customers; menu marketing strategy; menu item cycle; food trends. Compiling menus: course structure; type of menus; planning guidelines; gastronomic observations; developing sample menus. Relationships of menu planning, facility layout and equipment: models of catering planning; functional tasks; fuctional areas and workplaces; design and space allocation; production quantity and equipment required; new technology and planning; energy efficiency and conservation issues. Nutrition for menu planning: applying nutritional knowledge; nutrient needs and recommended daily intakes; dietary menu planning aids; groups with special dietary needs. Beverages: beverage menu; alcoholic beverage menu; planning principles for wine menus; principles of wine and food compatibility; merchandising. Financial planning and analysis: menu item costing and pricing: menu item costing and pricing; standardised recipe system; menu item pricing methods; assessing popularity and performance; menu engineering; break-even point; elasticity of demand. Menu design: approach to design; format and material; logos, artwork and graphs; typography; colour; dynamics of menu design; communicating via the menu; description and information; printing prices; truth and the law.

A well-planned menu is critical to the success of any modern foodservice business. This guide to menu planning looks at this subject from four broad perspectives: culinary and gastronomic; financial and cost; design and graphic; and marketing